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Breakfast Burrito Recipe

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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!

tortilla stacked with potatoes, eggs, peppers, and sausage on a white plate

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

  1. 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.
  2. 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.
  3. 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.
  4. ENJOY: Fold the tortilla tightly into a burrito shape. Enjoy with your favorite salsas or dips.
  5. 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.
breakfast burrito sliced in half and stacked on a white plate

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

Can you freeze this recipe?

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.

How do you prep these for camping?

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

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Sausage Breakfast Burritos

Sausage Breakfast Burritos

Yield: 12
Prep Time: 20 minutes
Cook Time: 5 minutes
Assembly: 10 minutes
Total Time: 35 minutes

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.

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 16oz bag frozen hash browns* cooked according to the package
  • 24 small or 12 large flour tortillas
  • salsa

Instructions

  1. Cook the breakfast sausage in a heated pan over medium heat until browned and cooked through, about 4 to 5 minutes.
  2. Remove the cooked sausage from the pan and set aside. Drain the grease.
  3. In the same pan, add a small tab of butter, or oil, along with the peppers and onion.
  4. Saute for 2 to 3 minutes, or until the vegetables are tender.
  5. In a large measuring cup, or medium sized mixing bowl, whisk the eggs with the sour cream and season with salt and pepper.
  6. Pour over the vegetables in the pan and gently scramble until fluffy.
  7. Stir the sausage, cooked hash browns, and cheese into the eggs.
  8. Pour a heaping half cup of the mixture into each burrito sized tortilla.
  9. 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.

TO FREEZE:

  • 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.

FOR CAMPING:

  • Follow the freezer instructions substituting foil for plastic wrap.
  • When ready to eat place the foil wrapped burritos on hot coals until heated through.

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Prissy Snelling

Sunday 22nd of January 2017

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

Thursday 26th of May 2016

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

Thursday 26th of May 2016

Did you use large size tortillas, or small size?

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Wednesday 23rd of December 2015

Hello friends, how is all, and what you wish for to say regarding this piece of writing, in my view its truly amazing for me.

sarIe

Wednesday 29th of July 2015

Just curious, what size bag of potatoes? thanks! Going to make these soon for a trip this weekend!

Jesseca

Monday 3rd of August 2015

I think I used a 30 oz bag

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