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Easy Make-Ahead Breakfast Burritos

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These easy make-ahead breakfast burritos are perfect for freezer storage and camping trips, combining fluffy scrambled eggs, cheese, and flavorful fillings for a quick, satisfying meal.

Ingredients

Scale
  • 8 large eggs, beaten (room temperature)
  • ½ cup cottage cheese (small-curd preferred)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup cooked breakfast sausage or bacon, chopped (Johnsonville sausage recommended)
  • 1 cup shredded cheddar cheese (sharp or mild)
  • ½ cup diced bell peppers (red and green)
  • ½ cup diced onions, sautéed until translucent
  • Optional: ½ cup black beans, rinsed
  • Optional: 1 jalapeño, finely chopped
  • 8 large flour tortillas (10-inch size; low-carb or whole wheat options available)
  • Aluminum foil or parchment paper for wrapping

Instructions

  1. Cook the sausage and vegetables: Heat a skillet over medium heat. Add chopped sausage and cook until browned and cooked through, about 5 minutes. Remove and set aside. In the same pan, sauté diced onions and bell peppers until soft and fragrant, about 3-4 minutes. Add jalapeños if using. Drain excess grease if necessary.
  2. Make the egg mixture: In a large mixing bowl, beat the eggs with cottage cheese, smoked paprika, salt, and pepper until well combined.
  3. Scramble the eggs: Wipe the skillet clean or use a fresh nonstick pan. Over medium-low heat, pour in the egg mixture. Let it sit for a few seconds until edges start to set, then gently stir with a spatula, folding the eggs as they cook until soft and fluffy, about 3-4 minutes.
  4. Combine fillings: Remove eggs from heat and fold in cooked sausage, sautéed vegetables, black beans (if using), and shredded cheese.
  5. Assemble burritos: Warm tortillas slightly in the microwave or on a dry skillet to make them pliable. Spoon about ½ cup (roughly 115g) of the filling onto the center of each tortilla. Fold the sides over, then roll tightly from one end to the other. Wrap each burrito tightly in foil or parchment paper.
  6. Freeze or store: Place wrapped burritos in a large freezer bag or container. Label with date. They keep well for up to 3 months.
  7. To reheat: For frozen burritos, thaw overnight in the fridge or microwave on defrost for 2-3 minutes. Then heat in microwave for 1-2 minutes or in a skillet over medium heat until warmed through. For camping, heat wrapped burritos on a griddle or skillet for about 5 minutes, turning often.

Notes

Cook eggs low and slow to keep them creamy and tender. Warm tortillas before assembling to prevent cracking. For reheating, wrap burritos in a damp paper towel in the microwave to keep tortillas soft. Burritos keep up to 3 months in the freezer and 3-4 days in the fridge. Avoid refreezing once thawed.

Nutrition

Keywords: breakfast burritos, make-ahead, freezer meals, camping food, easy breakfast, quick breakfast, breakfast sausage, scrambled eggs, freezer-friendly

Find it online: https://wigglebite.com/easy-make-ahead-breakfast-burritos-5-best-freezer-and-camping-recipes/