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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.

Meal Prep Breakfast Burritos

Author: Stephanie Kay

The freezer-friendly breakfast burritos are perfect for breakfast meal prep. You can whip them up on a weekend and enjoy quick and easy morning meals for weeks and months to come.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 breakfast burritos 1x
  • Category: Breakfast
  • Method: Frying, Sautéing
  • Cuisine: American
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Ingredients

To Serve (Optional):

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the cubed potatoes on the baking sheet, then drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt, and pepper, and using a spatula or your hand, toss until the potatoes are well coated with oil and seasonings. Transfer the baking sheet to the oven and roast the potatoes for 20-25 minutes until tender and golden brown.
  3. In a large bowl, crack the eggs, whisk until well combined, and set aside.
  4. In a large pan or cast-iron skillet, warm the remaining tablespoon of olive oil on medium-high heat, then add the sausage and cook, breaking it up with a spatula into small pieces, for 5-8 minutes until cooked through. Once cooked, transfer the sausage to a plate and set aside.
  5. In the same pan, on medium heat, add the diced onion and bell peppers and cook for 3-4 minutes until tender, then transfer to the plate with the cooked sausage.
  6. In the same pan, melt the butter on low-medium heat, then add the whisked eggs, using a spatula to move them around continuously, and cook for 2-4 minutes until scrambled, or until cooked to your liking. Once cooked, transfer the scrambled eggs to a plate and set aside.
  7. Once all of the components are ready, assemble the burritos. Lay the tortillas on a cutting board or counter, and line the center of each tortilla with roasted potatoes, cooked sausage, vegetables, and scrambled eggs, then top with shredded cheese, dividing the components evenly across them. (See the image in the recipe page above for visual instructions.)
  8. To roll the burritos, fold the left and right sides of the tortilla inward over the filling, hold them down, then flip the bottom edge of the tortilla up, and then roll upwards until closed.
  9. OPTIONAL: In the same pan used to cook the sausages and eggs, working one at a time, place each burrito seam-side down and sear for 1–2 minutes until the tortilla is golden brown and stiff, effectively “sealing” the open edge of the burrito closed. Flip and cook for 1-2 minutes on the other side until golden brown.
  10. Once all of the burritos are rolled (and sealed), individually wrap each burrito in a sheet of parchment paper and aluminum foil. The wrapped burritos can be stored in an airtight container or freezer-safe bag for up to 4 days or in the freezer for up to 3 months.
  11. 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.

Notes

To Use Egg Whites: Swap one egg for 1/4 of egg whites.

To Use Frozen Potatoes: Swap the raw potatoes for 2 cups of frozen diced potatoes and increase the cooking time in step #2 by 5-10 minutes.

Nutrition

Find it online: https://kaynutrition.com/meal-prep-breakfast-burritos/