The ultimate make-ahead and store in the freezer recipe is breakfast burritos! They are individually-portioned, so you can warm up one for just yourself or warm up a few for your fam and friends.
I have been making burritos this way for years thanks to inspiration from Smitten Kitchen. Cooking the vegetables on sheet pans helps free up your stovetop to cook eggs and sausage at the same time. I’ve also made the veggies a day or so beforehand, which just speeds the process up so nicely and streamlines your cooking.
To make them, you’ll create an epic assembly line of ingredients and roll the burritos up one by one, individually wrapping them. This is such a great opportunity to get kids involved! Oliver learned how to crack eggs and scramble them on this recipe. By the 8th egg, he was cracking like a pro.
You will be happiest when you customize your burritos to include your fav ingredients. I’m a chicken sausage kinda-person, but maybe you like chorizo best… or even plant-based crumbles? Mix up your veggies- add jalapenos, kale, or eggplant. Be resourceful- use up the extra salsa in the fridge, however many eggs you have, and any cheese you like. And serve with all of the toppings you can imagine- sour cream/yogurt, hot sauce, avocado or guac, you get the idea! There is no bad burrito!!
Occasions to make and eat breakfast burritos include, but are not limited to:
- Tailgates for noon football games
- For friends or family who just had a baby/surgery/an adoption or other major life event
- Birthday brunch
- Meal prep for any time
- Breakfast for dinner party!
I hope you give this recipe a try, and if you do, be sure to let me know your favorite way to breakfast burrito.
Breakfast Burritos
Equipment
- 2 roasting pans
- Non-stick skillet
- Aluminum foil for wrapping
Ingredients
- 4 potatoes, scrubbed and diced to 1/2-inch cubes such as Yukon Gold or Butter potatoes
- Olive oil
- Salt and pepper
- 1 tsp dried seasoning mix such as garlic powder, chili powder, oregano, cumin, etc.
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 6-oz bag baby spinach
- 1 lb chicken sausage or other breakfast sausage
- 8 eggs
- 1 15-oz can black beans, drained and rinsed
- 2 cups cheddar cheese, shredded
- 1 cup salsa
- 8 large flour tortillas
Instructions
Roast vegetables
- Preheat oven to 400 degrees F.
- Line each of the 2 roasting pans with parchment paper. Place diced potatoes on 1 tray, drizzle with 2 tbsp olive oil, and season with salt, pepper, and 1 tsp or so of any spices you like (such as a combo of garlic powder, chili powder, cumin, oregano, etc.) Roast potatoes in the oven for 25 minutes, then turn and roast an additional 15-20 minutes until potatoes are soft when poked with a fork.
- Place sliced peppers and onions on the second pan, drizzle with 1-2 tbsp olive oil, and season with salt and pepper. Roast for 20 minutes, then turn and roast for an additional 5-10 minutes.
- When peppers and onions are browned and done, turn off the oven and add the entire bag of spinach to the same tray. Place vegetable pan in the oven for 5 minutes, then turn spinach into hot vegetables until wilted.
Cook sausage and eggs
- Heat a nonstick skillet over medium heat. Add loose sausage (squeeze out of casing) and cook, moving around and breaking up with a spatula, until cooked through, 5-7 minutes.
- Transfer cooked sausage to a bowl and wipe out hot skillet with a dry paper towel or cloth (be careful!).
- Crack all 8 eggs into a bowl and season with salt and pepper. Beat eggs by hand using a whisk for 1 minute, until thoroughly mixed and color turns light yellow.
- Heat skillet over medium-low. Add egg scramble, and stir with a spatula using gentle sweeping motions, until eggs are just cooked through and appear slightly wet. Transfer eggs to a separate bowl (they will finish cooking in the bowl).
Assemble burritos
- Set up your building station with cooked veggies, sausage, eggs, shredded cheese, black beans, and salsa in separate bowls. Create a stack of 8 pieces of foil next to tortillas.
- Place a piece of foil down and lay a tortilla on top. Add 1/8th of the potatoes and veggies, then sausage, eggs, beans, drizzle with salsa and top with cheese. It ends up being about 1-2 tbsp of each ingredient.
- Roll burrito: turn the sides in over the ingredients first (the short ends), then carefully roll the burrito away from you, turning so the seam is on the bottom. Roll the foil around the burrito in the same way.
To store and heat
- Eat right away: heat burritos in a 350 degree oven until cheese is melted, about 10 minutes.
- Freeze wrapped burritos in a plastic bag for several months. To cook from frozen, bake at 350 for 30-40 minutes, turning halfway through. Took cook from thawed, bake for 20-30 minutes at 350.
