Freezer-Friendly Meal Prep Breakfast Burritos

If your mornings are a mad dash out the door, my meal prep breakfast burritos will save the day. They're hearty, protein-packed, and perfect for wrapping, freezing, and reheating whenever hunger strikes. From busy parents to seasoned meal-preppers, these burritos check every box for convenience and flavor.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Breakfast/Brunch

Cuisine: American

Keyword: breakfast burritos meal prep

Servings: Burritos

Author: Ashley McCrary

Ingredients

1 pound breakfast sausage or ground turkey breakfast sausage
1 tablespoon avocado or olive oil
1 green bell pepper diced
1 small yellow onion diced
1 teaspoon garlic powder
10 large eggs whisked
¼ cup cottage cheese
8, 8-10 inch gluten-free tortillas Mission GF or Siete
3/4 cup shredded cheddar cheese
Salt and pepper to taste

Garnish:

5 green onions thinly sliced
Greek yogurt
salsa or cholula

Instructions

Heat oil in a large skillet over medium heat. Add diced bell peppers and onion; cook until softened, about 4–5 minutes. Stir in garlic powder, salt, and pepper. Add breakfast sausage, breaking it up with a spatula, and cook until browned and cooked through, about 6–8 minutes. Remove sausage and veggies from the skillet and drain any excess grease. Set aside
In a bowl, whisk the eggs with salt and pepper to taste. Using the same skillet (wipe clean with a paper towel), lower the heat to medium-low and pour in the eggs. Cook slowly, stirring gently, until soft scrambled and just set. Remove from heat. Don’t overcook these.
Warm gluten-free tortillas briefly in a damp paper towel to make them pliable (about 10 seconds in the microwave).
Divide the cheese, sausage & veggie mixture evenly among the tortillas. Add the scrambled eggs on top. Sprinkle with green onions. Fold in the sides and roll tightly.
Wrap each burrito tightly in parchment paper or foil. Place in a freezer-safe zip-top bag or an airtight container. Label with date and freeze up to 2 months.
To Reheat on the Stovetop (for golden crispy burritos) Unwrap the burrito and place it in a nonstick skillet over low to medium heat. Cover with lid and cook 10–12 minutes, turning occasionally until golden brown and heated through.
Store in fridge in fridge for 5 days and the freezer for up to 6 months.

Notes

Storage & Freezing Tips

Fridge: Store for up to 5 days.
Freezer: Freeze for up to 6 months for best flavor and texture. Wrap tightly to prevent freezer burn.
Avoid adding watery fillings like fresh tomatoes before freezing - they make tortillas soggy.

Nutrition