Breakfast Burrito Recipe (Make-Ahead or Fresh)

Breakfast burritos are the perfect way to start your day, boasting a delightful combination of fluffy eggs, savory sausage, and tender potatoes, all wrapped snugly in a warm tortilla. Picture this: golden cubes of crispy potatoes mingling with smoky sausage and creamy cheese, all topped with eggs stirred just until set, creating a delectable breakfast that satisfies every craving. Whether you’re whipping them up for a busy weekday morning or prepping ahead for a fun brunch gathering, this Breakfast Burrito Recipe (Make-Ahead or Fresh) allows you to savor the comforts of breakfast any time.

I still remember the first time I made breakfast burritos. It was one of those hectic mornings when everything seemed to go wrong—from my coffee boiling over, to realizing I had no bread for toast. Defeated but not out, I scavenged my fridge and found a tortilla, some eggs, and leftover sausage. What resulted was a simple yet satisfying meal that became a beloved family routine! Now I often prep a batch of these burritos ahead of time. They’re freezer-friendly and reheat beautifully!

How to Make Breakfast Burrito Recipe (Make-Ahead or Fresh)

1. Prepare the Potatoes: Heat a large skillet or cast-iron skillet over medium-high heat. Add the 3 cups cubed golden potatoes and ½ medium diced onion to the hot skillet. Drizzle with 1.5 tablespoons olive oil and season with 1 teaspoon Italian seasoning, 1 teaspoon sea salt, and ¾ teaspoon chili powder. Brown the potatoes for about 3-4 minutes. Then, reduce the heat to medium-low, cover, and continue cooking until fork-tender, which should take about 10-15 minutes.

2. Cook the Sausage: In a separate skillet, also heated to medium-high, add 1 pound ground breakfast sausage. Brown the sausage, breaking it up with a spatula until it’s no longer pink. Incorporate 2 tablespoons maple syrup at this stage and cook until the sausage is fully browned and cooked through. Remove from heat and set aside.

3. Scramble the Eggs: In a large bowl, crack the 10 large eggs and add ¼ cup milk. Whisk together until well mixed and fluffy, then season with ¼ teaspoon sea salt. In the same skillet used for the sausage (add 1 tablespoon olive oil if necessary), pour in the egg mixture. Allow the edges to set, then gently fold the eggs into the center as they scramble. Continue until the eggs are just set, then stir in ½ cup shredded cheddar jack cheese until melted.

4. Assemble the Burritos: Once the potato mixture is cooked, lay the 8-10 large tortillas flat on a clean surface. Distribute the cooked potatoes, scrambled eggs, sausage, and 1.5 cups shredded cheddar jack cheese evenly across each tortilla. Roll each burrito tightly, folding in the sides as you go to seal in all that goodness.

5. Storing the Burritos: You can enjoy these immediately or store them in the refrigerator for 2-3 days. For long-term storage, wrap each burrito in tin foil and freeze them for up to 3 months. When you’re ready to eat, simply reheat in the oven or microwave.

Storing & Reheating

After preparing your breakfast burritos, store them at room temperature until they cool. For refrigerating, use an airtight container, where they can last for 2-3 days. If you prefer to keep them longer, wrap each burrito tightly in aluminum foil and place them in the freezer, where they can remain good for up to 3 months. To reheat, just pop them in the microwave for a minute or two or bake in an oven preheated to 350°F until warmed through. Texture may change slightly when frozen, but a quick zap in the microwave can refresh their former glory!

Breakfast burritos truly are a versatile and delicious breakfast option. Not only do they cater to your cravings, but they also deliver delightful flavor with each bite! The ability to prepare them fresh or make-ahead for convenience makes this meal a staple in my home. I encourage you to explore both cooking methods and maybe even try adding extra veggies or swapping out proteins for even more varieties of delicious burritos.

Recipe FAQs

Can I use different types of tortillas?

Absolutely! Flour tortillas are commonly used, but you can opt for whole wheat, corn, or even low-carb varieties, depending on your dietary preferences.

How do I prevent the burrito from getting soggy?

To keep your burritos from becoming soggy once assembled, make sure all ingredients are cooked and cooled before wrapping. Additionally, avoid overfilling them.

Can I make these burritos vegetarian?

Yes! Simply omit the sausage and add your favorite vegetarian ingredients, like black beans or sautéed vegetables, for a hearty meal.

How do I reheat these burritos if they’re frozen?

For best results, unwrap the burrito and microwave it on high for 1-2 minutes or bake it in an oven preheated to 350°F until heated through, which usually takes about 20-25 minutes in the oven.

Enjoy experimenting with different ingredients and making these breakfast burritos your own! They’re sure to become a favorite in your household, just like they are in mine.

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Breakfast Burrito Recipe (Make-Ahead or Fresh)

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• Author: Peter
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Skillet
• Cuisine: American

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Description

This Breakfast Burrito is delicious and convenient with a mix of fluffy eggs, savory sausage, and golden potatoes. Perfect for meal prep or a quick breakfast!

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Ingredients

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• 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
• 10 large eggs
• ¼ cup milk, any kind
• ¼ teaspoon sea salt
• 1 tablespoon olive oil
• ½ cup shredded cheddar jack cheese
• 1 lb. ground breakfast sausage
• 2 tablespoons maple syrup
• 1.5 cups shredded cheddar jack cheese
• 8–10 large tortillas

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Instructions

1. Heat a large skillet over medium/high heat and add the cubed potatoes and diced onion. Coat with olive oil and season with italian seasoning, sea salt, and chili powder. Brown the potatoes for 3-4 minutes, then reduce heat to medium/low and cover. Cook until fork-tender, about 10-15 minutes.
2. In a separate skillet, cook the ground sausage over medium/high heat, breaking it up. Add maple syrup and stir until sausage is cooked thoroughly. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs and milk. Add salt and whisk again until mixed well.
4. In the skillet used for the sausage, add olive oil and heat over medium/high heat. Pour in the egg mixture once the oil is fragrant. Allow the eggs to set around the edges, folding them towards the center as they cook for 2-3 minutes. Stir in the shredded cheese until eggs are fully cooked, then remove from heat.
5. Lay tortillas on a clean surface and distribute the potato, egg, sausage, and cheese mixture evenly in the center of each. Roll each tortilla tightly to form a burrito.
6. Store in the refrigerator for 2-3 days or wrap individually in tin foil and freeze for up to 3 months.

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Notes

Feel free to customize with your favorite veggies or hot sauce!
For a veg version, omit sausage and add extra vegetables.
These burritos reheat well in the microwave or oven.

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Nutrition

• Serving Size: 1 burrito
• Calories: 400
• Sugar: 1g
• Sodium: 720mg
• Fat: 21g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 210mg

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