Meal Prep Breakfast Burritos are the ultimate grab-and-go morning treat. Stuffed with fluffy scrambled eggs, savory turkey sausage, golden Potatoes O’Brien, zesty salsa, and melty cheese, they’re hearty, satisfying, and freezer-friendly for busy mornings.
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A Quick Look at the Recipe
✅ Recipe Name: Easy Meal Prep Breakfast Burritos (Freezer Friendly)
⏲️ Prep + Cook Time: 35 minutes
⏲ Reheat Time: 1-3 minutes (microwave)
🥣 Main Ingredients: Eggs, Potatoes O’Brien, turkey sausage, Cheddar cheese, salsa, whole wheat tortillas
📖 Dietary Info: High protein (17g per burrito)
♨️ Method: Cooktop, oven/air fryer/microwave for reheating
🍽️ Yield: 8-10 burritos
⭐️ Difficulty: Easy
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If your mornings feel anything like ours, having breakfast ready to go makes all the difference. Robert and I love a good breakfast, but most days are full – dogs, workouts, and getting on with the day. We want something filling but not too heavy, quick to heat, and genuinely satisfying. Our Breakfast Sandwiches with Egg, and Sausage, Egg, and Cheese Muffins have long been a favorite; these turkey sausage and egg burritos are the newest addition to our make-ahead, freeze-for-later rotation.
For a baked make-ahead breakfast with similar bold flavor, try my Green Chile Breakfast Casserole.
Table of Contents
Why This Recipe Works
- Big, satisfying flavor from sausage, salsa, and melty cheese.
- Filling enough to power your morning without feeling heavy.
- Grab-and-go convenience for busy weekdays.
- Everyday ingredients and straightforward prep.
- Batch-friendly for quick breakfasts all week.
- Easy to customize – add jalapeños for heat or sub pesto for the salsa for a Mediterranean twist.
⭐️⭐️⭐️⭐️⭐️
Nicky
“I’ve tried so many ways to make freezer breakfast burritos for myself and this is my favorite recipe I’ve found! It’s easy to make a bunch at once and freeze them and they’re SO tasty.”
Ingredients
This easy breakfast burrito recipe has just 8 ingredients – all available at your local grocery store. Here are some notes on a few:
- Frozen Potatoes O’Brien (diced potatoes with peppers and onion) – Pre-chopped and par-cooked, these save time while adding flavor and color. I cook them in a small amount of water instead of oil to keep the filling lighter without sacrificing texture.
- Cooked turkey sausage crumbles – Lean turkey sausage delivers savory flavor with less fat than traditional pork sausage.
- Prepared salsa verde – Adds brightness and just the right amount of tangy heat. Use mild or medium, depending on your preference.
- Whole wheat tortillas – Provide a hearty texture and nutty flavor.
Variations and Substitutions
While these burritos are delicious as is, they are easily modified to suit your tastes and to make them your own. Here are a few ideas:
- Use white flour tortillas instead of whole wheat.
- Substitute red salsa for the salsa verde.
- Use Monterey Jack or Pepper Jack cheese instead of Cheddar.
- Add black beans, sliced black olives and/or canned green chiles.
- Add more spice by adding chopped jalapeno peppers or sprinkling the filling with chile powder and ground cumin – or my Mexican Seasoning. Toss in a few cilantro leaves.
- Substitute my Basil Pesto Genovese for the salsa and add chopped sundried tomatoes and fresh basil for a Mediterranean twist.
How to Meal Prep Breakfast Burritos
- Spray a large nonstick skillet with cooking spray and heat over medium. Add potatoes in a single layer, sprinkle with a little water, cover, and cook 5-6 minutes without stirring, until the bottoms begin to brown.
- Turn the potatoes over and cook uncovered 5-6 more minutes, stirring occasionally, or until most are lightly browned and tender. Transfer to a bowl and season with salt and pepper.
- Spray the same skillet again and heat over medium to medium-low. Add sausage and cook 6-7 minutes, stirring frequently, until browned. Turn off heat and leave in pan.
- In a medium bowl, whisk together eggs and salsa; season with salt and pepper.
- Stir the egg mixture into the sausage and cook over medium heat, stirring occasionally, until fully set and no longer wet, about 5-6 minutes.
- Fold in cheese until melted, then gently fold in potatoes. Adjust seasoning as needed. Let cool about 10 minutes before assembling burritos.
- Place one tortilla on a clean surface. Place 1/2 cup (smaller burritos – my preferred size) to 2/3 cup filling in a tight log shape, about 1 1/2 inches from the bottom edge and sides.
- Fold bottom edge up over filling.
- Bring both sides in snugly.
- Roll tightly from the bottom to form a secure burrito. Repeat with remaining tortillas and filling.
How to Prevent Soggy Breakfast Burritos
Soggy breakfast burritos are almost always the result of excess moisture. Follow these simple steps to keep yours perfectly textured every time:
- Let the filling cool before assembling. Make sure the filling is at room temperature before wrapping. If it’s too hot, steam will soften the tortilla as it cools.
- Drain excess liquid from the salsa. Salsas vary widely in moisture content. Use a thicker variety when possible, and strain off any excess liquid with a fine-mesh sieve before adding.
- Cook the egg mixture until fully set. When cooking the eggs and salsa together, continue cooking until the mixture is no longer wet. Eliminating excess moisture now prevents sogginess later.
Storage
Wrap burritos tightly in foil.
- Refrigerator: Store up to 3 days.
- Freezer: Place foil-wrapped burritos in a freezer-safe bag or airtight container and freeze up to 3 months.
Reheating
Reheat directly from the refrigerator or freezer using your preferred method below:
Microwave (fastest):
Remove foil and wrap in a paper towel.
- Refrigerated: 60-75 seconds
- Frozen: 2-3 minutes
Oven (best for several burritos):
Preheat to 375 degrees F. Place foil-wrapped burritos on a baking sheet.
- Refrigerated: 15-20 minutes
- Frozen: 30-40 minutes
Air Fryer (crispiest exterior):
Preheat to 375 degrees F. Remove the foil, then loosely rewrap the burritos in foil to prevent drying (which can happen with whole wheat tortillas).
- Refrigerated: 12-15 minutes
- Frozen: 18-22 minutes
Meal Prep Breakfast Burritos FAQs
Yes. Pork sausage can be used in place of turkey sausage for a richer flavor, though it will increase the overall fat content slightly.
Yes. Omit the sausage and substitute sautéed mushrooms, black beans, or additional peppers and onions. Be sure to cook off any excess moisture before assembling to keep the burritos from becoming soggy.
The key is controlling moisture. Let the filling cool to room temperature before wrapping, drain excess liquid from the salsa, and cook the egg mixture until fully set before assembling.
Yes. Scrambled eggs freeze well when fully cooked. For the best texture, cook the egg mixture until no longer wet and allow the filling to cool before wrapping and freezing.
No. Frozen breakfast burritos can be reheated directly from the freezer in the microwave, oven, or air fryer. Simply increase the reheating time as needed.
More Easy Breakfast Recipes with Eggs
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Meal Prep Breakfast Burrito Recipe with Potatoes
Equipment
Ingredients
- 1 (12 ounce) package frozen Potatoes O’Brien, (diced potatoes with peppers and onion), unthawed
- 2 tablespoons water
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 (9.6 ounce) package turkey sausage crumbles, around 2 cups cooked
- 8 large eggs
- 3/4 cup salsa verde, liquid drained off as needed – can sub red salsa
- 1 cup shredded sharp Cheddar cheese
- 8 to 10 (8 inch) whole wheat tortillas, can also use white tortillas
Instructions
Make the Filling
- Spray a large nonstick skillet with cooking spray and heat over medium. Add potatoes in a single layer, sprinkle with a little water, cover, and cook 5-6 minutes without stirring, until the bottoms begin to brown.
- Turn the potatoes over and cook uncovered 5-6 more minutes, stirring occasionally, or until most are lightly browned and tender. Transfer to a bowl and season with salt and pepper.
- Spray the same skillet again and heat over medium to medium-low. Add sausage and cook 5-6 minutes, stirring frequently, until browned. Turn off heat and leave in pan.
- In a large bowl, whisk together eggs and salsa; season with salt and pepper. Stir the egg mixture into the sausage and cook over medium heat, stirring occasionally, until fully set and no longer wet, about 5-6 minutes.
- Take off heat and fold in cheese until melted, then gently fold in potatoes. Adjust seasoning as needed. Let cool about 10 minutes before assembling.
Assemble Burritos
- Place one tortilla on a clean work surface.
- Place 1/2 cup (smaller burritos – my preferred size) to 2/3 cup filling in a tight log shape, about 1 1/2 inches from bottom edge and sides of tortilla.
- Fold bottom edge up over filling. Bring both sides in snugly.
- Roll tightly from the bottom to form a secure burrito.
- Repeat with remaining tortillas and filling.
- (Note: 1/2 cup/burrito will make 10 burritos; 2/3 cup will make 8 burritos.)
Storage
- Wrap each burrito tightly with foil. Refrigerate for up to 3 days. Or Place foil-wrapped burritos in a freezer-safe bag or airtight container and freeze up to 3 months.
To Reheat – in Microwave (Fastest):
- Remove foil from burritos and wrap in paper towel.
- Heat on high for around 60-75 seconds if refrigerated, or 2-3 minutes if frozen.
To Reheat – in Oven (Best for Several Burritos):
- Preheat oven to 375 degrees F.
- Place foil-wrapped burritos on a cookie sheet and heat for 15-20 minutes if refrigerated, or 30-40 minutes if frozen.
To Reheat – in Air Fryer (Crispiest):
- Preheat to 375 degrees F. Remove the foil, then loosely rewrap burritos in foil to prevent drying.
- Place in a single layer in the basket and heat for 12-15 minutes if refrigerated, or 18-22 minutes if frozen.
Notes
- Let the filling cool before assembling. Make sure the filling is at room temperature before wrapping. If it’s too hot, steam will soften the tortilla as it cools.
- Drain excess liquid from the salsa. Salsas vary widely in moisture content. Use a thicker variety when possible, and strain off excess liquid in a fine mesh sieve before adding.
- Cook the egg mixture until fully set. When cooking the eggs and salsa together, continue cooking until the mixture is no longer wet. Eliminating excess moisture now prevents sogginess later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried so many ways to make freezer breakfast burritos for myself and this is my favorite recipe I’ve found! It’s easy to make a bunch at once and freeze them and they’re SO tasty. I let them thaw in the froze overnight and then air fry them for 12-15 min in the morning. I love the options for switching it up (green chilis, cumin, etc). I’m about to make this for the third time – since I made this for the first time, I always have some in my freezer!
Thanks Nicky! I’m so happy to hear you’re enjoying our breakfast burritos.
Hi. I wanted to make sure that I’m supposed to keep the O’Brien’s frozen? Sometimes I’ll say unthawed, but really mean thawed.
Hi Gabby – yes keep them frozen.
Easy to make. The directions were very clear.
Thanks for the feedback!