Breakfast Burritos are the best hearty, easy breakfast recipe that’s so versatile! You only need a few pantry staples to make the perfect meal prep burritos you can freeze, too.
I love a hearty breakfast casserole, but sometimes I don’t have the time — plus, it’s so much to clean up! Enter breakfast burritos! They’re just as delicious as a simple egg and potato casserole with all the savory fillings. Add all your favorite burrito ingredients like chorizo, avocado, tomatoes, and hot sauce for a zesty breakfast you’ll crave every day.
I love this simple breakfast meal prep because you can freeze them! Forget complicated morning meals and make these instead. You won’t regret it!
Why You’ll Love this Recipe
- Breakfast burritos are so easy and filling for a quick meal on-the-go.
- Make them ahead for easy school day meals! Just freeze, thaw, and enjoy.
- You can make these with or without meat for an easy vegetarian breakfast option that’s still full of flavor!
Key Ingredients in Breakfast Burritos
Here’s what you’ll need to make them:
- Tortilla: Flour tortillas are the easiest to wrap for burritos. You can always use a spinach, tomato, or low-carb tortilla too.
- Eggs: I love the added fluff and protein from perfectly scrambled eggs in a breakfast burrito. Cook them with a little half and half, salt, and pepper for the best eggs. Want even more luscious eggs? Make scrambled eggs with cheese!
- Potatoes: If you want an extra filling breakfast burrito, add some hash browns! Or switch it up with cilantro lime rice, brown rice, Mexican rice, or even quinoa.
Frozen hashbrowns can be substituted with small diced potatoes, just keep in mind that they’ll take longer to cook.
- Breakfast meat: I usually add chorizo to my breakfast burritos for that extra spice. You can always sub for breakfast sausage or bacon for more crunch. You can also keep it vegetarian with some tofu or black beans!
- Veggies: All your favorite vegetables can be packed into this breakfast burrito! I like to go with a theme. This burrito recipe uses potatoes, tomatoes, corn, and avocado, but try some spinach, or tomato.
- Extras: Dress up your breakfast burrito with your favorite sauces and garnishes! Guacamole, green onions, shredded cheese, cilantro, hot sauce, ranch dressing, salsa, and sour cream crema all add fun twists to these burritos.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Breakfast Burritos
Follow these steps for the best meal prep breakfast burritos:
- Cook chorizo. First, brown the chorizo or breakfast sausage until it’s cooked and crumbled. Let it drain on a paper towel, but leave some drippings in the pan.
- Sauté potatoes. Then, cook the potatoes in the chorizo drippings according to the package. You want them crispy and browned.
- Scramble eggs. To make the scrambled eggs, whisk the half and half, salt, and pepper into the eggs. Pour them into a skillet with melted butter and stir with a rubber spatula until the eggs are almost set.
For the fluffiest scrambled eggs, add a splash of milk. I use half and half for extra richness. And don’t forget the seasonings before they set!
- Warm up tortillas. For the perfect burrito that doesn’t rip, warm up your tortillas on a griddle or in the microwave with a damp paper towel.
- Assemble burritos. Now, add some of the eggs, potatoes, chorizo, cheese, tomatoes, avocado, and chopped parsley to the tortilla.
- Roll burritos. To roll the tightest burrito, fold in the two “ends” of the tortilla, then roll one side over the filling until it’s sealed. I like to slice them in half and serve with a little hot sauce or salsa.
Tips and Tricks
Breakfast burritos are a great meal, but they can be tricky to get just right. Here’s some great tips to nail it every time:
- Fold tightly. If you overstuff the burrito, it will never close. When folding, you want some empty tortilla on all sides. Tuck the ends before rolling for the tightest burrito.
- Mix it up. I love to keep my breakfast burritos on a Mexican-inspired theme, but you can always add spinach, tomatoes, and mozzarella for a more Italian spin, or sausage and egg for a take on a cheeseburger burrito. The options are truly endless!
- Cook your meat. No matter what meat you add to your burritos, make sure it’s cooked fully first. Brown the sausage or crisp up your bacon before loading the tortilla. You can even use shredded chicken for a leaner option.
- Drain the grease. I use about a tablespoon of leftover chorizo drippings for my potatoes. However, be sure to drain the cooked meats thoroughly or you’ll end up with a soggy burrito and a broken tortilla.
Frequently Asked Questions
It all depends on your ingredients! I like to keep it fresh with plenty of veggies and lean meats. However, I always add cheese because it’s not a burrito without a little melted cheese. Luckily, you can make healthier breakfast burritos with this simple recipe!
You can keep these burritos in the refrigerator for up to 4 days. However, if you use ingredients like tomatoes, salsa, or other leaky veggies inside, they will get soggier over time. Stop the soggy burritos by freezing them instead!
What to Serve with Breakfast Burritos
Luckily this burrito recipe is a whole breakfast wrapped in one tortilla!
For a great light side dish, try a fresh fruit salad or garden salad for a breakfast-for-dinner recipe.
How to Store
The best way to store leftover burritos for meal prep is just to freeze them! You can keep them in the fridge for a few days, too, but frozen breakfast burritos will last up to a few months. Simply thaw and enjoy or thaw and throw in a skillet to warm it back up. Don’t forget the garnish!
If you’re freezing multiple burritos, put them on a sheet pan with parchment paper in the freezer until they’re solid, about 3 to 4 hours. Then, transfer the burritos to an airtight container. This keeps them from sticking together and becoming a frozen burrito blob!
Other Easy Breakfast Recipes I Love
- Sweet Potato Hash
- Healthy Berry Smoothie
- Southern Sausage Gravy
- Strawberry Scones
- Peanut Butter Cheerio Bars
Now it’s time for bed, because you’re gonna be ready for morning already with these breakfast burritos! No matter your fillings, these hearty burritos are the perfect breakfast without any work. Make sure to Pin this recipe so more people can enjoy it too!
- 8 oz (225g) breakfast sausage or chorizo
- 2 cups frozen hash browns
- 6 eggs lightly beaten
- ¼ cup half and half
- salt and pepper to taste
- 2 tablespoons butter
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 avocado diced
- 2 roma tomatoes diced
- ¼ cup fresh cilantro leaves chopped
- hot sauce for serving
- In a 10-inch skillet, crumble and cook the sausage or chorizo until brown and cooked through. Remove onto a plate lined with kitchen towels to drain and set aside. Leave the drippings in skillet (about 1 tablespoon)
- Add hash browns, season with salt and pepper and cook according to package directions (add a little bit of vegetable oil if the skillet is dry). Transfer onto a plate, and wipe out skillet.
- In a bowl, whisk together eggs with half and half, salt and pepper. Melt butter in the skillet over medium-low heat, then add the egg mixture.
- With a rubber spatula stir occasionally just until the eggs nearly set. Remove from heat.
- Warm up the tortillas in the microwave or on a griddle.
- To assemble the breakfast burritos: on a warmed up tortilla, layer ¼ of the eggs, followed by ¼ of the potatoes, ¼ of the chorizo, ¼ of the cheese, top with diced tomato, diced avocado, and chopped parsley.
- Roll up the tortillas just like any burrito by folding in two sides and roll it up tightly to seal. Slice each burrito in half and serve with hot sauce on the side.
- Frozen hashbrowns can be substituted with small diced potatoes, just keep in mind that they’ll take longer to cook.
- For the fluffiest scrambled eggs, add a splash of milk. I use half and half for extra richness. And don’t forget the seasonings before they set!
- If you’re freezing multiple burritos, put them on a sheet pan with parchment paper in the freezer until they’re solid, about 3 to 4 hours. Then, transfer the burritos to an airtight container. Freeze for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen