If you love hearty, wholesome breakfasts that fuel your morning and taste like a celebration, this Breakfast Burrito Recipe is about to be your new obsession. Imagine golden potatoes, colorful peppers, chorizo-style sausage, and fluffy eggs all rolled up in a warm, toasty tortilla that’s ready for any weekday rush or lazy brunch. It’s not just hassle-free and delicious, it’s also make-ahead and freezer-friendly, making it truly the superhero meal you need in your life.

Ingredients You’ll Need

Let’s talk ingredients! Each one in this Breakfast Burrito Recipe brings its own punch, whether it’s texture, spice, or that irresistible cheesy finish. This lineup is simple but essential—there’s nothing here you want to miss if you’re after breakfast perfection.

Yukon gold potatoes: Their creamy, buttery texture makes them perfect for roasting and loading into burritos.
Bell peppers: Use any color for sweetness and a pop of color that brightens every bite.
Yellow onion: Gives that classic breakfast savoriness and brings everything together.
Extra virgin olive oil: Helps all those veggies roast to golden, caramelized goodness.
Italian seasoning: Adds herby flavor and keeps things from tasting bland.
Kosher salt: All about balancing and bringing out the flavors.
Cayenne pepper (optional): For those who love a little morning kick, a pinch takes things up a notch.
Precooked chicken sausage (chorizo-style): A boost of protein, plus flavor-rich bites in every roll.
Low fat cottage cheese: Blended into the eggs for extra creaminess and protein (trust me, it’s a game changer!).
Large eggs: The foundation for that custardy, satisfying filling.
Shredded sharp cheddar cheese: Melty, bold, and honestly, what’s breakfast without cheese?
Tortillas (your choice): Whole wheat, low carb, or classic flour—pick what suits your preference or diet.

How to Make Breakfast Burrito Recipe

Step 1: Preheat and Prep

First things first, set yourself up for success by placing a rack in the center of your oven and preheating it to 400°F. Grab a trusty 9×13-inch baking dish—this will be your breakfast burrito filling headquarters.

Step 2: Roast the Veggies

Add the diced Yukon gold potatoes, bell peppers, and onion to your baking dish. Drizzle generously with olive oil, then sprinkle over Italian seasoning, kosher salt, and a hint of cayenne if you like a little fire. Give everything a good toss so that every bit gets coated, then spread out into an even layer. Roast for 15 minutes; this will start to caramelize and soften your veggies.

Step 3: Sausage Time

Now, toss in the diced chicken sausage. Give another quick stir to mingle the flavors, then spread the mixture back out and return the dish to the oven. Roast for another 15 minutes—the potatoes should be fork-tender and the kitchen will smell incredible!

Step 4: The Creamy Egg Layer

In a blender, combine the cottage cheese and eggs. This step ensures extra fluffy, creamy eggs in your Breakfast Burrito Recipe! Blend until totally smooth—no lumps allowed.

Step 5: Bake to Perfection

Pour your creamy egg mixture over the roasted veggie-sausage mix. Sprinkle cheddar cheese across the top for that gooey, melty factor. Bake again until the eggs are puffed up in the center, set at the edges, and beautifully golden. This usually takes about 10 to 15 minutes. Cool the filling completely if you’re prepping for storage (this helps avoid soggy burritos later).

Step 6: Slice and Fill

Once cool, slice the filling into 10 or 12 rectangles, depending on the size of your tortillas. The goal is a sturdy strip of filling for each burrito, so adjust to your tortilla size—bigger wraps can handle more!

Step 7: Assembly Magic

It’s burrito assembly line time! Lay out a sheet of foil or parchment for each burrito, place a tortilla in the center, and add a slice of the savory filling down the middle. Fold in the sides, roll up tight, and wrap securely. Label if you’re feeling organized, because these freeze beautifully!

Step 8: Store or Serve

Transfer all your wrapped Breakfast Burritos to a zip-top bag or airtight container. They’ll keep in the fridge for 3 days or in the freezer for up to 3 months—making breakfast time an absolute breeze!

Step 9: Reheat and Enjoy

Ready to eat? Thaw overnight in the fridge (or defrost in the microwave), then microwave on high until heated through. For the ultimate touch—crisp the outsides in a nonstick skillet for 3–4 minutes per side. The crunch will make your day.

How to Serve Breakfast Burrito Recipe

Garnishes

Take your Breakfast Burrito Recipe over the top with fun garnishes! Dollop on some Greek yogurt or sour cream, scatter fresh cilantro, or add slices of creamy avocado. Even a dash of hot sauce or salsa brings a vibrant zing you won’t want to skip.

Side Dishes

While these burritos can be a meal all on their own, they’re fabulous paired with a bright fruit salad, crispy hash browns, or a simple arugula salad. If you’re serving a crowd, lay out some extra salsa or pico de gallo for a breakfast feast.

Creative Ways to Present

Think outside the box and cut your burritos in halves or thirds for a brunch platter. Arrange them in a hot dish with extra cheese melted on top for a breakfast burrito bake, or even set up a DIY bar with toppings and let everyone customize their own.

Make Ahead and Storage

Storing Leftovers

Wrap each burrito individually and keep them in the fridge if you plan to enjoy them within 3 days. They stay fresh, flavorful, and perfect for a grab-and-go breakfast during the week.

Freezing

Lay the wrapped Breakfast Burrito Recipes in a single layer in a freezer bag or container. Freeze for up to three months—just remember to label so you know exactly what deliciousness you’ve got waiting for you!

Reheating

To reheat, unwrap a burrito and place it on a paper towel-lined plate. Microwave on low for about 3 minutes to gently defrost, then switch to high for 1–2 minutes until hot. For crispy edges, quickly toast each side in a lightly oiled skillet, just until golden and warm all the way through.

FAQs

Can I make this Breakfast Burrito Recipe vegetarian?

Absolutely! Just skip the sausage or swap it for extra roasted vegetables, black beans, or a plant-based sausage. You’ll still have an incredibly satisfying burrito.

What’s the best way to keep tortillas from tearing?

If using low-carb or whole wheat tortillas, warm them gently in the microwave or on a skillet before filling. This makes them more pliable and easier to wrap without splitting.

Can I use a different type of cheese?

Yes! While sharp cheddar melts beautifully, feel free to swap in pepper jack, Monterey Jack, or even feta for a unique twist on the Breakfast Burrito Recipe.

Do I need to thaw frozen burritos before reheating?

You can thaw them overnight in the fridge or microwave from frozen—just use the low setting first to avoid cold spots, then finish on high until heated through.

What tortillas work best for the Breakfast Burrito Recipe?

Large flour tortillas make for the easiest, most durable wraps, but low-carb or whole wheat versions work too. Just be sure they’re fresh and warmed before rolling to avoid tearing.

Final Thoughts

This Breakfast Burrito Recipe is everything you want in a make-ahead breakfast: customizable, nutritious, and flat-out delicious. Give it a try this week and discover just how easy breakfast can be—your future self will thank you every morning you wake up to a burrito ready to go!

Breakfast Burrito Recipe

★★★★★

5.2 from 7 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 10–12 burritos 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and satisfying breakfast burrito recipe featuring a flavorful blend of roasted vegetables, chicken sausage, eggs, and cheddar cheese, all wrapped in a tortilla for a convenient morning meal.

Instructions

Prepare: Preheat oven to 400°F.
Roast: Toss potatoes, bell peppers, and onion with oil, Italian seasoning, salt, and cayenne. Roast for 30 minutes.
Blend: Blend cottage cheese and eggs until smooth.
Layer: Pour egg mixture over roasted vegetables, sprinkle with cheddar, and bake until set.
Assemble: Fill tortillas with the egg mixture, wrap into burritos, and store in the fridge or freezer.
Reheat: Thaw and microwave or crisp in a skillet before serving.

Notes

You can customize the filling with your favorite ingredients.
Feel free to add salsa, avocado, or hot sauce for extra flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking, Blending, Roasting
Cuisine: Mexican-American

Nutrition

Serving Size: 1 burrito
Calories: 320
Sugar: 4g
Sodium: 620mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 18g
Cholesterol: 220mg

Keywords: breakfast burrito, make-ahead breakfast, freezer-friendly, breakfast recipe