Meal Prep Breakfast Burritos
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These Meal Prep Breakfast Burritos will change your mornings! They’re 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.
And while I love cooking big breakfasts on the weekends, I need to have something I can just grab and go for weekday mornings.
We’re 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 and 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 delicious make-ahead 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.
And batch cooking for meal prep is a huge time saver. I like being able to spend an hour in the kitchen to make 2-3 dishes, like these stuffed breakfast biscuits, air fryer breakfast potatoes, and Instant Pot hard boiled eggs that we can enjoy the rest of the week. Or make a double batch and stash some on the freezer.
Are you ready to start your morning with the best breakfast burrito? Let’s get to it!
Meal Prep Breakfast Burritos Ingredients
- Oil – either canola or olive oil will work here
- Hash browns – we like to use the frozen cubed kind
- Sausage – choose your favorite breakfast sausage – pork, turkey, or chicken
- Veggies – diced onion and red or green bell pepper
- Eggs
- Seasonings – salt and black pepper are the basics. I like to add a dash or two of garlic powder to the scrambled eggs.
- 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)
- Topping options – sour cream, salsa, picante sauce, hot sauce, thinly sliced green onion, cilantro, chopped tomato, aliced avocado
Get the complete ingredients & directions in the recipe card below.
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.
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 crumble on the meat). Then drain the grease if needed.
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.
Add the hash brown and egg 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.
Your burritos are ready to be served or ready to freeze!
Tips for Making Breakfast Burritos with Hash Browns
- Watery veggies or undercooked eggs will result in soggy burritos – be sure to cook the fillings until any moisture cooks off before assembling the burritos.
- If using a salsa or sauce, mix it into the egg mixture to prevent sogginess.
- Don’t overstuff the tortillas or they’ll tear.
- Avoid using tomatoes or avocado if you’re prepping burritos for freezer storage.
Burrito Recipe Substitutions and Variations
- Whole wheat and low-carb tortillas can be subbed for the flour tortillas.
- For a meatless option, omit the sausage and add sauteed mushrooms and black beans for a hearty bite.
How to Freeze and Reheat Breakfast Burritos
To freeze, wrap cooled burritos individually in parchment paper, then aluminum foil. Add to a resealable freezer 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 them on a baking tray and heat for 30-35 minutes.
What is the best way to keep burritos from getting soggy?
There are a couple things you can do to prevent sogginess:
- Be sure to fully cook off any moisture in the veggies and scrambled eggs.
- If using wet toppings like salsa or hot sauce, mix them into the egg mixture before cooking.
- Cool all of the fillings to room temperature before assembling.
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.
More Easy Breakfast Recipes
- Cousin Betty’s Best: Easy Overnight Breakfast Treat Casserole
- Mini Pancake Cereal {How to Make)
- Hash Brown Breakfast Casserole
- The BEST Instant Pot Oatmeal
- Blueberry Boy Bait {AKA Blueberry Coffee Cake}
- Air Fryer Eggs Benedict
This post was updated on 9/20/25.
Meal Prep Breakfast Burritos
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 black pepper, to taste
- 8 burrito-sized flour tortillas, 10-12 inch
- 1 cup cheddar cheese, shredded
- 1 cup Mexican or Monterey jack cheese, shredded
Optional Toppings
- sour cream
- salsa
- picante sauce
- green onions, thinly sliced
- cilantro
- hot sauce
Instructions
- Heat oil in a large skillet.2 tablespoons canola or olive oil
- Add hash browns & cook until golden brown. Remove from pan & place on a plate lined with a paper towel.1 ½ cups frozen cubed hash browns
- 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.1 pound ground breakfast sausage, ¼ cup yellow onion, ¼ cup green or red bell pepper
- 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.8 large eggs, salt and black pepper
- Heat tortilla in microwave for 8-10 seconds, softening it to make it easier to roll.8 burrito-sized flour tortillas
- Spoon filling onto bottom ⅓ of each tortilla. Sprinkle with cheeses.1 cup cheddar cheese, 1 cup Mexican or Monterey jack cheese
- 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.
- If you’re adding salsa or hot sauce, add it to the eggs so your burritos don’t get soggy.
- Cooled, leftover burritos should be tightly wrapped in foil and stored in the refrigerator for 2-3 days.
- 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.
- 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.
- Nutritional information doesn’t include optional toppings.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
I make these every year before going up north between Christmas & New Years. Everyone can wake up and eat at their leisure, so simple. I have an assembly line on my kitchen table and make about 30 and freeze them in ziploc bags.
What a great idea, Sandie!
Easy and delicious! Thank you!
So glad you enjoyed them, Tiffany!