on Jan 09, 2024 7 Comments These easy breakfast burritos make a wonderful freezer-friendly, make-ahead breakfast. I’ve been preparing and stashing them in my freezer for a grab, reheat, and go weekday breakfast for years. I have to admit, there are many evenings that they also serve as a wonderful dinner. I serve them with a side of homemade salsa or pico de gallo and have dinner on the table in a flash! I love how budget-friendly they are to make and how delicious they are to eat!

Why I Love This Recipe

Quick and easy. This recipe takes 30 minutes for a quick, easy, delicious breakfast. Freezer-friendly. I especially love to make these burritos ahead to stock my freezer. See my Storage Tips for how to freeze them to enjoy on those busy mornings! Versatile recipe. Use the recipe as written or as a launching point to use your favorite breakfast ingredients! See my ingredients list and Recipe Variations below for some options.

How to Make Breakfast Burritos

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Tortillas – I use taco-size 8-inch tortillas for these burritos. If you like, you can size these into large burritos by using a 10-inch tortilla. Eggs – My recipe uses six fresh eggs that are scrambled for ten burritos. If you’d like, you can increase the amount of eggs used in the recipe, use all egg whites, or see my Recipe Variation below for an eggless option. Spinach – I use baby spinach in my recipe that wilts on the hot cooked sausage before being added to the burrito. You can also use frozen and thawed spinach that you squeeze to drain away all of the water. Sausage – I use a breakfast sausage in this recipe. You can also use chorizo or another favorite breakfast meat such as bacon. You can substitute with sliced mushrooms or eggplant if you want a vegetarian option. Cheese – I include shredded cheese in my burritos. Use the type of cheese that you enjoy. My family prefers cheddar cheese in this recipe, but also like colby, pepperjack, Swiss, and provolone for options. I use 1/2 cup shredded among the burritos, but you can increase the amount if you prefer.

Recipe Variations

Potato Breakfast Burrito – Cook frozen diced potatoes or hashbrowns according to the package directions to add to the ingredients listed above. The potatoes also make a great addition if you’d like to have an eggless option. Vegetarian Breakfast Burrito – Omit the sausage and replace it with mushrooms.  Vegan Breakfast Burrito – Omit the sausage, egg, and cheese. Use the potato breakfast burrito variation and include other vegetables such as mushrooms, diced peppers, onions, and other freezer-friendly vegetables. 

Instructions

Once you have assembled all of your breakfast burritos, they are ready to be enjoyed or you can prepare them to be frozen for later. It is a great way to make some for now and prepare some for later as well! I love this budget-friendly breakfast option that I can easily make at home for a quick grab-and-go breakfast!

Storage Tips

Freeze. Wrap each burrito tightly with plastic wrap, foil, or in parchment paper and place into a freezer bag, seal, and freeze for up to 3 months. Reheat. Remove from the freezer and remove the wrap. Reheat in the microwave until heated throughout, about 45 seconds, in a 350º F oven for 15 minutes, or in a 350º F air fryer for 12 to 15 minutes. If you’d like a crispy exterior to your breakfast burrito, spray the outside with olive oil before heating in the oven or air fryer. Here’s how I make my make-ahead breakfast burritos. I hope you love them, too Enjoy!Robyn xo From the Add a Pinch recipe archives, originally published 2010.

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