Ultimate Breakfast Burrito Recipes for Quick Morning Meals

Weekday mornings are simpler with these make-ahead Breakfast Burritos. Packed with scrambled eggs, tater tots, sausage, and cheese, they freeze well and are perfect for busy breakfasts, camping, hiking, or even a quick dinner.

Best Breakfast Burrito Recipe

These breakfast burritos quickly became my go-to on hectic mornings. Prep a batch over the weekend, freeze them, and you’ll have ready-to-go breakfasts all week. They reheat beautifully and are portable, filling, and convenient for school or work days.

Breakfast Burrito Ingredients

• What goes in these burritos? Tater tots, cooked Italian or breakfast sausage, scrambled eggs, shredded cheese, and chopped scallions. These components combine for a satisfying, hearty breakfast.
• Recipe variations: Swap bacon for sausage, use sausage links instead of crumbles, or make a vegetarian version with beans. Replace tater tots with cooked shredded hash browns and experiment with cheeses like Cheddar, Swiss, or Pepper Jack.
• Tortilla choice: Use large (10–12 inch) flour tortillas for easy wrapping and freezing. Corn tortillas are not recommended since they don’t wrap or freeze well. Whole-wheat flour tortillas are fine. If tortillas are chilled, warm them briefly to make them pliable before assembling.

How to Make Breakfast Burritos

Making these freezer-friendly burritos is straightforward. Set up an assembly line to speed things up and follow a few simple tips for best results.

1. Set up an assembly station: Lay out squares of foil or plastic wrap and small bowls with each ingredient. Divide ingredients evenly down the center of each tortilla, then roll and wrap.
2. Use room-temperature ingredients: Allow cooked ingredients to cool to room temperature before assembling to prevent sogginess.
3. Avoid eggs directly against the tortilla: Place meat or cheese between the eggs and the tortilla to keep the wrap from becoming soggy.

Proper Storage

• Freeze after assembly: Do not bake before freezing. After rolling, wrap each burrito in foil or plastic wrap and lay them seam-side down on a baking sheet. Flash freeze for about an hour, then transfer to a resealable freezer-safe bag for long-term storage.
• Freezer shelf life: Store burritos up to 1 month for best quality. They can keep longer but will lose freshness over time. Label bags with the date.
• No need to freeze: You can assemble and bake immediately to serve fresh instead of freezing.

How to Reheat Breakfast Burritos

• If thawed: Thaw overnight in the refrigerator, then bake in a 400°F oven for about 25 minutes, turning once halfway through.
• From frozen: Bake in a preheated 400°F oven for 35–40 minutes. Alternatively, microwave on a microwave-safe plate, covered with a paper towel, for 4–6 minutes, flipping halfway through.
• Wrapping notes: If reheating in foil, keep foil on during oven baking and remove for the last 5 minutes to crisp the tortilla. Remove foil before microwaving. Remove plastic wrap before reheating in either oven or microwave.
• Let rest: After reheating, let burritos sit 2–3 minutes before eating to allow the filling to settle.

There are endless variations to keep these burritos interesting. Prep several fillings and double or triple the batch to stock the freezer. This recipe is excellent meal prep and saves valuable time on busy mornings.

Recipe (Summary)