Make-Ahead Breakfast Burritos
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Use this easy Make-Ahead Breakfast Burritos recipe to stock your freezer for even easier mornings! These breakfast burritos are filled with eggs, cheese, spinach, and sausage for a hearty and delicious meal.
These easy breakfast burritos make a wonderful freezer-friendly, make-ahead breakfast. I’ve been preparing and stashing them in my freezer for a grab, reheat, and go weekday breakfast for years. I have to admit, there are many evenings that they also serve as a wonderful dinner. I serve them with a side of homemade salsa or pico de gallo and have dinner on the table in a flash! I love how budget-friendly they are to make and how delicious they are to eat!
Why I Love This Recipe
Quick and easy. This recipe takes 30 minutes for a quick, easy, delicious breakfast.
Freezer-friendly. I especially love to make these burritos ahead to stock my freezer. See my Storage Tips for how to freeze them to enjoy on those busy mornings!
Versatile recipe. Use the recipe as written or as a launching point to use your favorite breakfast ingredients! See my ingredients list and Recipe Variations below for some options.
How to Make Breakfast Burritos
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Tortillas – I use taco-size 8-inch tortillas for these burritos. If you like, you can size these into large burritos by using a 10-inch tortilla.
- Eggs – My recipe uses six fresh eggs that are scrambled for ten burritos. If you’d like, you can increase the amount of eggs used in the recipe, use all egg whites, or see my Recipe Variation below for an eggless option.
- Spinach – I use baby spinach in my recipe that wilts on the hot cooked sausage before being added to the burrito. You can also use frozen and thawed spinach that you squeeze to drain away all of the water.
- Sausage – I use a breakfast sausage in this recipe. You can also use chorizo or another favorite breakfast meat such as bacon. You can substitute with sliced mushrooms or eggplant if you want a vegetarian option.
- Cheese – I include shredded cheese in my burritos. Use the type of cheese that you enjoy. My family prefers cheddar cheese in this recipe, but also like colby, pepperjack, Swiss, and provolone for options. I use 1/2 cup shredded among the burritos, but you can increase the amount if you prefer.
Recipe Variations
Potato Breakfast Burrito – Cook frozen diced potatoes or hashbrowns according to the package directions to add to the ingredients listed above. The potatoes also make a great addition if you’d like to have an eggless option.
Vegetarian Breakfast Burrito – Omit the sausage and replace it with mushrooms.
Vegan Breakfast Burrito – Omit the sausage, egg, and cheese. Use the potato breakfast burrito variation and include other vegetables such as mushrooms, diced peppers, onions, and other freezer-friendly vegetables.
Instructions
- Cook the sausage and transfer to a bowl. Top the sausage with the spinach to allow it to wilt.
- Scramble the eggs.
- Assemble the burritos. Distribute the sausage, spinach, eggs, and cheese among the burritos. Wrap tightly. If serving immediately, serve. If freezing, wrap tightly with plastic wrap or foil, place into a freezer-safe container, and freeze.
Once you have assembled all of your breakfast burritos, they are ready to be enjoyed or you can prepare them to be frozen for later. It is a great way to make some for now and prepare some for later as well! I love this budget-friendly breakfast option that I can easily make at home for a quick grab-and-go breakfast!
Storage Tips
Freeze. Wrap each burrito tightly with plastic wrap, foil, or in parchment paper and place into a freezer bag, seal, and freeze for up to 3 months.
Reheat. Remove from the freezer and remove the wrap. Reheat in the microwave until heated throughout, about 45 seconds, in a 350º F oven for 15 minutes, or in a 350º F air fryer for 12 to 15 minutes. If you’d like a crispy exterior to your breakfast burrito, spray the outside with olive oil before heating in the oven or air fryer.
Here’s how I make my make-ahead breakfast burritos. I hope you love them, too
Make-Ahead Breakfast Burritos Recipe
Ingredients
- 1 pound breakfast sausage
- 2 cups spinach
- 6 large eggs
- 10 (8-inch) flour tortillas
- 1 cup grated cheese
Instructions
- Crumble sausage into a medium skillet over medium heat and cook until the sausage is cooked through. Remove the skillet from the heat and transfer the sausage to a bowl. Add the spinach to the top of the sausage. Allow the spinach to wilt from the heat of the cooked sauce.
- Scramble the eggs until cooked throughout.
- Assemble the burrito by layering it with eggs, sausage, and spinach and topping it with grated cheese.
Notes
Reheat.Remove from the freezer and remove the wrap. Reheat in the microwave until heated throughout, about 45 seconds, in a 350º F oven for 15 minutes, or in a 350º F air fryer for 12 to 15 minutes. If you’d like a crispy exterior to your breakfast burrito, spray the outside with olive oil before reheating in the oven or air fryer.
- Potato Breakfast Burrito – Cook frozen diced potatoes or hashbrowns according to the package directions to add to the ingredients listed above. The potatoes also make a great addition if you’d like to have an eggless option.
- Vegetarian Breakfast Burrito – Omit the sausage and replace with mushrooms.
- Vegan Breakfast Burrito – Omit the sausage, egg, and cheese. Use the potato breakfast burrito variation, include other vegetables such as mushrooms, diced peppers, onions, and other favorite vegetables that are freezer-friendly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2010.
These are very good and very easy to make throw in the microwave warm em up and go. Thanks very much Robyn these are just what I needed for the morning rush
What a great idea. You could also do a beef and bean version for the after-school snack. Frozen burritos were my go-to food when I got home from school. Although I’m sure the store bought version is not nearly as good as what we could put together.
I make a breakfast burrito similar to yours. Mine has onions, Ore-Ida Diced Potatoes, and green & hot salsa.
The guys love these when they go to Northern Wisconsin deer hunting.
WHAT IS A BURRITO IS MADE OF PASTRY OR IS IT LIKE A PANCAKE ???
It’s a tortilla!
The only time I tried a breakfast burrito is at McDonald’s! I’ll have to try and make yours next time!
I hope you enjoy them, Ruth! xo