There’s nothing quite like starting your day with a warm, satisfying, and completely loaded breakfast. This Breakfast Burrito Recipe is designed to be your go-to for busy mornings. It’s a powerhouse of flavor, packed with fluffy scrambled eggs, savory sausage, crispy potatoes, and melted cheese, all wrapped in a soft, warm tortilla. Forget the drive-thru; the ultimate morning meal is right in your kitchen and perfect for making ahead.
We’ve crafted this recipe to be not only delicious but also incredibly versatile and freezer-friendly. Whether you’re feeding a crowd for brunch or stocking your freezer for the week, this guide will show you how to create the perfect breakfast burrito every single time. Get ready to transform your mornings with this simple, hearty, and irresistible meal.
Why This is the Best Breakfast Burrito Recipe
This isn’t just any breakfast burrito recipe; it’s a blueprint for morning perfection. The combination of seasoned potatoes and savory sausage creates a deeply flavorful base. The eggs are cooked until just set, ensuring they stay tender and fluffy even after reheating. Plus, the addition of two types of cheese brings a wonderful creaminess and sharp flavor that ties everything together. It’s a balanced, filling meal that will keep you energized for hours. For another great make-ahead breakfast, try these Easy Ham and Egg Cups.
Ingredients You’ll Need
The key to a fantastic breakfast burrito is using quality ingredients. Here’s what you’ll need to gather:
Large Tortillas: Flour tortillas that are 10-12 inches work best for holding all the delicious fillings.
Breakfast Sausage: A pound of your favorite pork, turkey, or even spicy chorizo sausage.
Potatoes: Russet or Yukon Gold potatoes, diced small for quick cooking and crispy edges.
Eggs: The heart of any breakfast burrito.
Cheese: A blend of sharp cheddar and Monterey Jack provides the perfect melt and flavor.
Onion & Garlic: These aromatics build the foundation of flavor for the filling.
Seasoning: A simple mix of salt, black pepper, and paprika.
Step-by-Step Instructions
Making this breakfast burrito recipe is a straightforward process. We’ll break it down into three main stages: cooking the filling, scrambling the eggs, and assembling the burritos.
1. Cook the Potatoes and Sausage
First, heat olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook until they are golden brown and crispy, which should take about 10-12 minutes. Remove the potatoes from the skillet and set them aside. In the same skillet, add the breakfast sausage. Break it apart with a spoon and cook until it’s browned and cooked through. Drain any excess grease and return the potatoes to the skillet with the sausage.
Add the diced onion to the skillet with the sausage and potato mixture, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. In a separate bowl, whisk the eggs with salt and pepper. In a non-stick skillet, melt the butter over medium heat. Pour in the eggs and cook, stirring gently, until they are soft and slightly moist. Be careful not to overcook them, as they will cook a bit more when reheated.
Ready for the freezer! These make-ahead breakfast burritos are a morning game-changer.
3. Assemble and Fold Your Burritos
Now for the fun part! Gently warm your tortillas in the microwave or a dry skillet to make them more pliable. Lay a tortilla flat and layer your fillings in the center. Start with the sausage and potato mixture, followed by a generous portion of scrambled eggs, and a sprinkle of both cheddar and Monterey Jack cheese. To fold, bring the bottom edge of the tortilla up and over the filling. Fold in the two sides, then roll the burrito away from you, keeping it tight as you go. This method ensures a securely wrapped burrito where no fillings can escape.
Customizations and Variations
This breakfast burrito recipe is a fantastic starting point, but feel free to make it your own!
Switch the Protein: Try crispy bacon, diced ham, or even plant-based chorizo for a vegetarian option. For a different kind of savory breakfast, our Sausage, Feta, and Honey Pizza is a must-try.
Spice It Up: Add diced jalapeños, a dash of hot sauce, or use pepper jack cheese for a spicy kick.
Make it Creamy: A spoonful of sour cream or avocado inside adds a delicious creaminess.
Make-Ahead and Freezing Instructions
This recipe is perfect for meal prep. To freeze, allow all the fillings to cool completely to prevent soggy tortillas. Assemble the burritos as instructed, then wrap each one individually and tightly in plastic wrap, followed by a layer of aluminum foil. Place them in a freezer-safe bag and they’ll keep for up to 3 months.
To reheat, you can microwave a frozen burrito for 2-3 minutes, or for the best texture, let it thaw in the refrigerator overnight and then heat it in a 350°F (175°C) oven or an air fryer for 10-15 minutes until heated through and crispy on the outside. If you enjoy convenient crockpot meals, check out our Crockpot Marry Me Chicken.
You can't beat a homemade breakfast burrito packed with all your favorite fillings.
Tips for the Perfect Breakfast Burrito Recipe
Follow these tips for guaranteed success:
Don’t Overstuff: It’s tempting to load them up, but overfilling makes burritos difficult to roll and prone to tearing.
Cool Fillings First: Ensure all cooked ingredients are cooled before assembling, especially for freezing. This is the secret to avoiding a soggy burrito.
Warm Your Tortillas: This small step makes the tortillas flexible and much easier to roll without cracking.
Sear the Seam: After rolling your burrito, place it seam-side down in a hot, dry skillet for a minute to seal it shut.
The key is to let all your cooked fillings cool down to room temperature before assembling the burritos. Hot fillings create steam, which introduces moisture and makes the tortillas soggy, especially after freezing.
Large (10 to 12-inch) flour tortillas are the best choice. They are soft, flexible, and sturdy enough to hold a generous amount of filling without tearing. Warming them slightly before rolling makes them even more pliable.
When wrapped properly in both plastic wrap and aluminum foil, or stored in a freezer-safe bag, these breakfast burritos will maintain their quality in the freezer for up to 3 months.
For the best texture, thaw the burrito in the fridge overnight. Then, reheat it in an oven or air fryer at 350°F (175°C) for 10-15 minutes until hot and crispy. If you’re short on time, you can microwave it directly from frozen for 2-3 minutes.
This Breakfast Burrito Recipe delivers a delicious, satisfying, and convenient meal that’s perfect for any morning. It’s a fantastic way to fuel your day and a brilliant solution for meal prep. Once you’ve tried these homemade burritos, you’ll never go back to store-bought again. We hope you love making and eating them as much as we do!
If you tried this recipe, we’d love to hear from you! Please leave a comment below or share a picture on Pinterest. Your feedback helps us and inspires other home cooks!
Ready to Cook? Here’s the Recipe
FL Recipes
Breakfast Burrito Recipe (That’s Perfect for Meal Prep)
This easy Breakfast Burrito Recipe is packed with sausage, eggs, potatoes, and cheese! It's the perfect make-ahead, freezer-friendly meal for busy mornings that the whole family will love. A satisfying and delicious start to any day.
Heat olive oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer and cook for 10-12 minutes, flipping occasionally, until golden brown and tender. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from skillet and set aside.
In the same skillet, add the ground sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.
Add the chopped onion to the skillet with the sausage and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Return the cooked potatoes to the skillet and stir to combine. Remove mixture from heat.
In a medium bowl, whisk the eggs with the remaining 1/2 tsp salt and 1/4 tsp pepper. Melt butter in a separate non-stick skillet over medium heat. Pour in the eggs and cook, stirring gently, until they form soft curds. Remove from heat while they are still slightly moist to prevent overcooking.
Warm the tortillas in the microwave for 20-30 seconds to make them pliable. Lay one tortilla flat. Layer about 1/8th of the sausage/potato mixture, 1/8th of the scrambled eggs, and a generous sprinkle of both cheeses in the center.
Fold the bottom edge of the tortilla up and over the filling. Fold in the left and right sides, then roll the burrito tightly. Optional: Place the burrito seam-side down in a hot, dry skillet for 1-2 minutes to seal.
Serve immediately, or let cool completely before wrapping individually in plastic wrap and foil for freezing.
Nutrition
Calories: 580kcalProtein: 28gFat: 35gFiber: 3g
Notes
For Reheating: From frozen, unwrap the burrito and microwave for 2-3 minutes, flipping halfway through. For a crispier tortilla, heat in an air fryer or oven at 350°F (175°C) for 10-15 minutes. Storage: Store wrapped burritos in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
