Breakfast Burrito Recipe (Make-Ahead or Fresh)
4/16/2026
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This breakfast burrito recipe is the perfect grab and go breakfast for your busy mornings. They are made with scrambled eggs, breakfast potatoes, sausage, and cheese for a filling, delicious and nutritious breakfast that can be meal prepped for later or made fresh.
Pro tip: I absolutely love making a double batch of these breakfast burritos so that I have a freezer full of meals when there’s “nothing to eat.” My family and I often eat these breakfast burritos for dinner, they are seriously that good!
What Makes This Breakfast Burrito Recipe Great
- Works for now or later: These burritos taste great immediately upon making them or saved in the freezer for meal prep! I love making a batch and serving a few to the family immediately, and then wrapping up the rest to store in the freezer. It really is a a double win.
- Easy to customize: These breakfast burritos are made with staple ingredients, but can easily be customized to your liking. I often dice up a bell pepper and white onion to add some veggies.
- Filling and flavorful: These breakfast burritos pack 23g of protein per burrito, making them a filling breakfast, snack or even breakfast for dinner!
Featured Comments
“These breakfast burritos saved me during postpartum! I made 24 ahead of time, froze them, and had them almost every morning – so good! I’ve now made batches for my other pregnant friends, the best gift! Highly recommend.” – Hannah
“We started making these months ago and have been a lifesaver for our early mornings when working. We’ve tried using hash browns instead of potatoes, and that’s been great too! Easy to make, heat and eat. YUM!” – Stephanie
Key Ingredients
- Tortillas: I love using large or burrito-sized tortillas to really stuff a ton of goodness inside these breakfast burritos. I’ve tested these burritos with both wheat and white flour tortillas and both work great. Corn tortillas are really hard to roll into burritos without ripping, in my opinion, so proceed with caution there. You can also make my 2-ingredient protein tortillas!
- Scrambled eggs: Simple scrambled eggs work great for breakfast burritos because it allows you to have eggs in every bite.
- Ground breakfast sausage: I like to cook my breakfast sausage with a little maple syrup. It adds the perfect amount of sweetness!
- Breakfast potatoes: You’ll cook the breakfast potatoes with a few simple spices and diced onion. These add great savory flavor as well as potassium and fiber to the burritos.
- Cheese: Shredded cheese melts perfectly when you cook or reheat these breakfast burritos. I love the flavor of cheddar jack, but feel free to use any variety of shredded cheese you’d like!
Tips for Best Results
- Warm the tortillas before rolling: For easy wrapping, microwave the tortilla for about 10-15 seconds to make it more pliable before wrapping.
- Freeze them for later! If you’re not planning to eat your burritos right away, no fear! You can easily wrap these guys up with aluminum foil and reheat later. These freezer breakfast burritos have been tested and approved by many.
- Don’t freeze with sour cream: I don’t recommend freezing these breakfast burritos with sour cream or Greek yogurt inside them. Add those ingredients to the burritos right before serving as the texture can get a bit weird with freezing and thawing.
Variations to Try
These easy make ahead breakfast burritos have all the simple fixings I love, but go nuts and make ’em your own style! Here are some family favorites I’ve tried:
- Egg swaps: Swap the eggs with tofu to make a delicious tofu scramble, or use egg whites for a lighter option.
- Potato swaps: Roasted sweet potatoes would also taste fantastic. It’ll give these burritos a lovely hint of sweetness. You can also use a different type of potato like red potatoes or baby Dutch yellow potatoes.
- Protein swaps: Feel free to switch up the ground breakfast sausage with sliced Italian sausage, or whatever ground meat you have on hand! We particularly love chorizo with the eggs and potatoes!
- Other additions: Elevate these breakfast burritos with other great add-ons like bacon, bell pepper, hot sauce, black beans, or pico de gallo.
Storage, Freezing & Make-Ahead Tips
If you’re planning on having these delicious breakfast burritos within the week, they can be stored in an airtight container or bag in the fridge for up to 4 days.
To freeze: If you’re meal-prepping for the future, let your burritos cool and then tightly wrap in tin foil. Transfer these meal prep breakfast burritos into a freezer-safe gallon-size bag and store them in the freezer for up to 3 months.
How to Reheat
If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
If heating from thawed, microwave on high for 60 to 90 seconds.
More of My Favorite Breakfast Recipes
- Fajita Breakfast Burritos
- Black Bean Breakfast Burritos
- Bacon, Egg, and Cheese Breakfast Burritos
- Smoked Salmon Breakfast Burritos
- Homemade Breakfast Crunchwrap
Check it out!
Make Ahead Breakfast Recipes
Learn how to freeze this recipe for later in my Make-Ahead Breakfast Recipes Freezer Meal Prep post! Plus, you’ll get 7 other freezer breakfast recipes, too!
Breakfast Burrito Recipe (Make-Ahead or Fresh)
Ingredients
Potatoes
- 3 cups cubed golden potatoes, ½ inch cubes
- ½ medium white onion, diced
- 1.5 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ¾ teaspoon chili powder
Eggs
- 10 large eggs
- ¼ cup milk, any kind
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- ½ cup shredded cheddar jack cheese
Sausage
- 1 lb. ground breakfast sausage*
- 2 tablespoons maple syrup
- Other ingredients
- 1.5 cups shredded cheddar jack cheese
- 8-10 large tortillas
Instructions
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Heat a large skillet or cast-iron skillet over medium/high heat. Add the potatoes and onion to the skillet. Coat with olive oil and season with Italian seasoning, sea salt, and chili powder. Brown the potatoes over high heat for 3-4 minutes. Turn the heat to medium/low and cover. Cook until fork-tender, about 10-15 minutes.
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Cook the sausage in a separate skillet over medium/high heat. Break the pork up and add the maple syrup. Cook until the sausage is fully cooked. Remove from the pan and set aside.
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Add eggs and milk to a large bowl and whisk together. Add salt and whisk again.
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Heat the same skillet used for the sausage over medium/high heat. Add olive oil to the pan, and once the oil is fragrant, pour the egg mixture into the pan.
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Allow eggs to partially set around the edges of the pan, and then fold eggs toward the center of the pan as they cook. Keep folding eggs without fully flipping for 2-3 minutes. Add the cheese, and continue to fold the eggs until fully cooked. Remove from heat.
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Lay the tortillas out on a clean, flat surface and evenly distribute the potatoes, egg, sausage, and cheese to the middle of each tortilla. Tightly roll each burrito.
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Store in the refrigerator for 2-3 days, or wrap the burritos in tin foil and freeze for up to 3 months.
Tips & Notes
- I use a pre-seasoned breakfast sausage; this adds flavor to the burrito. If you use plain ground meat, I recommend seasoning it with salt, Italian seasoning, sage, and pepper.
- Any type of ground sausage or plant-based ground can be used in this recipe.
- If you are running short on time, frozen breakfast potatoes can be used. They are already cooked and are usually pre-seasoned.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet
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