Are you looking for a convenient protein-rich portable breakfast? These breakfast burritos are awesome for grab-n-go nutrition. You can make a batch ahead of time and store them in the refrigerator for the week or, freeze them for times when you need real food that’s already made.

two breakfast burritos in a lunch tin with strawberries

Many of you know that breakfast foods are some of my favorite things to share in this site. Perhaps it’s because as a mom of 3 kids who all like different foods, breakfast “anything” always seem to go over well at our house. We even have a designated “breakfast night” each week.

Little do my kids know that I use their favorite themed meal of the week to prep-ahead for other days where I’m short on time. If I make pancakes for dinner, I am going to double the recipe and freeze the rest for breakfast. Same thing with waffles, french toast…you get the picture. The freezer is my friend!

Seriously, if I didn’t operate in a “cook once eat twice” mode my family wold not eat as much real food in all of our meals. Working full time means I am not home to prep meals in the morning or in the afternoons after I pick up the kids. Everything has to happen the night before or recipes must be left pre-chopped and prepped so all I have to do is a quick assembly and minimal cooking.

By the way – if you want a sneak peek at how I meal prep each week, click below to grab a sample of my weekly meal plans. They come with recipes, your shopping list AND the meal prep sheet to help you save time in the kitchen.

Classic Weekly Meal Plan

Eat delicious real food family meals with a simple plan. Recipes, meal prep, and done-for-you shopping list inside.

Download a sample today!

six printed pages of recipes, a meal prep guide and a shopping list

I Want It!

How to Make Breakfast Burritos Ahead of Time

When prepping for your week (or month) breakfast burritos are a great go-to idea to stock in your fridge.

As you stuff each breakfast burrito, wrap it up in foil or food paper, label with the ingredients & date and pack everything into a large zip bag for easy storage in your fridge or freezer.

Breakfast burritos can last up to a week in the fridge and up to a month in the freezer.

ready to freeze (or store in the refrigerator) make-ahead breakfast burritos in a bag

Reheating Breakfast Burritos

If your burritos are coming from the fridge, simply microwave on high for 60-90 seconds. If you’re working with a frozen burrito un wrap it and place eon a plate. Then microwave for 2-3 minutes on the defrost setting. Lastly, microwave on high for 60-90 seconds until fully heated.

overside view of breakfast tortilla stuffing in a pan and tortilla wraps on the side

Why This Recipe is the Best

So why do I like these make-ahead breakfast burritos so much? For starters, they are a budget friendly meal my husband loves. Since I pack 2 meals and 2 snacks for him daily, I am constantly trying to make budget friendly real food happen. I often make these on Saturday or Sundays with whatever deli meats are left in the fridge. Cooking them extends their shelf life and I don’t have to throw out food.

More Breakfast Burrito Add-Ins

I’ve kept the recipe below intentionally basic, that way you can stuff your breakfast burritos with your family’s favorite ingredients!

Bacon
Sausage crumbles
Cheese
Roasted vegetables
Leftover taco meat
Chopped bell peppers
Black beans
Anything!

Of course, you can fill your burritos with anything you want. I often use this recipe as a catch-all for various leftovers I have from dinners throughout the week.

This recipe was originally published in my cookbook, The Best Homemade Kids’ Lunches on the Planet.

Make-ahead Breakfast Burritos

Print Recipe

★★★★★

5 from 2 reviews

Make once and enjoy these breakfast burritos all week long!

Author: Laura Fuentes
Yield: 6 breakfast burritos

Ingredients

6 large eggs
1 tablespoon oil
1 medium tomato, diced small
1 cup shredded cheese
6 8-inch tortillas
6 parchment paper squares, about 10 inches
Additional toppings and salsa (optional)

Instructions

In a medium bowl, whisk eggs.
In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa.
Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.
To eat, simply warm directly in the microwave until heated through.