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Easy Make-Ahead Breakfast Burritos

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These easy make-ahead breakfast burritos are perfect for busy mornings, combining fluffy scrambled eggs, melty cheese, and savory sausage wrapped in soft tortillas. They can be prepared in advance, frozen, and quickly reheated for a warm, satisfying breakfast on the go.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1/4 cup (60 ml) milk
  • 1 cup (100g) shredded cheese (sharp cheddar and Monterey Jack blend recommended)
  • 1 cup (150g) cooked breakfast sausage, crumbled (turkey sausage optional for leaner option)
  • 1/2 cup diced bell peppers
  • 1/4 cup finely chopped onion
  • 6 large flour tortillas (10-inch)
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional extras: fresh cilantro, diced tomatoes, avocado slices for topping after reheating

Instructions

  1. Cook the sausage and veggies: Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the crumbled sausage and cook until browned, about 5 minutes. Remove sausage to a bowl. In the same skillet, add diced bell peppers and onions. Sauté until softened and fragrant, about 4-5 minutes. Set aside with the sausage.
  2. Whisk the eggs: In a medium bowl, whisk together 6 large eggs and 1/4 cup (60 ml) milk until fully combined. Stir in smoked paprika, salt, and pepper.
  3. Scramble the eggs: Using the same skillet, reduce heat to medium-low and pour in the egg mixture. Let it sit for about 20 seconds, then gently fold with a spatula until soft curds form. Remove from heat when eggs are still slightly shiny and not overcooked—they’ll finish cooking with residual heat.
  4. Assemble the burritos: Warm tortillas briefly in the microwave (about 20 seconds) or on a skillet to make them pliable. Lay one tortilla flat and spoon a portion of eggs in the center (about 1/6th of the eggs). Top with cooked sausage, sautéed veggies, and a generous sprinkle of shredded cheese (about 2 tablespoons). Fold in the sides and roll up tightly to enclose the filling.
  5. Wrap and freeze: Wrap each burrito individually in foil or parchment paper. Place wrapped burritos in a freezer-safe bag or container. Label with date.
  6. Reheat before serving: To reheat, unwrap the burrito and microwave for 2-3 minutes on high, flipping halfway through for even heating. Alternatively, heat in a 350°F (175°C) oven for about 15 minutes, wrapped in foil. For a crispy finish, press in a panini maker or skillet for 1-2 minutes per side.

Notes

Do not overfill burritos to avoid difficulty rolling. Let eggs cool slightly before assembling to prevent sogginess. Warm tortillas before rolling to prevent cracking. Burritos keep well frozen up to one month. Flip halfway through microwaving for even heating. Can be customized with vegetarian, dairy-free, or gluten-free options.

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, easy breakfast, freezer meals, quick breakfast, portable breakfast, scrambled eggs, sausage burrito

Find it online: https://lunafeast.com/easy-make-ahead-breakfast-burritos-recipe-5-perfect-ideas-for-busy-mornings/