Meal Prep Breakfast Burritos
Prep once and eat all week with this easy breakfast burrito recipe. Made with scrambled eggs, sausage, and cheese, it's a hearty way to start the day. They're freezer-friendly so make a double batch for a quick grab-and-go breakfast.
Servings: 8 burritos
Calories: 501kcal
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.
Nutrition
Serving: 1burrito | Calories: 501kcal | Carbohydrates: 23g | Protein: 24g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 830mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 10mg | Calcium: 271mg | Iron: 3mg