Creating a home by hand.

How to Make Breakfast Burritos

A couple of weeks ago, I posted about making and freezing homemade breakfast muffins for quick grab and go breakfasts.

Breakfast Burritos are another easy make-ahead meal to have ready in the freezer.

Start with whichever brand of tortilla you like.  The whole wheat variety that we prefer comes in packages of 8.  We use between 2 and 3 packages as not all of them make it to the freezer before being eaten.

To make the filling:

Crack eggs into a measuring cup (<-affiliate link) until you have 2 cups of eggs.  Beat with a fork to combine yolks and whites.

Crack 2 c of eggs

Scramble fry the eggs on low to medium heat, I used our countertop grill (<-affiliate link).

Scramble eggs

This will take a few minutes but hurrying the process by trying to fry the eggs on high heat will result in tough, rubbery eggs.  Remove the scrambled eggs to a large bowl and allow them to cool.

In the same pan, scramble fry one pound of pork sausage meat.

Fry Sausage Meat

Break the meat up into small pieces as it cooks.   Remove from the pan, place in a small bowl and allow to cool.

Finely chop 1 medium onion and ½ each of a red and a green pepper.

Sauté onions and peppers until the onions are clear and the peppers cooked.

Saute onions and pepers

Add to the meat.

Note:  We have also used a combination of mushrooms and onions and omitted the peppers.  Feel free to experiment to find which combinations you prefer.

Once the eggs and meat mixture are cooled to room temperature, combine in a large bowl and stir in 1 ½ to 2 cups of grated cheddar cheese.

Combine everything in bowl

To make the breakfast burritos:

With a large spoon, scoop egg and meat mixture on to a tortilla.

Spoon mixture onto tortilla

Fold closest end over the filling.

Fold end over

Fold in the sides.

Fold over edges

Roll the tortilla.

Roll up burrito

Place the burrito inside snack sized plastic zip bags.

Place in zipper bag

Continue to make burritos until you run out of filling or tortillas, whichever comes first.

Keep rolling until you've filled all tortillas

Place finished burritos into a large one gallon plastic zip bag.   Freeze.

Place in large zippered freezer bag

To reheat:  Microwave one burrito on high for 1 to 1 ½ minutes.  If cooking more than one, adjust the time.

Each microwave is different so you may have to experiment to find which timing works best.


This post contains affiliate links. For more information please check my Disclosures and Disclaimers page. It doesn’t cost you any extra, but it does help support this site.


  • Sandra :)
    February 3, 2012 7:04 pm

    YUMMY – these would be great for an after-work snack too! That hour between getting home from work and supper being ready is apparently an hour too long for my kids to wait to eat, LOL!

  • Raelene
    February 3, 2012 8:12 pm

    Thanks Super Mom. You aremakingMYkids think I am a Super Mum!
    They loved your muffins, and they are going to
    love these even more, great start for school days to keep the going !

    Thanks again,

  • Kim
    February 20, 2012 12:01 am

    I cook the sausage 1st with the onions then cool. Add to scrambled mix and bake the eggs in 8×8 glass pan – then I cut rectangles which are much easier to roll in the tortillas.

  • Lynn H @ Turnips 2 Tangerines
    May 28, 2013 2:10 pm

    Stopping by from Empty your Archive~ What a great idea!! My hubby loves breakfast burritos and he will be so thrilled when I have a freezer full of these:) Lynn @ Turnips 2 Tangerines

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