Description
A quick and easy breakfast burrito recipe perfect for meal prep and freezing, featuring fluffy eggs, melty cheese, sautéed veggies, and optional sausage or bacon. Ready in under 30 minutes and ideal for busy mornings.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 tablespoon unsalted butter
- 1/2 cup diced bell peppers (fresh or frozen)
- 1/4 cup finely chopped onion
- 1/2 cup cooked breakfast sausage or bacon, chopped (optional)
- 1 cup shredded cheddar cheese
- 6–8 pieces 8-inch flour tortillas
- 1/4 cup salsa (mild or hot)
- Salt and pepper to taste
- 1/2 teaspoon ground cumin
- Optional extras: diced jalapeños, black beans, scrambled tofu
Instructions
- Prep your ingredients: Dice bell peppers and onions finely. Chop cooked sausage or bacon if using. Grate cheddar cheese if not pre-shredded.
- Cook the veggies and meat: Heat butter over medium heat in a skillet. Add onions and peppers, sauté 3-4 minutes until soft. Add sausage or bacon and warm through. Remove from pan and set aside.
- Scramble the eggs: Crack eggs into a bowl, add salt, pepper, and cumin. Whisk well. Pour into skillet over medium-low heat. Stir gently to create soft, fluffy curds. Remove from heat just before fully set.
- Combine fillings: Fold sautéed veggies and meat into scrambled eggs. Add salsa and mix evenly.
- Assemble burritos: Warm tortillas slightly to make pliable. Lay tortilla flat, spoon egg mixture in center, sprinkle about 2 tablespoons cheese on top. Fold sides over and roll tightly from bottom up.
- Wrap for freezing: Wrap each burrito individually in parchment paper or aluminum foil. Place in freezer-safe bag or container and label with date.
- Freeze and store: Freeze up to 3 months. To reheat, unwrap and microwave on high 2-3 minutes flipping halfway, or heat in 350°F oven for 15-20 minutes for crispier tortilla.
Notes
Cook eggs low and slow for soft texture. Warm tortillas before rolling to prevent cracking. Wrap burritos tightly with parchment then foil to avoid freezer burn. Reheat in microwave flipping halfway or use toaster oven for crispier tortilla. Avoid overcooking eggs to keep moist. Make extra burritos as they freeze well and disappear quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 320
- Sugar: 3
- Sodium: 550
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 2
- Protein: 16
Keywords: breakfast burrito, freezer-friendly, meal prep, easy breakfast, make ahead, quick breakfast, sausage burrito, vegetarian option