Make Ahead Breakfast Burritos are a tasty on-the-go morning treat. Wrapping the traditional breakfast ingredients of scrambled eggs, sausage and potatoes inside a flour tortilla makes this delectable combination into a convenient, hand held package. I spice them up a bit by adding onion, peppers, salsa – oh, and some cheese, too! Using whole wheat tortillas and turkey sausage, plus cooking the potatoes without oil, collectively make these little bundles of deliciousness healthier. Whip up a batch of these delightful burritos today, eat some tomorrow morning, and freeze the rest for later!
Table of Contents
- These Make Ahead Breakfast Burritos are Perfect for Busy Mornings
- What You’ll Need for Meal Prep Breakfast Burritos
- Variations and Substitutions
- How to Make a Breakfast Burrito with Potatoes
- Step-by-Step Instructions on How to Wrap a Breakfast Burrito
- Tips to keep this Breakfast Burrito Recipe with Potatoes from getting soggy
- Meal Prep Breakfast Burrito Storage
- How to Reheat Premade Breakfast Burritos
- Premade Breakfast Burritos FAQs
- Pin this recipe now to save for later!
- Other Easy Breakfast Egg Recipes
- Meal Prep Breakfast Burrito Recipe with Potatoes
These Make Ahead Breakfast Burritos are Perfect for Busy Mornings
Robert and I love eating a good breakfast, but we don’t have much time on most mornings. After walking the dogs and working out, we want a morning meal that’s filling but not too heavy, easy to prepare, and delicious. We especially love dishes that we can prepare ahead and freeze, making breakfast super quick. Breakfast Sandwiches with Egg has been a favorite for years; these Make Ahead Breakfast Burritos are the newest addition to our make-and-freeze repertoire.
What You’ll Need for Meal Prep Breakfast Burritos
There are 6 main ingredients in these easy meal prep burritos:
- Frozen Potatoes O’Brien (diced potatoes with peppers and onion)
- Cooked turkey sausage crumbles
- Large eggs
- Prepared salsa
- Shredded sharp Cheddar cheese
- Whole wheat tortillas
To save on time, I use frozen Potatoes O’Brien. If you’re not familiar with these potatoes, you’re going to love them. Fresh potatoes, onion and bell peppers are chopped, mixed and ready to go, reducing prep time. Plus, the onion and pepper add both flavor and color. I cook them in a small amount of water instead of oil, to keep them lighter and lower in calories and fat.
Variations and Substitutions
While these cheese burritos are delicious as is, they are easily modified to suit your tastes and to make them your own. Here are a few ideas:
- Add black beans, sliced black olives and/or canned green chiles.
- Add more spice by sprinkling the filling with chile powder and ground cumin. Toss in a few cilantro leaves.
- Use Monterey Jack or Pepper Jack cheese instead of Cheddar.
How to Make a Breakfast Burrito with Potatoes
Here are the easy steps involved in making these tasty Breakfast Burritos:
- Cook the Potatoes O’Brien.
Spray a large nonstick skillet with cooking spray; place over medium heat. When hot, add potatoes in a single layer. Sprinkle with water, cover and cook 5 minutes. Using a large spatula, flip over a few potatoes to see if they are lightly browned on the bottom. If yes, flip over all the potatoes and continue. If not, cover and cook another minute, then remove cover and flip all potatoes. Continue cooking potatoes, covered, another 4 minutes. Uncover and continue cooking for another 2 minutes to finish browning. Remove from pan and place in a medium bowl. Season to taste with salt and pepper. Cover to keep warm. - Cook sausage.
Spray the same skillet with cooking spray and place over medium to medium-low heat. Add sausage and cook 5 to 6 minutes, stirring frequently, until browned. Turn off heat; leave sausage in pan. - Add eggs and salsa.
In a large bowl, whisk together eggs and salsa; season with salt and pepper. Stir into sausage and cook over medium heat for 5 to 6 minutes, stirring occasionally, until eggs are cooked completely and the mixture isn’t wet. - Add cheese and potatoes.
Turn off heat and fold in cheese until melted. Gently fold in potatoes. Season to taste with salt and pepper, as needed. - Cool.
Set filling aside for around 10 minutes to cool to room temperature. - Wrap burritos.
Keep reading . . .
Step-by-Step Instructions on How to Wrap a Breakfast Burrito
It’s really not difficult to wrap a burrito; here are the steps:
- Lay out tortilla.
Place one tortilla on a clean work surface. - Add filling.
Place 1/2 cup (smaller burritos – my preferred size) to 2/3 cup filling in a log shape, 1 1/2 inches from bottom and sides of tortilla. - Fold – bottom, then sides.
Fold bottom portion of tortilla up over filling to cover, then fold in sides. - Roll.
Roll up tightly. End with the top of the tortilla on the bottom of the burrito; flip over if needed. - Repeat.
Repeat with remaining tortillas and filling.
Tips to keep this Breakfast Burrito Recipe with Potatoes from getting soggy
I often hear people complain that about a soggy burrito. Not with my recipe! There are a few important steps that you need to take to make sure your breakfast burritos come out perfect. Don’t skip these!
- Cool the filling before stuffing. It’s important that the filling ingredients are at room temperature. Otherwise, as they cool, the moisture they release will be absorbed by the tortilla and it will become soggy.
- Drain any excess moisture from the salsa. Both purchased and homemade salsas vary widely in terms of water content. Use a thicker one if possible. I like to drain off any excess water by placing the salsa in a fine mesh strainer before using.
- Cook the salsa with the eggs. Cooking the salsa with the eggs until the mixture is no longer wet will ensure you’ve gotten rid of any excess moisture.
Meal Prep Breakfast Burrito Storage
These burritos can be prepared ahead and either refrigerated or frozen:
- To refrigerate: Wrap burritos in aluminum foil and refrigerate for up to 3 days.
- To freeze: Wrap burritos in aluminum foil, place in a ziptop baggie (or other airtight container), and freeze for up to 3 months.
How long will breakfast burritos last in the fridge?
These burritos will last up to 3 days in the refrigerator, if well wrapped in foil.
How to Reheat Premade Breakfast Burritos
You can easily reheat these burritos either in the microwave, in the oven, or for a crispy burrito, in an air fryer:
A. To reheat – in microwave:
- Remove foil from burrito and wrap in paper towel.
- Place in microwave and heat on high for around 60 to 75 seconds if refrigerated, and 2 to 3 minutes if frozen.
B. To reheat – in oven:
- Preheat oven to 375 degrees f.
- Place foil-wrapped burritos in a single layer on a baking sheet and bake for 15 to 20 minutes if refrigerated, or 30 to 40 minutes if frozen. Can also bake without foil, if you prefer a slightly crunchy outside.
C. To reheat – in air fryer:
- Preheat air fryer to 375 degrees if burritos are refrigerated, or 40 degrees if frozen.
- Place foil-wrapped burritos in a single layer in the air fryer basket and bake for 15 minutes if refrigerated, or 30 minutes if frozen. Can also bake without foil, if you prefer a slightly crunchy outside.
Premade Breakfast Burritos FAQs
Yes, you can easily reheat breakfast burritos, either in the microwave or in the oven. See directions above in the post.
I find the best way to reheat a frozen burrito is to remove the foil, wrap it in a damp paper towel, and microwave for 90 seconds. Turn burrito over and continue cooking for 30 seconds to 1 minute. Remove paper towel and eat immediately.
Pin this recipe now to save for later!
Other Easy Breakfast Egg Recipes
- Breakfast Sandwiches with Egg
- Green Chile Breakfast Burritos
- Christmas Morning (Baked) Eggs – delicious all year ‘round!
- Goat Cheese and Fresh Herb Omelets
- Poached Eggs in Italian Tomato Sauce
- Breakfast Tostadas
- Healthy Vegetable Frittata
Meal Prep Breakfast Burrito Recipe with Potatoes
Make Ahead Breakfast Burritos are a tasty on-the-go morning treat. Scrambled eggs, sausage, Potatoes O’Brien, salsa and Cheddar cheese are all combined into a conveniently hand held package. Using whole wheat tortillas and turkey sausage, plus cooking the potatoes without oil, collectively make these little bundles of deliciousness healthier. Can be eaten immediately, refrigerated or frozen.
- Prep Time: 15 mins
- Filling cool time: 10 mins
- Cook Time: 25 mins
- Total Time: 50 minutes
- Yield: 8 to 10 1x
- Diet: Low Fat
Ingredients
- 12 ounces (3 cups) frozen Potatoes O’Brien (diced potatoes with peppers and onion), unthawed
- 3 tablespoons water
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 9.6 ounce package (around 2 cups) cooked turkey sausage crumbles
- 8 large eggs
- 3/4 cup prepared salsa (I like to use either Salsa Verde or Pace Picante), liquid drained off as needed
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 8 to 10 (8 inch) whole wheat tortillas
Instructions
Make the filling:
- Spray a large nonstick skillet with cooking spray; place over medium heat. When hot, add potatoes in a single layer. Sprinkle with water, cover and cook 5 to 6 minutes, or until lightly browned on the bottom (check by flipping over a few potatoes to see if browned).
- Continue cooking potatoes, covered, another 4 minutes. Uncover and cook for another 2 minutes to finish browning. Remove from pan and place in a medium bowl. Season to taste with salt and pepper. Cover to keep warm.
- Spray the same skillet with cooking spray and place over medium to medium-low heat. Add sausage and cook 5 to 6 minutes, stirring frequently, until browned. Turn off heat; leave sausage in pan.
- In a large bowl, whisk together eggs and salsa; season with salt and pepper. Stir into sausage and cook over medium heat for 5 to 6 minutes, stirring occasionally, until eggs are cooked completely and the mixture isn’t wet.
- Turn off heat and fold in cheese until melted. Gently fold in potatoes. Season to taste with salt and pepper, as needed. Set aside for around 10 minutes to cool to room temperature.
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 log shape, 1 1/2 inches from bottom and sides of tortilla.
- Fold bottom portion of tortilla up over filling to cover, then fold in sides.
- Roll up tightly.
- Repeat with remaining tortillas and filling.
(Note: 1/2 cup/burrito will make 10 burritos; 2/3 cup will make 8 burritos.)
To eat immediately:
- Wrap burritos in foil and place on a cookie sheet.
- Place in a 375 degree oven for around 15 minutes or until warmed through.
- Can also bake without foil, if you prefer a slightly crunchy outside.
To refrigerate:
- Wrap burritos in foil and refrigerate for up to 3 days.
To freeze:
- Wrap burritos in foil, place in a zip top baggie and freeze for up to 3 months.
To reheat – in microwave:
- Remove foil from burrito and wrap in paper towel.
- Place in microwave and heat on high for around 60 to 75 seconds if refrigerated, and 2 to 3 minutes if frozen.
To reheat – in oven:
- Place foil-wrapped burritos on a cookie sheet and bake in a 375 degree oven for 15 to 20 minutes if refrigerated, or 30 to 40 minutes if frozen.
- Can also bake without foil, if you prefer a slightly crunchy outside.
- Category: breakfast, make ahead
- Method: sautéing
Nutrition
- Serving Size: 1 burrito
- Calories: 299
- Sugar: 1.6 g
- Sodium: 677.3 mg
- Fat: 14.6 g
- Saturated Fat: 6.3 g
- Carbohydrates: 25 g
- Fiber: 3.6 g
- Protein: 16.6 g
- Cholesterol: 178.1 mg
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!