These Meal Prep Breakfast Burritos are a make-ahead breakfast with all your favourite toppings – store in the freezer for up to 3 months!
These burritos are perfect for those busy mornings, since they can be reheated in just minutes! They’re also filled with hearty ingredients like scrambled eggs, cheese, and your choice of protein and veggies.
Why you’ll love this recipe
- Freezer-friendly: Freeze your burritos for an easy grab-and-go breakfast option.
- Yummy toppings: Add in different fillings of your choice like protein, veggies and sauces.
Ingredients and substitutions
- Flour tortillas – use white or whole wheat tortillas.
- Tater tots – try using frozen hash browns, diced potatoes, or sweet potato tots.
- Olive oil – use any neutral cooking oil like avocado oil.
- Eggs – egg whites would also work.
- Green onion – Swap with chives, finely diced red onion, or shallots. You can also use leeks for a milder flavour.
- Pico de gallo – Use fresh salsa, chopped tomatoes with a squeeze of lime, or a store-bought salsa fresca.
- Shredded cheddar cheese – mozzarella or Monterey Jack would also be good.
Turkey Sausage
- Ground turkey – Swap with ground chicken, ground beef, or a plant-based ground meat alternative.
- Fennel seeds – Use crushed anise seeds or leave out if not available.
- Paprika – Smoked paprika or chili powder can be used for a different depth of flavour.
- Garlic powder – Substitute with onion powder or 1 clove of fresh minced garlic.
How to make a breakfast burrito
Step 1: Bake the tater tots.
Cook tater tots, then let cool and crumble.
Step 2: Cook the turkey.
Brown the ground turkey with seasonings, then let cool.
Step 3: Mix the eggs.
Whisk eggs with salt and pepper.
Step 4: Cook the egg.
Scramble in a pan until just slightly runny and remove from heat.
Step 5: Assemble the burritos.
Warm the tortillas, then fill with turkey, eggs, tater tots, green onions, pico de gallo, and cheese.
Step 6: Toast and serve.
Roll tightly and toast in a skillet. Serve and enjoy!
Recipe tips and variations
Here are my top tips for making these yummy burritos:
- Microwave the tortillas: This will make them easier to wrap.
- Don’t overcook the eggs: Scramble until slightly runny so they don’t overcook when reheating.
- Let them cool: Let the toppings cool before assembling if you’re freezing your burritos.
- Swap out the meat: Breakfast sausage or regular bacon would be delicious!
- Customize: Try adding black beans, spinach, avocado, or your favourite hot sauce.
Frequently asked questions
How do I wrap these burritos?
Keep your toppings in the center of the tortilla, fold one side in towards the filling, then fold in the opposite side. Roll from the edge to the top and voila!
How do I keep the burritos from getting soggy?
To prevent the burritos from getting soggy, let the filling come to room temperature before assembling and roll your burritos tightly.
Can I make these vegetarian?
Yes! Just swap out the turkey bacon for a plant-based option like black beans.
How to store and reheat
Make ahead: You can fully assemble and wrap the burritos ahead of time, then let them cool and place in a zipper bag before storing.
Store: Keep wrapped burritos in the fridge for up to 5 days.
Reheat: Warm in the microwave for 1–2 minutes or toast in a pan over medium heat until heated through.
Freeze and reheat from frozen: Freeze for up to 3 months. Reheat straight from frozen in the microwave for 3–4 minutes or in the oven for 10 minutes.
More meal prep breakfast recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on having these freezer breakfast burritos on the go.
- Freeze these burritos in reusable freezer bags up to 3 months to prevent freezer burn.
Meal Prep Breakfast Burritos
Equipment
- Stasher bags to store burritos in
Ingredients
- 8 flour tortillas
- 2 cups tater tots
- 1 tbsp olive oil
- 12 eggs
- 1 tsp salt
- 1/4 tsp pepper
- 6 green onions sliced
- 1 cup pico de gallo or salsa
- 1 cup shredded cheddar cheese
Turkey sausage
- 1 lb ground turkey
- 1 tsp fennel seeds
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat oven to 400 F. Spread tater tots out on a parchment-lined baking sheet and bake for 20 minutes until fully cooked. Remove and let cool, then crumble up.
- Meanwhile, heat a bit of cooking spray or olive oil in a large skillet over medium-high heat. Mix seasonings with ground turkey, then cook in skillet for 6-7 minutes, crumbling with a spatula, until cooked through. Remove and let cool.
- Mix together eggs and salt & pepper in a large bowl. Add a bit more olive oil or butter to the pan, then add eggs, scrambling until slightly runny then remove from heat.
- Microwave flour tortillas for 20-30 seconds until soft and pliable. Divide egg, sausage, crumbed tater tots, green onions, pico de gallo and cheese then fold sides and roll away from you to make burritos. Toast in a pan over med-low heat with a bit of cooking spray before serving if desired, but this step is optional.
- Wrap each burrito in foil then place five at a time in a large Ziploc freezer bag. Let cool for 20-30 minutes then freeze up to 3 months – they will also last in the fridge up to 5 days. To reheat from frozen, microwave for 3-4 minutes on high, or heat for 10 minutes in a toaster oven or in a 350 F oven. Serve and enjoy!
Video
Comments & Reviews
Amelia says
I make these breakfast burritos nearly weekly, they are delicious and it’s so nice to have breakfast ready to go. I keep them in the freezer, but always have a couple in the fridge defrosting. 10/10!
Taylor Stinson says
I’m so happy you love them!
Nasbert says
Thanks for the receips I’m really enjoying