Easy Breakfast Burrito Meal Prep
Batch-cook these hearty breakfast burritos on Sunday for fast grab-and-go mornings all week. They keep well up to 5 days in the fridge and can be frozen for a month, reheating in about 90 seconds. Perfect for busy families, commuters, and anyone tracking protein while keeping breakfast simple.
Equipment
- Large skillet
- Sheet pan
- Mixing bowl
- Whisk
- Aluminum foil
- Meal prep containers
- Oven
- Microwave
Ingredients
- 12 large eggs scrambled soft for better reheating
- 1 cup shredded cheddar cheese omit for dairy-free
- 1 pound frozen tater tots about 3 cups; bake until crispy
- 1 pound breakfast sausage turkey, cooked and crumbled
- 2 teaspoons olive oil for sautéing vegetables
- 1 bell pepper diced, about 1 cup
- 1/2 small yellow onion finely chopped, about 1/2 cup
- 10 10-inch flour tortillas warm to make pliable; whole wheat or gluten-free optional
Instructions
- Preheat oven to 425°F. Cook the breakfast sausage in a large skillet over medium heat, breaking it up, until browned and crumbly. Set aside.
- Spread frozen tater tots in a single layer on a sheet pan and bake 20–25 minutes until golden and crispy. Set aside.
- In a clean skillet, heat olive oil over medium heat and sauté diced bell pepper and chopped onion until tender and fragrant. Set aside.
- Whisk eggs in a large bowl until well combined. Scramble in the skillet over medium-low heat, stirring frequently, until just set but still slightly soft.
- Spread the cooked sausage, tots, veggies, and eggs on sheet pans or plates and let all components cool for at least 30 minutes before assembling.
- Warm each tortilla in a dry skillet for about 10 seconds per side to make it pliable.
- Assemble: down the center of each tortilla, add scrambled eggs, sausage, tater tots, sautéed vegetables, and a sprinkle of cheddar cheese.
- Fold in the sides and roll tightly from bottom to top to form a burrito.
- Wrap each burrito completely in aluminum foil, sealing all edges, and label with today’s date.
- Store foil-wrapped burritos upright in meal prep containers in the refrigerator for up to 5 days, or freeze up to 1 month.
- To reheat (microwave): heat wrapped burrito on high for about 90 seconds, rotating halfway; if your microwave cannot use foil, unwrap and cover with a damp paper towel.
- To reheat (oven): unwrap and bake at 350°F for 12–15 minutes until heated through and slightly crispy.
- Optional swaps: use whole wheat tortillas for better hold through the week; omit cheese for dairy-free; swap some eggs for egg whites to boost protein.
- Serve with salsa or fruit on the side if desired.
Notes
- Cool all cooked components 30–45 minutes before wrapping to avoid soggy tortillas and ensure safe storage.
- Fridge: Store foil-wrapped burritos in containers up to 5 days; label each with the prep date.
- Freezer: Wrap in foil, place in freezer bags, and freeze up to 1 month; reheat from frozen 2–3 minutes in microwave or bake at 350°F until hot.
- Reheat: Microwave 90 seconds on high (unwrap and cover with a damp paper towel if your microwave cannot use foil) or bake unwrapped at 350°F for 12–15 minutes for a crisper tortilla.
- Best tortillas for storage: whole wheat holds up best for 5-day fridge storage; flour works well for quick microwave reheating.
- Protein boost: swap in some egg whites or add black beans; for dairy-free, omit cheese.
- Meal prep timing: Plan about 60 minutes active time plus 30 minutes cooling on Sunday; assemble, wrap tightly, and store upright to keep fillings in place.