10 Tasty Breakfast Burritos to Prep & Freeze for Easy Mornings

I know the mornings can be really busy. That’s why I’m all about breakfast burritos – they’re delicious, versatile, and oh-so-convenient for those busy mornings. The best part? They’re perfect for meal prepping, so you can have a tasty and filling breakfast ready in minutes, even when you’re short on time. 

Let’s explore ten breakfast burrito ideas you will love and my favorite burritos meal prep tips to make your mornings less hectic.

1. The Southwest Fiesta Burrito

Ingredients

• Scrambled eggs
• Black beans
• Corn
• Bell peppers, chopped
• Onions, chopped
• Chorizo (or plant-based alternative), crumbled
• Pepper jack cheese, shredded
• Salsa
• Guacamole
• Whole-wheat tortillas

Instructions

1. In a large skillet over medium heat, sauté the chopped bell peppers, onions, and chorizo until softened.
2. In a separate pan, scramble the eggs to your desired consistency.
3. Warm the tortillas in a dry skillet or microwave until pliable.
4. To assemble, layer a generous amount of pepper jack cheese onto each tortilla, followed by the scrambled eggs, veggie and chorizo mixture, and a dollop of guacamole.
5. Roll up the burritos tightly, burrito-style.

Meal Prep Tip

Assemble the burritos without the guacamole and salsa, then wrap them tightly in foil. Store them in the refrigerator for up to 4 days or freeze for later. When you’re ready to eat, simply reheat in a skillet or microwave, add your fresh toppings, and enjoy!

2. The Mediterranean Morning Burrito

Ingredients

• Scrambled eggs or tofu scramble
• Feta cheese, crumbled
• Spinach, chopped
• Kalamata olives, pitted and halved
• Sun-dried tomatoes, chopped
• Red onion, diced
• Hummus
• Whole-wheat tortillas

Instructions

1. In a large skillet over medium heat, sauté the spinach, olives, sun-dried tomatoes, and red onion until the spinach wilts.
2. In a separate pan, prepare your scrambled eggs or tofu scramble.
3. Warm the tortillas in a dry skillet or microwave until pliable.
4. Spread a generous amount of hummus on each tortilla.
5. Layer on the feta cheese, scrambled eggs/tofu, and veggie mixture.
6. Roll up the burritos tightly.

Meal Prep Tip

Store your hummus, scrambled eggs/tofu, and veggie mixture separately in sizeable airtight containers. Assemble the burritos just before eating to keep them fresh and flavorful.

3. The Sweet and Savory Breakfast Burrito

Ingredients

• Scrambled eggs
• Cooked sweet potato, mashed or cubed
• Black beans
• Crumbled bacon (or plant-based alternative)
• Avocado, sliced
• Maple syrup
• Whole-wheat tortillas

Instructions

1. Cook sweet potato until tender, by roasting, microwaving, or using leftovers.
2. Cook bacon until crispy, then crumble.
3. Scramble the eggs to your liking.
4. Warm the tortillas in a dry skillet or microwave until pliable.
5. Spread mashed or cubed sweet potato onto each tortilla.
6. Top with scrambled eggs, black beans, bacon crumbles, and avocado slices.
7. Drizzle with maple syrup and roll up the burritos.

Meal Prep Tip

Store your cooked sweet potato and bacon separately. Assemble and reheat the burritos in a skillet for a crispy exterior.

4. The Green Machine Burrito

Ingredients

• Scrambled eggs or tofu scramble
• Pesto
• Kale or spinach, chopped
• Mushrooms, sliced
• Cherry tomatoes, halved
• Avocado, sliced
• Whole-wheat tortillas

Instructions

1. In a large skillet over medium heat, sauté the kale/spinach, mushrooms, and cherry tomatoes until tender.
2. In a separate pan, prepare your scrambled eggs or tofu scramble.
3. Warm the tortillas in a dry skillet or microwave until pliable.
4. Spread a generous amount of pesto on each tortilla.
5. Layer on the scrambled eggs/tofu, veggie mixture, and avocado slices.
6. Roll up the burritos tightly.

Meal Prep Tip

Pesto acts as a natural preservative, so you can assemble these burritos fully and store them in the refrigerator or freezer.

5. The Customizable Burrito Bar

Ingredients

• Protein options: eggs, bacon, sausage, tofu
• Veggie options: peppers, onions, spinach, mushrooms
• Cheese options
• Sauce options: salsa, hot sauce, guacamole
• Tortillas

Instructions

1. Prep all of your ingredients in advance and store them in separate containers.
2. You can pack individual containers with chosen ingredients for grab-and-go breakfasts.

Meal Prep Tips

• Prep each ingredient separately. Cook proteins and veggies, shred cheeses, and portion out sauces.
• Store each component in separate airtight containers in the refrigerator for up to 4 days.

6. The Rise and Shine Burrito

Ingredients

• Brown rice, cooked
• Black beans, rinsed and drained
• Salsa verde
• Shredded Monterey Jack cheese
• Avocado, sliced
• Cilantro, chopped
• Lime wedges
• Whole-wheat tortillas

Instructions

1. In a large bowl, combine cooked rice, black beans, and salsa verde.
2. Warm the tortillas in a dry skillet or microwave until pliable.
3. Spread the rice and bean mixture onto each tortilla.
4. Top with shredded cheese, avocado slices, and chopped cilantro.
5. Squeeze a lime wedge over each burrito and roll up tightly.

Meal Prep Tips

• Cook rice and store in an airtight container in the refrigerator for up to 4 days.
• Assemble the burritos without the avocado, cilantro, and lime wedges. Wrap them tightly in foil and store in the refrigerator for up to 4 days or freeze for later.
• When ready to eat, reheat in a skillet or microwave and top with fresh avocado, cilantro, and a squeeze of lime.

7. Shrimp and Egg Breakfast Burrito

Ingredients

• 2 large eggs
• 3 ounces cooked shrimp, peeled and deveined
• 1/4 cup chopped bell peppers (any color)
• 1/4 cup chopped onions
• 1 tablespoon olive oil
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 large flour tortilla
• Optional: salsa, avocado, shredded cheese

Instructions

1. Heat the olive oil in a skillet over medium heat.
2. Sauté the onions and bell peppers for 3-4 minutes, until softened.
3. Add the shrimp and cook for 2-3 minutes, until heated through.
4. Whisk the eggs, chili powder, salt, and pepper in a bowl.
5. Pour the eggs into the skillet and scramble until cooked.
6. Warm the tortilla.
7. Fill the tortilla with the shrimp, egg mixture, and optional toppings.
8. Fold the sides and roll up the burrito.

Meal Prep Tip

Cook a large batch of shrimp and store it separately to quickly assemble burritos throughout the week. Pre-chop the vegetables and store them in airtight containers in the refrigerator. Assemble the burritos, wrap them in foil, and then freeze them for a fast, heat-and-eat option.

8. Chicken Katsu Burrito

Ingredients

• 4 ounces cooked chicken katsu, sliced
• 1/4 cup shredded cabbage
• 1/4 cup shredded carrots
• 2 tablespoons tonkatsu sauce
• 1 large flour tortilla
• Optional: rice, avocado

Instructions

1. Cook the chicken katsu according to your preferred method.
2. Slice the cooked chicken katsu.
3. Warm the tortilla.
4. Layer the shredded cabbage, carrots, and chicken katsu onto the tortilla.
5. Drizzle with tonkatsu sauce.
6. Fold the sides and roll up the burrito.

Meal Prep Tip

Prepare a big batch of chicken katsu and store it in an airtight container for easy burrito assembly. Shred a large amount of carrots and cabbage, then store them in a ziplock bag for quick filling. Portion the tonkatsu sauce into small containers for quick application during assembly.

9. Bulgogi Breakfast Burrito With Kimchi Salsa

Ingredients

• 4 ounces cooked bulgogi (Korean marinated beef), sliced
• 1/4 cup kimchi salsa (chopped kimchi, onions, and a touch of gochujang)
• 1 large flour tortilla
• Optional: rice, sesame seeds, green onions

Instructions

1. Cook the bulgogi according to your preferred method.
2. Prepare the kimchi salsa.
3. Warm the tortilla.
4. Layer the bulgogi and kimchi salsa onto the tortilla.
5. Add optional toppings like rice, sesame seeds, and green onions.
6. Fold the sides and roll up the burrito.

Meal Prep Tip

Marinate a large portion of the beef and cook it all at once, then store it in portions. Prepare a large batch of kimchi salsa and store it in a container in the refrigerator. Cook a large portion of rice, and then store it in the fridge for quick burrito assembly.

10. Italian Chicken Sausage Breakfast Burrito

Ingredients

• 2 Italian chicken sausages, cooked and sliced
• 1/4 cup chopped bell peppers (any color)
• 1/4 cup chopped onions
• 1/4 cup sliced mushrooms
• 1 tablespoon olive oil
• 1 large flour tortilla
• Optional: mozzarella cheese, marinara sauce

Instructions

1. Cook the Italian chicken sausage.
2. Heat the olive oil in a skillet over medium heat.
3. Sauté the onions, bell peppers, and mushrooms for 5 minutes until softened.
4. Add the sliced sausage and cook for 2-3 minutes, until heated through.
5. Warm the tortilla.
6. Layer the sausage and vegetables onto the tortilla.
7. Add optional mozzarella cheese and marinara sauce.
8. Fold the sides and roll up the burrito.

Meal Prep Tip

Cook a large batch of Italian sausage, slice it, then store it in the refrigerator. Chop the vegetables and store them in a ziplock bag or container. Shred a large portion of mozzarella cheese and store it in the refrigerator.

Final Thoughts

Don’t be afraid to experiment and create your own unique combinations. Remember, the beauty of meal prepping is that it allows you to tailor your meals to your specific tastes and dietary needs. So get creative, have fun, and enjoy the convenience and deliciousness of breakfast burritos all week long!