Make-Ahead Breakfast Burritos

Blogger Jessica Walker from Lil Miss Bossy shares a favorite recipe.
Prep 25 Minutes
Total Time 8 Hours 40 Minutes
Servings 8

Ingredient List

  • 1 lb bulk pork sausage
  • 2 green onions, chopped
  • 8 eggs
  • 1 tablespoon butter
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 cup shredded Cheddar cheese (4 oz)
  • Thick & chunky salsa
  • Sour cream
Recipe Continues Below


  1. In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
  2. In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
  3. Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
  4. Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.

Expert Tips

  • You can also store the burritos in individual resealable plastic bags.
  • If you'd prefer, you can microwave the burritos instead of baking them. Wrap 1 burrito in a microwavable paper towel and microwave on High 1 to 3 minutes.


  • 1 Serving Calories 360 (Calories from Fat 200);  Total Fat 22g (Saturated Fat 9g ,Trans Fat 1 1/2g);  Cholesterol 230mg;  Sodium 720mg;  Potassium 180mg;  Total Carbohydrate 21g (Dietary Fiber 0g ,Sugars 1g);  Protein 17g
  • % Daily Value: Vitamin A 10%;  Vitamin C 0%;  Calcium 20%;  Iron 10%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1 High-Fat Meat;  1 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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