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Easy Make-Ahead Breakfast Burritos

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A quick and easy recipe for make-ahead breakfast burritos packed with eggs, cheese, sausage, and veggies, perfect for busy mornings and meal prep.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 8 ounces cooked breakfast sausage, crumbled (turkey sausage works well too)
  • 1 small onion, finely diced
  • 1/2 cup bell peppers, diced (any color)
  • 1 cup fresh spinach, chopped (optional)
  • 1/4 cup cottage cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lime juice
  • 8 large flour tortillas (burrito size)
  • Non-stick cooking spray or a little butter (for warming tortillas)

Instructions

  1. Dice the onion and bell peppers finely. Chop the spinach if using. Crumble the cooked breakfast sausage into small pieces. Set aside.
  2. In a large mixing bowl, crack 6 large eggs. Add 1/4 cup cottage cheese and whisk vigorously until smooth and slightly frothy.
  3. Heat a non-stick skillet over medium heat. Spray with non-stick cooking spray or melt a teaspoon of butter. Add onion and bell peppers, sauté until softened (about 3 minutes). Toss in the sausage and spinach, cook for another 2-3 minutes until spinach wilts.
  4. Pour the egg mixture into the skillet with the sausage and veggies. Reduce heat to medium-low. Stir gently, folding eggs over themselves until mostly set but still moist (about 3-4 minutes). Remove from heat, then stir in smoked paprika, cumin, salt, pepper, and lime juice.
  5. Warm tortillas one at a time in a dry skillet or microwave (cover with a damp paper towel to keep soft).
  6. Lay a warm tortilla flat. Spoon a generous amount of the egg mixture onto the center. Sprinkle with shredded cheddar cheese. Fold the sides in and then roll tightly from one end to the other, forming a burrito. Repeat with remaining tortillas and filling.
  7. Place burritos seam-side down on a parchment-lined baking sheet to cool. Once cooled, wrap individually in foil or plastic wrap. Store in the fridge for up to 4 days or freeze for up to 3 months.

Notes

Do not overcook the eggs; they will continue cooking in residual heat. Warm tortillas gently to prevent cracking. Use cooked sausage or bacon to save time. Freeze burritos individually to prevent sticking. Adding lime juice brightens the flavor. Cool filling before assembly to avoid soggy tortillas.

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, easy breakfast, meal prep, eggs, sausage, cheddar cheese, quick breakfast

Find it online: https://sagestirs.com/easy-make-ahead-breakfast-burritos-recipe-5-tips-for-busy-mornings/