The Best Breakfast Burritos
These breakfast burritos are one of my favorite ways to make mornings a whole lot easier. We’re talking crispy roasted potatoes and veggies, creamy eggs, caramelized sausage and melty cheese, all wrapped up and toasted until golden. They’re perfect for meal prep, busy mornings, stocking the freezer before a new baby arrives or adding to your next camping menu.
This post was originally published on April 27, 2021 and updated on September 3, 2026.
The ultimate act of self-care.
OR the ultimate act of service for someone special in your life.
These breakfast burritos are it.
1) post-partum hangriness and 2) camping. These are the two eras of my life that I associate with breakfast burritos.
I prepped these before both of my girls were born, and I’ve prepped them for countless friends. There’s something clutch about a hearty, delicious, homemade breakfast burrito that you can pop in the air fryer and EAT WITH ONE HAND while breastfeeding, amirite?
And it also doesn’t get much better than frying up some leftover baked potatoes on the camp stove, scrambling some eggs, and piling everything into a tortilla to eat while camping, either. This recipe is always on my camping prep list, because it’s hearty and fabulous for serving a group.
A few things:
- Even though it’s optional, I really think you should toast the burritos on all sides. Really makes them next level.
- Sriracha mayo or sun-dried tomato or herby cream cheese make these extra special and delish. Def recommend.
- My recipe is a solid guideline, but feel free to use bacon instead of sausage, add more veggies, omit anything you don’t like, etc.
That’s all! Go forth, my beauties; this busy season of life demands these breakfast burritos.
What Ingredients You’ll Need for these Easy Breakfast Burritos:
- Roasted veggies: Yukon gold potatoes, sweet potato, mini sweet peppers (or one red bell pepper), and sweet onion make up the colorful roasted hash. You can absolutely use breakfast potatoes, frozen hash browns, or tater tots if that’s what you have. Red, yellow, or white onion will work just as well in place of sweet onion.
- Seasonings: Garlic powder, smoked paprika, kosher salt, black pepper and a savory all-purpose seasoning blend give the hash plenty of flavor. My favorites are Trader Joe’s 21 Seasoning Salute or Kinder’s all purpose seasoning.
- Protein: Breakfast sausage, chicken sausage, bacon, or ham can also work in place of the Italian sausage. For a vegetarian option, swap the meat for black beans or refried beans.
- Cream cheese: Cubes of cream cheese get folded into the eggs to give them an extra soft, creamy texture.
- Creamy spread: Totally optional, but VERY good. Drizzle on a little sriracha mayo or add a dollop of sun-dried tomato cream cheese (or garlic and herb) in the center of the tortilla before piling on the fillings.
- Shredded cheese: Cheddar, Colby Jack, Monterey Jack or Pepper Jack are all so good. And I will always say that freshly grated cheese from the block tastes and melts better than pre-shredded cheese.
- Tortillas: I love the Tortilla Land uncooked 8-inch flour tortillas. You do have to cook them up (a few seconds per side) but I find them so much more pliable than pre-cooked tortillas. AND they are thinner and have a better texture in my opinon. However, you can use any tortilla you like, just make sure to warm them up so they’re more pliable without tearing. Burrito-size tortillas can work if you want fewer, larger burritos.
- For serving: Salsa, pico de gallo, avocado, guacamole, sour cream, hot sauce, chives, green onions… whatever sounds good to you!
How to Make the Best Breakfast Burritos:
Preheat the oven to 425°F. In a small bowl, stir together the garlic powder, smoked paprika, all-purpose seasoning, salt and pepper. Toss the cubed sweet potato and Yukon gold potatoes with olive oil and ⅔ of the seasoning mixture. Spread them out on a large sheet pan lined with parchment paper or a silicone baking mat and roast for 15 minutes.
Toss the chopped peppers and onions with the remaining seasoning mix and a little olive oil. Scooch the potatoes over, add the veggies to the pan and roast for another 15 minutes, until everything is tender with browned, crispy edges.
Brown the Italian sausage in a large skillet over medium heat, breaking it into small crumbles, then drain off the excess grease. While the sausage is cooking, crack the eggs into a large bowl, grate the cheese and warm the tortillas.
Melt the butter in a skillet over medium-low heat. Whisk the eggs with salt and pepper, pour into the skillet, then cook them low and slow until you have large, soft folds of scrambled egg. When they’re almost finished, gently fold in the cubed cream cheese.
I must implore you. Do NOT overcook the eggs. Slightly softer eggs are exactly what you want here because they’ll cook a little more when the burritos are toasted or reheated.
Once the hash, sausage and eggs are ready, set everything out with the tortillas, cheese, green onions and whatever creamy spread you’re using. A little assembly line will make everything go MUCH faster.
Spread a thin layer of sriracha mayo or flavored cream cheese down the center of each tortilla, then add a little shredded cheese.
Add the sausage, scrambled eggs and roasted veggie hash. If you want a finishing touch, add chopped green onion and another drizzle of sauce.
Fold the sides of the tortilla inward, then bring the bottom edge up and over the filling. Gently squeeze the filling together as you roll so the burrito stays compact and holds its shape.
Continue filling and rolling the remaining tortillas so they’re all ready to go. Toast each burrito seam-side down in a lightly oiled skillet or griddle until golden brown and crisp on both sides.
Eat them right away, or let them cool completely before wrapping each one individually in parchment paper and storing in the freezer.
Expert Tips
- Cut the hash veggies evenly. Try to cube the potatoes around the same size so they cook evenly. Smaller cubes also make the burritos much easier to eat and roll.
- Don’t crowd the sheet pan. Give the vegetables some breathing room so they roast and caramelize instead of steaming.
- Keep the eggs soft. This is especially important for meal-prep breakfast burritos. Eggs that are rubbery or overcooked when you assemble them will only get drier when reheated.
- Warm the tortillas first. A cold tortilla is much more likely to crack when you roll it. A few seconds in the microwave or a quick warm-up on the stovetop makes a big difference.
- Let the burritos cool before freezing. Wrapping steaming-hot burritos traps moisture inside, which can lead to a soggy burrito and ice crystals in the freezer.
Variation Ideas
- Protein swaps: Use breakfast sausage, crispy bacon, chopped ham, chorizo or a combination. Ground turkey or chicken sausage would work too. To make them vegetarian, skip the sausage and add pinto beans, black beans, or refried beans.
- Add more veggies: Zucchini, mushrooms, broccoli, spinach or leftover roasted vegetables can all work. Just be careful with very watery vegetables since excess moisture can make meal-prep burritos soggy.
- Turn up the heat: Add jalapeños, green chiles, pepper Jack cheese, hot sauce or chipotle mayo.
I gobble one of these delicious burritos up with hot sauce, avocado slices and salsa, and then serve fresh fruit on the side. The perfect breakfast in every bite.
FAQs
Absolutely. You can either fully assemble the burritos and freeze them, or meal prep the individual components. If you plan to freeze them, let the burritos cool before wrapping each one in parchment paper or foil. Place them in a freezer-safe bag or storage container and freeze for up to 3 months.
If you plan to eat them throughout the week, my make-ahead tips are to prep the hash, meat, cheese and fresh herbs, then store everything in airtight containers in the fridge. Each morning, simply scramble an egg or two, warm the other fillings in the same pan and assemble.
You’ve got a few options depending on how much time you have:
Microwave: Wrap in a damp paper towel and defrost for 3-4 minutes, possibly less depending on the power of your defrost.
Air fryer or toaster oven: Air fry at 350°F for 12-15 minutes, until hot in the center.
Microwave + air fryer: Defrost in the microwave for about 90 seconds, then air fry at 350°F for about 5 minutes. This is my favorite method when I want the outside nice and crispy.
Use a sturdy gluten-free tortilla in place of regular flour tortillas. I wouldn’t use corn tortillas for burritos as they tend to crack and don’t hold all of the filling as well. But they would be great for breakfast tacos! Also double-check your seasoning blend to make sure it’s gluten-free.
If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!
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Best Breakfast Burritos (Freezer-Friendly!)
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 16 small or 8-10 large burritos
- Category: Breakfast, Meal Prep
- Method: Assemble
- Cuisine: American
Description
Crispy hash, fluffy scrambled eggs, savory Italian sausage and melted cheese all wrapped up in these freezer-friendly breakfast burritos. Perfect for meal prep and quick breakfasts on busy mornings.
Ingredients
Hash
- 1 teaspoon each garlic powder, smoked paprika and all-purpose seasoning blend (I use the 21 seasoning salute from Trader Joe’s)
- ½ teaspoon each kosher salt and black pepper
- 1–2 tablespoons extra virgin olive oil
- 1 medium sweet potato, cubed small
- 4 Yukon gold potatoes, cubed small
- 1 red bell pepper, large dice or 4–5 mini peppers, sliced
- ½ sweet onion, large dice
Burritos
- 2 lb Italian sausage
- 8 oz cheddar, Colby Jack or pepper Jack cheese, grated
- 1 tablespoon butter
- 16 eggs
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 4 oz cream cheese, cubed
- 14–16 8-inch tortillas
- sriracha mayo or sun-dried tomato cream cheese (optional)
- For serving: hot sauce, salsa, avocado, sour cream, fresh herbs like chives or green onions
Instructions
- Hash: Preheat oven to 425°F and line a baking sheet with parchment paper or silicone liner. In a small bowl, mix together your seasoning blend – 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon all-purpose seasoning, ½ teaspoon kosher salt and ½ teaspoon black pepper. Toss the sweet potato and potato with 1 tablespoon olive oil and about â…” of your seasonings. Place potatoes on the sheet pan and roast for 15 minutes. Toss the bell pepper and onion with the remaining seasoning and ½ tablespoon olive oil. Scooch the potatoes over, add the bell pepper and onion and roast another 15 minutes, until everything is browned and crispy around the edges.
- Misc Prep: Cook Italian sausage until well browned and drain off the excess grease. Grate the cheese. Warm the tortillas over the stovetop or in the microwave.
- Eggs: In a large skillet, melt the butter over medium low heat. Whisk together 16 eggs in a large bowl and season with ½ teaspoon salt and ¼ teaspoon pepper. Add the eggs to warm pan and cook low and slow, stirring occasionally (not constantly!) until large tender folds of eggs form. Add 4 oz cream cheese, cubed and fold into the eggs. A word of caution, my friends: DO NOT OVERCOOK THE EGGS! This is so important for great breakfast burritos. Err on the side of the teensiest bit under, rather than overcooked and rubbery.
- Assemble: Begin with a drizzle of sriracha mayo or cream cheese (if using), followed by 1-2 tablespoons of grated cheese. This provides a needed layer between the tortilla and the other ‘soggier’ ingredients. Add about ¼ cup each sausage, scrambled eggs and hash (more if you’re using a large tortilla). Finish with another drizzle of sriracha mayo and/or sprinkle of green onions, if desired.
- Roll: Fold in the short sides, bring the longer side over gently squeeeeezing the fillings together. Continue to tuck and roll, until your burritos are compact.
- Toast: Heat a skillet or griddle pan over medium heat and add a swish of oil. Toast burritos for 1-2 minutes on each side.
Enjoy immediately or wrap in parchment paper to store in the freezer!
Notes
Reheating instructions: Microwave– defrost for 3-4 minutes. Air fryer– air fry at 350°F for 12-15 minutes, until warm and cooked through. Combo– defrost for 90 seconds in the microwave, air fry at 350°F for 5 minutes.
Protein: Sometimes I’ll do 1 lb bacon and 1 lb sausage for variety. You could also use chopped ham. Use beans if you’d like to keep this vegetarian!
Hash: This hash is so flexible. Don’t like onions? Leave them out. Don’t want sweet potatoes? Use another regular potato. Feel like more veggies? Add zucchini or squash!
Refer to above blog post for the full list of ingredients, step-by-step pictures, expert tips, variation ideas, and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 burrito (nutrition facts calculated using 1lb regular Italian sausage + 1lb chicken Italian sausage)
- Calories: 492
- Sugar: 2.1 g
- Sodium: 913.4 mg
- Fat: 26.9 g
- Carbohydrates: 37.7 g
- Fiber: 1.2 g
- Protein: 24.6 g
- Cholesterol: 254.7 mg
If you liked these homemade breakfast burritos, check out these other easy breakfasts:
Egg Bake with Bacon and Caramelized Shallots
Wonderfully Wholesome Date Muffins
Easy High Protein Breakfast Sandwich
