Waking up to a delicious breakfast can set the tone for your whole day, but who has time on busy mornings? That’s where these make-ahead breakfast burritos come in! Whip up a batch of these savory, portable meals on the weekend, and enjoy a quick, hot breakfast all week long.
Key Ingredients & Substitutions
- Eggs: The star! You can use egg whites for a lighter option.
- Tortillas: Large flour tortillas work best for wrapping. Whole wheat or gluten-free tortillas are great too.
- Breakfast Meat: Sausage or bacon adds flavor. For a vegetarian option, skip the meat or add black beans.
- Cheese: Shredded cheddar or a Mexican blend melts beautifully.
- Veggies: Onions, bell peppers, or spinach are excellent additions.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 1 pound breakfast sausage (or 8 slices bacon, cooked and crumbled)
- 12 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 8 large flour tortillas (10-inch)
- Optional: 1/2 cup cooked black beans, 1 cup fresh spinach
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 8 burritos
- Calories per serving: Approximately 350-400 (varies with ingredients)
- Tools Needed: Large skillet, mixing bowl, whisk.
Step-by-Step Instructions
1. Cook Your Veggies and Meat
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking until softened, about 5-7 minutes. If using sausage, add it to the skillet and cook, breaking it up, until browned. Drain any excess grease. If using bacon, simply stir in the crumbled bacon after cooking the vegetables.
2. Scramble the Eggs
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the egg mixture into the same skillet (you may need to remove the meat and veggies temporarily if your skillet is small, then add them back). Scramble the eggs until they are just set and no longer liquid. Stir in the cooked sausage or bacon, shredded cheese, and any optional black beans or spinach.
3. Assemble the Burritos
Lay out your tortillas on a clean surface. For each burrito, place about 1/2 to 3/4 cup of the egg and meat mixture in the center of a tortilla. Don’t overfill!
4. Roll ‘Em Up
Fold the sides of the tortilla over the filling, then tightly roll it up from the bottom. Make sure to roll them as tightly as possible to prevent them from falling apart later.
5. Cool and Wrap
Let the assembled breakfast burritos cool completely on a wire rack. This is crucial to prevent sogginess when freezing. Once cool, wrap each individual burrito tightly in aluminum foil or plastic wrap.
Storage Instructions
Once wrapped, your make-ahead breakfast burritos can be stored in an airtight freezer bag for up to 3 months. To reheat, remove the foil/wrap, microwave for 2-3 minutes, or bake in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through.
Frequently Asked Questions (FAQ)
-
Can I make these vegetarian?
Yes, absolutely! Just omit the meat and add extra veggies, black beans, or a plant-based sausage crumble. -
What if my tortillas tear?
Warm your tortillas slightly in the microwave (15-20 seconds) before filling. This makes them more pliable and less likely to tear. -
Can I add other ingredients?
Feel free to customize! Salsa, hot sauce, green chilies, or even potatoes are great additions to these make-ahead breakfast burritos. -
How long do they last in the fridge?
Cooked and assembled breakfast burritos will last 3-4 days in the refrigerator if tightly wrapped. -
What’s the best way to reheat from frozen?
For best results, remove the foil, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway. You can also bake them wrapped in foil at 350°F for about 25 minutes. -
Can I use smaller tortillas?
You can, but they will be harder to roll and hold less filling. 10-inch tortillas are ideal for hearty make-ahead breakfast burritos.