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These sausage, egg, and cheese breakfast burritos are an easy make-ahead breakfast packed with protein, crispy hashbrowns, and melty cheddar cheese. One batch makes 16, so you can freeze them for busy mornings or for holiday guests.
Sausage Egg and Cheese Breakfast Burritos
As a mom, feeding my family delicious, healthy meals without breaking the bank is always a top priority.
Between managing the household, taking my kiddo to daycare, working full time, and ensuring everyone is happy and healthy, finding time to cook can be challenging.
That’s why I love meal prepping, and one of my go-to budget-friendly recipes is homemade breakfast burritos.
These make-ahead breakfast burritos are not only tasty and versatile, but they also store wonderfully, making them perfect for quick breakfasts or lunches on busy days.
Postpartum Freezer Breakfast Burritos
The mornings after my daughter was born taught me something I never expected: it is hard to make breakfast, and then actually eat it, when you’ve been up with a baby. My husband went back to work two weeks after she arrived, so he wasn’t there in the mornings to make me breakfast. Nursing had me hungry all the time, which meant a high-protein, nutrient-dense breakfast really mattered.
By the time our son came along, I had learned from her. While I was pregnant, I prepped a lot of breakfast recipes ahead of the sleepless nights when I couldn’t make breakfast, and these freezer breakfast burritos were one of them, along with my Sausage Egg Breakfast Casserole and my Cottage Cheese Breakfast Egg Muffins, another go-to of mine. A breakfast burrito is easy to eat one-handed, which is a big deal with a newborn. I wrapped each burrito individually so I could grab just one at a time. All together, I prepped enough breakfast recipes to last almost two months.
These are my go-to postpartum breakfast burritos, and I’ve prepped them for friends after they’ve had babies, too. If you’re expecting, or you know someone who is, a stack of these in the freezer is a very good place to start.
Breakfast Burritos for Road Trips and Holiday Guests
When we road-trip to visit family, I prep breakfast the night before so my husband and I can eat on the road. It saves us money compared to stopping at convenience stores and coffee shops. I’ve packed these breakfast burritos on road trips when we stay in Airbnbs, too.
That same make-ahead thinking is why freezer breakfast burritos are so handy around the holidays. One batch makes 16 burritos, so when family is visiting there is a hearty breakfast ready to reheat. Wrap them, freeze them for up to 3 months, and you can pull out what you need for Thanksgiving weekend, Christmas morning, or any busy holiday morning.
Table of Contents
Why Breakfast Burritos are Budget-Friendly
Breakfast burritos are a fantastic way to stretch your grocery budget.
By using affordable ingredients like hashbrowns, eggs, and tortillas, you can create a filling and nutritious meal that won’t cost a fortune.
Buying ingredients in bulk and utilizing leftovers can further cut costs. For example, a pound of pork sausage can be divided for use in various meals throughout the week, including these breakfast burritos.
Here’s a breakdown of the main ingredients and their costs (based on typical Walmart and Kroger prices, November 2026):
- Flour tortillas:$4.24 for 16 (two 8-count packs of store-brand large burrito tortillas at $2.12 each)
- Pork sausage:$4.99 for 1 lb
- Hashbrowns:$2 for a 4-cup bag
- Eggs:$2.47 for 18 eggs
- Cheddar cheese:$2.68 for a bag of shredded cheese
- Seasonings:Pantry staples (salt, pepper, onion powder, garlic powder)
For under $17, you can make 16 hearty breakfast burritos, each costing around $1. This is a great way to feed your family nutritious meals without overspending.
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Why You’ll Love These Breakfast Burritos
You will love these breakfast burritos because they turn a handful of simple ingredients (sausage, eggs, hashbrowns, cheddar and tortillas) into a hearty breakfast that you make once and eat all week. The crispy hashbrowns give each burrito some bulk and texture, and the cheddar ties everything together.
You will also love how well these make ahead breakfast burritos fit a busy schedule. You can refrigerate them for up to 4 days or freeze them for up to 3 months, so a filling breakfast is always ready to heat up. One batch makes 16, which makes these breakfast burritos for a crowd just as easy as breakfast for one.
And because the recipe is so budget-friendly, at around $1 per burrito by the numbers above, you can stock the freezer without spending a lot. That is why these sausage egg and cheese breakfast burritos are one of my go-to recipes.
Equipment You’ll Need
To prepare these breakfast burritos, you’ll need:
For storing the burritos you’ll also need aluminum foil and a glass airtight container for the refrigerator, plastic wrap for wrapping each burrito individually for the freezer, and reusable silicone gallon freezer bags.
What ingredients do I need for Breakfast Burritos?
Ingredients:
- 16 large flour tortillas – Soft and flexible tortillas that hold all the hearty breakfast fillings without tearing, perfect for wrapping and freezing.
- 1 lb breakfast pork sausage – Adds savory, rich flavor and protein, making these breakfast burritos filling and satisfying.
- 4 cups hashbrowns – Crispy, golden potatoes that give the burritos texture and help bulk them up for a hearty meal.
- 8 eggs – Fluffy scrambled eggs that bind everything together and provide classic breakfast flavor and protein.
- 1 cup shredded cheddar cheese – Melty, cheesy goodness that adds richness and ties all the flavors together.
- 3 green onions – A mild onion flavor that adds freshness and a pop of color without overpowering the burritos.
- 1 teaspoon onion powder – Enhances the savory flavor of the filling without extra chopping.
- 1 teaspoon garlic powder – Adds depth and warmth to the overall flavor of the burritos.
- Salt and pepper to taste – Simple seasonings to balance and bring out all the flavors in the filling.
Instructions:
Cook the Sausage: In a large skillet over medium heat, cook the breakfast pork sausage until browned and fully cooked. Remove from the skillet and set aside, leaving any rendered fat in the skillet.
Cook the Hashbrowns: In the same skillet, add the hashbrowns and cook until crispy and golden brown. Season with salt, pepper, onion powder, and garlic powder. Remove from the skillet and set aside.
Scramble the Eggs: In a large bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and cook over medium heat, stirring occasionally, until fully cooked.
Assemble the Burritos: Lay a tortilla flat and spoon a portion of sausage, hashbrowns, and scrambled eggs onto the center. Sprinkle with shredded cheddar cheese and the diced green onions. Fold in the sides of the tortilla and roll it up tightly.
Store the Burritos: If you plan to eat some immediately, heat them in a skillet over medium heat until golden brown and heated through. For meal prep, follow the storage instructions below.
Healthy Alternatives for Breakfast Burritos
If you’re looking for a lighter breakfast burrito, you can use chicken sausage in place of the breakfast pork sausage, and low-carb tortillas in place of regular flour tortillas. Use the same amounts as written: 1 lb of sausage and 16 large tortillas. You can make either swap on its own or do both.
Make Your Own Tortillas for Breakfast Burritos
I use store-bought tortillas for these breakfast burritos and haven’t made my own, but homemade flour tortillas can work if you like to make them. Traditional flour tortillas are made from flour, water, salt and a fat. Whichever you use, aim for large, soft tortillas that roll without tearing, and use your favorite tortilla recipe.
How to meal prep and store sausage, egg, and cheese breakfast burritos
Refrigerator Storage
Let the burritos cool, then wrap each one tightly in aluminum foil. Place the wrapped burritos in an airtight glass container and refrigerate for up to 4 days.
To reheat, remove the wrapping and microwave for 2-3 minutes, or until heated through. Alternatively, heat in a skillet over medium heat until warmed and crispy.
Freezer Storage
Let the burritos cool completely, then wrap each one individually and tightly in plastic wrap (Saran wrap). Wrapping them one at a time means you can grab just one when you want it. Store the wrapped burritos in reusable silicone gallon freezer bags, press out the extra air, and label with the date. They keep in the freezer for up to 3 months.
To reheat from frozen, unwrap the burrito, wrap it in a damp paper towel, and microwave on high for 3-4 minutes, flipping halfway through. If the burrito isn’t frozen (it’s been in the refrigerator), 2-3 minutes is enough.
For a crispier texture, after microwaving, heat in a skillet over medium heat for 1-2 minutes on each side.
Time-Saving Tips
Meal prepping these breakfast burritos saves you valuable time during the week.
Instead of scrambling to prepare breakfast or lunch every day, you can simply grab a pre-made burrito and heat it up.
This convenience is a lifesaver on busy days, allowing you to spend more quality time with your family instead of in the kitchen.
Prepping meals ahead of time also helps reduce food waste. If you have leftover sausage from another meal, it can go right into the burrito filling, so nothing goes to waste.
By planning and prepping meals in advance, you can make sure your family always has access to healthy, homemade meals without the stress of daily cooking.
Common Breakfast Burrito Mistakes (And How to Avoid Them)
One common mistake when making breakfast burritos is overfilling the tortillas. While it’s tempting to load them up, too much filling makes them hard to roll and more likely to tear. Using just enough filling ensures a tight wrap and better results when reheating.
Another mistake is assembling burritos while the ingredients are still hot. This creates steam, which leads to soggy tortillas, especially when storing or freezing. Letting everything cool slightly before assembling makes a big difference.
Lastly, under seasoning can leave breakfast burritos tasting bland. Be sure to season each component, especially the eggs and potatoes, so every bite is flavorful and satisfying.
FAQs for Breakfast Burritos
Can you make breakfast burritos ahead of time?
Yes, breakfast burritos are perfect for making ahead. You can assemble them completely, let them cool, then store them wrapped in the refrigerator for up to 4 days or freeze them for up to 3 months. Making a batch ahead of time is a great way to simplify busy mornings or have breakfast ready for holiday guests.
How do you freeze breakfast burritos?
Let the filling cool before you roll the burritos, then wrap each burrito individually and tightly in plastic wrap (Saran wrap). Wrapping them one at a time lets you grab just one. Store them in reusable silicone gallon freezer bags, label with the date, and freeze for up to 3 months.
How long do breakfast burritos last in the fridge and the freezer?
Wrapped breakfast burritos keep in the refrigerator for up to 4 days and in the freezer for up to 3 months.
How do you reheat frozen breakfast burritos?
Unwrap the burrito, wrap it in a damp paper towel, and microwave on high for 3-4 minutes, flipping halfway through. If the burrito isn’t frozen (it’s been in the refrigerator), 2-3 minutes in the microwave is enough. For a crispier tortilla, finish it in a skillet over medium heat for 1-2 minutes on each side.
How do you keep breakfast burritos from getting soggy?
Let all of the fillings cool before assembling the burritos. Hot eggs, sausage, or hashbrowns release steam, which can make the tortillas soggy. Cook off any excess grease from the sausage, make sure the hashbrowns are crispy before assembling, and wrap each burrito tightly.
Can you freeze breakfast burritos with potatoes?
Yes. These breakfast burritos are filled with hashbrowns, and they freeze well for up to 3 months. Cook the hashbrowns until they are crispy and golden brown, then let them cool before you assemble the burritos.
Can I customize these breakfast burritos?
Yes! I’ve used bacon in these, and you can use it in place of the sausage or along with it. Bell peppers, mushrooms and spinach are all good add-ins, too. Cook the vegetables first and let them cool before you roll the burritos, so extra moisture doesn’t make the tortillas soggy.
Are freezer breakfast burritos good for postpartum?
Yes, they are my go-to. They’re easy to eat one-handed with a newborn, and each one is wrapped individually, so you can grab one at a time. I prepped enough breakfast recipes to last almost two months. Read my full postpartum story above.
These breakfast burritos are not only budget-friendly and delicious but also a practical solution for busy moms looking to simplify their lives while still providing nutritious meals for their loved ones.
So, the next time you’re meal prepping, or getting ready for holiday guests, give these sausage, egg, and hashbrown burritos a try. Your wallet and your family will thank you!
Sausage Egg and Cheese Breakfast Burritos
Ingredients
- 16 large flour tortillas
- 1 lb breakfast pork sausage
- 4 cups hashbrowns
- 8 eggs
- 1 cup shredded cheddar cheese
- 3 green onions diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Sausage: In a large skillet over medium heat, cook the breakfast pork sausage until browned and fully cooked. Remove from the skillet and set aside, leaving any rendered fat in the skillet.
- Cook the Hashbrowns: In the same skillet, add the hashbrowns and cook until crispy and golden brown. Season with salt, pepper, onion powder, and garlic powder. Remove from the skillet and set aside.
- Scramble the Eggs: In a large bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and cook over medium heat, stirring occasionally until fully cooked.
- Assemble the Burritos: Lay a tortilla flat and spoon a portion of sausage, hashbrowns, and scrambled eggs onto the center. Sprinkle with shredded cheddar cheese and diced green onions. Fold in the sides of the tortilla and roll it up tightly.
- Store the Burritos: If you plan to eat some immediately, heat them in a skillet over medium heat until golden brown and heated through. For meal prep, follow the storage instructions below.
Notes
Nutrition
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
