Elevate Your Mornings with Meal Prep Breakfast Burritos
Feeding a family is … hectic. I think we can all agree about that.
Starting the day right is a gift you give yourself and your family, and nothing sets the tone like a wholesome breakfast. But when mornings are chaotic, how can you ensure everyone gets a nutritious start? Enter the game-changer: breakfast burritos.
This meal prep superstar isn’t just about convenience—it’s about taking charge of your mornings and making sure everyone begins their day with a boost .
We all have different thoughts about what constitutes a healthy breakfast. So of course, you can put anything you want in your burritos.
Personally for me and my family, I like ours packed with lots of protein and veggies. If you wish to minimize expense you could certainly add cooked rice and beans, or cooked potatoes pieces. You can swap in whole wheat, low carb, or high protein tortillas for a nutritional boost.
This is “fast food” you can feel great about.
I’m all about batch cooking and stocking your fridge or freezer with easy to “grab-and-go” meals. You spend an hour making these on the weekend, or whenever you have time, and breakfast is “Diva done” all week! These make ahead burritos are perfect for busy mornings, quick lunches or anytime you crave breakfast for dinner.
The recipe below costs under $2.00 per burrito, (Whaaaaaat?) they’re cheaper than fast food and a bazillion times healthier. I’m pretty sure that’s scientifically accurate. A bazillion.
Whether you’re feeding toddlers, teens, or anyone in between, adjust the burrito size based on appetites. For adults, dividing the sausage and egg mixture into eight portions provides generous servings.
This inexpensive and delicious breakfast of eggs, sausage, and cheese all wrapped up in a warm tortilla, is a freezer to microwave breakfast that reheats in only two minutes!
GRAB AND GO BREAKFAST BURRITOS
Yield: 8- 10 burritos | Prep & Cook Time: 40 min. | Cooling Time: 20 min. | Total Time: 1 hour
What You’ll Need:
16 ounces (1 pound) mild pork sausage – or your favorite sausage
1 (16 ounce) bag frozen bell pepper and onion blend, thawed
1 (10 ounce) box frozen spinach or kale, thawed and drained
12 eggs
½ teaspoon table salt
¼ teaspoon ground pepper
2 cups (8 ounces) cheddar cheese, shredded
1 package flour tortillas, burrito size, 8 or 10 count
Freezer Supplies- parchment or wax paper, foil and 1 gallon zip top freezer bags
Here’s How:
- In a large pan over medium-high heat, brown the sausage until nearly cooked through. Add the chopped pepper and onion blend and continue to cook.
- Add the thawed and drained spinach or kale. If you’re adding any additional veggies (like mushrooms, cooked potatoes, cooked broccoli) now is the time.
- Meanwhile, whisk the eggs with salt and pepper in a bowl. and add them to the sausage and veggie mixture and cook thoroughly. Slightly undercook the eggs as they’ll continue to cook off the heat
Lastly, remove the skillet from the heat and let the whole thing cool to room temperature. The fastest way to do this is to spread the mixture out on a baking sheet. This also allows lots of steam to escape which is good!
Diva Tips – Ensure the tortillas are at room temperature or slightly warm for easier folding. Avoid overfilling them.
Thaw and drain as much liquid as possible from the frozen onions, peppers, and spinach before cooking. After cooking the sausage and egg mixture, spread it on a baking sheet to cool, letting steam escape to avoid soggy burritos. No soggy burritos!
I find it easiest to “assembly line” the burrito making process.
Lay out pieces of waxed paper and lay a tortilla on each piece. Place even amounts of the sausage and egg mixture on each tortilla and sprinkle with cheese. Wrap burrito style and then wrap the burrito in the waxed paper. Next wrap each burrito in foil then place in a zip top freezer bag in the freezer for storage.
When you’re ready to heat, and eat, simply unwrap one frozen burrito and wrap in a moistened paper towel. Place burrito on a microwave safe plate and microwave for 90 seconds to two and a half minutes depending on the wattage of your microwave.
Additional Heating Options:
- Skillet: Remove foil and heat a skillet over medium-high. Spray with cooking spray, add the burrito (seam side down), and pan-fry for 2-3 minutes on each side.
- Air Fryer : Remove foil and lightly spray both sides with cooking spray. Place the burrito (seam side down) in the air fryer basket and cook at 350ºF for 6-8 minutes until crispy.
- Oven or Toaster Oven: Leave the burrito in foil and heat in the oven at 350ºF for 10-15 minutes until heated through.
While you’re looking for solutions to fix the breakfast conundrum; check out Breakfast Bowls Save Time, Money and Morning Sanity
Additionally, these burritos also make great freezer gifts for new Moms, or busy Moms, or sick people, or caregivers of sick people, or college students, or anyone who should be enjoying a quick (yet healthy) breakfast.
Seriously, who wouldn’t love a bag of “have a great breakfast and think of me”?
You may also like: The Ultimate Guide to Cheap & Healthy Smoothies

GRAB AND GO BREAKFAST BURITTOS
Equipment
- Parchment paper
- wax paper
- 1 gallon zip top freezer bags
Ingredients
- 1 pound mild pork sausage or your favorite sausage
- 1 16 ounce bag frozen bell pepper and onion blend thawed
- 1 8 ounce box frozen spinach or kale thawed and drained
- 12 eggs
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- 2 cups cheddar cheese (8 ounces) shredded
- 8 flour tortillas burrito size, 8 or 10 count
Instructions
- In a large pan over medium-high heat, brown the sausage until nearly cooked through.
- Add the chopped pepper and onion blend and continue to cook.
- Add the thawed and drained spinach to sausage mixture.
- If you’re adding any other chopped vegetables (like mushrooms, cooked potatoes, cooked broccoli) now’s the time.
- Meanwhile, whisk the eggs with salt and pepper, then add to the sausage mixture and cook. Slightly undercook the eggs as they’ll continue to cook off the heat.
- Remove sausage and egg mixture from heat and spread it out on a baking sheet to cool to room temperature. While on the baking sheet divide mixture into even portions.
- I find it easiest to “assembly line” the burrito making process. Lay outeight or ten pieces of paper, lay a tortilla on each piece.
- Place sausage and egg mixture on each tortilla and sprinkle with cheese.
- Wrap each into a burrito then wrap tightly in parchment or wax paper,
- wrap again with foil, and store in an airtight container or freezer-safe bag.
- Store burritos in the fridge for up to 1 week or freezer for up to 3months.
Reheat Instructions
- For the best quality thaw frozen burritos overnight before reheating.
- When you’re ready to heat and eat, simply remove foil from burrito, leaving the paper. Absolutely reuse the foil. Place burrito on a microwave safe plate and microwave for 1 to 2 minutes.
- If reheating from frozen, use your microwave’s defrost function for 3-5 minutes to thaw the inside, then microwave on high for 1-2 minutes. Cooking times may vary.
Notes
- Skillet: Remove foil and heat a skillet over medium-high. Spray with cooking spray, add the burrito (seam side down), and pan-fry for 2-3 minutes on each side.
- Air Fryer : Remove foil and lightly spray both sides with cooking spray. Place the burrito (seam side down) in the air fryer basket and cook at 350ºF for 6-8 minutes until crispy.
- Oven or Toaster Oven: Leave the burrito in foil and heat in the oven at 350ºF for 10-15 minutes until heated through.
Nutrition