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Meal Prep Breakfast Burritos

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These Meal Prep Breakfast Burritos will change your mornings! Packed full with sausage, hash browns, eggs, veggies, cheese and ready for you to add your favorite toppings. 

Breakfast is one of my favorite meals, but I have to admit on busy mornings sometimes I skip this meal. While I love cooking big breakfasts on the weekends, during the week I need to have something I can just grab and go.

breakfast burritos stacked next to bowl of salsa with text overlay

I’m sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.

Over the summer I’ve been making these healthy smoothies, which take no time at all. But I’ve been looking for something that I could make ahead of time and actually eat instead of drink. 

So I combined my love of Mexican food with the first meal of the day, which turned into these meal prep breakfast burritos. The best thing about this recipe is that the filling and serving options are totally customizable and almost endless in terms of options. 

Ready to start your morning with the best breakfast burrito? Let’s get cooking! 

ingredients labeled for meal prep breakfast burritos

Ingredients for Meal Prep Breakfast Burritos 

Oil – either canola or olive 

Hash browns – we like to use the frozen cubed kind

Sausage – choose your favorite breakfast sausage – pork, turkey, or chicken

Onion

Bell pepper – red or green

Eggs

Salt and pepper

Cheddar cheese – the shredded blend or shred yourself for extra freshness

Mexican or Monterey jack cheese

Flour tortillas – make sure you get the burrito size (10-12 inches)

Serving options

  • Sour cream
  • Salsa
  • Picante sauce
  • Green onions, thinly sliced
  • Cilantro

How to Make Breakfast Burritos – Meal Prep Style

Heat your oil in a large skillet and add the hashbrowns, cooking until they are golden brown. Transfer them to a small plate. 

two image showing the hashbrowns being cooked, then the sausage, peppers, and onions

Add the ground sausage, peppers and onions to the heated pan and cook until the meat has browned and is no longer pink (I use a meat chopper for ground meats because it gives an even chop on the meat). Then drain the grease if needed. 

two image collage showing sausage and potatoes in a skillet then adding the eggs

Put the hashbrowns back in the pan. Whisk the eggs in a small bowl, then add to the hashbrown mixture. Season with salt and pepper if desired and cook until the eggs are done. 

In the meantime heat your tortillas in the microwave then start assembling your burritos. 

breakfast burrito mixture being added to flour tortillas before folding

Add the hashbrown mixture to the bottom section of the tortilla, sprinkle with cheeses and any other additional toppings. 

Then fold in the sides and bring the bottom up and roll tightly. 

two images showing the breakfast burritos being folded

Your burritos are ready to be served or ready to freeze! 

Can Breakfast Burritos be Frozen and Reheated? 

Yes and we prefer doing that to make meal prep easy. 

To freeze, wrap cooled burritos individually in parchment paper, then foil. Add to a freezer-safe resealable bag or container (don’t forget to label the container). Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

To reheat from thawed, remove the foil wrapper and place 1 burrito on a microwave-safe plate or dish. Cook for 1-2 minutes, flipping at the halfway mark until warmed through. Let rest for 30 seconds before eating. 

Frozen burritos can be reheated in a 400 degree F oven: place on a baking tray and heat for 30-35 minutes.

stack of breakfast burritos on a cutting board next to small bowl of salsa

How Long Do Breakfast Burritos Last in the Refrigerator?

As long as they are wrapped properly they will last 2-3 days in the fridge.

 Need More Easy Breakfast Recipes? 

**Pin the Breakfast Burrito Recipe for Later**

close up of make ahead breakfast burritos with text overlay

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breakfast burritos stacked next to salsa with text overlay

Meal Prep Breakfast Burritos

These Meal Prep Breakfast Burritos will change your mornings! Packed full with sausage, hash browns, eggs, veggies, cheese and ready for you to add your favorite toppings. 
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 burritos
Calories: 499kcal
Author: Lori @ A Reinvented Mom

Ingredients

  • 2 tablespoons canola or olive oil
  • 1 ½ cups frozen cubed hash browns
  • 1 pound ground breakfast sausage
  • ¼ cup yellow onion, finely diced
  • ¼ cup green or red bell pepper, or a combination, finely diced
  • 8 large eggs
  • Salt and pepper, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup Mexican or Monterey jack cheese, shredded
  • 8 burrito-sized flour tortillas, 10-12 inch

Serving options

  • Sour cream
  • Salsa
  • Picante sauce
  • Green onions, thinly sliced
  • Cilantro

Instructions

  • Heat oil in a large skillet.
  • Add hash browns & cook until golden brown. Remove from pan & place on a plate lined with a paper towel.
  • Add sausage, onion and peppers to the skillet and cook until no longer pink. I use a meat chopper to get an even chop on the ground meat. Drain excess grease, if necessary.
  • Place hash browns back in the pan.
  • In a small bowl, whisk eggs until lightly beaten. Pour into the skillet and cook until set, stirring frequently. Add salt and pepper to taste.
  • Heat tortilla in microwave for 8-10 seconds, softening it to make it easier to roll.
  • Spoon filling onto bottom ⅓ of each tortilla. Sprinkle with cheeses.
  • Fold sides in, then bring the bottom end over the filling and roll up as tightly as possible.
  • Serve immediately or freeze (see Notes for directions).

Notes

  • Fillings can be customized to your preferences or what you have on hand.
  • Leftovers should be wrapped in foil and stored in the refrigerator for 2-3 days.
  • To reheat (thawed): remove foil wrapper and place 1 burrito on a microwave safe plate or dish. Cook for 1-2 minutes, turning at the halfway mark, until warmed through. Let rest 1 minute before eating.
  • To reheat (frozen): place frozen burritos on a baking tray and heat in a 400 degree F oven for 30-35 minutes. Let cool 1 minute before eating.
  • To freeze: wrap cooled burritos individually in parchment paper, then foil. Add to a freezer safe resealable bag or container. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
  • Nutritional information doesn’t include optional toppings.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom!

Nutrition

Serving: 1burrito | Calories: 499kcal | Carbohydrates: 24g | Protein: 24g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 823mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 10mg | Calcium: 261mg | Iron: 3mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

Keyword: easy breakfast burrito recipe, how to freeze breakfast burritos, how to make breakfast burritos

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