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Easy Make-Ahead Breakfast Burritos

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These easy make-ahead breakfast burritos are perfect for busy mornings, combining simple ingredients into a quick, filling, and delicious meal that can be frozen and reheated.

Ingredients

Scale
  • 6 large eggs, lightly beaten (room temperature for fluffier eggs)
  • 1/4 cup whole milk or cream
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced bell peppers (any color)
  • 1/4 cup diced onions
  • 1 small jalapeño, seeded and minced (optional)
  • 8 ounces breakfast sausage, cooked and crumbled (or 1 cup black beans for vegetarian option)
  • 6 large flour tortillas (10-inch size)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup salsa or pico de gallo
  • Optional: 1/2 avocado, sliced (for serving)

Instructions

  1. In a large skillet over medium heat, cook 8 ounces of breakfast sausage until browned and cooked through, about 7-9 minutes. Crumble with a spatula and drain excess fat. Set aside on paper towels.
  2. In the same skillet, sauté diced onions, bell peppers, and jalapeño (if using) for 3-4 minutes until softened but still slightly crisp. Remove from heat and set aside.
  3. In a mixing bowl, whisk together 6 large eggs, 1/4 cup whole milk, salt, and pepper until combined and slightly frothy.
  4. Heat the skillet over medium-low heat and pour in the egg mixture. Let sit undisturbed for 30 seconds, then gently fold with a spatula. Cook until eggs are just set but still moist, about 4-5 minutes. Remove from heat and fold in 1/2 cup shredded cheddar cheese to melt slightly.
  5. Lay out tortillas on a flat surface. Divide scrambled eggs evenly among tortillas, placing in the center. Top each with cooked sausage, sautéed veggies, 1/4 cup Monterey Jack cheese, and a spoonful of salsa or pico de gallo.
  6. Fold the sides of each tortilla over the filling, then roll tightly from one end to the other, tucking in edges to prevent spilling.
  7. Wrap each burrito tightly in aluminum foil or parchment paper. Place wrapped burritos in a freezer-safe container or zip-top bag and freeze for up to 2 months.
  8. To reheat, unwrap burrito and microwave on high for 2-3 minutes, flipping halfway through, or bake in a 350°F oven for 20-25 minutes until heated through. For extra crispiness, finish reheating in a skillet for 1-2 minutes per side after microwaving.

Notes

Use room temperature eggs for fluffier scramble. Wrap burritos tightly to avoid freezer burn. Freeze burritos individually on a tray before bagging to prevent sticking. Let cooked ingredients cool slightly before assembling to prevent soggy tortillas. For crispier burritos, finish reheating in a skillet after microwaving.

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, easy breakfast, freezer meal, quick breakfast, breakfast sausage, vegetarian breakfast, meal prep

Find it online: https://vexifood.com/easy-make-ahead-breakfast-burritos-5-perfect-recipes-for-busy-mornings/