Make Ahead Breakfast Burritos

PinExt Make Ahead Breakfast Burritos

When it comes to breakfast, the term “make-ahead” is a big attraction to me.  We eat a lot of homemade muffins, smoothies, and granola during the week, and those will always be family favorites, but if I left it up to my husband we would only have these make ahead breakfast burritos from now until the end of time. He’s absolutely bonkers for these things, and I gotta say I kinda agree with him.

There’s nothing fancy about them – just a few simple ingredients wrapped is a soft flour tortilla.  But the beauty of these is that you can make a giant batch of them on Sunday and have plenty of warm, hearty breakfasts waiting to power you through your day.  With the back to school season upon us, having these in my freezer makes me very happy.


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Make Ahead Breakfast Burritos
makes 12 burritos

1 pound breakfast sausage
12 large eggs, beaten
salt and pepper to taste
1 cup cheddar cheese, grated
1/4 cup of your favorite hot sauce or salsa (I used Frank’s Hot Sauce)
12 flour tortillas

Heat a large skillet over medium heat.  Add sausage and cook until browned, breaking up with a wooden spoon as it cooks.  Drain any fat and place sausage in a bowl.  Set aside.

Wipe out skillet with paper towels.  Place skillet back onto stove over medium heat.  Add eggs to skillet and season with salt and pepper to taste.  Cook, stirring often and scraping the bottom of the pan until scrambled and cooked through.  Remove skillet from heat.

Place 12 flour tortillas flat on counter top.  Distribute eggs evenly onto the center of each tortilla using a spoon.  Repeat with sausage.  Sprinkle a tablespoon or two (depending on your preference) of cheese over each tortilla.  Lastly, spoon hot sauce or salsa over egg mixture on each tortilla.

To roll into burritos: If your tortillas aren’t very pliable then warm them slightly in the microwave.  Fold the left and right side of the tortilla toward the center.  Starting at the side closest to you begin to fold up the side, rolling as you go.

Place burrito seam side down into a freezer safe resealable plastic bag and lie flat inside freezer.  When ready to eat, remove burrito from plastic bag and place on a microwave safe plate.  Heat in microwave for 50 seconds, turn over and cook for another 50 seconds, or until heated through.  (Remember microwave ovens vary so adjust your cooking time if needed.)


recipe adapted from Mommy Octopus


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  1. Lisa T says:

    Cate won’t eat tortilla these days but she loves egg & sausage and these would be great for her – any thoughts on a substitutes?

    • Susan says:

      That’s a tough one…maybe try a bagel or a biscuit? I’m not sure how well those would freeze though. The tortillas are really the key to the “make-ahead” part of this recipe.

      • Lisa T says:

        These have been a big hit at our house! Cate still doesn’t eat the tortilla but she gobbles up the sausage, egg & cheese. It makes breakfast so much easier for Ric that I can live with a wasted tortilla!

  2. Michelle Z says:

    What brand of breakfast sausage do you use? I’m local too, so where do you get it? Are you making your own tortillas? Love this idea – i would need to make LOTS!!

    • Susan says:

      I like Applegate Organic sausage but sometimes my store is out of it so I use Jones Dairy Farms if no organic varieties are available. I shop mostly at Publix because it’s so close I can walk there, and head to Whole Foods about once or twice a month for stock up items. I often make my own tortillas, but I’ve recently discovered Tortilla Land flour tortillas at Costco and LOVE them. Just flour, water, canola oil, and salt are the ingredients.

  3. amrioth says:

    Also really good if you add hasbrowns! Makes it go farther for cheap too

  4. Alanna says:

    What size tortillas work best?! Really looking forward to trying this recipe! Thanks


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