Make-Ahead Breakfast Burritos (Printable Version)

Protein-packed burritos with eggs, sausage, cheese and veggies—perfect for meal prep and freezing

# What You Need:

→ Proteins

01 - 8 large eggs
02 - 9 oz breakfast sausage (or vegetarian sausage)

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 small onion, diced
05 - 1 cup baby spinach, chopped

→ Dairy

06 - 1 cup shredded cheddar cheese

→ Wrap

07 - 8 large flour tortillas

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/2 tsp smoked paprika (optional)

→ Optional Toppings

11 - Salsa
12 - Hot sauce

# How to Make It:

01 - Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Remove sausage and set aside; drain excess fat if needed.
02 - In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until softened. Stir in spinach and cook until wilted.
03 - In a bowl, whisk eggs with salt, pepper, and paprika. Pour eggs into the skillet with vegetables. Cook, stirring gently, until just set.
04 - Return cooked sausage to the skillet. Stir to combine, then remove from heat.
05 - Warm tortillas slightly to make them pliable.
06 - Divide egg mixture evenly among tortillas. Sprinkle each with shredded cheese.
07 - Fold in the sides and roll up tightly to form burritos.
08 - For storage, wrap each burrito in foil or plastic wrap. Refrigerate up to 4 days or freeze up to 2 months.
09 - To serve, microwave refrigerated burritos for 1-2 minutes or frozen burritos for 3-4 minutes until heated through. Serve with salsa or hot sauce if desired.

# Expert Advice:

01 -
  • You can grab one on your way out the door and eat it anywhere
  • They actually taste better after freezing because the flavors meld together
  • The filling stays creamy not watery when reheated properly
02 -
  • Overfilling the burritos makes them impossible to roll without tearing
  • Let the filling cool slightly before wrapping or steam will make the tortillas soggy
03 -
  • Freeze your tortillas for 20 minutes before rolling if they keep tearing
  • Place a strip of parchment paper under each foil wrap for easier reheating in the oven

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