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February 6, 2019

Make Ahead Breakfast Burrito Recipes (Healthy & Freezable!)

Vegetarian Breakfast + Brunch Mix + Match Recipes
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I’m excited to share another mix & match post with you guys today: Healthy Make Ahead Breakfast Burrito recipe variations!

Make-ahead breakfast burritos are the perfect weekend project to keep you well-fed all week long. Mornings just got way easier.

Fill them with whatever you’d like (hello, clean-out-the-fridge Sunday…), freeze them, and heat them up on busy weekday mornings. 

Make Ahead Breakfast Burrito recipes: mix & match

Also: if you want to branch out from just breakfast and really stock your freezer, you can also use this make-ahead breakfast burrito formula to make lunch or dinner burritos – just swap out the egg for another protein, like chicken!

I recently made a big batch of these with friends at a meal prep party (<- such a fun idea) and we did half breakfast burritos with egg and half lunch or dinner burritos with chicken. Excited to have both on hand!

Either way, here’s how to make your make-ahead breakfast burritos happen!

Looking for more inspiration? Here are some of my favorite quick & healthy breakfast ideas.

Make-Ahead Breakfast Burrito Recipe

Start with Tortillas & Eggs

Start with the basics – in this case, whole wheat tortillas and scrambled eggs.

I like to account for 1-1 1/2 eggs per burrito when I’m adding additional toppings, or 2 eggs if I’m just making simple egg & cheese burritos.

For the eggs: 

Crack eggs into a bowl & whisk to scramble; season with a pinch of salt and pepper.

Heat a nonstick skillet over medium heat with a quick drizzle of oil or pat of  butter.

Add the eggs and cook, stirring frequently, until done to your liking.

basic breakfast burrito recipe ingredients

Add Veggies to Your Breakfast Burrito

My next step is veggies.

I like to roast sweet potatoes or yellow potatoes and whatever veggies I have in the fridge.

Since there are several components happening in burrito assembly, roasting is the easiest way to batch-cook these veggies to minimize time spent over the stove.

Here’s how I do it!

For the potatoes or sweet potatoes: 

Dice sweet potatoes into 1/2-inch chunks (estimate 1/4 to 1/2 a small potato per burrito) and toss with a quick drizzle of olive oil and sprinkle of salt and pepper.

If you’re looking for extra variety, dice up both yellow potatoes and sweet potatoes and roast them on the same tray!

Roast potatoes at 400 degrees F for about 25 minutes, until tender.

Here are even more sweet potato breakfast ideas.

For the veggies:

Dice veggies (I used onions, peppers, and zucchini here) into 1/2 inch chunks and toss with a quick drizzle of olive oil and a sprinkle of salt and pepper.

If you’re using heartier veggies like butternut squash or carrots, you’ll want to roast them with the potatoes instead to make sure they get enough time in the oven.

Roast veggies at 400 degrees F for about 15 minutes, until tender.

 veggies for breakfast burritos

Top with Protein

Eggs are already a great source of protein, but if you want to boost the protein (and flavor!) for an even heartier burrito, I like to add in beans, breakfast sausage, or bacon. 

For the bacon:

Again, since assembling several burrito components requires a bit of time in the kitchen, I like to make the oven do most of the work.

Arrange bacon slices in a single layer on a parchment-lined baking sheet.

Bake at 350 degrees F for 20-25 minutes, until bacon is crisp. Drain fat from the pan and transfer cooked bacon to a bed of paper towels to soak up extra grease. 

For the sausage:

Break up a few links of fresh breakfast sausage (I used chicken breakfast sausage) into a nonstick pan over medium-high heat.

Cook, breaking up occasionally with a wooden spoon, until sausage is cooked through and no longer pink. 

protein ideas for breakfast burritos

Sprinkle on Cheese

Like with any of these toppings, the cheese options are endless.

My favorites for burritos are shredded sharp cheddar or pepperjack, although feta would be great here too.

Wrap the Burrito & Freeze

Now it’s time to load your tortillas up with whatever toppings you choose and wrap the burritos up to save for later!

If you know you’ll be eating them quickly, you can just toss them in the fridge, but I recommend freezing them so they last longer. They are easy to reheat (more details on reheating them below).

Either way, here’s how to package them up depending on whether you plan to reheat them in the microwave or the oven. 

For microwave reheating:

Wrap each rolled burrito individually in a paper towel, then place the paper-towel wrapped burritos in plastic wrap or foil and into a ziplock bag. 

For oven reheating: 

Wrap each rolled burrito individually in aluminum foil, then place the burritos in a ziplock bag. 

If tightly wrapped, the make-ahead breakfast burritos will keep in the freezer for a month or longer – so you might want to make a day out of prepping a variety of burritos that will last you through the month!

Just be sure to label the outside if you change up the fillings so you know which one you are grabbing.

freezer breakfast burrito recipe ideas

Heat & Add Extra Toppings

When it comes time to heat, you’ve got a few options:

To heat burritos in an oven or toaster oven:

This method works best if you thaw your burrito in the fridge overnight before you want to eat it. Otherwise, it could take a while for the burrito to thaw fully and then heat through.

After thawing overnight, leave the burrito in its foil wrapping and bake in an oven or toaster oven at 350 degrees for about 10-15 minutes, until heated through. 

To heat burritos in the microwave:

This is my preferred method – it’s quick and there’s no action required the night before!

Remove the foil or plastic wrap from around the burrito, but leave the paper towel wrapping on. Microwave the burrito for 45-60 seconds, then flip and microwave for another 45-60 seconds.

After your burrito is piping hot, you can unwrap it to add fresh toppings that don’t freeze & thaw so well, then re-wrap the tortilla to complete the burrito.

Things like avocado, mixed greens, diced tomatoes, and salsa make a pre-prepped breakfast burrito feel extra fresh!

 Breakfast Burrito Combination Inspiration

And now, my favorite part of mix & match posts – the endless combinations!

Get creative with your own burrito combinations, or take these ideas and run with them. 

And don’t forget that you can always swap out the egg for chicken or something more lunch-y if you want to go rogue – I’m focusing on egg-y breakfast type creations here!

Egg + Black Beans + Sweet Potatoes + Roasted Veggies + Pepperjack Cheese + Salsa + Avocado

sweet potato black bean Make ahead breakfast burritos

Egg + Bacon + Potatoes + Pepperjack Cheese + Greens + Tomato

bacon and potato egg burrito recipe

Egg + Sausage + Roasted Veggies + Potato + Cheddar Cheese

sausage breakfast burrito recipe

Egg + Sweet Potato + Roasted Veggies + Cheddar Cheese + Salsa + Avocado

vegetarian breakfast burrito recipe with sweet potatoes

Egg  + Sausage + Sweet Potato + Greens + Avocado

Check out my other Mix & Match Recipes for more easy throw-together, flexible meal inspiration:

  • Mix & Match Stuffed Peppers
  • Mix & Match Stir Fry Recipes
  • Mix & Match Sheet Pan Dinners
  • 8 Easy Marinades (Perfect for Chicken or Tofu!)
  • Healthy Lettuce Wrap Recipes 
  • Mix & Match Healthy Sandwiches
  • Mix & Match Healthy Smoothies
  • Overnight Oatmeal 6 Ways
  • Mix & Match Grain Salad Bowls
  • Avocado Toast 12 Ways
- anne
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17 comments
  • Melizz
    February 6, 2019 · 8:42AM:
    Such a good idea. I will make some for post-partum. I am sure they'll be very much appreciated :).
    Reply
    • Anne
      February 6, 2019 · 2:54PM:
      Yes, these would be amazing for the early baby days!
      Reply
  • Heather February 6, 2019 · 2:54PM:
    I love this! We make breakfast burritos every Tuesday (for Taco Tuesday - it's a bit of a stretch) and my kids love them! Our hack on the potatoes to save prep time is to buy a bag of hasbrowns or sweet potato tater tots and make those while we are making the beans and eggs on the stovetop. Ha :)
    Reply
    • Anne
      February 6, 2019 · 3:37PM:
      Love it!!
      Reply
  • Kori
    February 6, 2019 · 10:04PM:
    This is an incredible idea! Thank you for thr recipes!
    Reply
    • Anne
      February 7, 2019 · 9:59AM:
      You are very welcome! Enjoy!
      Reply
  • Lauren February 6, 2019 · 11:22PM:
    What are your favorite wheat tortilla brand(s)?
    Reply
    • Anne
      February 7, 2019 · 10:02AM:
      My #1 fave is the sprouted grain "Knock Your Sprouts Off" wraps from ALDI - great ingredient list and unlike most of the healthier/sprouted wraps they don't fall apart on you!
      Reply
      • Lauren February 13, 2019 · 12:15AM:
        Thank you!!
        Reply
  • Meghan W February 8, 2019 · 10:04AM:
    Planning to make these for a couple of expecting mom friends whose babies are due in the spring. Plus some for myself, because they look delicious!
    Reply
    • Anne
      February 8, 2019 · 2:24PM:
      That's a great idea! I hope they (and you) enjoy them!
      Reply
  • Kate February 12, 2019 · 9:52PM:
    Love these! But do the eggs freeze and reheat well? Is the texture ok when microwaved?
    Reply
    • Anne
      February 14, 2019 · 9:25AM:
      Yes, so long as they are fully warm/reheated and not still partly cold! They aren't quite as perfect as fresh, but pretty good. :)
      Reply
  • Tamara April 23, 2019 · 6:53PM:
    Thoughts on making these for a grad party. I can prep ahead and wrap individually in foil. Would you bake for 350 for 10 minutes and then keep warm in a roasting pan (Nesco) so folks can grab and go during the open house? Thanks
    Reply
    • Anne
      April 23, 2019 · 7:58PM:
      Yes that should work great! I hope they are a hit - let me know!
      Reply
  • Kaitlin
    September 9, 2020 · 11:46PM:
    This is a great idea! I love having easy meals ready to go in the freezer. Thanks for sharing!
    Reply
    • Anne
      September 10, 2020 · 10:24AM:
      Thanks, glad to hear it was helpful!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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