this Breakfast Burrito Recipe It’s the perfect breakfast for busy mornings. Scrambled eggs, breakfast potatoes, sausage and cheese make for a delicious and nutritious breakfast that can fill you up and be prepared for a later meal or made fresh.
tip: I really like making a double batch of breakfast burritos so I have a freezer full of meals when I’m “out of food.” My family and I often have these breakfast burritos for dinner. It’s really delicious!
Why This Breakfast Burrito Recipe is Great
- It works now or later. Burritos are great to eat right away after you make them, or you can keep them in the freezer for meal prep! I like to make a batch and serve a few to my family right away, then package the rest and store them in the freezer. It’s truly a double win.
- Easy to customize. These breakfast burritos are made with staple ingredients, but you can easily customize them to your liking. I often finely chop green peppers and white onions for added vegetables.
- Filling and full of flavor: These breakfast burritos have 23 grams of protein per burrito, making them great for breakfast, snacks, or even breakfast for dinner!
“These breakfast burritos saved my life postpartum! I made 24 in advance, froze them, and had them for breakfast almost every day. They were so delicious! I have now given them as gifts to other pregnant friends. They are the best gifts! I highly recommend them.” – Hannah
“We started making them a few months ago and it’s been a lifesaver in the early mornings at work. I tried using hash browns instead of potatoes and they were great too! Easy to make, reheat and eat. Delicious!” – Stephanie
main ingredients
- Tortilla: I like to use large or burrito-sized tortillas to pack a lot of nutrients into my breakfast burritos. I tested these burritos with wheat and white flour tortillas and both worked great. Proceed with caution because I think it’s really hard to get corn tortillas into a burrito without tearing them. You can also make protein tortillas with just 2 ingredients!
- scrambled eggs: Simple scrambled eggs are great for breakfast burritos because you can add an egg to each bite.
- Ground breakfast sausage: I like to cook my breakfast sausage with a little maple syrup. It adds the perfect sweetness!
- Breakfast Potatoes: Cook breakfast potatoes using a few simple spices and chopped onions. This adds potassium and fiber as well as great flavor to your burrito.
- cheese: Shredded cheese melts perfectly when you cook or reheat breakfast burritos. I love the flavor of Cheddar Jack, but feel free to use any variety of shredded cheese you like!
Tips for Best Results
- Warm the tortillas before rolling.
- Freeze it for later! If you don’t plan on eating your burrito right away, don’t worry! You can easily wrap it in aluminum foil and reheat it later. These frozen breakfast burritos have been tested and approved by many.
- Do not freeze with sour cream. I do not recommend freezing breakfast burritos with sour cream or Greek yogurt. Add these ingredients to the burritos just before serving, as freezing and thawing can cause the texture to get a little weird.
Variations to try
These easy breakfast burritos have all of my favorite simple tools, but go crazy and make them your own! Here are a few family favorites I’ve tried:
- Egg Exchange: Swap eggs for tofu to make a delicious tofu scramble, or use egg whites for a lighter dish.
- Potato Swap: Roasted sweet potatoes would also taste fantastic. It will add a lovely sweetness to your burrito. You can also use other types of potatoes, such as red potatoes or baby Dutch yellow potatoes.
- Protein Exchange: Feel free to swap out your breakfast sausage for sliced Italian sausage or whatever ground meat you have on hand! We especially love chorizo with eggs and potatoes!
- Other additions: Take your breakfast burrito to the next level with other great add-ons like bacon, green peppers, hot sauce, black beans, or pico de gallo.
Storage, freezing and prepping ahead tips
If you plan on eating these delicious breakfast burritos within a week, you can store them in an airtight container or bag in the refrigerator for up to 1 hour. 4 days.
When heated from frozen Unwrap it, put it on a plate and put it in the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, turning every minute. Then heat in the microwave for 60-90 seconds or until hot.
If heated after thawing, Microwave for 60-90 seconds.
More of my favorite breakfast recipes
Heat a large skillet or cast iron skillet over medium/high heat. Add potatoes and onions to skillet. Apply olive oil and season with Italian seasoning, sea salt, and red pepper powder. Fry the potatoes over high heat for 3-4 minutes. Turn heat to medium/low and cover. 포크 텐더가 될 때까지 약 10~15분간 조리합니다.
Cook the sausages in a separate skillet over medium/high heat. Mash the pork and add the maple syrup. Cook until sausages are cooked through. Remove from pan and set aside.
Mix eggs and milk in a large bowl. Add salt and stir again.
Heat the same skillet used for the sausages over medium/high heat. Add olive oil to the pan, and when the oil smells fragrant, pour the egg mixture into the pan.
Allow the eggs to rest partially on the edge of the pan, then fold the eggs toward the center of the pan as you cook. Continue folding the egg for 2 to 3 minutes without turning it completely. Add the cheese and continue to fold in the eggs until fully cooked. Remove from heat.
Place the tortilla on a clean, flat surface and spread the potatoes, eggs, sausage, and cheese evenly in the center of the tortilla. Roll each burrito tightly.
Store in the refrigerator for 2 to 3 days, or wrap the burritos in tin foil and freeze for up to 3 months.
- I use pre-seasoned breakfast sausage. This adds flavor to the burrito. If you’re using regular ground meat, I recommend seasoning it with salt, Italian seasoning, sage, and pepper.
- If you’re short on time, try frozen breakfast potatoes. They are already cooked and usually pre-seasoned.
calorie: 543 calorie, carbohydrate: 41 g, protein: 23 g, province: 32 g, fiber: 3 g, sugar: 6 g
Nutritional information is automatically calculated and should only be used as estimates.
Photographer: wooden frying pan
