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These Grab and Go Breakfast Burritos are hearty, freezer-friendly, easy to customize, and one of the best ways to guarantee a warm, filling breakfast even on the wildest days.
Delicious Breakfast Burritos On Demand!
If you’ve ever found yourself juggling busy school mornings, a half-finished cup of coffee, and the sudden realization that nobody has eaten breakfast yet, well, you’re in good company!
These burritos feature fluffy scrambled eggs, crispy Potatoes O’Brien, savory breakfast sausage, melty cheddar cheese, and a little pop of diced tomatoes to brighten things up. Wrap all that up inside warm flour tortillas, and you’ve got delicious breakfast burritos you can enjoy right away, or stash for the week’s worth of grab-and-go meals!
Another thing I love about these bad boys is that they are endlessly customizable. You can swap the sausage for chicken sausage, add black beans, toss in leftover veggies, or switch up the cheese for Monterey Jack or a Mexican blend.
Another easy breakfast classic you’ll love is this ham, egg, and cheese casserole!
Ingredients You’ll Need
- Large flour tortillas (burrito-size)
- Large eggs
- Breakfast sausage, cooked and crumbled
- Frozen Potatoes O’Brien (with peppers and onions)
- Petite diced tomatoes, drained
- Shredded cheddar cheese
- Butter
- Salt
- Black pepper
- Salsa, hot sauce, or sour cream for serving (optional)
How to Make Grab and Go Breakfast Burritos
Step 1: Crisp the Potatoes
Heat a large skillet over medium-high heat and melt a little butter or drizzle in olive oil. Cook the Potatoes O’Brien until golden brown and crisp around the edges. Transfer to a bowl and set aside.
Step 2: Cook the Sausage
In the same skillet, brown your breakfast sausage. Break it up with a wooden spoon as it cooks, then drain off any extra grease. Leave just a little in the pan; it adds so much flavor to the eggs!
Step 3: Scramble the Eggs
Whisk your eggs in a large bowl with salt and pepper. Pour them into the skillet over medium heat and gently scramble until just set. You don’t want them fully dry, since they’ll continue cooking later when reheated.
Step 4: Combine the Filling
Stir the potatoes, sausage, and drained tomatoes into the eggs. Mix well so every bite has a little bit of everything.
Step 5: Assemble the Burritos
Warm the tortillas. Scoop the filling into the center of each one, sprinkle with cheddar cheese, and fold the sides of the tortilla inward before rolling tightly. If you want that golden, crisp exterior, place each burrito seam-side down in a dry skillet for 3–4 minutes per side.
Serving Ideas
These burritos can be served just as they are, but you can add a little hot sauce, pico de gallo, or sour cream for a lil’ kick! For bigger appetites, pair with fresh fruit, yogurt, or roasted sweet potatoes.
How to Store & Reheat
Refrigerator: Wrap each burrito individually in parchment paper, plastic wrap, or foil. Store in an airtight container up to 4 days.
Freezer: Wrap tightly in foil or parchment, then place on a baking sheet and freeze until solid. Transfer to a freezer bag to prevent freezer burn. They keep well for up to 3 months.
To Reheat:
- Microwave: From frozen, heat 2 minutes, flipping halfway.
- Toaster oven or air fry: 350°F for 10–15 minutes.
- Skillet: Cook over medium heat until warmed through and crisp on the outside.
Frequently Asked Questions
Absolutely! Swap the sausage for black beans, tater tots, extra veggies, or a veggie mixture with bell peppers and onions.
Not at all. Roast potatoes or even sweet potatoes work wonderfully. Just keep the pieces small.
Usually, it’s excess water or grease. Make sure to drain the tomatoes well and cook off extra moisture from the sausage or veggies.
Use room-temperature tortillas and warm them before rolling. Cold tortillas break easily.
Ingredients
- 6 large flour tortillas burrito-size
- 8 large eggs
- ½ pound breakfast sausage cooked and crumbled
- 2 cups frozen Potatoes O’Brien with peppers and onions
- ½ cup petite diced tomatoes drained
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Salsa hot sauce, or sour cream for serving (optional)
Instructions
- Heat a large skillet over medium heat and add a tablespoon of butter or oil. Cook the Potatoes O’Brien according to package directions until golden and crisp. Remove from the pan and set aside.
- In the same skillet, cook the sausage or bacon until browned and fully cooked. Remove and drain any excess grease, leaving just a bit in the pan for flavor.
- Crack the eggs into a bowl, whisk until smooth, and season with salt and black pepper. Pour into the skillet and scramble gently until just set. Stir in the cooked sausage, Potatoes O’Brien, and drained petite diced tomatoes. Mix until evenly combined, then remove from heat.
- Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. Divide the filling evenly among the tortillas, sprinkle each with shredded cheese, and fold in the sides before rolling them up tightly.
- For a golden, crisp finish, toast the burritos seam-side down in a dry skillet for about a minute per side. Serve warm or wrap individually in foil or parchment for grab-and-go meals.
