Breakfast • Meal Prep

Breakfast Burritos

Name: Breakfast Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 6 large flour tortillas 10-inch; 8 large eggs beaten; 12 oz pork breakfast sausage; 2 cups diced russet potatoes 1/2-inch; 1 cup diced bell peppers mixed colors; 1 cup shredded Monterey Jack cheese; 3 tbsp vegetable oil divided; 1 tsp taco seasoning plus salt and pepper

Freezer-friendly burritos with scrambled eggs, sausage, potatoes, peppers, and cheese.

Updated: Oct 6, 2026

⏱ 35 mintotal

6servings

480 kcalper serving

Easylevel

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Why you'll like it

Ready in about 35 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 35 min, this breakfast Burritos serves 6. Breakfast burritos are a popular American grab-and-go meal, combining scrambled eggs, breakfast sausage, crispy potatoes, and cheese in a warm flour tortilla.

Helpful guides

Instructions

Step 1

Heat two tablespoons of oil in a large skillet over medium-high heat until shimmering. Add diced potatoes with salt and cook ten minutes, turning occasionally, until golden and crisp on edges and tender inside. Proper browning builds flavor and prevents soggy texture inside the burrito wrap.

Step 2

Push potatoes aside, add sausage, and cook five minutes, breaking into crumbles until browned and cooked through to 160 degrees Fahrenheit. Add peppers, onion, and taco seasoning and cook three minutes until softened. Drain excess fat thoroughly so burritos stay firm and do not leak during storage.

Step 3

Reduce heat to medium-low, pour beaten eggs evenly over the skillet mixture, and cook gently, stirring with a spatula until just set in soft curds. Remove from heat while slightly glossy, since residual heat finishes cooking. Overcooked dry eggs become rubbery after freezing and reheating.

Step 4

Warm tortillas directly over a gas flame for ten seconds per side or in a damp towel in the microwave for 30 seconds until pliable. Keep covered so edges do not dry and crack during rolling. Warm tortillas seal better and hold a larger volume of filling without tearing.

Step 5

Divide filling evenly among tortillas, top with shredded cheese, and fold sides inward before rolling tightly from the bottom into a compact cylinder. Place seam-side down. For immediate serving, brown seam-side in a dry skillet two minutes per side until lightly crisped and cheese melts.

Step 6

For meal prep, cool burritos 20 minutes, wrap tightly in foil or plastic wrap, and freeze flat. Reheat from frozen by removing wrap, covering in a damp paper towel, and microwaving two to three minutes, turning once, until center reaches 165 degrees Fahrenheit.

Troubleshooting — fixes, not repeats

If tortillas crack, they were cold or overfilled; warm until steamy and limit filling to about one cup so rolling stays tight without tearing.
If eggs turn rubbery after reheating, they were overcooked initially; cook just until glossy and reheat gently to 165 degrees rather than overheating.
If burritos get soggy, filling was too wet or wrapped hot; drain fat, cool 20 minutes, and avoid watery salsa inside before freezing.
If potatoes stay hard, dice evenly at one-half inch and cover two minutes to steam through before uncovering to crisp and brown.

Make it your way

Spicier version: For a lighter version, use turkey sausage, egg whites, reduced-fat cheese, and whole-wheat tortillas.
For a vegetarian version, replace sausage with one can of drained black beans and add corn and diced zucchini with extra taco seasoning.
Keep potato base for structure, season assertively, and add fresh cilantro or lime juice after reheating for brightness.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze up to three months in foil plus a freezer bag with air removed.

Thaw overnight in the refrigerator for even microwaving or reheat from frozen as directed.

FAQ

How do I prevent freezer burn?
Cool completely, wrap each burrito tightly in plastic wrap then foil, and place in a freezer bag with air pressed out. Label with date and use within three months. Thaw in the refrigerator overnight when possible for more even reheating and better texture.

Can I add salsa inside?
It is better to serve salsa on the side because liquid makes tortillas soggy during storage. If adding inside, use two tablespoons of thick salsa drained of liquid and cool filling fully. Add fresh salsa after reheating for brighter flavor and firmer texture.

How do I reheat without a microwave?
Thaw overnight, then bake in foil at 350 degrees Fahrenheit for 20 minutes until center reaches 165 degrees. Unwrap for the last five minutes to crisp the tortilla. A covered skillet over medium-low heat for eight minutes, turning, also works well for one or two burritos.