10 Brilliant Make Ahead Breakfast Burritos For Anytime Convenience

I’ve found the perfect way to make mornings easier with make-ahead breakfast burritos that are both tasty and convenient. Picture having a range of flavors ready for any busy day, from classic bacon and eggs to a veggie lover’s dream. These burritos are ideal for meal prep and can be stored in the fridge or freezer. Interested in these delicious options that could simplify your mornings? Let’s explore the possibilities together!

Classic Bacon and Egg Burrito

Make Ahead Breakfast Burritos are the perfect solution for busy mornings when you want a hearty and satisfying meal without the hassle. These Classic Bacon and Egg Burritos aren’t only delicious but also incredibly convenient, as they can be prepared in advance and stored in the fridge or freezer for later consumption.

With a combination of crispy bacon, fluffy scrambled eggs, and melted cheese wrapped in a soft tortilla, these burritos are sure to become a family favorite.

Preparing these burritos is simple and requires minimal effort, making them an ideal choice for meal prep. By cooking a batch of these burritos at once, you can guarantee that you have a nutritious and tasty breakfast ready to go for the whole week.

Whether you’re feeding a family or just wanting to streamline your morning routine, these make-ahead breakfast burritos are a great go-to option.

Ingredients for 4-6 servings:

• 8 large eggs
• 6 slices of bacon
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• Salt and pepper to taste
• 6 large flour tortillas
• 1 tablespoon butter or oil
• Optional: salsa or hot sauce for serving

Cooking Instructions:

1. Cook the Bacon: In a large skillet over medium heat, cook the bacon slices until they’re crispy. This usually takes about 6-8 minutes. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.

Once cooled, crumble or chop the bacon into small pieces.

2. Prepare the Egg Mixture: In a bowl, crack the eggs and add the milk. Season with salt and pepper, then whisk the mixture until it’s well combined and slightly frothy.

3. Scramble the Eggs: In the same skillet used for the bacon, add the butter or oil and melt over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just set but still soft. This should take about 4-5 minutes. Remove from heat.

4. Assemble the Burritos: Lay out the tortillas on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing them in the center. Sprinkle the shredded cheddar cheese and crumbled bacon over the eggs.

5. Roll the Burritos: Fold in the sides of each tortilla, then roll them up from the bottom to the top, making sure that the fillings are securely enclosed.

6. Wrap and Store: If making ahead, wrap each burrito individually in foil or plastic wrap. Store them in the refrigerator for up to 5 days or freeze for up to 3 months.

7. Reheat and Serve: To reheat, unwrap the burrito and place it in a microwave-safe dish. Microwave on high for 1-2 minutes if refrigerated, or 3-4 minutes if frozen, until heated through. Serve with salsa or hot sauce if desired.

Extra Tips:

When making these burritos in advance, consider labeling each burrito with the date it was made to keep track of freshness.

If you prefer a spicier kick, add some chopped jalapeños or a dash of hot sauce to the egg mixture before cooking.

For a vegetarian version, simply omit the bacon and add some sautéed vegetables like bell peppers or spinach.

If freezing, it’s best to avoid using any fresh vegetables that may become soggy upon reheating.

Veggie Lover’s Delight Burrito

Veggie Lover’s Delight Burrito is a nutritious and delicious breakfast option that’s perfect for those who enjoy a hearty start to their day filled with vibrant vegetables. This recipe is designed to be prepared in advance, making your mornings easier and more efficient. Whether you’re catering to a family or preparing meals for the week, these burritos are packed with flavor and loaded with essential nutrients. The combination of fresh vegetables, protein-rich eggs, and flavorful cheeses creates a satisfying meal that will keep you energized throughout the day.

These make-ahead burritos are ideal for busy mornings or when you want to enjoy a quick, homemade breakfast without the hassle. Simply freeze them and heat them up when you’re ready to eat. The versatility of this recipe allows you to customize the ingredients to suit your taste preferences or dietary needs. Whether you prefer a spicy kick or a milder flavor, the Veggie Lover’s Delight Burrito can be adjusted to meet your desires. Packed with colorful veggies, this dish isn’t only a feast for the eyes but also a delight for your taste buds.

Ingredients for 4-6 people:

• 8 large eggs
• 1 cup bell peppers, diced (red, yellow, or green)
• 1 cup mushrooms, sliced
• 1 cup spinach leaves
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1/2 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 6 large flour tortillas
• Optional: hot sauce or salsa for serving

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and dicing the bell peppers, slicing the mushrooms, dicing the onion, and halving the cherry tomatoes. Set these aside.
2. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes until it becomes translucent. Then, add the bell peppers and mushrooms, cooking for another 3-4 minutes until they’re tender.
3. Add Spinach and Tomatoes: Stir in the spinach leaves and cherry tomatoes, cooking for an additional 2 minutes until the spinach is wilted and the tomatoes are heated through.
4. Scramble the Eggs: In a separate bowl, whisk together the eggs, salt, pepper, garlic powder, and cumin. Pour the egg mixture into the skillet with the vegetables, stirring continuously until the eggs are fully cooked and scrambled, about 5 minutes.
5. Assemble the Burritos: Lay out the flour tortillas and evenly distribute the egg and vegetable mixture among them. Sprinkle each with shredded cheddar cheese.
6. Roll and Wrap: Carefully roll each tortilla into a burrito, folding in the sides as you go. Wrap each burrito in aluminum foil if you plan to freeze them.
7. Freeze or Serve: If you’re making these ahead, place the wrapped burritos in a freezer-safe bag and freeze. To serve immediately, place the burritos in a preheated oven at 350°F (175°C) for about 10 minutes until the cheese is melted and the burrito is heated through.

Extra Tips: For added flavor, consider adding a pinch of chili flakes or a dash of your favorite hot sauce to the egg mixture. If you prefer a gluten-free option, use corn tortillas instead of flour. When reheating from frozen, remove the foil and microwave each burrito for about 2-3 minutes or until heated through, or reheat in the oven at 350°F (175°C) for about 20 minutes. Adjust the vegetables based on seasonal availability or personal preference to keep the dish exciting and fresh.

Spicy Chorizo and Cheese Burrito

Make Ahead Breakfast Burritos are a convenient and delicious way to start your day, especially when you’re on the go. The Spicy Chorizo and Cheese Burrito is a flavorful variation that combines the rich, smoky taste of chorizo with the creamy texture of melted cheese, wrapped in a soft tortilla.

These burritos are perfect for making ahead of time and can be stored in the fridge or freezer for quick breakfasts throughout the week. Whether you’re preparing for a busy morning or planning a brunch with friends, these burritos are guaranteed to satisfy your taste buds.

To make these Spicy Chorizo and Cheese Burritos, you’ll start by cooking the chorizo until it’s browned and fragrant. This spicy sausage adds a kick to the burritos and pairs beautifully with scrambled eggs, which provide a soft, fluffy balance to the spiciness.

The addition of cheese adds creaminess, while the tortillas hold everything together, making this dish both hearty and satisfying. You can customize your burritos with additional ingredients like diced tomatoes, onions, or avocado for extra flavor and nutrients.

Ingredients (serving size: 4-6 people):

• 1 pound chorizo sausage
• 8 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 6 large flour tortillas
• 1 tablespoon olive oil
• Optional: diced tomatoes, chopped onions, avocado slices, salsa, or hot sauce

Cooking Instructions:

1. Cook the Chorizo: In a large skillet, heat the olive oil over medium heat. Add the chorizo sausage and cook, breaking it up with a spoon, until it’s browned and cooked through, about 8-10 minutes. Remove from the pan and set aside, draining excess fat if necessary.
2. Scramble the Eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper. In the same skillet used for the chorizo, pour in the egg mixture. Cook over medium heat, gently stirring with a spatula until the eggs are just set and scrambled, about 3-5 minutes.
3. Assemble the Burritos: Lay each tortilla flat and evenly distribute the cooked chorizo and scrambled eggs among them. Sprinkle each with shredded cheddar cheese and any optional ingredients you choose to add.
4. Wrap the Burritos: Fold in the sides of each tortilla and then roll them up tightly from one end to the other to form a burrito. Confirm the filling is secure inside.
5. Store or Serve: If preparing to eat immediately, you can heat the burritos in a skillet or microwave until the cheese is melted. If making ahead, wrap each burrito in foil or parchment paper and place them in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Extra Tips:

When reheating frozen burritos, it’s best to thaw them overnight in the refrigerator before heating to verify even warming. For a crispy exterior, warm them in a skillet with a little oil instead of using a microwave.

Feel free to experiment with different cheeses or add your favorite vegetables to the filling for extra flavor and texture. If you prefer a milder version, substitute the chorizo with a less spicy sausage or use bell peppers for added sweetness.

Protein-Packed Quinoa Burrito

Breakfast burritos are a perfect way to start your day, especially when they’re packed with proteins to keep you energized. This make-ahead Protein-Packed Quinoa Burrito combines the power of quinoa, eggs, and beans for a nutritious and satisfying meal.

Whether you’re rushing out the door or enjoy a leisurely breakfast at home, these burritos are convenient, delicious, and can be prepared in advance, making your mornings stress-free.

The beauty of this recipe is its versatility and the balance of flavors and textures. Fluffy scrambled eggs, nutty quinoa, savory black beans, fresh spinach, and a hint of spice create a delightful combination. Wrapped in a soft tortilla, these burritos are perfect for a quick breakfast or brunch.

You can even freeze them for later use, guaranteeing you have a healthy meal ready whenever you need it. Follow this simple recipe to create a serving size of 4-6 people.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 8 large eggs
• 1 tablespoon olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups fresh spinach
• 1 cup shredded cheese (cheddar or your choice)
• 6 large flour tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Salsa (optional, for serving)

Cooking Instructions:

1. Rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
2. While the quinoa is cooking, crack the eggs into a bowl, add salt and pepper, and whisk until well blended. Heat a tablespoon of olive oil in a non-stick pan over medium heat. Pour in the beaten eggs and scramble until they’re just set. Remove from the heat and set aside.
3. In the same pan, add the black beans and fresh spinach. Cook over medium heat until the spinach is wilted and the beans are heated through, about 3-4 minutes. Stir in the cumin and chili powder for a flavorful kick.
4. Once all the components are cooked, start assembling the burritos. Lay out the flour tortillas and evenly distribute the quinoa, scrambled eggs, spinach and bean mixture, and shredded cheese onto each one.
5. Fold in the sides of each tortilla and then roll them up tightly from the bottom. Wrap each burrito in aluminum foil if you plan to freeze them for future use or store them in an airtight container in the refrigerator if you plan to consume them within the week.
6. To serve, you can heat the burritos in a microwave or oven until warmed through. Serve with salsa on the side if desired.

Extra Tips:

When preparing these Protein-Packed Quinoa Burritos, consider adding other ingredients like diced bell peppers or jalapeños for an extra burst of flavor.

To prevent the tortillas from becoming soggy, allow all cooked ingredients to cool slightly before assembling. If freezing, let the burritos cool completely before wrapping them in foil to prevent freezer burn.

Reheating in an oven rather than a microwave can help maintain a crispy tortilla texture. Enjoy your healthy and convenient breakfast option all week long!

Southwestern Black Bean Burrito

The Southwestern Black Bean Burrito is a flavorful and hearty make-ahead breakfast option that brings the vibrant tastes of the Southwest to your morning routine. This dish is perfect for those who love a bit of spice and a lot of flavor to kickstart their day. Filled with protein-rich black beans, fresh vegetables, and a blend of spices, this burrito isn’t only satisfying but also nutritious, providing you with the energy you need to tackle your day.

Ideal for busy mornings, these burritos can be prepared in advance and stored in the refrigerator or freezer, ready to be warmed up and enjoyed at a moment’s notice. Whether you’re feeding a family of four to six or preparing meals for the week, this recipe is designed to be both convenient and delicious. The combination of ingredients guarantees a balanced meal that’s both filling and flavorful, making it a go-to breakfast option for anyone looking to simplify their mornings without sacrificing taste.

Ingredients (Serves 4-6):

• 6 large flour tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 6 large eggs
• 1/4 cup milk
• Salsa, for serving (optional)

Cooking Instructions:

1. Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.
2. Add the Black Beans: Stir in the black beans, cumin, chili powder, garlic powder, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the spices to coat the vegetables and beans evenly. Remove from heat and set aside.
3. Cook the Eggs: In a medium bowl, whisk together the eggs and milk until well combined. Pour the egg mixture into a non-stick skillet over medium heat. Stir gently with a spatula, cooking until the eggs are scrambled and fully cooked. Remove from heat.
4. Assemble the Burritos: Lay a tortilla flat on a clean surface. Spoon a portion of the black bean and vegetable mixture onto the center of the tortilla. Top with scrambled eggs, a sprinkle of cheddar cheese, and a handful of chopped cilantro.
5. Roll the Burritos: Fold in the sides of the tortilla over the filling, then roll it from bottom to top, tucking in the edges as you go to form a burrito. Repeat with the remaining tortillas and filling.
6. Store or Serve: If making ahead, wrap each burrito individually in aluminum foil. Store in the refrigerator for up to 4 days or freeze for up to 2 months. To reheat, remove the foil and microwave on high for 1-2 minutes if refrigerated, or 3-4 minutes if frozen. Serve with salsa if desired.

Extra Tips: For added flavor, consider adding a dash of hot sauce or a sprinkle of smoked paprika to the black bean mixture. If you prefer a vegetarian option, you can substitute the eggs with scrambled tofu. Additionally, to prevent soggy burritos, allow the filling to cool slightly before assembling. For a crispy texture, you can also lightly toast the assembled burritos on a skillet before serving.

Sausage and Spinach Breakfast Burrito

Make Ahead Sausage and Spinach Breakfast Burritos are the perfect solution for busy mornings when you want a satisfying meal without the hassle of cooking from scratch.

These hearty burritos are packed with flavorful sausage, nutritious spinach, and creamy scrambled eggs, all wrapped in a warm tortilla. They’re easy to prepare in advance and can be stored in the freezer, ready to be reheated whenever you need a quick breakfast on the go.

Whether you’re feeding a family or just want to guarantee you start your day right, these breakfast burritos are sure to become a staple in your meal prep routine.

In addition to being convenient, these breakfast burritos are customizable. You can switch up the ingredients based on your preferences or dietary needs.

For instance, you can substitute turkey sausage for a leaner option or add some cheese for extra creaminess. The combination of sausage and spinach not only provides a burst of flavor but also guarantees you get a good dose of protein and greens to kickstart your day.

Preparing these burritos ahead of time means you’ll always have a delicious breakfast ready to go, guaranteeing you never skip the most important meal of the day.

Ingredients (Serves 4-6):

• 1 pound of breakfast sausage
• 1 tablespoon olive oil
• 6 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 6 large flour tortillas
• 1 cup shredded cheddar cheese
• Optional: Salsa, for serving

Cooking Instructions:

1. Cook the Sausage: In a large skillet over medium heat, add the breakfast sausage. Cook until browned and cooked through, breaking it into small pieces with a spatula. Once cooked, remove the sausage from the skillet and set it aside.
2. Prepare the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. In the same skillet used for the sausage, add olive oil and pour in the egg mixture. Cook over medium-low heat, stirring gently, until the eggs are softly scrambled. Remove from heat and set aside.
3. Sauté the Spinach: In the same skillet, add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat.
4. Assemble the Burritos: Lay out the flour tortillas on a clean surface. Divide the sausage, scrambled eggs, sautéed spinach, and shredded cheese evenly among the tortillas. Roll each tortilla tightly to form a burrito.
5. Wrap and Store: For make-ahead storage, wrap each burrito individually in aluminum foil or plastic wrap. Place the wrapped burritos in a resealable plastic bag and store them in the freezer for up to 3 months.
6. Reheat the Burritos: To reheat, remove the foil or plastic wrap and place the burritos in the microwave. Heat on high for 1-2 minutes until warmed through. Alternatively, you can reheat them in the oven wrapped in foil at 350°F for about 15-20 minutes.

Extra Tips: When assembling your Make Ahead Sausage and Spinach Breakfast Burritos, guarantee the fillings are cooled before wrapping to prevent the tortillas from becoming soggy.

If you prefer a crispy exterior, you can toast the burritos on a skillet after reheating them. For added flavor, try adding a dollop of salsa inside the burrito before rolling it up, or serve with a side of salsa for dipping.

Remember to label your burritos with the date of preparation to keep track of their freshness in the freezer.

Mediterranean Feta and Tomato Burrito

Breakfast burritos are a convenient and delicious way to start your day with a hearty meal, and they’re especially handy when you can prepare them ahead of time. The Mediterranean Feta and Tomato Burrito adds a revitalizing twist to the traditional breakfast burrito by incorporating tangy feta cheese and juicy tomatoes. This combination not only offers a burst of flavor but also provides a nutritious start to your morning routine.

Whether you’re in a rush to get to work or simply want to enjoy a leisurely breakfast, these burritos can be made in advance and easily reheated, making them a perfect option for busy mornings.

The Mediterranean Feta and Tomato Burrito isn’t only flavorful but also customizable to suit your taste preferences. You can add ingredients like olives, spinach, or sun-dried tomatoes to enhance the Mediterranean flavor profile. This recipe is designed to serve 4-6 people, making it ideal for a family breakfast or for meal prepping for the week.

By following the simple steps outlined below, you can create a batch of these delicious burritos that can be stored in the refrigerator or freezer and enjoyed at your convenience.

Ingredients (Serves 4-6):

• 8 large flour tortillas
• 8 eggs
• 1 cup crumbled feta cheese
• 2 medium tomatoes, diced
• 1/2 cup chopped fresh spinach
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 tablespoon butter

Cooking Instructions:

1. Prepare the Filling: In a large bowl, crack the eggs and whisk them together with a pinch of salt, pepper, oregano, and garlic powder. Set aside.
2. Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for about 2-3 minutes until translucent. Stir in the diced tomatoes and chopped spinach, cooking for an additional 2 minutes until the spinach wilts.
3. Scramble the Eggs: Reduce the heat to medium-low and add the butter to the skillet. Once melted, pour the whisked eggs into the pan with the cooked vegetables. Stir gently and continuously until the eggs are fully cooked and scrambled, about 5 minutes.
4. Assemble the Burritos: Lay out the flour tortillas on a clean surface. Evenly divide the scrambled egg mixture among the tortillas. Top each with a generous sprinkle of crumbled feta cheese.
5. Roll the Burritos: Fold in the sides of each tortilla, then roll them up tightly from bottom to top, ensuring the filling is securely enclosed.
6. Store or Serve: If serving immediately, slice the burritos in half and enjoy warm. To store, wrap each burrito individually in foil or plastic wrap. Place them in an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months.

Extra Tips:

For a crispier texture, you can briefly grill the burritos on a skillet after assembling them. This adds a delightful crunch to the exterior.

When reheating refrigerated burritos, use the microwave for 1-2 minutes, or reheat in the oven at 350°F (175°C) for about 10 minutes. If frozen, allow them to thaw in the refrigerator overnight before reheating.

To prevent soggy burritos, make sure any excess liquid from the tomatoes is drained before adding them to the egg mixture. Adjust the seasoning to your taste, and feel free to add other Mediterranean ingredients like olives or sun-dried tomatoes for added flavor.

Sweet Potato and Avocado Burrito

Make-ahead breakfasts can save you precious time in the morning, and a Sweet Potato and Avocado Burrito is a perfect example of a nutritious, delicious, and convenient meal.

These burritos are packed with flavor, combining the natural sweetness of roasted sweet potatoes with the creamy richness of avocado. The addition of scrambled eggs and black beans brings a hearty and satisfying element, making these burritos a complete and balanced breakfast choice.

Ideal for meal prep, Sweet Potato and Avocado Burritos can be made in advance, wrapped, and stored in the refrigerator or freezer for those busy mornings when you’re on the go. This recipe serves 4-6 people, making it perfect for family breakfasts or to have a few leftovers for the week.

Let’s explore the ingredients and steps required to whip up this delightful dish.

Ingredients (for 4-6 servings):

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 6 large eggs
• 1 tablespoon milk
• 1 tablespoon butter
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 2 avocados, sliced
• 6 large flour tortillas
• Salsa, for serving (optional)

Cooking Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss them in a large bowl with olive oil, ground cumin, smoked paprika, salt, and pepper.

Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes until they’re tender and slightly crispy, stirring halfway through.

2. Scramble the Eggs: In a mixing bowl, whisk together the eggs and milk until well combined. Heat butter in a non-stick skillet over medium heat.

Add the egg mixture and cook, stirring gently, until the eggs are scrambled and just set. Remove from heat and set aside.

3. Assemble the Burritos: Lay a tortilla on a flat surface. In the center, add a portion of roasted sweet potatoes, scrambled eggs, black beans, shredded cheddar cheese, and a few slices of avocado.

Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito. Repeat this process for each tortilla.

4. Wrap and Store: For make-ahead storage, wrap each burrito tightly in aluminum foil or parchment paper.

If you plan to freeze them, store the wrapped burritos in a resealable plastic bag and freeze for up to 3 months.

5. Reheat and Serve: To reheat, remove the burrito from the freezer and unwrap it. Microwave on high for 1-2 minutes or until heated through, or bake in a preheated oven at 350°F (175°C) for 20 minutes.

Serve with salsa if desired.

Extra Tips:

When preparing these burritos for freezing, make sure they’re fully cooled before wrapping to prevent sogginess.

If you’re looking to add more flavor, consider mixing in some chopped cilantro or a squeeze of lime juice with the black beans. For those who love a bit of heat, add some chopped jalapeños or a dash of hot sauce to the filling.

Ham and Swiss Cheese Burrito

Make Ahead Breakfast Burritos are a fantastic way to enjoy a hearty and delicious start to your day without the morning rush. Among the tempting varieties, the Ham and Swiss Cheese Burrito stands out with its savory blend of flavors. This dish combines the smoky richness of ham with the creamy, nutty taste of Swiss cheese, all wrapped in a warm tortilla.

It’s perfect for busy mornings or lazy weekends when you want a satisfying breakfast without the hassle of cooking from scratch each day. For a serving size of 4-6 people, these breakfast burritos can be prepared in advance and stored in the refrigerator or freezer, making them an ideal choice for meal prep.

With just a few simple ingredients and some easy steps, you can whip up a batch of these burritos and have a convenient, ready-to-eat breakfast that the whole family will love. Whether you’re a fan of classic breakfast flavors or looking for a new twist on a morning staple, the Ham and Swiss Cheese Burrito is sure to become a favorite in your household.

Ingredients for 4-6 Servings:

• 8 large flour tortillas
• 8 large eggs
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1 cup diced bell peppers (any color)
• 1/2 cup diced onions
• Salt and pepper to taste
• 2 tablespoons butter or oil for cooking

Instructions:

1. Prepare the Ingredients:

Begin by dicing the ham, bell peppers, and onions. Shred the Swiss cheese if not pre-shredded. Set all aside in separate bowls for easy access while cooking.

2. Cook the Eggs:

In a large skillet, melt the butter or heat the oil over medium heat. Crack the eggs into a bowl, whisk them until combined, and season with salt and pepper. Pour the eggs into the skillet, stirring occasionally, until they’re scrambled and cooked through. Remove the eggs from the skillet and set aside.

3. Sauté the Vegetables and Ham:

In the same skillet, add the diced onions and bell peppers. Sauté for about 5 minutes or until the vegetables are soft and lightly browned. Add the diced ham to the skillet and cook for an additional 3 minutes, stirring occasionally, until the ham is heated through.

4. Assemble the Burritos:

Lay out the flour tortillas on a clean surface. Evenly distribute the scrambled eggs, sautéed vegetables, ham, and shredded Swiss cheese among the tortillas. Roll each tortilla into a burrito by folding in the sides and rolling up from the bottom.

5. Heating and Storing:

If eating immediately, place the burritos back in the skillet over low heat, seam side down, and cook for about 2 minutes on each side to slightly brown the tortillas and melt the cheese. For make-ahead storage, wrap each burrito in foil or plastic wrap and store in the refrigerator for up to 3 days or the freezer for up to 2 months.

Extra Tips:

When making these Make Ahead Breakfast Burritos, consider experimenting with different fillings such as adding spinach or mushrooms for extra nutrition. If you plan to freeze the burritos, it’s important to let them cool completely before wrapping to prevent sogginess.

To reheat, simply unwrap the burrito and microwave for about 2 minutes if refrigerated, or 4-5 minutes if frozen, ensuring the center is hot before serving. Enjoy your delicious, convenient breakfast!

Mushroom and Herb Breakfast Burrito

Make Ahead Breakfast Burritos are a versatile and convenient option for busy mornings, allowing you to enjoy a hearty and delicious meal even on the go. Among the variations, the Mushroom and Herb Breakfast Burrito stands out for its earthy flavors and fresh herbaceous notes.

These burritos can be prepared in advance, making them perfect for meal prepping. The combination of savory mushrooms, fresh herbs, and creamy eggs wrapped in a tortilla isn’t only satisfying but also packed with nutrients to start your day right.

Preparing these Mushroom and Herb Breakfast Burritos is a straightforward process. The mushrooms add a meaty texture and umami depth, while the herbs bring a burst of freshness. To balance the flavors, eggs are scrambled to a creamy consistency and combined with cheese for added richness.

These burritos can be stored in the refrigerator or freezer, ready to be reheated and enjoyed any day of the week. Whether you’re feeding a family or just want to have a stockpile of quick breakfasts, this recipe serves 4-6 people.

Ingredients (Serves 4-6):

• 8 large eggs
• 1 cup of sliced mushrooms (such as button or cremini)
• 1 tablespoon olive oil
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped fresh herbs (such as parsley and chives)
• 1/4 cup milk or cream
• Salt and pepper to taste
• 6 large flour tortillas
• Optional: hot sauce or salsa for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and slicing the mushrooms. Chop the fresh herbs finely and set them aside. Crack the eggs into a mixing bowl, add the milk or cream, and whisk together until well combined.
2. Cook the Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, or until they’re browned and tender. Season with a pinch of salt and pepper.
3. Scramble the Eggs: Reduce the heat to low. Pour the egg mixture into the skillet with the mushrooms. Stir gently and continuously until the eggs are softly scrambled and just set. Add the cheese and herbs, then stir to combine. Remove from heat.
4. Assemble the Burritos: Lay out the tortillas on a clean surface. Spoon an even amount of the mushroom and egg mixture onto each tortilla. Fold in the sides and roll up the tortillas tightly to form burritos.
5. Storing the Burritos: If making ahead, wrap each burrito individually in foil or plastic wrap. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
6. Reheating Instructions: To reheat, unwrap the burritos and place them on a microwave-safe plate. Microwave on high for 1-2 minutes if refrigerated, or 3-4 minutes if frozen, until heated through. Alternatively, reheat in an oven at 350°F (175°C) for about 10-15 minutes.

Extra Tips:

When preparing the Mushroom and Herb Breakfast Burritos, consider using a non-stick skillet to prevent the eggs from sticking and facilitate an easy cleanup.

For extra flavor, you can add a sprinkle of red pepper flakes or a dash of garlic powder to the mushrooms while they cook. If you prefer a spicier option, serve the burritos with your favorite hot sauce or a side of salsa.

To keep the tortillas from becoming soggy when storing them, allow the egg mixture to cool slightly before wrapping.