These easy make ahead breakfast burritos are delicious and super quick to throw together. They can be eaten right after making them or frozen for an even quicker breakfast another day. I honestly do both, I eat one when I make them and freeze the rest for later.
These reheat really easily in the microwave and they make for a really filling and delicious breakfast, especially on morning when you need to be out the door quick and don’t have time to make a substantial breakfast.
I’ll be honest, I have been living on these this whole past week because life of a busy mom, means I am up and out the door early in the morning getting my kids to school. Most of the time I am hungry right along with them and this is a quick, protein filled and delicious option to fill me up and give me energy for the day.
I created this recipe to be a one pot meal, again, who has time for extra dishes if you can get away with less. Use a large pan for this breakfast burrito filling.
If you think to yourself, I don’t need 14 breakfast burritos on hand, feel free to cut this recipe in half. That can easily be done when you go to the recipe card below and click print (even if you aren’t printing) and just type in the amount of servings you want and it will recalculate the recipe for you.
I do not add the salsa to these burritos directly if I am freezing them, this is because it tends to get a little soggy if you add salsa to it before freezing, so it is best to save the salsa for after you have warmed up the burrito and are ready to eat it.
Here is what you need to make these easy make ahead breakfast burritos:
Makes ~14 large burritos
- 4 tablespoons olive oil
- 28 ounces frozen potatoes O’Brien or cubed hash brown mix
- 1 pound ground sausage – I like to use mild breakfast sausage
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 12 large eggs
- 1/3 cup milk
- 1 cup shredded cheese
- 14 tortillas – flour or wraps of choice that are burrito size
- Sour cream – optional
- Salsa – optional
- Hot sauce – optional
Instructions
- In a large skillet, add olive oil, potatoes, sausage, black pepper, garlic powder and salt and stir together while you break up the sausage.
- Stir until sausage is cooked through and potatoes are tender.
- In a large bowl, combine the eggs and milk together with a whisk.
- Add eggs to the sausage and potatoes and stir together until eggs are cooked through.
- Remove from heat and add shredded cheese on top of mixture then mix in and leave it to melt.
- Grab a large tortilla and place sausage, potato and egg mixture to the center.
- Add a scoop of sour cream and then fold up like a burrito, wrapping the ends in and rolling the tortilla shut.
- Place burritos into a zip top bag, I usually place 2 into 1 quart sized bag for easy portioned amounts.
- Place burritos into the freezer for later.
- To reheat these breakfast burritos, wrap 1 individual burrito in a damp paper towel and microwave for 2:30 seconds on high heat, then remove the paper towel and microwave an additional 30 seconds or until the center feels warmed through from touching the outside of the burrito.
- Serve with salsa or hot sauce if desired.
- If not freezing, add salsa or hot sauce directly into the burrito when filling it.
- Enjoy.
Here are a few other recipes you may also enjoy:
Healthy Breakfast Cookies
Breakfast Veggie Hash
Sausage Christmas Breakfast Casserole
Spiced Pear Muffin Recipe
Easy Make Ahead Breakfast Burritos
Ingredients
- 4 tablespoons olive oil
- 28 ounces frozen potatoes O’Brien or cubed hash brown mix
- 1 pound ground sausage – I like to use mild breakfast sausage
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 12 large eggs
- 1/3 cup milk
- 1 cup shredded cheese
- 14 tortillas – flour or wraps of choice that are burrito size
- Sour cream – optional
- Salsa – optional
- Hot sauce – optional
Instructions
- In a large skillet, add olive oil, potatoes, sausage, black pepper, garlic powder and salt and stir together while you break up the sausage.
- Stir until sausage is cooked through and potatoes are tender.
- In a large bowl, combine the eggs and milk together with a whisk.
- Add eggs to the sausage and potatoes and stir together until eggs are cooked through.
- Remove from heat and add shredded cheese on top of mixture then mix in and leave it to melt.
- Grab a large tortilla and place sausage, potato and egg mixture to the center.
- Add a scoop of sour cream and then fold up like a burrito, wrapping the ends in and rolling the tortilla shut.
- Place burritos into a zip top bag, I usually place 2 into 1 quart sized bag for easy portioned amounts.
- Place burritos into the freezer for later.
- To reheat these breakfast burritos, wrap 1 individual burrito in a damp paper towel and microwave for 2:30 seconds on high heat, then remove the paper towel and microwave an additional 30 seconds or until the center feels warmed through from touching the outside of the burrito.
- Serve with salsa or hot sauce if desired.
- If not freezing, add salsa or hot sauce directly into the burrito when filling it.
- Enjoy.