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Easy Make-Ahead Breakfast Burritos

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These easy make-ahead breakfast burritos are a quick, comforting, and satisfying solution for busy mornings. They combine fluffy eggs, melty cheese, savory sausage, and warm tortillas for a delicious grab-and-go meal.

Ingredients

Scale
  • 6 large eggs, room temperature
  • ½ cup cottage cheese
  • 1 cup shredded cheddar cheese
  • 1 cup cooked breakfast sausage, crumbled (turkey, pork, or plant-based)
  • ½ cup diced bell peppers (red and green)
  • ¼ cup diced onions (yellow or white)
  • 1 tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 6 large flour tortillas (10-inch size; whole wheat or gluten-free optional)
  • Cooking spray or a little butter for the pan
  • Optional: Salsa, avocado slices, or hot sauce for serving

Instructions

  1. Dice the bell peppers and onions. Crumble the cooked sausage and set aside.
  2. In a mixing bowl, whisk together 6 large eggs and ½ cup cottage cheese until smooth. Add garlic powder, smoked paprika, salt, and pepper.
  3. Heat a non-stick skillet over medium heat and spray with cooking spray or add a little butter. Sauté diced onions and bell peppers for 3-4 minutes until softened.
  4. Add crumbled sausage to the skillet and heat through for 2 minutes.
  5. Pour the egg mixture into the skillet over the veggies and sausage. Stir gently and cook for 4-5 minutes until eggs are just set but still moist. Remove from heat.
  6. Warm each tortilla in a dry skillet or microwave for 10 seconds to make pliable.
  7. Lay a tortilla flat and spoon about one-sixth of the egg mixture in the center. Sprinkle 2 tablespoons of shredded cheddar cheese on top.
  8. Fold the sides in and roll tightly from one edge to the other, tucking in ends. Place seam-side down on a plate or baking sheet.
  9. Let burritos cool to room temperature. Wrap each tightly in foil or parchment paper.
  10. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  11. To reheat, unwrap foil and microwave for 1-2 minutes if refrigerated, or 3-4 minutes if frozen, flipping halfway through. Alternatively, heat wrapped in foil in a 350°F oven for 15-20 minutes.

Notes

Use room temperature eggs for fluffier texture. Whisk eggs and cottage cheese vigorously to incorporate air. Cook sausage until just browned but still juicy. Warm tortillas briefly before rolling to prevent cracking. Let burritos cool before wrapping to avoid sogginess. Substitute ingredients for dietary needs (e.g., vegan cheese and tofu for dairy-free).

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, meal prep, quick breakfast, easy breakfast, breakfast recipe, freezer meal, grab and go

Find it online: https://vexifood.com/easy-make-ahead-breakfast-burritos-recipe-for-busy-mornings-that-save-time/