Go Back

Make Ahead Breakfast Burritos

Make-ahead breakfast burritos with scrambled eggs, cooked sausage, hash browns, and melty Mexican cheese, all wrapped tight for freezer breakfast. Freeze up to 3 months and reheat on a grill grate for easy camping breakfast meal prep.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 420
Ingredients Method Notes

Ingredients
  

Flour tortillas
  • 8 large flour tortillas Use pliable, large tortillas for tight rolling.
Eggs
  • 12 eggs, scrambled Scramble and season with salt and pepper.
Breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled Use crumbled sausage so it distributes evenly in each burrito.
Cheese
  • 2 cup shredded Mexican cheese blend Shred or use a pre-shredded blend for easier assembly.
Hash browns
  • 1 cup cooked hash browns Use cooked hash browns so the burritos are ready to reheat through.
Salsa
  • 0.5 cup salsa Add for moisture and flavor without making the tortillas soggy.
Seasoning
  • 0.25 tsp Salt and pepper to taste Season eggs and adjust to your preference.
Wrapping
  • 1 count Aluminum foil or plastic wrap Wrap individually so they freeze and reheat cleanly.

Method
 

Cook and prep filling
  1. Scramble the eggs and season with salt and pepper until just set, around 2-3 minutes over medium heat, stirring frequently, until you no longer see wet egg. Visual cue: soft curds form and the mixture looks glossy but not runny.
  2. Warm the tortillas to make them pliable, 10-20 seconds per tortilla in a dry skillet over medium heat or until flexible. Visual cue: tortillas become more flexible and slightly steamy.
Assemble burritos
  1. Fill each tortilla with eggs, sausage, hash browns, cheese, and salsa. Visual cue: the center has a neat line of filling leaving a border for folding.
  2. Fold in the sides and roll tightly into burritos. Visual cue: the roll seam stays tucked and the burrito holds its shape.
  3. Wrap each burrito in foil or plastic wrap individually. Visual cue: each burrito is fully covered with no exposed tortilla.
Freeze and reheat
  1. Freeze the wrapped burritos for up to 3 months. Visual cue: wrapped burritos become firm with no soft spots when pressed through the wrap.
  2. To reheat at camp, unwrap the burrito and place it on a grill grate for 10-15 minutes, turning occasionally. Visual cue: the outside is browned and the center is hot and steaming.

Notes

For the cleanest rolls, warm tortillas right before assembling so they stay flexible. Stack the individually wrapped burritos and freeze flat for faster freezing; they keep in the freezer for up to 3 months and are best reheated straight from frozen. Freezer is yes—skip thawing for grilling; for a dietary swap, use reduced-fat cheese to lower calories while keeping the same texture.