Meal Prep Breakfast Burritos for Busy Moms
Some mornings the only thing standing between me and getting Emma and Jason out the door on time is whether or not there’s food already made. No cooking, no dishes just grab something out of the freezer and go. That’s exactly what these breakfast burritos are for.
I make a batch once usually on a Sunday while the kids are watching cartoons and it covers breakfast for both of us for most of the week. They’re packed with protein. They reheat in minute and they cost a fraction of what a drive-through breakfast run would.
Why This Recipe Works So Well for Busy Moms
One cooking session, a week of breakfasts.
You cook everything once and portion it into burritos you can pull out any morning, no matter how the week goes.
Freezer friendly.
These hold up well in the freezer for up to three months so you can make a double batch and stop thinking about breakfast for a while.
High in protein.
Eggs, sausage and cheese give each burrito a solid protein base that actually keeps you and your kids full until lunch not just until the car ride to school ends.
Cheaper than store-bought.
A batch of eight to ten homemade burritos costs a lot less than the same number of frozen store-bought ones and you control exactly what goes into them.
Endlessly customizable.
Swap the protein, the veggies or the tortilla to fit what your kids will actually eat or what you already have in the fridge.
If breakfast is just one piece of a bigger weekly food plan you’re trying to build, this pairs well with a full week of budget-friendly meal prep for lunch and dinner too.
Ingredients
Ingredient Notes and Substitutions
Sausage: Turkey sausage keeps things leaner while pork sausage adds more flavor. Ground beef, crumbled bacon or black beans all work as substitutes if that’s what you have on hand.
Potatoes: Diced and roasted potatoes give the best texture but frozen tater tots or hash browns work just as well and save a step.
Eggs: You can swap some of the whole eggs for egg whites if you want to lighten these up. A ratio of about one whole egg to every two egg whites works well without changing the texture much.
Cheese: Any shredded cheese you already have works fine. Leave it out entirely or use a dairy-free shredded cheese for a dairy-free version.
Tortillas: Standard flour tortillas work best for rolling but a gluten-free grain-free tortilla is a solid swap if needed. Warm gluten-free tortillas gently before filling since they tend to be less flexible than flour ones.
How to Make Meal Prep Breakfast Burritos
1. Cook the potatoes.
Preheat the oven to 400°F. Toss the diced potatoes with 1 tablespoon olive oil, garlic powder, salt and pepper on a lined baking sheet. Roast for 20 to 25 minutes until tender and golden. If using frozen tater tots instead, bake according to the package directions.
2. Cook the sausage.
While the potatoes roast, cook the sausage in a large skillet over medium-high heat breaking it apart as it browns about 6 to 8 minutes. Transfer to a plate.
3. Sauté the vegetables.
In the same skillet, add the remaining tablespoon of oil then the onion and bell pepper. Cook for 3 to 4 minutes until softened then transfer to the plate with the sausage.
4. Scramble the eggs.
Whisk the eggs in a bowl then pour into the same skillet over medium heat. Cook, stirring often until just set about 3 to 5 minutes. Fold the sausage and vegetables back into the eggs and remove from heat.
5. Warm the tortillas.
Wrap the tortillas in a damp paper towel and microwave for 15 to 20 seconds so they’re easier to roll without cracking.
6. Assemble the burritos.
Lay out each tortilla and add a scoop of the egg mixture, a portion of potatoes and a sprinkle of cheese just off center. Fold the sides in then roll tightly from the bottom up.
7. Wrap and store.
Wrap each burrito individually in parchment paper then a layer of foil. Label with the date.
How to Store and Reheat
In the fridge: Wrapped burritos keep for up to 4 days in the refrigerator in an airtight container or bag.
In the freezer: Wrapped burritos keep for up to 3 months in the freezer.
Reheating from the fridge: Warm in the oven or toaster oven at 400°F for 10 to 15 minutes or in the microwave (foil and parchment removed) for 2 to 3 minutes.
Reheating from frozen: Bake at 400°F for 25 to 30 minutes or microwave for 4 to 6 minutes with the wrapping removed. An air fryer at 350°F for around 10 minutes also works well and crisps up the outside nicely.
Approximate Nutrition (Per Burrito)
Based on this ingredient list each burrito comes in around 500 to 580 calories, 20 to 28 grams of protein and 35 to 45 grams of carbohydrates depending on your exact ratios of potatoes, eggs and cheese.
Ways to Customize for Your Family
For picky eaters
Keep the filling simple with just eggs, cheese and a mild sausage and serve the veggies on the side for the kids who aren’t ready to find them mixed in.
For a vegetarian version
Swap the sausage for black beans or a plant-based crumble.
For extra veggies
Add spinach, mushrooms or diced tomatoes to the egg mixture without changing the rest of the recipe.
For a spicier version for the adults
Add diced jalapeño or a spoonful of salsa into your own burritos before rolling and keep the kids’ versions plain.
If getting your kids involved in the kitchen is something you’re working on this is a good low-stakes recipe to let them help with even if that just means sprinkling on the cheese. Little hands in the kitchen is its own kind of self-care win some mornings since it buys you a few extra minutes to get yourself ready too.
Frequently Asked Questions
Can I make these ahead without freezing them?
Yes. Wrapped burritos keep well in the refrigerator for up to 4 days, which works fine if you know you’ll eat through the batch within the week.
Are these good for kids?
Very much so. Keep the seasoning mild and the filling simple for younger kids and let older kids customize their own with toppings like salsa or avocado.
