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Make Ahead Breakfast Burritos

Make-ahead breakfast burritos with scrambled eggs, cooked sausage, hash browns, and a melty Mexican cheese blend—rolled tight and frozen for easy meal prep. This freezer breakfast method includes individually wrapped burritos and camp-style reheating on a grill grate.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

flour tortillas
  • 8 large flour tortillas
eggs
  • 12 eggs, scrambled
breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled
cheese
  • 2 cup shredded Mexican cheese blend
hash browns
  • 1 cup cooked hash browns
salsa
  • 0.5 cup salsa
seasoning
  • 0.25 tsp Salt and pepper to taste
wrapping
  • 1 Aluminum foil or plastic wrap

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook and prep the filling
  1. Scramble the eggs in a cast iron skillet over medium heat, seasoning with salt and pepper as they set. Cook until softly scrambled with no liquid egg remaining.
  2. Warm the tortillas to make them pliable over medium heat in the same skillet for about 15-30 seconds per side. Look for light browning and flexible texture.
  3. Crack and crumble the cooked breakfast sausage so it’s evenly sized for filling. Keep it ready alongside the eggs, hash browns, cheese, and salsa.
Assemble and wrap burritos
  1. Fill each warmed tortilla with scrambled eggs, cooked sausage, hash browns, shredded Mexican cheese blend, and salsa. Distribute the filling in a line so it rolls tightly.
  2. Fold in the sides and roll tightly into burritos. Press lightly so the seam stays closed.
  3. Wrap each burrito in foil or plastic wrap individually. Cover completely, keeping the burrito shape intact.
Freeze and reheat
  1. Freeze the wrapped burritos for up to 3 months. Stack them after wrapping for easier storage.
  2. To reheat at camp, unwrap the foil and place each burrito on a grill grate for 10-15 minutes, turning occasionally. Watch for hot centers and melting cheese.

Notes

Pro tip: for clean rolling, warm tortillas right before assembling and don’t overfill—aim for a tight, even line of filling. Refrigerate assembled but unwrapped burritos up to 1 day; wrap and freeze for up to 3 months. Freezer reheats best from frozen. For a lower-carb option, use smaller tortillas or a low-carb wrap instead of large flour tortillas.