Looking for a grab-and-go breakfast that’s actually satisfying? These breakfast burritos are loaded with protein, veggies, and cheesy goodness — and the best part is, they freeze beautifully. Whether you’re feeding a hungry family or meal-prepping for busy mornings, this recipe checks all the boxes: quick, hearty, flavorful, and endlessly customizable.
Why You’ll Love These Breakfast Burritos
✅ Meal-prep friendly – Make 8 at once and freeze for later
✅ Portable & filling – A complete breakfast wrapped in one neat bundle
✅ Customizable – Add your favorite veggies, meats, or cheeses
✅ Crispy or soft – Reheat in the oven for crunch or microwave for convenience
✅ Family-approved – Both kids and adults love these!
🛒 Ingredients You’ll Need (Expanded)
- 1 tablespoon olive oil – Used to sauté the veggies. You can also use avocado oil or butter depending on flavor preference.
- 2 cups chopped vegetables – Try a mix of red onion, bell peppers, mushrooms, or even chopped broccoli for color and crunch. Great way to sneak in morning greens! 🫑🍄
- 1 pound breakfast sausage or Italian sausage (casings removed) – Offers hearty, savory depth. For a lighter option, use turkey sausage or plant-based crumbles.
- 8 large eggs – Whisked until smooth. Scrambling them gently ensures fluffy texture.
- 2 pinches salt (or to taste) – Helps the eggs pop with flavor.
- 2 teaspoons unsalted butter – Adds richness to the scrambled eggs and prevents sticking.
- 8 burrito-size tortillas (10-inch) – Choose flour tortillas that are soft and pliable; whole wheat or spinach wraps are great alternatives.
- 2 cups shredded cheddar cheese – For classic melty flavor. You can mix with Monterey Jack, Pepper Jack, or mozzarella for variety.
🌶️ Optional Add-ins:
- Cooked bacon, ham, or chorizo
- Hash browns or roasted sweet potatoes
- Hot sauce, salsa, or chipotle crema
- Fresh herbs like cilantro or green onions
👨🍳 How to Make Breakfast Burritos
Step 1: Sauté the Veggies
Heat olive oil in a nonstick skillet over medium heat. Add the chopped vegetables and cook for 4–5 minutes until softened. Transfer to a clean bowl.
Step 2: Cook the Sausage
In the same skillet, add the sausage and cook until browned, crumbling as it cooks. Drain any excess fat and add to the veggie bowl.
Step 3: Scramble the Eggs
Wipe out the skillet. Melt butter over medium heat. Add whisked eggs and cook low and slow, gently folding with a spatula until just set. Don’t overcook — soft and creamy is key. Stir into the sausage-veggie mixture.
Step 4: Assemble the Burritos
Lay out tortillas. Add 1/8 of the filling in a horizontal line slightly off-center. Sprinkle with ¼ cup cheese. Roll tightly: fold in sides, roll up from the bottom like a burrito.
Step 5: Eat, Bake, or Freeze
- To eat immediately: Serve as is or bake at 375°F (190°C) for 5–10 minutes for a golden exterior.
- To freeze: Lay burritos on a tray, freeze for 2 hours, then transfer to zip-top bags. Store up to 1 month.
Step 6: Reheat as Needed
- From thawed: Microwave for 30–45 seconds, then bake at 350°F for 10 minutes.
- From frozen: Microwave until heated through (~2 minutes), or bake longer for a crisp wrap.
🍽️ Serving Suggestions
- 🧄 With salsa, guacamole, or sour cream on the side
- 🥑 Slice in half and serve with avocado or pico de gallo
- 🧃 Pair with orange juice or a morning smoothie
- 🌶️ Add hot sauce or sriracha for extra kick
- ☕ Don’t forget the coffee — it’s the perfect match!
💡 Pro Tips for Burrito Success
- Warm tortillas slightly before rolling to prevent cracking
- Use parchment or foil to wrap and label frozen burritos
- Leave room at the edges when filling to make rolling easier
- Double the batch – they go fast once you taste one!
- Add potatoes or beans for even more staying power
🥡 Storage & Reheating
- Fridge: Store for up to 3–4 days in an airtight container
- Freezer: Freeze individually wrapped for up to 1 month
- Reheat: Microwave, or bake wrapped in foil for a crispier texture
❓ FAQs About Breakfast Burritos
Q: Can I make them vegetarian?
A: Absolutely! Omit sausage and use black beans, tofu scramble, or extra veggies.
Q: Can I use egg whites?
A: Yes, swap some or all eggs for whites for a lower-fat option.
Q: What if my burritos fall apart?
A: Make sure not to overfill, and use warm, pliable tortillas for better rolling.
Q: How do I keep them from getting soggy when reheated?
A: Reheat in the oven or air fryer to crisp the outside!
❤️ Final Thoughts
These breakfast burritos are more than just convenient — they’re deliciously satisfying and full of flavor. With savory sausage, tender veggies, fluffy eggs, and gooey cheese all wrapped up in a soft tortilla, they’re the kind of meal that actually gets you excited to wake up. ☀️🌯
They’re also a lifesaver for busy weekdays — make a big batch on Sunday and enjoy stress-free mornings all week. Plus, you can tweak the filling every time based on what you have in the fridge: more veggies, spicier sausage, a different cheese — the possibilities are endless.
This isn’t just a recipe — it’s a breakfast game-changer. Try them once, and they’ll be part of your regular rotation in no time. 💪🧀
Short version
Breakfast Burritos
Ingredients
- 1 tablespoon olive oil to sauté the vegetables
- 2 cups chopped vegetables – try red onion bell pepper, mushrooms, or broccoli
- 1 pound breakfast sausage or Italian sausage casings removed
- 8 eggs whisked and ready to scramble
- 2 pinches salt or more to taste
- 2 teaspoons unsalted butter for cooking the eggs
- 8 burrito-size tortillas for wrapping
- 2 cups shredded cheddar cheese or mix with Monterey Jack, Pepper Jack, or your favorite combo
Instructions
- Preheat the oven to 375°F if baking and eating the burritos right away. If you’re freezing them for later, skip the oven step until ready to reheat.
- In a medium or large nonstick skillet, heat olive oil over medium heat. Add the vegetables and cook, stirring often, for about 4 minutes until softened. Transfer the veggies to a clean medium bowl.
- Add the sausage to the same pan and cook until browned and fully cooked, crumbling it as it cooks. Transfer the sausage to the bowl with the vegetables, leaving any grease behind.
- Crack the eggs into a medium bowl, add salt, and whisk thoroughly until the mixture is uniform.
- Wipe out the skillet and melt the butter over medium heat. Swirl it around the pan with a spatula. Pour in the eggs and lower the heat to medium-low. Let cook undisturbed for 30 seconds, then use a spatula to gently scrape along the bottom and edges, folding the eggs slowly as they cook to avoid over-drying.
- Once cooked, remove the eggs from the heat and stir them into the bowl with the sausage and vegetables.
- To assemble, place 1/8 of the egg mixture onto each tortilla in a line slightly off-center. Sprinkle ¼ cup of shredded cheese over the filling. Roll the tortillas up tightly burrito-style.
- The burritos can be eaten as is, baked to crisp the tortillas, or frozen for later.
- Optional for baking: Place burritos seam-side down on a parchment-lined baking sheet and bake at 375°F for 5-10 minutes until warmed through and lightly browned.
- To freeze: Lay burritos on a baking sheet and freeze for 2 hours. Then transfer to a zip-top bag and store in the freezer for up to 1 month.
- To thaw and reheat: Let thaw in the fridge overnight. Microwave for 30-45 seconds to start warming the center, then bake at 350°F for about 10 minutes until heated through. Alternatively, microwave fully until hot for a softer tortilla, or use the oven for a crisper texture.
