Homemade Breakfast Burritos

These homemade breakfast burritos are a hearty, protein-packed, make-ahead meal loaded with fluffy eggs, seasoned potatoes, savory sausage, and melty cheese—perfect for busy mornings or feeding a hungry family. As a home cook who prioritizes simple, budget-friendly meals, I’ve tested this recipe to ensure they freeze and reheat beautifully without sacrificing flavor or texture

How I Make the Best Breakfast Burritos for Busy Mornings

Whether it’s early mornings on the ranch or the usual rush to get out the door for school, I always try to have simple, hearty breakfasts ready for my kids. I have been making these simple homemade breakfast burritos for years and they have become one of my go-to make-ahead meals. They’re easy to prep in bulk and store in the fridge or freezer for the week ahead. Keep reading for all my best tips and tricks to make sure your burritos are not only quick to prep but also reheat beautifully and taste just as fresh as the day you made them.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Ingredient Notes and Tips

Below is a list of the ingredients used in this recipe, along with some helpful tips and notes that might answer questions or make the recipe even easier to follow.

• Pork Sausage – We like mild pork sausage at our house because my kids can’t handle the heat. If you want to switch things up, you can add spicy sausage, maple sausage or any other type of sausage you wish.
• Southern Hashbrowns – I used to use shredded hashbrowns, but I found that I liked a chunkier potato in my breakfast burrito. If you like to add some veggies, you can add in the southern hashbrowns with peppers and onions.
• Eggs
• Milk – I have always added a little milk to my scrambled eggs. It makes them a little softer and silkier.
• Extra Large Tortillas – One tip you won’t regret is using the largest tortillas you can find. They make rolling much easier and help keep all the fillings tucked in without spilling out the sides.
• Shredded Cheese

TOPPINGS

• Salsa
• Green Onions
• Cheese
• Sour Cream

Tools You’ll Need

• Measuring Cups & Spoons
• Liquid Measuring Cup
• Frying Pan
• Electric Griddle
• 10×10″ Baking Dish

Recipe for Homemade Breakfast Burritos

1. Preheat the oven to 375°F.
2. In a large skillet over medium heat, cook the sausage until fully browned. Remove from the pan and set aside.
3. In a bowl, whisk together the eggs and milk. Set aside.
4. Using the same skillet, pour in the egg mixture and scramble until just cooked through. Remove from heat.
5. Lightly spray a 10×10-inch baking dish and spread the southern-style hashbrowns evenly across the bottom. Salt and pepper hashbrowns to taste.
6. In a large bowl, combine the cooked sausage and scrambled eggs, mixing well. Spread the mixture evenly over the hashbrowns.
7. Cover with foil and bake for 45 minutes, or until heated through and set.
8. Remove from the oven and let cool slightly.
9. Spoon the filling into tortillas, then roll tightly into burritos.
10. Heat a small amount of oil in a skillet or on a griddle over medium heat. Place burritos seam-side down and cook until golden and crispy on all sides. Remove from heat and serve with your favorite toppings.
11. Enjoy!

Gluten Free Breakfast Burritos

For each recipe, I love to add gluten free modifications if possible. Below are tips to make this recipe gluten free:

The filling for these breakfast burritos are gluten free. However, you will want to switch out the flour tortillas for corn tortillas or a gluten free tortilla. My current favorite gluten free tortilla are the Mission Gluten Free Chickpea Tortillas. They have more protein and don’t taste like cardboard.

Storage, Reheating and Freezing

As I mentioned previously, these breakfast burritos are perfect for meal prep and store beautifully, making busy mornings so much easier.

Storage

Store assembled burritos in an airtight container or tightly wrapped in foil for up to 3–4 days. Let burritos cool completely before storing to prevent excess moisture buildup.

Freezer directions

• Allow the filling and assembled burritos to cool completely.
• Wrap each burrito tightly in parchment paper or foil, then place in a freezer-safe bag or airtight container.
• Store in the freezer for up to 2–3 months for best quality.

Pro tip: Double wrapping helps prevent freezer burn and keeps the texture just right when reheated.

Reheating

Microwave (quickest method): Remove foil and wrap the burrito in a damp paper towel. Microwave for 1–3 minutes, flipping halfway through, until heated through.

Skillet (best texture): Microwave first for 1–2 minutes to heat the center. Then place in a skillet over medium heat and cook until the outside is golden and crispy.

Oven (great for batches): Keep burritos wrapped in foil and bake at 350°F for 25–30 minutes, or until heated through.

Air Fryer (crispy option): Microwave for 1–2 minutes, then air fry at 375°F for 3–5 minutes until crisp.

Tips to Keep Burritos from Getting Soggy

• Wrap tightly to keep air and moisture out
• Always let fillings cool before assembling and freezing
• Avoid adding too much liquid (like salsa) inside—serve it on the side
• Drain meats well and don’t overcook eggs