Make Ahead Breakfast Burritos (Printable)
Freezable burritos packed with scrambled eggs, savory sausage, peppers, and cheese for grab-and-go breakfasts.
# What You'll Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/4 cup milk
03 - 1 cup shredded cheddar cheese
→ Meats
04 - 8 oz breakfast sausage, crumbled
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, diced
07 - 1 cup baby spinach, chopped
→ Tortillas
08 - 8 large flour tortillas
→ Seasonings
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/2 tsp smoked paprika
# Directions:
01 - In a large skillet over medium heat, cook the breakfast sausage until browned. Remove from the skillet and set aside.
02 - In the same skillet, add bell pepper and onion. Sauté for 4–5 minutes until softened. Stir in spinach and cook for 1 minute until wilted. Remove vegetables from the skillet and set aside.
03 - In a bowl, whisk together eggs, milk, salt, pepper, and smoked paprika. Pour into the skillet and cook, stirring gently, until just set. Remove from heat.
04 - Add the cooked sausage, vegetables, and cheese to the eggs. Stir to combine.
05 - Warm tortillas in the microwave or in a dry pan to make them pliable.
06 - Divide the egg mixture evenly among the tortillas. Fold in the sides and roll up tightly to form burritos.
07 - To store, wrap each burrito individually in foil or parchment paper. Refrigerate for up to 4 days or freeze for up to 2 months.
08 - To reheat, microwave refrigerated burritos for 1–2 minutes or frozen burritos for 3–4 minutes, until heated through.
# Expert Advice:
01 -
- You can grab breakfast and go without sacrificing a hot meal
- The fillings stay creamy and tender even after freezing
- Customizable for everyone in the house from meat lovers to vegetarians
02 -
- Do not overcook the eggs since they will continue cooking when reheated later
- Let the filling cool slightly before rolling or steam will make the tortillas soggy
- Fold the sides in first then roll from bottom to top for the tightest seal
03 -
- Whisk the eggs vigorously until they are completely uniform and slightly frothy
- Squeeze excess moisture from the spinach after wilting so your burritos do not get soggy