This is the BEST breakfast burrito recipe. Filled with fluffy scrambled eggs, diced veggies, potatoes and your choice of bacon or sausage. You cannot go wrong with the freezer friendly breakfast idea.
Be sure to serve sides of my Blender Salsa and Salsa Verde for a delicious dip for these burritos!
RECIPE FEATURES:
- Quick and Easy: I like to consider this a beginner recipe. Follow the recipe to a T for a quick breakfast, but don’t be afraid to branch out and try new ingredient additions!
- Make-Ahead: Make the filling the day before and keep stored in the refrigerator. A quick heat and roll into a tortilla gives you breakfast in a snap.
- Freezer Friendly: Freeze these for busy mornings or even camping adventures!
We ALWAYS have a batch of these make ahead breakfast burritos in our freezer. They are SO easy to make and extra delicious. Perfect for busy weekdays or a quick breakfast for dinner. The most amazing part? You can customize these with any of your favorite mix-in’s! We’re suckers for a sausage breakfast burrito recipe, but mixing in some bacon is never frowned upon.
Pick your favorite protein and veggies and go crazy! Your entire family will love this super simple breakfast.
WHAT DOES A BREAKFAST BURRITO CONTAIN?
We try to mix things up and experiment with different flavor combinations (my picky eater prefers only eggs, bacon, and cheese) which means there are always multiple options to pick from when you are starving and in need of a belly filler, but this version is by far our favorite. Packed with eggs, sausage, peppers, cheese, and hash browns you are sure to be satisfied!
Here are a few other items you can mix in to your burrito for a deliciously filling meal:
- Sausage
- Red or green peppers
- Onion
- Eggs
- Sour cream
- Cheese
- Salsa
- Bacon
- Hash browns
BEST BREAKFAST BURRITOS RECIPE
- PREP: Gather your ingredients and preheat a pan. Whisk the eggs with sour cream in a large measuring cup and season with salt and pepper. Set aside.
- COOK: Cook the sausage, or bacon, in the heated skillet. Drain most of the grease and set the cooked meat aside. Add a small amount of oil or butter to the pan with the vegetables. Saute for 4 to 5 minutes, or until tender. Add the eggs and gently scramble with the vegetables until cooked through, about 2 minutes.
- ASSEMBLE: Build your burritos by layering either cooked tater tots or breakfast potatoes, followed by the egg mixture, meat and cheese on a large tortilla.
- ENJOY: Fold the tortilla tightly into a burrito shape. Enjoy with your favorite salsas or dips.
- OR FREEZE: Optionally, you can freeze the burritos for later!
HELPFUL TOOLS
- Non Stick Frying Pan : I love using a Non Stick Frying Pan (affiliate) for when cooking more than one ingredient. Using one pan with this recipe will enhance the flavor for your breakfast burrito with combining all the ingredients together.
- Whisk : I use a Whisk (affiliate) when beating my eggs. This helps incorporate air into the scramble and gives you a delightful fluffy finish.
- Chefs Knife : A Chef’s Knife (affiliate) is a quick and convenient way to cut and dice all of your veggie ingredients.
QUICK RECIPE TIPS
One of the biggest questions I get is “What can you put inside breakfast burritos?” We are constantly playing with flavor combinations for breakfast burritos. Here are a few of our favorites:
- Tater tots, sautéed onions and peppers, eggs, and bacon
- Black beans, eggs salsa, and cheese
- Bacon, avocado, eggs, and salsa
- Spinach, eggs, tomato, and cheese
FAQs
Follow the recipe all the way through folding your filled burritos.
Place closely on a parchment lined baking tray.
Flash freeze for 20 minutes.
Individually wrap each one in plastic wrap and place in a labeled zip top bag.
When you are ready to eat simply unwrap and discard the plastic wrap, wrap in a moistened paper towel, and heat in the microwave for 1 to 2 minutes.
Let’s talk about taking these things CAMPING. Whenever we get together with big groups I always opt to take breakfast. You make these in advance so you have ZERO prep work when you get there and ZERO clean up. They are wrapped in foil so all you need to do is toss them on warm coals, a grill, or in the oven to heat through.
Follow the recipe all the way through folding your filled burritos.
Place closely on a parchment lined baking tray.
Flash freeze for 20 minutes.
Individually wrap each one in FOIL. Pack in a cooler for your trip.
When you are ready to eat simply place on a grill or warmed coals. Turn once or twice and check about 15 minutes to see if they are warmed through.
MORE MUST TRY BREAKFAST IDEAS
- Spicy Deviled Eggs
- Sweet Potato Breakfast Hash
- Huevos Rancheros Casserole
- Freezable Breakfast Sandwiches
- Bacon Breakfast Crunchwrap
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Sausage Breakfast Burritos
Ingredients
- 1-1/2 lb. breakfast sausage bacon, or both
- 1 cup diced red and green peppers
- 1 small onion chopped
- 1 tablespoon olive oil
- 18 large eggs
- 1/4 cup sour cream
- 16 oz cheese*
- 1 16 oz bag frozen hash browns* cooked according to the package
- 24 small or 12 large flour tortillas
- salsa
Instructions
- Cook the breakfast sausage in a heated pan over medium heat until browned and cooked through, about 4 to 5 minutes.
- Remove the cooked sausage from the pan and set aside. Drain the grease.
- In the same pan, add a small tab of butter, or oil, along with the peppers and onion.
- Saute for 2 to 3 minutes, or until the vegetables are tender.
- In a large measuring cup, or medium sized mixing bowl, whisk the eggs with the sour cream and season with salt and pepper.
- Pour over the vegetables in the pan and gently scramble until fluffy.
- Stir the sausage, cooked hash browns, and cheese into the eggs.
- Pour a heaping half cup of the mixture into each burrito sized tortilla.
- Fold tightly and enjoy.
Notes
- We like sharp cheddar or pepper jack but you can use any type of cheese you prefer.
- We've used every type of frozen potato and love them all. Just choose your favorite and make sure it's cooked fully before you add them to the burrito
- Freeze the burritos before taking camping. It keeps them cool until you are ready to use.
- Place foil or parchment on a large baking sheet.
- Build all of your burritos and fold tightly aligning as close as possible without having them touch on your prepared pan.
- Place in the freezer for 20 minutes.
- Remove and wrap each burrito individually in plastic wrap.
- Store in a large Ziploc.
- When ready to eat remove from the plastic, wrap in a damp paper towel, and microwave 2 minutes.
- Follow the freezer instructions substituting foil for plastic wrap.
- When ready to eat place the foil wrapped burritos on hot coals until heated through.
Nutrition
Equipment
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Comments & Reviews
Prissy Snelling says
We have a huge camping group (45 people, some of which are teenage boys). I plan to make a ton of these. We will have electrical outlets so I hope to heat them in large roasters. Has anyone done that? Any guesses on roasting times if I have the roasters full of burritos? Thanks!
Lyn Matthews says
My family LOVES these burritos. We have to have them every time we go camping. I’m about to make another batch for the weekend. Thank you for a wonderful and easy recipe!
Selina says
Did you use large size tortillas, or small size?
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sarIe says
Just curious, what size bag of potatoes? thanks! Going to make these soon for a trip this weekend!
Jesseca says
I think I used a 30 oz bag
Anna Story says
We really enjoyed these! I heated the defrosted burritos on a cheap little panini press we take with us; toasty grill marks!
Sonja says
Hi i would like to know what typ of sausage and what do you mean bag frozen potato’s you see i stay in south africa and i would love to make this for our camping trip
Thanks Sonja
Butterfly says
Where can I learn how to fold up the tortilla? Looking forward to making them.
Jesseca says
If you google search or look on youtube there are a few video tutorials.
Beth J says
Fabuloso! Made these for a camping trip, but they were gone before we even left! I guess I will make another batch; not so bad because they are super easy to make! Thanks for the recipe! We love them!
Amy says
Great recipe! I made them last week for our camping trip this weekend and they were devoured! Even my super picky husby enjoyed the ones that I made special for him without peppers and onion (he’s not big on veggies- terrible, I know!). We had some left over so I threw them in the fridge when we got home for him to heat and eat before work, I see the directions say to wrap them in a damp paper towel and then microwave for 1-2 minutes but your photo says for 2-3 min written on the bag? Is there maybe just a size of burrito difference? Thank you so much for this recipe, it is going on my favorites lists for camping AND freezer meals! I used mild italian sausage (ground) and it added a ton of flavor and a slight kick with the few red pepper flakes that were in the sausage. Soo good! I’m going to share this with EVERYONE 😉
Jesseca says
The bag is wrong for our microwave. I wrote that on there but after some experimenting found that the time was a little too long.
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danielle says
Hello,
I only need about 6- 10 burritos. Do you think I could half the recipe and they would still turn out the same?
Thanks!
Jesseca says
of course! It’s very forgiving. You can substitute and add anything you’d like.
Vanessa says
Hi there! I just love these recipes but I have 5 year old twins and I am lucky if they will eat anything other than uncrustables and chicken nuggets. What foods have worked best for your little one? Thanks so much!
Vanessa
Sarah says
If i am making these at the beginning of the week to be eaten throughout a week long camping trip should I freeze them before leaving or will they keep okay just refrigerated (aka – in a cooler with ice)
Jesseca says
I would freeze them just to be safe.
Charity says
HI! I was just wondering if you know if anyone has ever tried reheating these in a electric roaster?
Alex says
Made these for a camping trip last weekend. Fed 11 hungry people for TWO breakfasts. They were a hit! Only thing I added was a can of green chilies to the eggs. Worth the time in the kitchen to relax while “cooking” breakfast for a large group. YUM, can’t wait to make these again!
Jill says
I bet you use the fajita sized tortillas…I will be making these for our camp this weekend 🙂 Don’t know if I will throw them on the coals, so I will put the foil wrapped burritos on the grill grate….crossing my fingers or I will have 4 hungry boys/men
Jindra says
Just found this link and site. Cannot tell you how grateful I am ! We are going for 4 days on a camping trip and I am not a camper cook so I’ve been at a loss for easy portable meals. Your ideas are fantastic and the breakfast items are so easy to make and keep. I’ll be making them at home as well.! Thank you, thank you!!
Jesseca says
I’m glad this helped you out! Good luck on your camping trip!
Amy says
I made these and love them! Found you on Pinterest! Thanks so much for a great recipe. Just curious if you have any idea about the calorie count of each one?
Jesseca says
I wish I did. Everyone has asked. I’ll look into it and see what I can’t come up with.
Lindsey says
Do the torillas get soggy from the moisture in the eggs?
Jesseca says
Nope. At least not for me.
Debbie says
I made these for a camping trip….it was the hit of the weekend! Thank you SO much. We actually took the foil off at the last minute and toasted the tortillas a little. Delish!!
Jesseca says
Debbie, I’m so glad they worked out for you!! They are always a family favorite when we do large get together’s!
Heather Eash says
I am wanting to make more of a Mexican/ground beef version for a campsite dinner. Would you just follow the same process?
Jesseca says
Heather,
Yep. Just use the same process, but change the ingredients to fit your theme.
erica says
hi! i’m wondering how long it would take these to thaw in a cooler. we’re leaving in the morning and it will take us prob 6 hours to arrive – would they be thawed enough by the next morning to heat without taking forever?
Jesseca says
Erica,
I’m not exactly sure how long it will take them to thaw, but ours were frozen solid and only took about five minutes to heat up when we were ready. I’m sure if you got up and pulled them out of the freezer about an hour before you wanted to start breakfast you’ll be good to go.
Shauna says
I just made these for our camping trip tomorrow and I only got 17 burritos….what happened??,,,..I even used 21 eggs and used 1 lb sausage and a couple pounds of steak (for my hubby) and split the hash browns and eggs in half between the two….. I thought I would get a little more than the 24 since I used more meat and stuff….. How big are the tortillas you used? Also the bag of hash browns? Just curious for the next time I make them 🙂 we are excited to eat them!
Jesseca says
I’m sorry!! I should have included the tortilla size in the post! We don’t use the burrito tortillas… I will have to look the next time I buy them… They aren’t the small ones, but the ones in between! I’ll make the recipe again today, and make sure it comes out to 24!
Thanks for letting me know!
dee says
so glad that i saw this on pinterest! my fella loves breakfast burritos. it would be great to make some and freeze them for him to fix. how long do you think they would stay good in the freezer?
Jesseca says
They’ll stay good for about three months. :0)
Stephanie says
I totally make 20 – 40 breakfast burriteos every 2- 3 months for my hubby. It takes a couple hrs to assemble them all, but breakfast burriteos freeze wonderfully. And what you said about optional ingrediants is totally true. I often make a couple different types and always do a couple with pepperjack cheese for a bit of kick. My hubby works nights so having him be able to grab something out of the freezer at 6 or 7am that is not thru a drive through is a huge plus. I can sit with my coffee and don’t have to move unless i want to! LOL I haven’t tried the sour cream in the eggs – definately will be on my list for next time. Great idea! I tend to sub greeky yogurt for sour cream in recipes – do you think that would work here too? Will totally take them camping next time too – very cool idea! Thanks!!
Jesseca says
Stephanie, I just bought some Greek yogurt for veggie dip, and will be putting some in our eggs tomorrow! I’ll let you know how it goes! :0)
Julie says
How did the Greek yogurt work out?
Jamie Zumhingst says
if taking them camping, after wrapping in foil & freezing…how do you keep them frozen? or do you just keep them cool in your cooler until ready to heat & eat?? i’m new to this whole cooking when we camp thing & am exicted to try new things…we usually just take boring sandwiches, etc lol. thanks.
Jesseca says
Just keep them cool until you are ready to eat them. Freezing them just makes them last a little bit longer. Totally with you on the whole sandwich thing. That used to be me. :0)
Shauntae says
Oh my gosh I’m so glad I found this on Pinterest! I’m going camping at the end of this month with my two toddler boys..Not only is this recipe fantastic but I love your toddler tips are ones I would have never thought of! Thank you so much!
janie edwards says
I found a really quick and good way to do breakfast burritos. I scramble some egg beaters in a small pan (can add sausage scrambles if needed), throw a tortilla on a foil pan on the grill, sprinkle some grated cheese. Add spinach & cilantro, add the cooked egg, some pico de gallo and some salsa verde. Roll up – awesome!!!!! Even the boyfriend loves it!
Karen says
Thanks for the good ideas. I want to try different things on this years camping trips. We just went with our grown kids and grandkids and breakfast turned into a big production. Your ideas are alot simpler and easier to clean up!
Jesseca says
Karen, You’ll have to come back all week. We’ve got a bunch of easy meals that I will be posting!
Doris Johnson says
Sounds so good & easy! I can’t wait to try this. At what point do you add in the sour cream? I think I missed that part…. 🙂
Jesseca says
Just fixed the post! The sour cream is whisked into your eggs. It makes them super fluffy.