Every road trip enthusiast knows the importance of a hearty breakfast to kickstart a day of adventures. This homemade breakfast burrito recipe, inspired by American Southwestern cuisine, is one of the top suggestions in our road trip food ideas article.
Packed with crispy hash browns, savory sausage, and a delectable mix of scrambled eggs with onions and bell peppers, these make-ahead breakfast burritos offer a delightful fusion of flavors wrapped in convenience. A true testament to the richness and warmth of classic American flavors, they are sure to become a staple on your travel menu.
These premade breakfast burritos can be kept in an airtight container in the fridge for 3 days or in a cooler packed with ice for 2 days. You can also freeze them (see storage advice below)!
Make-Ahead Breakfast Burrito
- 1 Large non-stick pan
- 1 Spatula
- 1 Bowl
- 1 Knife and chopping board
- 1 Whisk
- 1 cup hash browns
- 4 breakfast sausage patties
- 4 eggs
- 8 tbsp cheddar cheese shredded
- 4 burrito wraps
- 1 sweet bell pepper
- 1 small onion
- salt and pepper to taste
- Salsa optional
- Sour cream optional
- In a large non-stick pan set over medium heat, fry the onions. Cook until they become translucent, which should take about 5 minutes.1 small onion
- Add the bell peppers to the pan. Cook until the edges of the peppers change color, roughly another 5 minutes.1 sweet bell pepper
- Pour in the whisked eggs. Scramble and cook them for 2-3 minutes on medium heat or until they're done to your preference. Once cooked, transfer the mixture to a separate dish and set aside.4 eggs
- In the same pan, fry the hash browns. Cook until they become crispy, then remove and set them aside.1 cup hash browns
- Add the breakfast sausage patties to the pan. Follow the package instructions for cooking. Once cooked, slice the patties into strips and set aside.4 breakfast sausage patties
- Now, it's time to assemble your burritos. Working in this order for maximum flavor, place the hash browns, sausage patties, eggs, and cheese on top of each burrito wrap. Add a pinch of salt for flavor.4 burrito wraps, salt and pepper, 8 tbsp cheddar cheese
- Roll up your burritos and they're ready to enjoy! If desired, accompany your burritos with salsa for a spicy kick and sour cream for a creamy touch.Salsa, Sour cream
These breakfast burritos are a meal prep dream. Instead of serving them right away, I recommend making a batch and then enjoying them throughout the week. Here’s how to store them for maximum convenience.
First, follow the recipe to make your burritos, then let them cool completely. Once cooled, wrap each burrito snugly in tin foil. To keep them fresh, place the wrapped burritos 2-4 at a time into gallon-sized ziplock bags. You can then store them in the fridge for up to 3 days or in the freezer for a convenient grab-and-go breakfast option for up to 3 months.
When you’re ready to enjoy your breakfast burrito, there are two ways to heat them up. If you’re reheating from the fridge, preheat your oven to 425 degrees F, unwrap the burrito from the foil, and bake it on a rimmed baking sheet for about 10 minutes until it’s warmed through. For reheating from frozen, place the tin foil-wrapped frozen burrito directly into a cold oven, set it to 425 degrees F, and set a timer for 1 hour. This way, you can have a hot and satisfying breakfast ready in no time. Enjoy!
- For a vegetarian option, replace the sausage patties with Beyond Meat sausages, tempeh, or black beans.
- Experiment with different cheese varieties like cheddar, spicy pepper jack, or feta for a unique twist.
- When wrapping the burritos in tin foil, make sure they are tightly sealed to prevent freezer burn or leakage.
- When eating the burritos on the road and you don’t have access to an oven, simply remove them from the freezer in the evening and allow them to defrost in the cooler or fridge. Then, eat them at room temperature when you’re ready.