These meal prep breakfast burritos are the perfect breakfast for busy mornings. They are high in protein, easy to make, and reheat quickly for a grab-and-go meal.

Meal prep breakfast burritos on a white plate with fresh berries on the side and small bowls of salsa and sour cream in the background.

While it’s easy to find frozen breakfast burritos in the freezer section of most grocery stores, they are incredibly simple to make and much more economical. With some tortillas, eggs, sausage, and potatoes, you can create a week’s worth (or month’s worth!) of healthy breakfasts in a matter of minutes.

While I opted to keep my meal prep breakfast burrito recipe simple, you can mix-and-match ingredients or add additional veggies or toppings you like.

Baking dish of freezer-friendly breakfast burritos wrapped in aluminum foil with a grey tea towel and bowls of fresh berries, salsa, sour cream, and slice green onions on a white background.

Why You’ll Love Them

Easy to Make – While they take some time to assemble, these breakfast burritos are very easy to make.
High in Protein – The combination of eggs, sausage, and shredded cheese gives each burrito 28 grams of protein.
Keep Well – You can make these freezer-friendly breakfast burritos ahead of time and enjoy a healthy grab-and-go breakfast for weeks and months to come.

White bowl of eggs, potatoes, bowl of shredded cheese, plate of sausages, plate of tortillas, onion, and green pepper on a white background.

Ingredients + Substitutions

Eggs – To add some protein. The recipe calls for whole eggs, but you can use a combination of eggs and egg whites if preferred. See the notes section of the recipe card for details.
Sausage – To add some more protein. I used turkey sausage as a lean protein source, but you can use any pork sausage, ground pork, or any ground meat you like.
Potatoes – To add some complex carbohydrates and make the burritos extra satiating, as potatoes are one of the most filling foods.
Tortillas – To make the burritos and add some carbohydrates. I used white tortillas, but you can use whole wheat tortillas if preferred.
Onion – To add some veggies and flavor to the burritos.
Bell Pepper – To add some more veggies. I used a red bell pepper, but you can use any color you like.
Cheese – To add some more protein and fat. The recipe calls for cheddar cheese, but you can use any shredded cheese you like.
Garlic Powder – To season the roasted potatoes, although optional.
Salt & Pepper – To season.
Olive Oil & Butter – To add some healthy fats. The recipe calls for olive oil, but avocado oil will also work.

Dietary Adaptions

To Make them Gluten-Free: Use gluten-free tortillas and certified gluten-free sausages.

To Make them Dairy-Free: Swap the butter for olive oil and omit the shredded cheese.

Grid of 4 images demonstrating how to roll breakfast burritos.

Red’s Nutrition Tip

I opted to use white potatoes in my recipes, but you can use sweet potatoes if preferred. While often thought of as a much “healthier” choice, white potatoes and sweet potatoes have a much closer nutritional profile than most people think, containing a similar amount of calories, carbohydrates, and fiber per serving.

Serving Suggestions

These make-ahead breakfast burritos are a balanced meal with protein, carbohydrates, fiber, and fat. They can be enjoyed as is or adapted to suit your personal calorie or macro needs, for example:

To make them higher in protein, add an additional 6 eggs or 1/2 pound of sausage to the burritos.
To make them lower in fat, swap some of the eggs for egg whites, use turkey sausage, and/or omit the shredded cheese.
To make them low-carb, use low-carb tortillas and/or omit or reduce the potatoes.
To make them higher in fiber, use whole wheat tortillas and/or serve the breakfast burritos with a side of fruit.

Close up of a make-ahead breakfast burrito on a white plate.

Storage + Reheating

To Refrigerate: Once assembled, individually wrap each burrito in a sheet of parchment paper and aluminum foil, then transfer them to an airtight container or bag and store in the refrigerator for up to 4 days.

To Freeze: Once assembled, individually wrap each burrito in parchment paper and aluminum foil, then transfer them to an airtight container or freezer-safe bag and store in the freezer for up to 3 months.

To Reheat: Refrigerated burritos can be reheated in the oven or a toaster oven at 400°F for 10-15 minutes, or in the microwave (parchment paper and aluminum foil removed) for 2-4 minutes. Frozen burritos can be reheated in the oven or a toaster oven at 400°F for 25-30 minutes, or in the microwave (parchment paper and aluminum foil removed) for 5-7 minutes.

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