Breakfast Burritos
Whether you want grab-and-go breakfasts for the week or a longer freezer stash, this method covers both.
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Servings: 10 burritos
- 10 large flour tortillas
- 10 eggs
- Clean breakfast sausage chopped into small pieces (I like the Jones brand)
- 5 Yukon gold potatoes diced small
- 2 1/2 avocados diced
- 1 container store-bought pico de gallo
- 2 1/2 - 3 cups shredded cheese (cheddar, pepper jack, or a blend)
Seasonings & Cooking Staples
- Olive oil
- Paprika
- Garlic salt
- Pepper
- AM seasoning salt
- Milk for scrambling eggs
Roast the Potatoes. I used 5 Yukon gold potatoes and diced them small so they’d cook evenly and get crispy.
Toss with: Olive oil, paprika, garlic salt, pepper, AM seasoning salt
Roast at 425°F for 20–25 minutes, flipping once, until golden and crispy.
Cook the Turkey Sausage. I chopped the sausage into small pieces and cooked it in a skillet until browned and fully cooked, making sure any moisture cooked off.
Scramble the Eggs
Whisk 10 eggs with: a splash of milk, AM seasoning salt, pepper
Cook gently until just set and fluffy — don’t overcook.
Mix Everything in One Bowl
Once the eggs, sausage, and potatoes were cooked, I added them all to one large bowl, then mixed in:
Diced avocado (2 1/2 avocados)
One container of pico de gallo
2 1/2–3 cups shredded cheese
This made assembly so easy — just scoop and roll.
Assemble the Burritos
Lay out a tortilla, scoop filling down the center, fold in the sides, and roll tightly.
I wrapped each burrito in a pre-cut foil sheet, which makes them perfect for the fridge or freezer and super easy to reheat.