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Make-Ahead Breakfast Burritos

Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. —Linda Wells, St. Mary's, Georgia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 burritos


  • 1 pound bulk pork sausage
  • 1-1/2 cups frozen cubed hash brown potatoes
  • 1/4 cup diced onion
  • 1/4 cup diced green or red pepper
  • 4 large eggs, lightly beaten
  • 12 flour tortillas (8 inches), warmed
  • 1/2 cup shredded cheddar cheese
  • Optional: Picante sauce and sour cream


  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
  • Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired.
  • To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts
1 burrito: 303 calories, 15g fat (5g saturated fat), 87mg cholesterol, 521mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 12g protein.

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Average Rating:
  • TNorthstar
    Apr 20, 2016

    Easy to make, convenient, and tasty.

  • sherrylzinke
    Nov 22, 2015


  • buffetfan
    Oct 11, 2015

    After seeing these made at the Taste of Home Cooking School in Orlando, I had to make them for my youngest son. He loves just about anything in a tortilla and this recipe was no exception! I used red pepper because I find green pepper to be bitter. I also cooked bacon and cut it up adding to the mixture for even more flavor. I did add salt and pepper as seasonings too, only because I always season my eggs. We had them the morning I made them and have not tried them after being frozen but they will make a great quick, hearty breakfast on school mornings next week. As a Taste of Home Volunteer Field Editor, I highly recommend this recipe. A great choice for a brunch buffet too.Suggestion: Don't overfill the tortillas. Doing so will make it difficult to roll up the burritos.

  • JADunn
    Jul 30, 2015

    Great flavor and easy to make!

  • golliwog
    Sep 6, 2014

    For my husband to ask for "more" especially when it is not Oatmeal/Bacon/eggs it has to be worth it!!

  • maryelacroix
    Apr 11, 2013

    No comment left

  • Isolda
    Nov 18, 2009

    I've been making these burritos for almost twenty years. They will be a favorite forever with my family.

  • FriedaG
    Aug 10, 2007

    No comment left