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These Make Ahead Breakfast Burritos are a lifesaver on busy mornings. Make a big batch on the weekend, stock the freezer, and my kids can grab one, reheat it, and head to school without anyone skipping breakfast.
Table of Contents
If you have ever stood in front of an open fridge at 7am wondering what to make, this recipe is for you. As much as we love our on-repeat, make-ahead breakfasts like Chia Seed Pudding and Slow Cooker Oatmeal during the week, it’s nice to mix things up with something hearty and savory.
The base of these breakfast burritos is simple: scrambled eggs, beans, salsa, and melty cheese wrapped in a warm flour tortilla. From there you can add whatever your family loves. Think leftover Crispy Homemade Hash Browns or use up a batch of Pressure Cooker Pinto Beans from the week. Canned beans work perfectly too. Keep it simple or load them up, either way these burritos are a hit.
Why I Love This Recipe
- Protein-packed and filling enough to keep kids going all morning
- Ready in about 20 minutes
- Makes 8 burritos, great for feeding a crowd or stocking the freezer
- Completely customizable with whatever fillings you have on hand
- Perfect for toddlers, kids, and adults alike
Filling Ideas
One of the best things about breakfast burritos is that there are no rules. The base recipe is delicious on its own, but here are a few ideas to mix it up:
- Crispy hash browns or diced roasted potatoes
- Black beans instead of pinto beans
- No beans? Add a few extra eggs and any additional fillings you like to bulk up the filling.
- Cooked and crumbled breakfast sausage, chorizo, or diced ham
- Diced bell peppers or onions sauteed with the eggs
- A drizzle of hot sauce
- Sour cream on the side for dipping
Note: if you are planning to freeze these, skip additions like avocado and guacamole. They don’t freeze well and will turn brown. Save those for fresh burritos only!
How to Make Freezer-Friendly Breakfast Burritos
- Scramble the Eggs In a bowl, whisk together the eggs, milk, and salt. Heat a nonstick pan over low to medium heat, grease with oil or butter, and pour in the egg mixture. Stir gently until almost scrambled, about 2 minutes. You want them just slightly underdone since they will continue cooking when reheated.
- Add the Beans, Salsa, and Cheese Add the beans and salsa to the pan and cook for another 2 minutes until everything is heated through. Remove from heat and stir in the cheese until melted.
- Assemble the Burritos Warm each tortilla in a dry pan or microwave for 20 to 30 seconds to make them pliable and easier to roll without tearing. Spoon the filling down the center of each tortilla, leaving about 2 inches on each side. Add any extra toppings.
- Roll Them Up Fold in the sides, then roll from the bottom up, tucking everything in tightly as you go. A tight roll is key, especially if you are planning to freeze them.
- Toast in a Skillet Heat a large nonstick skillet sprayed with cooking spray over medium heat. Add 2 burritos at a time, seam side down, and cook until golden, about 2 minutes. Flip and cook for 2 minutes more. Repeat with the remaining burritos. Serve immediately, or if making ahead, let cool completely before wrapping in foil.
How to Make Ahead and Freeze
This is where the magic happens. Making a double batch and stocking the freezer means breakfast is handled for weeks. My kids can pull one out before school, heat it up, and be out the door in minutes. It is one of the best things I have ever done for our morning routine!
Let the burritos cool completely to room temperature. Tightly wrap each one in foil, then store in a freezer-safe bag for up to 3 months. Make sure to label the bag with the date so you always know what you have on hand. If you plan to eat them within the week, skip the freezer and store them in the fridge for up to 4 days instead.
How to Reheat Frozen Breakfast Burritos
Oven: Preheat to 400°F and bake the frozen, foil-wrapped burrito on a sheet pan for 20 to 25 minutes or until warmed through.
Air Fryer (my favorite way): Remove the foil and heat at 400°F for 10 to 12 minutes until heated through and the outside is perfectly crispy. No soggy tortilla, no cold spots. This is hands down the best method.
Microwave: Remove the foil, wrap the burrito in a damp paper towel, and use the defrost function for 5 minutes. Then cook on high for 1 to 2 minutes or until warm throughout. The damp paper towel keeps the tortilla from drying out.
FAQs
These are great for toddlers. The eggs, beans, and cheese pack in protein and nutrients, and the soft tortilla is easy to eat. For younger toddlers, you can cut the burrito into smaller pieces or serve the filling on its own without the tortilla.
Wrapped tightly in foil and stored in a freezer-safe bag, these breakfast burritos will keep in the freezer for up to 3 months. Store in the fridge for up to 4 days if you plan to eat them within the week.
More Make Ahead Breakfasts
Whether it is a hectic school morning or a relaxed weekend brunch, these breakfast burritos always deliver. Make a batch, stock the freezer, and enjoy stress-free mornings for weeks. Drop a comment below and let me know what fillings your family loves most. And if you make this recipe, leaving a rating helps other families find it too!
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Make Ahead Breakfast Burritos
Ingredients
- 8 large eggs
- 4 tablespoons milk
- 1/2 teaspoon kosher salt
- 1 cup mozzarella or Mexican blend cheese
- 1 1/2 cups cooked pinto or black beans rinsed and drained if canned
- 1 cup salsa
- Oil or butter for the pan
- Cooking spray for the skillet
- 8 twelve-inch flour tortillas
Instructions
- In a bowl, whisk together the eggs, milk, and salt.
- Heat a nonstick pan over low to medium heat and grease with oil or butter.
- Pour in the egg mixture and stir gently until almost scrambled, about 2 minutes.
- Add the beans and salsa and cook for 2 minutes until heated through. Remove from heat and stir in the cheese until melted.
- Warm each tortilla in a dry pan or microwave for 20 to 30 seconds.
- Spoon the filling down the center of each tortilla, fold in the sides, and roll tightly from the bottom up.
- Heat a large nonstick skillet sprayed with cooking spray over medium heat. Add 2 burritos at a time, seam side down, and cook until golden, about 2 minutes. Flip and cook for 2 minutes more. Repeat with the remaining burritos.
- Serve immediately, or if making ahead, let cool completely, wrap each burrito tightly in foil, and store in a freezer-safe bag labeled with the date. Freeze for up to 3 months or refrigerate for up to 4 days.
To Reheat From Frozen:
- Oven: bake foil-wrapped at 400°F for 20 to 25 minutes.
- Air Fryer: remove foil and heat at 400°F for 10 to 12 minutes. This is my favorite method.
- Microwave: remove foil, wrap in a damp paper towel, defrost for 5 minutes, then cook on high for 1 to 2 minutes.
Notes
- To make ahead: let burritos cool completely, wrap each one tightly in foil, label with the date, and store in a freezer-safe bag for up to 3 months. Store in the fridge for up to 4 days if eating within the week.
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If reheating from the fridge:
- Skillet: heat over medium heat for 2 to 3 minutes per side.
- Air Fryer: heat at 350°F for 5 to 7 minutes.
- Microwave: heat for 1 to 2 minutes until warmed through.
- Slightly undercooking the eggs before rolling ensures they don’t get rubbery when reheated.
It’s a burraco! If you have some, try adding sausage, especially Spanish or Portuguese chorizo, not the Mexican kind. It mixes well with the eggs and sour cream.
having this for lunch and subs the salsa for just tomatoes and adding some cheese 😀
We had the same thing this morning! But added some bacon for us parents 🙂 Sooooo yummy!!