Make-Ahead Breakfast Burritos
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Filled with breakfast sausage, melted cheese, and scrambled egg, these 4-ingredient make-ahead breakfast burritos are the kind of quick and easy breakfast treat the whole family will love.
How about making some breakfast burritos today and having an easy go of breakfast the rest of the week? You know you want to! Luckily, this recipe is super quick and easy to make. All you need to do is cook the sausage, scramble the eggs, toast the tortilla, and then wrap those ingredients (along with cheese) in a burrito. They are so simple yet scrumptious.
Recipe Ingredients
- Flour tortillas
- Breakfast sausage
- Eggs
- Cheese
First, brown your sausage in a large skillet over medium-high heat. Break up with a spatula as you do so until fully cooked and no longer pink in the center.
Pour that into a bowl and set the bowl aside.
Crack a dozen eggs into a bowl.
Beat them up really well.
Pour into a large skillet over medium-low heat.
Stir every so often until eggs are scrambled and no longer runny.
Once eggs are done, pour on top of the sausage in the bowl and stir to combine.
Time to create your
Now, set up a workstation with a large skillet to heat the tortillas in, space to fill them, the shredded cheese, and the sausage and egg mixture.
Warm tortillas on both sides in the skillet (about 10 seconds on each side).
Now take a warm tortilla and lay it out on a work surface.
Spoon a good bit of filling in a line down one side. By “good bit” I mean about 1/2 a cup.
Top with the shredded cheddar cheese.
Fold up the top and bottom of the tortillas, this will keep your filling from falling out when you eat it. Then roll your flour tortilla up tightly as I did in the photo above.
Note: You don’t have to roll your tortillas this way, this is just how I do it. There is no right or wrong way to roll up a tortilla and if anyone tells you there is, find out when they became leader of the universe because I totally missed that election!
After you finish making each tortilla, roll it up in foil and twist or fold the ends to seal, like this.
Enjoy one of your make-ahead breakfast burritos now and put the ones you don’t eat in the fridge to reheat and enjoy later!
After I heat my breakfast burrito, I like to open it and add a few spoonfuls of chunky salsa, then wrap it up again and enjoy. If there is any filling leftover after I’ve used up all of my tortillas, I just pour a little cheese and salsa over it and eat it like a breakfast bowl!
Storage
- Store your foil-wrapped breakfast burritos in the fridge for up to 4 days
- Alternatively, enjoy for up to 3 months. Thaw the in the fridge overnight before reheating.
- Reheat your breakfast burrito either in the microwave or oven. To prevent a , I recommend the oven or air fryer. To reheat in the microwave, remove the burrito from the foil and wrap it in a paper towel. Microwave until heated through (about one minute in my microwave, but microwaves vary). To reheat in the oven, preheat to 350 and place the foil-wrapped tortilla directly onto the oven rack. Heat for 7-8 minutes or until heated through.
Recipe Notes
- You can really customize your with whatever you like. I am just showing you the basic version, which is what I make for my family. We then customize our own as we reheat them. Here are some variations:
- Add sauteed onion, green onion, spinach, or bell pepper.
- Add cooked hash browns or tater tots.
- Substitute the breakfast sausage for chicken, bacon, or ground beef.
- Add a can of black beans or refried beans after you’ve browned the sausage.
- Swap the cheddar cheese for Monterey Jack, Pepper Jack, or even feta.
- Serve with sour cream, guacamole, and salsa. If you add these beforehand they’ll make the burrito soggy.
- For creamy scrambled eggs, add 1/4 to 1/2 a cup of milk, cream, or half and half when you scramble them in the skillet. You can also season with salt and pepper if you like.
Here are more great breakfast recipes:
Cracker Barrel Cheesy Hash Brown Casserole (Copycat Recipe)
Overnight Stuffed French Toast
Monkey Bread With Cream Cheese Stuffing
Ingredients
- 12 medium to large eggs
- 1 cup cheddar cheese
- 1 pound breakfast sausage
- 10-12 large flour tortillas
Instructions
- Crack the eggs into a large bowl. Beat well with a fork or whisk until well mixed. You can add a 1/4 to 1/2 a cup of milk or whipping cream if you like, for more creaminess.12 medium to large eggs
- In a large skillet, cook the sausage over medium-high heat while cutting with a spatula to break it into small pieces, until fully cooked and no longer pink in the center. Pour into a large bowl and set aside.1 pound breakfast sausage
- Reduce heat to medium-low and pour beaten eggs into the same skillet. Cook, stirring often until eggs are scrambled and no longer runny. Pour on top of the sausage in the bowl and stir to combine.
- Heat tortillas, one at a time, in the large skillet (about 10 seconds on each side).10-12 large flour tortillas
- Immediately fill with a line of the egg/sausage mixture and sprinkle a little cheese on top. Roll up the tortillas (see photos in this post for how I roll mine) and wrap each one individually in foil, twisting or folding the ends to seal.1 cup cheddar cheese
Serve warm and refrigerate any leftovers. To reheat, remove the burrito from the foil and wrap it in a paper towel. Microwave until heated through (about one minute in my microwave, but microwaves vary). To reheat in the oven, preheat to 350 and place the foil-wrapped tortilla directly onto the oven rack. Heat for 7-8 minutes or until heated through.
Notes
Nutrition
“Never be in a hurry; do everything quietly and in a calm spirit.
Do not lose your inner peace for anything whatsoever, even if your whole world seems upset.”
~Francis de Sales
Can these be frozen?
Yes!!! That is what I do and just take out what we need as we need them.
Hi! I tried to print this recipe and was unable to. I click on “Print this Recipe” and the recipe does not come up. The page has a list of sharing icons and is otherwise blank. Any suggestions?
I sure am glad you told me that! I hand code my posts to be printer friendly and this one was missing a single dash to make the code work. It’s fixed now! Sorry and thank you again!
great recipe and glad to know about orange beach!! now i want to go!! nice family and pics! love you website!!
I make these for my husband to have a good breakfast as he drives to work very early in the morning. He likes his with sausage and cheese and also cream cheese. I make a week’s worth at a time and he warms one up before he leaves for work. So much better than anything from the freezer section!! The eggs come from my chickens and the sausage from a pig raised by my next door neighbor! Also, thank you so much for your website and recipes! I’m an Idaho transplant from middle Tennessee and just reading your posts makes me feel closer to home!
Hi Florence, I know it’s been awhile since you posted about the breakfast burritos, but I’m a Colorado transplant from west TN (Jackson) and I too feel closer to home when I read from these kinds of “down-home) websites. I have been making breakfast burritos at home for years, but am always looking for new recipes since we like ours smothered on weekends. Can’t wait to try these! Whereabouts in mid-TN are you from?
I totally agree about Alabama’s beaches. I’ve been to Alabama several times, but never far enough South to see the beaches until this past March. My husband and I took a 4 day vacation to Dauphin Island and it was wonderful. We too packed groceries (nothing major since our room didn’t have cooking appliances) but sandwiches and cereal (it did have a fridge) and the like. I am now and forever totally in love with Southern Alabama and aspire to come live there!! Lambert’s…..Oh My Goodness……is all I can say about that. It’s like having your grandma back there in the kitchen cooking!!! I love that place and really wish there was one closer!! Funny thing though, my parents-in-law drove all the way to Missouri (we live in central Kentucky) just to eat at the Lambert’s there.
Just made 145 of these breakfast burritos for an event last week! They were wonderful!!!!
Oh my goodness that is a lot of burritos! Hope the event was fabulous and I am so glad to hear that this recipe worked for you Norma!!
How did you warm up the burritos? Did you use a chaff pan? Warm them in the oven?
In your post, you note that you refrigerate these and then use them the rest of the week; how many days do you feel safe keeping them in the fridge before you get concerned that they might go bad?
I would probably use them within 3 days, although wrapped in foil would keep them longer, they have no mayo or dairy thst is not cooked so should be fine, I probably wouldn’t have more than 2 days worth in the first place having 4 adults in house, but for 2 adults or a single, I would freeze 6 of the 10 and just reheat as desired.