Google+

Make-Ahead Breakfast Burritos

I’m excited to share another mix & match recipe post with you guys today!

I think you’ll really love this one: Mix & Match Make-Ahead Breakfast Burritos.

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. 

Mix & Match Make Ahead Breakfast Burritos - Use this method to create endless combinations of breakfast burritos for busy weekday mornings!

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 burritos happen!

Make-Ahead Breakfast Burritos

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.

Add Veggies

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.

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.

 

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. 

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 & 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.

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!

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

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

Egg + Sausage + Roasted Veggies + Potato + Cheddar Cheese

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

Egg  + Sausage + Sweet Potato + Greens + Avocado

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

Comments

  1. 1

    Such a good idea. I will make some for post-partum. I am sure they’ll be very much appreciated :).

  2. 3

    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 :)

  3. 5

    This is an incredible idea! Thank you for thr recipes!

  4. 7

    What are your favorite wheat tortilla brand(s)?

  5. 10

    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!

  6. 12

    Love these! But do the eggs freeze and reheat well? Is the texture ok when microwaved?

  7. 14

    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

Trackbacks

  1. […] guys! I’m officially going to take the time once a month or so to stock my freezer with make-ahead breakfast burritos. It’s so nice to have them to grab as either a snack or a meal! Sometimes on more hectic […]

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.