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Ultimate Freezer Breakfast Burritos for Meal Prep

A single, perfectly grilled meal prep breakfast burrito with a golden-brown, toasted tortilla exterior.
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Prepare savory, make-ahead breakfast burritos that freeze well for easy grab-and-go meals all week long.

Ingredients

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  • 12 large flour tortillas
  • 1 lb ground breakfast sausage or turkey
  • 1 cup diced onion
  • 1 cup diced bell pepper (any color)
  • 10 large eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 cup cooked, diced potatoes (pre-cooked or leftover)
  • 1/2 cup canned black beans, rinsed and drained (optional, use sparingly to prevent sogginess)

Instructions

  1. Cook the sausage in a large skillet over medium heat, breaking it up as it browns. Drain off excess grease.
  2. Add the diced onion and bell pepper to the skillet with the sausage. Cook until softened, about 5 minutes. Remove mixture from the skillet and set aside.
  3. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet over medium-low heat. Scramble until just set but still slightly moist.
  4. Return the sausage and vegetable mixture to the eggs. Stir in the cooked potatoes and the cheese until the cheese melts slightly. If using beans, fold them in now.
  5. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Lay a warm tortilla flat. Place about 1/2 cup of the filling slightly off-center.
  7. Fold in the sides of the tortilla first, then tightly roll the bottom edge up and over the filling, continuing to roll until you have a tight burrito.
  8. Wrap each burrito tightly first in plastic wrap, then in aluminum foil for freezer storage. Label with the date.
  9. Freeze for up to 3 months. To reheat, remove foil and plastic wrap, then microwave for 2-3 minutes, flipping halfway, or bake in a 350°F oven wrapped in foil for 20 minutes.

Notes

  • For best results when freezing, avoid adding watery ingredients like salsa or sour cream until reheating.
  • Use small, diced potatoes that are already cooked to ensure they heat through evenly.
  • If you want high protein breakfast burritos, substitute the sausage with lean ground turkey or skip the meat and add extra scrambled egg whites and black beans.
  • Wrap tightly to prevent freezer burn; foil alone may not be enough for long-term storage.

Nutrition

Find it online: https://cravybite.link/meal-prep-breakfast-burritos/