The Ultimate Meal Prep Breakfast Burritos
Your rescue for busy mornings! These freezer-friendly Breakfast Burritos are packed with protein and are the perfect grab-and-go meal. Our tips guarantee they're never soggy!
Ingredients
1 tablespoon olive oil
1/2 lb (225g) breakfast sausage (or chorizo, or diced bacon)
1 small onion, chopped
1 bell pepper (any color), chopped
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar or Monterey Jack cheese
8 large (10-inch) flour tortillas
Optional: 1 cup cooked diced potatoes or tater tots
Instructions
Cook the Filling: In a large skillet, cook the breakfast sausage over medium-high heat until browned, breaking it up with a spoon. Add the chopped onion and bell pepper and cook for 5 minutes until soft. Drain any excess grease.
Scramble the Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper. In a separate skillet, cook the eggs over medium-low heat, stirring gently, until they are just set but still a little soft. (Don't overcook them!)
Combine & Cool (The Most Important Step!): In a large bowl, combine the sausage and veggie mixture, the scrambled eggs, the cheese, and the cooked potatoes (if using). Stir everything together. Now, you must let this filling cool down completely on the counter for at least 20-30 minutes. A hot filling will create steam and make your burritos soggy.
Assemble the Burritos: Warm your tortillas for 15 seconds in the microwave to make them pliable. Spoon about 1/2 to 3/4 cup of the cooled filling into the center of each tortilla.
Fold Like a Pro: Fold the two sides of the tortilla in first, then tightly roll it up from the bottom to create a sealed burrito.
Wrap for the Freezer: Wrap each burrito tightly in a piece of parchment paper or plastic wrap, and then wrap it again in a layer of aluminum foil. This double wrap is the secret to preventing freezer burn and sogginess.
Freeze: Place your wrapped burritos in a large freezer-safe bag and store in the freezer for up to 3 months.
To Reheat
From the Freezer (Microwave): Unwrap the foil and parchment. Wrap the burrito in a damp paper towel and microwave for 1.5 - 2 minutes, flipping halfway through, until heated through.
For a Crispy Finish: After microwaving, you can place the burrito in a hot, dry skillet or an air fryer for 1-2 minutes per side to make the outside crispy.
Notes
Kitchen Rescue Tips!
- The Problem: "My reheated burritos are always soggy!"
- The Quick Fix: You are a rescue pro now, so you know the two secrets! 1. Cool the filling completely before rolling. Hot filling equals steam, which equals a soggy tortilla. 2. Use the double-wrap method (parchment then foil). This protects it perfectly in the freezer.
- The Problem: "My eggs are rubbery when I reheat them!"
- The Rescue: The key is to slightly undercook your scrambled eggs the first time. Cook them until they are just set but still look a little wet. They will finish cooking perfectly when you reheat the burrito, leaving them fluffy instead of rubbery.
- What NOT to Add Before Freezing: Avoid adding "wet" ingredients like salsa, sour cream, or fresh avocado inside the burrito before you freeze it. Add these after you reheat for the best taste and texture.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 1101 |
| % Daily Value* | |
| Total Fat 59.1g | 76% |
| Saturated Fat 15.8g | 79% |
| Cholesterol 767mg | 256% |
| Sodium 5476mg | 238% |
| Total Carbohydrate 106.9g | 39% |
| Dietary Fiber 15.8g | 57% |
| Total Sugars 6.4g | |
| Protein 44.7g | |
| Vitamin D 70mcg | 350% |
| Calcium 504mg | 39% |
| Iron 9mg | 47% |
| Potassium 914mg | 19% |