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!

white plate holding one Breakfast Burrito, cut in half to show insides

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.

Close up of single Make Ahead Breakfast Burritos, cut in half to show inside

What’s in Make Ahead Breakfast Burritos?

There are 5 main ingredients in these easy meal prep burritos – scrambled eggs, sausage, potatoes, cheese and flour tortillas. To make them a bit healthier, I like to use turkey sausage and 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.

How to make these egg burritos

Here is a quick summary of the easy steps involved in making these tasty Breakfast Burritos (more detailed instructions included in the recipe below!).

  1. Cook the Potatoes O’Brien.

    In a large skillet cook potatoes with water instead of oil. Set aside and keep warm.

  2. In the same pan, brown the sausage.

    Add sausage to pan and cook until lightly browned.

  3. Add beaten eggs and salsa to sausage.

    Cook until eggs are scrambled and mixture is no longer wet.

  4. Add Cheddar Cheese and potatoes.

    Fold Cheese and potatoes gently into egg mixture, until cheese is melted.

  5. Set aside to cool.

    Filling should be cooled to room temperature before assembling burritos.

  6. Assemble the burritos.

    After rolling, heat the burritos and eat immediately, or wrap and refrigerate/freeze for later. I provide detailed instructions on how to wrap the burritos in the recipe; for even more instruction, check out The Right Way to Wrap a Burrito.

In front, a single Make Ahead Breakfast Burrito cut in half to show insides. More burritos in background

Tips on keeping Breakfast Burritos from getting soggy

I often hear people complain that their breakfast burritos are soggy. Not with my recipe! There are a few important steps that you need to take to make sure your 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.

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Other Easy Breakfast Egg Recipes

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white plate holding one Breakfast Burrito, cut in half to show insides

Make Ahead Breakfast Burritos

  • Author: By Lee Clayton Roper
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 8 to 10 1x
  • Category: breakfast, make ahead
  • Method: sautéing
  • Diet: Low Fat


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.


  • 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


Make the filling:

  1. 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.
  2. 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.
  3. Cook 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.
  4. 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.
  5. 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.
  6. 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:

  1. Place one tortilla on a clean work surface.
  2. 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.
  3. Fold bottom portion of tortilla up over filling to cover, then fold in sides.
  4. Roll up tightly.
  5. 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:

  1. Wrap burritos in foil and place on a cookie sheet.
  2. Place in a 375 degree oven for around 15 minutes or until warmed through.
  3. Can also bake without foil, if you prefer a slightly crunchy outside.

To refrigerate:

  1. Wrap burritos in foil and refrigerate for up to 3 days.

To freeze:

  1. Wrap burritos in foil, place in a zip top baggie and freeze for up to 3 months.

To reheat – in microwave:

  1. Remove foil from burrito and wrap in paper towel.
  2. 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:

  1. 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.
  2. Can also bake without foil, if you prefer a slightly crunchy outside.

Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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