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Make Ahead Breakfast Burritos

Make-ahead breakfast burritos with scrambled eggs, cooked sausage, and melty Mexican cheese—rolled in warm tortillas and wrapped for the freezer. Great for meal prep, camping breakfast, and fast reheat on a grill grate with no assembly later.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 8 large flour tortillas
Eggs and seasoning
  • 12 eggs, scrambled Scramble before assembling; season with salt and pepper.
  • 1 Salt and pepper to taste Use to season scrambled eggs and adjust to preference.
Sausage and cheese
  • 1 lb breakfast sausage, cooked and crumbled
  • 2 cup shredded Mexican cheese blend
Filling add-ins
  • 1 cup cooked hash browns
  • 0.5 cup salsa
Wrapping
  • 1 Aluminum foil or plastic wrap Wrap burritos individually for freezing and easy reheating.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Scramble and prep fillings
  1. Scramble the eggs and season them with salt and pepper until set and just slightly soft, about 6-8 minutes, using a cast iron skillet over medium heat, then turn off the heat.
  2. Warm the tortillas until pliable, 15-30 seconds per side in a dry skillet over medium heat, so they don’t crack when folded.
Assemble burritos
  1. Fill each warm tortilla with scrambled eggs, breakfast sausage, cooked hash browns, shredded Mexican cheese blend, and salsa.
  2. Fold in the sides and roll tightly into burritos so the filling stays contained.
Wrap and freeze
  1. Wrap each burrito in aluminum foil or plastic wrap individually, pressing gently so the wrap is snug.
  2. Freeze for up to 3 months.
  3. To reheat at camp, unwrap the burrito and place it on a grill grate for 10-15 minutes at grill heat, turning occasionally until hot in the center.

Notes

Pro tip: pack each burrito tightly and keep fillings evenly distributed so reheating heats through without cold spots. Store wrapped burritos in the freezer up to 3 months. Freezing is best (no freezer-to-fridge thawing required). For a lower-fat option, use reduced-fat Mexican cheese blend and turkey breakfast sausage while keeping the same method.