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Breakfast Burrito Meal Prep is here to save your mornings! Whether you’re racing the clock or just don’t have the energy to make anything in the mornings, especially when you are in a rush, this recipe has you covered. It’s delicious, protein-packed, and make-ahead-friendly.
Breakfast burritos are always a hit at my house, but they’re especially great when my schedule gets busy — think back-to-school time, meal prep Sundays, or even the holiday season hustle. This recipe was inspired by my classic Breakfast Egg Sandwich and pairs perfectly with a Fruit and Oatmeal Breakfast Bowl for a complete meal.
Recipe Summary
- Fast and easy: Just a little prep and you’ve got breakfast ready for the whole week.
- Portable: These burritos are perfect for on-the-go mornings.
- Customizable: You can swap out ingredients to suit your taste or dietary needs.
- Flavor-packed: With seasoned sausage, sumac onions, and melty cheese, every bite is heavenly.
- Budget-friendly: Homemade beats drive-thru every time.
Ingredients needed
This recipe keeps it simple but full of flavor. Below is a list of ingredients you will need. Full measurements are listed further down below in the recipe card.
- Turkey or Beef Sausage: Adds savory richness and protein to fuel your day. You may use lean ground beef.
- Hummus: A creamy spread that elevates these burritos with a Mediterranean twist.
- Sumac Onions: Bright, tangy, and slightly sweet — they’re a game-changer for balance and flavor.
- Tortillas: Large flour tortillas are great for wrapping.
- Cottage cheese: This might sound like an odd thing to add to eggs, but it gives the burritos excellent moisture and adds protein. I promise you won’t even notice them!
- Tomatoes: Sliced tomatoes are a tangy topping we recommend.
How to make breakfast burritos for meal prep
The full recipe is below in the recipe card, but here’s a quick rundown:
Step 1: Cook the sausage until browned.
Step 2: Scramble eggs with cottage cheese.
Step 3: Prep the tangy sumac onions.
Step 4: Layer hummus, eggs, sausage, cheese, tomato, and onions in a tortilla. Wrap, refrigerate, and reheat when ready to eat!
Tips & tricks
- Wrap burritos tightly in parchment paper to keep them intact and mess-free.
- For extra crispiness, heat them in the oven instead of the microwave.
- Want smaller portions? Use smaller tortillas and adjust the fillings accordingly.
Variations
Want to mix it up? Try these ideas:
- Vegetarian: Swap sausage for black beans or tofu crumbles.
- Swap sausage: Don’t like sausage? Use lean ground beef instead. Season with salt, pepper, one tablespoon of onion powder, and one teaspoon of sweet paprika.
- Spicy: Add diced jalapeños or a drizzle of hot sauce.
- Low-carb: Use low-carb tortillas or wrap everything in a large collard green leaf.
- Breakfast for dinner: Serve with a side of Sweet Potato Fries.
Substitutions
Make it your own with these swaps:
- Cheese: Replace cheddar with feta or pepper jack.
- Hummus: Substitute with guacamole or Greek yogurt.
- Protein: Use chicken sausage, ground beef, ground chicken, ground turkey, or crumbled tofu for different flavor profiles.
- Gluten-free: Choose gluten-free tortillas.
Make ahead and storage
These burritos are meal prep-friendly! Assemble them in advance and store them in the refrigerator for up to 5 days. They also freeze well for up to 3 months. To reheat, thaw overnight and bake or microwave until warm.
Frequently Asked Questions
Absolutely! Just wrap them tightly in foil or plastic wrap before freezing. Freeze for up to 3 months.
Remove the frozen burritos a day ahead and allow them to thaw in the fridge. Bake at 350°F for 12-15 minutes or microwave for 1-2 minutes until heated through.
You can, but they add such a tangy kick that I highly recommend keeping them! If you do not have sumac, just add the onions.
Related Recipes
- Sweet Potato Breakfast Skillet
- Breakfast Sweet Potatoes
- Avocado Egg Salad Sandwich
- Healthy Egg Salad Sandwich
- Vegetarian Broccoli and Cheese Casserole
- Chocolate Chip Oatmeal Breakfast Bars
Also Check Out
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Breakfast Burrito Meal Prep
Ingredients
- 4 links turkey or beef sausage, casing removed
- 4 large eggs, lightly beaten
- 1/4 cup cottage cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup hummus
- 4 8-inch flour tortillas
- 1 cup shredded mixed cheddar cheese
- 1 Roma tomato, diced
- 1 small red onion, sliced
- 2 teaspoons sumac
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- chopped fresh cilantro leaves and lime wedges, Optional
Instructions
- Cook the 4 links turkey or beef sausage, breaking it apart with a spatula, until fully cooked. Drain excess grease and set aside.
- In the same pan, cook 4 large eggs scrambled with 1/4 cup cottage cheese. Season with Kosher salt and freshly ground black pepper.
- In a small bowl, mix 1 small red onion (sliced), 2 teaspoons sumac, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, and salt.
- Assemble burritos: Spread 1/2 cup hummus (equal amounts 1/4) on each of the 4 8-inch flour tortillas, layer scrambled eggs, sausage, 1 cup shredded mixed cheddar cheese (divided), 1 Roma tomato (diced and divided), and onions. Roll tightly.
- Wrap in parchment paper and refrigerate. Reheat as needed. Garnish with chopped fresh cilantro leaves and lime wedges. Enjoy!
Notes
- You may use lean ground beef or ground turkey instead of sausage links. I recommend you season the ground beef with any seasonings of your choice, with salt and pepper.
- You do not have to cook the eggs with cottage cheese. It does add an amazing flavor plus it adds more protein to the burritos.
- If you do not have summac, you can skip it and just season the sliced onions with a bit of salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
