Breakfast Burritos

Breakfast Burritos Plated fin

So, I am absolutely in love with breakfast burritos. Sometimes, if I have to think about breakfast it just doesn’t happen. So having a breakfast that’s easy to make takes the stress out of the morning (well at least that part of the morning). Best part… this recipe can be made ahead of time and thrown in the freezer. These breakfast burritos are so delicious, it actually makes me want to eat breakfast. Even on my groggiest days.

So I was on Instagram following one of my mommy chefs and she mentioned that you could freeze breakfast burritos. And I thought “Dang, that’s genius.” But part of me was like “duh!” I am no stranger to the frozen sections of the supermarket. There are breakfast burritos, sandwiches and all types of breakfast foods in that isle. So of course, you can pre-make and freeze burritos.

There was a little worry about how the eggs and cheese would be after being frozen and then microwaved. But I have to tell you it was a hit with everyone. I took the burrito from the freezer, popped it into the microwave for a minute or so then placed it in my cast iron pan to crisp up. Yum, yum.

I’m using sausage in this recipe because it’s what was readily available. But I’ve made these with bacon (pork and turkey) as well as deli ham and black beans. Yeah, I said it. Black beans. You know I’m a fan of meatless mondays. And an even bigger fan of the versatility of beans. Yes, I know a little bit about that vegetarian life.

Breakfast Burrito Black Bean

Let me tell you, no matter what you put in this (tofu?) it’s delicious. I love when I don’t have to think about breakfast but when I’m super excited to eat it. If I’m not excited about breakfast I have a tendency not to eat. You should love your food right? Well I love these Breakfast Burritos.

Breakfast Burritos

Make 6 Servings

  • 6 large flour tortillas (10 to 12 inch)
  • 6 ounces cheddar cheese, shredded
  • 8 ounces breakfast sausage or black beans, cooked
  • 8 large eggs scrambled
  • salt and pepper to taste
  • 2 tablespoons oil

Garnish: salsa, sour cream

Tools: skillet, heavy bottom pan (like a cast iron pan), slotted turner/spatula /waved paper, foil and freezer bags if freezing


Make sure your filling is cool.

Lay tortilla flat and add about an ounce of cheese (the size of a pair of dice).

Top 1/6 of the sausage or black beans.

Followed by 1/4 of the scrambled eggs and any additional toppings (spinach).

Roll burrito tightly, folding the sides in first over the filling.

Then roll from the bottom up.

If eating right away, 1/2 tablespoon of oil pan place burrito seam down in a skillet over medium heat.

Place cast iron skillet on top of burrito to weight it down.

Cook until brown and slightly crisp, about 1 to 2 minutes on each side.

Breakfast Burritos Above Fin

Freezing Directions:

Make sure burritos are rolled tight.

Wrap each rolled tortilla in waxed paper or foil before placing in freezer bag.

Microwave on high for 1 to 2 minutes or until warmed through.

Then cook in a skillet over medium high heat.

Place a heavy pan on top of burrito (look you made a panini press lol) allow to brown and crisp.


No one wants a soggy burrito. Right?

Add some salsa or sour cream to your burrito if have a little extra time.

What are you putting in your breakfast burritos?

Breakfast Burritos Black Bean cut

If you are looking for a quick breakfast you might also like my eggs in a jar recipe.

If you try this recipe, I’d love to know. Leave me a comment or take a picture and tag it #elskitchencmfrt on Twitter or @els.kitchencomforts on instagram. I’m excited to see what you cook up.



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