Make-Ahead Breakfast Burritos
These Make-Ahead Breakfast Burritos are warm and filling for breakfast on-the-go. They easy to make and are freezer friendly, and perfect when you don’t have time to cook a big breakfast.
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My son is working construction this summer and has to be out the door by 6:45 a.m. Poor thing!! He wants me to make him breakfast in the mornings, and of course what mama wants her baby to starve? Mind you, I never made his breakfast while he was in high school, but I can’t seem to tell him “no” now that he’s working a full-time job! There is NO WAY I will be getting up that early, so I decided to make breakfast burritos that I can stick in the fridge, or freezer, for him to reheat in either the microwave or air fryer.
Start by browning your favorite breakfast sausage. Add diced onion and cook until translucent.
watch this video for the easiest way to dice an onion.
Scramble up a dozen eggs, add a can of green chilis.
Cook eggs to a soft scramble, but not wet. Mix in with sausage and onion mixture.
Shred sharp cheddar cheese. Of course, you can buy the pre-shredded, but it isn’t as flavorful as freshly shredded.
Set up your assembly line. Tortillas, egg/sausage mixture, cheese, salsa, foil.
I don’t typically measure the amounts I scoop into each burrito. Sometimes this recipe will make 12 burritos, sometimes more. It depends on how full I fill them. I always try to have extra tortillas on hand, just in case. Make sure to pull ingredients in tight in the tortilla so ingredients don’t fall out.
Make Ahead Breakfast Burritos
delicious breakfast burritos that freeze well
- 1 pound breakfast sausage
- 1/2 small onion diced
- 1 Tbsp butter
- 12 eggs beaten
- 1 can (4 oz) diced green chilis drained
- 2 cups cheddar cheese shredded
- 3/4 cup salsa
- 1 package burrito-sized flour tortillas
Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is cooked through, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
In a separate skillet over medium heat, melt the butter, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
Spoon about 1/2 cup of the sausage and egg mixture on the lower third of the tortilla. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold lower edge of tortilla over filling, folding in the sides, and carefully roll the burrito keeping it tight as you roll. Wrap in foil and place in freezer zip bag. Repeat with the rest of the tortillas.