Meal Prep Breakfast Burritos

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Take some time to meal prep breakfast burritos that will save you so much time & give you a convenient breakfast ready to go in the morning. You can use a variety of different fillings and store them in your refrigerator or freezer. All you have to do is heat one up in the morning.


  • 30 large eggs
  • 4 Tablespoons half n half OR cottage cheese
  • 1 1/2 teaspoons salt, pepper, for the eggs, plus more for the vegetables
  • 34 cups grated cheese (cheddar, monterey jack, colby, gruyere, mozzarella, etc.)
  • Filling options: bacon, sausage, ham, sauteed mushrooms, bell peppers, jalapeno or poblano peppers, broccoli, zucchini, tomatoes, spinach, etc.)
  • fresh herbs, green onions, cilantro, parsley, etc. 
  • 1416 large tortillas
  • melted butter or oil, for reheating the burritos


  1. Whisk the eggs, season with 1 1/2 teaspoon salt and pepper. Add a splash of half n half or milk. Instead of the milk or half n half, you can add a few spoonfuls of cottage cheese. Mix until evenly combined.
  2. Heat up butter or oil in a large skillet and pour in the egg mixture. Use a rubber spatula or a wooden spoon to constantly move the egg mixture around in the skillet until the eggs are cooked but are still soft. Set aside. (Don’t overcook the eggs.)
  3. Prepare all the filling ingredients. It’s important to cook everything ahead of time. Cook the bacon, sausage, mushrooms, veggies, etc. The filling ingredients will not have a chance to cook through after adding them to the burritos, so cook them in advance. (You can use so many different combinations of veggies, such as bell peppers, jalapeno or poblano peppers, broccoli, zucchini, tomatoes, onions, spinach, etc.)
  4. Grate the cheese, chop the fresh herbs and prepare any other ingredients that you like.
  5. Assemble the burritos.
  6. Place some of the eggs onto the bottom center of the tortilla. (The amount you use depends on the size of the tortillas that you’re using.) Top with the filling ingredients that you’re using, sausage, bacon, ham, etc, veggies, then grated cheese and fresh herbs. (Don’t overfill the tortilla, otherwise it will be hard to roll up the burritos.)
  7. Fold the sides of tortilla over filling, then fold up the bottom of the tortilla and roll tightly around filling. Repeat with the rest of the ingredients.
  8. Store the burritos in the refrigerator for 3-5 days or freeze for up to 3 months.


How to Meal Prep and Store the Burritos

If you meal prep the breakfast burritos to be used that same week, store them in a covered airtight container. You can store them in the refrigerator for 3-5 days.

To freeze, wrap each of the burritos very well. I like to wrap each burrito in a paper towel or parchments paper. Then, wrap the burrito in another layer, this time aluminum foil and place into a freezer ziplock bag. This will help to protect the burritos from freezer burn and the paper towel or parchment paper will help to absorb any excess condensation while freezing and thawing.

Freeze for up to 3 months.

How to Reheat and Serve the Burritos

To reheat, all you have to do is unwrap the burrito leaving only one layer of parchment paper/paper towel.

For the best results, thaw the burritos first. Take them out of the freezer and thaw overnight. However, you can take it straight out of the freezer and reheat, you’ll just need to do it longer. Microwave for about 3-6 minutes, depending on your microwave and if the burrito is thawed or frozen.

The texture will be best if you reheat the burritos in a skillet or airfryer. The tortilla gets golden and crisp on the outside and it’s so delicious.

To reheat on the stove, melt butter in a skillet, add the burritos and cook on low heat, covered, until golden brown on all sides and heated through in the center.

To reheat in the airfryer, brush the burritos with melted butter or oil on all sides and cook for 6-8 minutes, 350-375 degrees Fahrenheit. (Flip them over half way through.)

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