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If mornings feel rushed and chaotic, these make-ahead sausage and egg breakfast burritos might become one of your favorite breakfast recipes. They’re filled with fluffy eggs, seasoned sausage, salsa, and melty cheese, all wrapped inside a soft tortilla and ready to grab when you need a quick breakfast.
These sausage and egg breakfast burritos are one of my favorite make-ahead breakfast recipes because you can cook a full batch once and have breakfast ready all week. Meal prep a few for the refrigerator or make a double batch and freeze the rest as freezer breakfast burritos for later.
Either way, you’ll have a quick, high-protein breakfast ready to heat and eat in minutes – much faster (and cheaper) than sitting in a drive-thru line.
Quick Look at the Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18-20 breakfast burritos
- Best For: Make-ahead breakfasts, freezer meal prep, busy weekday mornings
The Breakfast Burritos I’ve Been Meal Prepping for Years!
I’ve been making these sausage and egg breakfast burritos for over 15 years, and they’re one of those recipes that I come back to again and again.
Our mornings start early, and if we don’t grab something before leaving the house, it’s very easy to end up stopping somewhere for breakfast. That adds up quickly and rarely ends up being the healthiest option.
Because of that, I always try to keep our freezer stocked with a few breakfast options we can rely on.
Some of our favorites include my breakfast sandwiches, bacon breakfast burritos, easy overnight oats, steel-cut oatmeal, baked oatmeal, and these sausage and egg breakfast burritos . Having a few different breakfast options ready to go makes mornings so much easier.
What I love most about these burritos is how practical they are. They’re filling, portion-controlled, and easy to reheat. But the biggest win is convenience.
In less than an hour, you can cook a full batch and stock your freezer with ready-to-heat breakfasts for the week – or even the month.
Enjoy,
Ingredients
These are the ingredients I use most often when making this classic breakfast burrito recipe. The combination is simple, flavorful, and holds up well when stored in the refrigerator or freezer. You’ll find the exact measurements and amounts in the recipe card below.
- Ground breakfast sausage. Many store-bought breakfast sausage options include preservatives and fillers, so whenever possible I like to make homemade breakfast sausage using ground pork or turkey and simple seasonings. If you’re purchasing sausage, look for a high-quality brand with minimal ingredients.
- Eggs. Large eggs work best for this recipe.
- Seasonings. Granulated garlic, onion powder, salt, and pepper add flavor to the egg mixture.
- Salsa. Your favorite salsa works perfectly here and adds just enough moisture and flavor to the filling.
- Shredded cheese. Sharp cheddar is my go-to, but taco blends, Monterey Jack, or pepper jack all work well in these burritos. If you have the time, shredding the cheese yourself gives the filling an extra creamy, melty texture. But if you’re short on time – or just don’t feel like shredding – pre-shredded cheese works perfectly fine too.
- Tortillas. Medium-size flour tortillas are ideal for breakfast burritos because they’re large enough to hold the filling but still easy to roll.
Ingredient Swaps and Breakfast Burrito Variations
One of the reasons I love this recipe is that it’s incredibly flexible. Once you learn the basic method, you can easily adjust the ingredients to create different breakfast burrito variations depending on what you have in the refrigerator or what your family prefers.
- You can also switch up the tortillas depending on your nutrition goals. Low-carb tortillas, high-protein tortillas, or gluten-free tortillas all work well for meal prep and freezing. If you’re using gluten-free tortillas, warming them slightly before rolling can help prevent cracking.
- If you’d like a leaner option, turkey sausage works well in place of pork sausage. It still adds plenty of flavor but with a little less fat. You can also swap in cooked bacon to create a delicious bacon breakfast burrito variation. Just cook and crumble the bacon before stirring it into the egg mixture.
- The cheese is easy to customize too. Sharp cheddar is my go-to because it adds bold flavor, but Monterey Jack, pepper jack, Colby Jack, or a taco-style cheese blend all melt beautifully in these burritos. Pepper jack is a great option if you want to add a little heat.
- Salsa is another ingredient that can change the flavor of the burritos quite a bit. Mild salsa, chunky restaurant-style salsa, roasted tomato salsa, or salsa verde all work well. Just try to use a thicker salsa so the filling doesn’t become too watery.
- You can also add vegetables to make these healthy breakfast burritos even more filling. Diced bell peppers, onions, mushrooms, spinach, or even cooked potatoes are all great additions. If you’re adding vegetables, I recommend cooking them first so they release their moisture before going into the filling. Too much liquid can make the burritos soggy when reheated.
- When adding extra ingredients, be careful not to overfill the tortillas. Too much filling can cause the tortilla to split when rolling or reheating. If you want larger, heartier burritos, simply use burrito-size tortillas instead of medium ones.
- For a vegetarian option, you can leave out the sausage and increase the eggs or add black beans for extra protein and fiber. You can also check out my vegetarian breakfast burrito if you’re looking for another satisfying meatless breakfast idea.
Meal Prep Breakfast Burritos for the Week
If you’re making these burritos for weekly meal prep, they store beautifully in the refrigerator for quick grab-and-go breakfasts.
- After assembling the burritos, let them cool slightly so excess steam doesn’t get trapped inside the tortilla. This helps keep the tortillas from getting soggy.
- The easiest way to store them is to wrap each burrito individually in parchment paper, foil, or plastic wrap. Wrapping them separately makes it easy to grab one in the morning and reheat.
- You can also stack the wrapped burritos in a glass meal prep container or airtight container and store them in the refrigerator for up to 5–7 days.
- Another simple option is to place the burritos seam-side down in a large container, separating layers with parchment paper so they don’t stick together.
- When you’re ready to eat, simply reheat one in the microwave or warm it in a skillet for a few minutes if you prefer a crispy tortilla. You can also warm up in a 400-degree oven for 5-10 minutes or until heated through.
How to Freeze Breakfast Burritos the Right Way
These burritos are also perfect for freezer prep, so you can make a double batch and stock your freezer with ready-to-go breakfasts.
- Before freezing, let the burritos cool to room temperature. Freezing them while they’re still hot can create condensation, which leads to ice crystals and freezer burn.
- Wrap each burrito tightly in parchment paper, plastic wrap, or aluminum foil, then place the wrapped burritos into a freezer-safe bag or airtight container. Try to remove as much air as possible before sealing.
- Another helpful method is to flash freeze the burritos first. Place them on a baking sheet in a single layer and freeze for 2–3 hours. Once frozen solid, transfer them to a freezer bag. This keeps them from sticking together and makes it easy to grab one burrito at a time.
- Stored properly, these freezer breakfast burritos will last up to 3 months.
How to Reheat Frozen Breakfast Burritos
These burritos reheat easily, whether you’re using the microwave or the oven.
Microwave (fastest method):
Remove the burrito from the plastic wrap and wrap it in a paper towel. Place it on a microwave-safe plate and heat for 2–4 minutes, or until heated through. I also like to place a microwave-safe cup of water in the microwave while reheating. The steam helps keep the tortilla soft and prevents it from drying out.
Oven method:
For a crispier tortilla, you can reheat the burritos in the oven. Wrap the burrito in aluminum foil and place it in a 400°F oven.
- From frozen: heat for 30–40 minutes, or until heated through.
- From thawed (refrigerator): heat for 10–15 minutes, or until warmed through.
This method takes a little longer but gives the tortilla a great texture.
Expert Cooking Tips
After making this recipe for years, I’ve learned a few simple tips that help the burritos turn out better every time.
- To prevent soggy burritos after freezing, keep the amount of liquid in the filling fairly minimal. Salsa adds great flavor, but using too much liquid can affect the texture when reheating.
- It’s also important to drain any grease from the sausage and remove excess moisture from sautéed vegetables before adding the eggs.
- The tortilla itself matters as well. Most flour tortillas hold up very well when frozen and reheated, but some gluten-free tortillas can become fragile after reheating.
- If you want to reduce the fat slightly, you can replace some of the eggs with egg whites or egg substitute. I recommend keeping at least some whole eggs because using only egg whites can sometimes create a rubbery texture after reheating.
- When assembling the burritos, try not to overfill them. About ½ cup of filling is the ideal amount for most tortillas. Overfilling can cause the tortilla to split and makes reheating more difficult.
- And finally, placing a mug of water in the microwave alongside the burrito while reheating helps create steam, which keeps the tortilla soft instead of drying out.
Other Make-Ahead Breakfast Recipes
If you enjoy having a quick breakfast ready to grab in the morning, here are a few other make-ahead breakfast recipes you might like. These are some of my go-to options when I’m meal prepping breakfast for the week.
Sausage and Egg Breakfast Burritos (Easy Make-Ahead Recipe)
These sausage and egg breakfast burritos are easy to make ahead and perfect for busy mornings. A freezer-friendly breakfast recipe you can prep once and enjoy all week.
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Course: Breakfast, breakfast recipe
Cuisine: American
Keyword: breakfast burritos, freezer breakfast burritos, healthy freezer breakfast burritos, Sausage and Egg Breakfast Burritos
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 people
Calories: 290kcal
Ingredients
- 2 lbs high-quality ground breakfast sausage can make homemade
- 18 large eggs
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup salsa use your favorite
- 1 1/2 cups shredded cheddar or use your favorite
- 20 medium-size flour tortillas
Instructions
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Using a large skillet brown the sausage and cook till done (about 8 minutes). Break into small pieces.
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In a large bowl, whisk together the eggs and seasonings. Pour the egg mixture into the skillet with the sausage and cook until the eggs are set, gently moving them around the pan as they cook.
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Remove from heat and stir in the salsa and shredded cheese.
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Next, assemble the burritos. Lay a tortilla flat on the counter and scoop about ⅓ to ½ cup of filling into the center.
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Fold the sides inward and roll the tortilla tightly into a burrito.
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Allow the burritos to cool slightly before storing them.
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Once cooled, wrap each burrito individually in parchment paper or plastic wrap and place them into the refrigerator or freezer bags. Another option is to place the burritos on a baking sheet and freeze them for a few hours until solid before transferring them to a freezer bag.
Notes
Reheating From the Refrigerator (Meal Prep):
If the burritos are stored in the refrigerator for weekly meal prep, remove the wrap and place the burrito on a microwave-safe plate. Wrap it in a paper towel and heat for 60–90 seconds, or until warmed through. For a crispier tortilla, you can warm the burrito in a skillet over medium heat for a few minutes on each side.
Reheating From the Freezer:
Remove the plastic wrap and wrap the frozen burrito in a paper towel. Microwave for 2–4 minutes, or until heated through. Placing a microwave-safe cup of water in the microwave while reheating helps create steam and keeps the tortilla from drying out.
Oven Method (Best Texture):
Wrap the burrito in aluminum foil and heat in a 400°F oven.
• From frozen: 30–40 minutes, or until heated through.
• From refrigerated/thawed: 10–15 minutes, or until warmed through.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 16g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 688mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
Did You Make These Sausage and Egg Breakfast Burritos?
If you tried this make-ahead sausage and egg breakfast burrito recipe, I’d love to hear how it turned out! Leave a star rating and comment below – your feedback helps other readers and also helps me keep creating recipes you love.
About Tammy Overhoff
Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!
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