Can I make breakfast burritos ahead of time?

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.

How do I reheat frozen breakfast burritos?

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.

How can I make these breakfast burritos gluten-free?

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.

The Best Breakfast Burritos (Meal Prep & Freezer-Friendly!)

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 ⅔ 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