Looking for a quick, delicious, and satisfying breakfast that you can whip up in no time? Easy breakfast burritos are the perfect solution!
Packed with eggs, cheese, and your choice of fillings like sausage, bacon, or veggies, these burritos are not only customizable but also ideal for meal prep or an on-the-go bite.
Whether you’re feeding a crowd or just need a hearty morning meal, these recipes will have you wrapping up breakfast in no time.
Let’s dive into how you can make these tasty burritos right in your own kitchen!
Here is a recipe for an absolutely PERFECT breakfast burrito with sausage & bacon:
INGREDIENTS:
Bacon
Pork Sausage
FOR THE POTATOES
Red Potatoes
Oil
Salt
Pepper
Garlic Powder
Bacon Grease
FOR THE SALSA
Oil
Onion
Roma Tomatoes
Garlic
Serrano Peppers
Cilantro
Salt
Pepper
FOR THE EGGS
Eggs
Butter
Bacon
American Cheese
FOR THE BUILD
Large Flour Tortilla
Sour Cream
Shredded Cheese Mix
Table of Contents
Breakfast Burritos Freezer Friendly Meal Prep
Breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, and plenty of melty cheese. If you haven’t tried sautéing breakfast burritos, you won’t want them any other way.
INGREDIENTS:
6 medium 8-inch diameter flour tortillas
1 Tbsp oil
1/2 lb about 8 medium Button Mushrooms
1 Tbsp butter
6 large Eggs
1/2 cup Sour Cream divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
Salt and Pepper to taste
2 oz Ham cut into strips or squares, optional
4 oz 1 cup shredded Mozzarella cheese,
1 medium tomato diced
2-4 Tbsp oil to saute
Frozen Breakfast Burritos
Bacon
Sausage
Baby Red Potatoes /quartered
1 Red Pepper /chopped
1 Yellow Onion /chopped
Salt and Pepper
10 Eggs – beaten
1 Bag Shredded Cheese
1 Bunch Green Onions /sliced
Flour Tortillas
Parchment Paper
In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate – leave to cool. In the same skillet – using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper.
Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool. In the same saucepan, cook sausage until browned and cooked through.
Remove to a paper towel lined bowl. Finally, reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
Gather cooked ingredients – having let them all cool slightly. Additionally gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up – a few at a time – for 20 seconds in the microwave before assembling).
Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
To reheat:
Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!