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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
  • Filling cool time: 10 mins
  • Cook Time: 25 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 to 6 minutes, or until lightly browned on the bottom (check by flipping over a few potatoes to see if browned).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

© A Well-Seasoned Kitchen ®