Easy Make-Ahead Breakfast Burrito | Perfect for Meal Prep
This easy make-ahead breakfast burrito recipe is perfect for meal prep, so you can enjoy a quick and easy prepared breakfast all week long. These burritos also make a GREAT camping breakfast for a hearty meal at camp before a big hike!
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A breakfast burrito meal-prep recipe to make weekday breakfasts easier
Make-ahead breakfast burritos are the ultimate meal-prep breakfast option for busy mornings. With just 30 minutes of prep and cook time, you can enjoy this easy, delicious, customizable breakfast burrito throughout the week. This easy breakfast recipe is customizable to your tastes, so you can swap out ingredients like sausage instead of bacon, potato hash instead of tater tots, vegetables or make a vegan version with tofu scramble.
Perfect for meal prep, these breakfast burritos are quick to reheat and packed with flavor. They take about 30 minutes to prep, and these meal-prep breakfast burritos last 4-5 days in the fridge. When you’re ready to eat, just reheat in the oven for 15-20 minutes at 350ºF while you shower and get ready for your day!
Breakfast Burrito Ingredients
- Onion: Caramelized onion adds some incredible flavor to this burrito! Caramelizing onion takes time, so make that the first step of your cooking process.
- Bacon: Thick-cut is best!
- Eggs: I like to cook my eggs in some of the reserved bacon fat.
- Tater Tots: I love using tater tots for this breakfast burrito recipe. I cook them in the air fryer while I prepare the rest of my burrito filling.
- Tortilla: Make sure you warm up your tortillas in the microwave or in a pan first! This helps your tortilla become more flexible, making it easier to fill and roll your burritos.
- Cheese: I like to use shredded medium cheddar for these burritos to add some melted cheesiness to this breakfast!
How to make meal-prep breakfast burritos
Delicious variations for healthy meal-prep breakfast burritos
- Lighten up this recipe with egg whites instead of whole eggs, or for a vegan substitute, make a tofu scramble.
- Instead of bacon, use any breakfast sausage (chicken maple breakfast sausage, turkey breakfast sausage, or pork breakfast sausage would work great. You can also substitute the bacon with turkey bacon. Chorizo is a delicious option for this breakfast burrito, too!
- I used frozen potato puffs, but you can use hash browns, shredded potatoes, or roasted potatoes. You can also use roasted sweet potatoes for some added sweetness.
- I used caramelized onions in this recipe which adds an incredible flavor to the burrito. You can add some other vegetables if you’d like. I’d suggest sautéed red bell pepper or green bell pepper.
Sauces and sides for breakfast burritos
I prefer to have sauce on the side when breakfast burritos are prepped ahead of time so that they don’t get too soggy. Some suggestions:
- Hot sauce: Use your favorite hot sauce – or, if you’re like my girlfriend, use sriracha. Whatever hot sauce is your favorite!
- Pico de gallo: Make your own with diced tomato, white onion, and cilantro, or buy your favorite from the grocery store.
- Smashed avocado: Avocado makes a great addition to breakfast burritos, but it does brown easily so I don’t add it inside of the prepped burrito. Once you’re ready to eat your burrito, reheat it and serve it with a side of smashed avocado.
How long do meal prep breakfast burritos last in the fridge or freezer?
These burritos will last 4-5 days in the fridge or 2-3 months in the freezer when wrapped in foil and placed in a large zip-top bag. I wouldn’t recommend leaving them in the freezer for longer than 2-3 months because they will lose a lot of moisture and develop freezer burn. In the refrigerator, we typically prep our burritos on a Sunday and they will last through Friday.
What’s the best way to reheat meal prep breakfast burritos?
If you’re reheating from frozen, unwrap the burrito and place in the microwave on the defrost setting for 2-3 minutes, flipping every minute. Then, microwave on high for 60-90 seconds or until hot.
If you’re reheating from an already thawed burrito or straight from the refrigerator, remove the foil wrap and microwave for 60-90 seconds.
I like to reheat my breakfast burritos in the oven. Preheat the oven to 350ºF and heat for 15-20 minutes until heated through.
If you’re making this burrito to bring on a camping trip, the best way to reheat is over the fire! Keep the burrito wrapped in aluminum foil and place on the grate of a fire pit, slightly away from the tallest flame. Flip the burrito and adjust its position near the fire every 4-5 minutes, for about 13-15 minutes until warmed through.
What equipment do I need to make breakfast burritos?
- Medium skillet
- Large skillet
- Aluminum foil
- Chef’s knife
- Cutting board
- Large plastic zip-top bags
- Large mixing bowl
Easy Make-Ahead Breakfast Burritos | Perfect for Meal Prep
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 8 1x
- Category: Breakfast
- Cuisine: American
Description
Enjoy this super easy make-ahead breakfast burrito, perfect for meal prep for busy weeks! Keep it in the refrigerator for up to 4 days or freezer for up to 3 months.
Equipment
- Medium skillet
- Large skillet
- Aluminum foil
- Chef’s knife
- Cutting board
- Large plastic zip-top bags
- Large mixing bowl
Ingredients
- 2 tbsp butter
- 1 onion, thinly sliced
- 16 oz package thick cut bacon
- 12 eggs, beaten
- 10 oz frozen potato puffs
- Salt & pepper
- 8 oz shredded cheddar cheese
- Soft taco flour tortillas
Instructions
- Add butter to a medium skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Season with salt, then add in about ¼ cup of water. Cover the pan and reduce the heat to medium low. Cook onions for about 40 minutes, stirring every 7-10 minutes to ensure they do not burn. The onions should caramelize and be a deep golden brown. Remove from the heat and set aside.
- Place a few slices of bacon in a large skillet, then turn on the heat to medium high. Cook for 3-4 minutes until bacon starts to crisp, then flip and continue cooking to your liking. Remove from skillet and set on a paper towel-lined plate to let excess fat drain. Repeat with remaining slices of bacon. Once all bacon is cooked, chop into small pieces.
- Safely discard some of the bacon grease from the skillet (I like to save mine in a jar with a lid and use the bacon fat when cooking meats). Wipe down the pan, then turn the heat to medium and add the beaten eggs to the skillet. Use a silicone spatula to move the eggs around in the pan until they begin to scramble. Season with salt and pepper.
- Cook potato puffs according to package instructions. I like to cook mine in the air fryer at 370ºF for 15-17 minutes, tossing the puffs halfways through cooking.
- When the onion, bacon, eggs, and potatoes are done cooking, combine them all into a large mixing bowl. Toss to mix well.
- Cut about 8 squares of aluminum foil. Heat a stack of 8-10 tortillas in the microwave for about 10-15 seconds to make them easier to work with. Place a tortilla in the center of the foil, then add about 1 oz shredded cheese to the center. Spoon some of the burrito filling on top of the cheese, then roll the burritos by gently folding in the sides, tucking your thumbs underneath the side of the burrito that is closest to you, and carefully rolling the thumb side up toward the open end of the burrito. Tuck in any loose ingredients, then tuck the top edge of the tortilla to fold into the open edge. Roll the burrito closed, then fold the sides of the foil into the burrito and roll the rest up in the foil. Repeat with remaining ingredients.
- Place the burritos in a freezer bag and either store in the refrigerator for about 4 days or in the freezer for up to 3 months.
Notes
- Make sure you heat up the tortillas before you begin to add the filling, as it makes it a lot easier to roll a burrito!
- Feel free to substitute bacon with another meat of choice, such as turkey sausage for a lighter option.
Nutrition
- Serving Size: 1 burrito
- Calories: 695
- Sugar: 1.9 g
- Sodium: 1563.2 mg
- Fat: 47.5 g
- Carbohydrates: 38 g
- Protein: 28.2 g
- Cholesterol: 351.2 mg
