Elevate your mornings with breakfast burritos: A meal prep marvel

Start the day right with a wholesome breakfast that’s easy to prep ahead. Breakfast burritos are your solution for busy mornings, offering convenience without sacrificing nutrition.

Batch cook and stock up on these customizable burritos, filled with eggs, sausage, veggies and cheese.

From fridge or freezer to microwave, they’re ready in minutes, giving everyone a quick, healthy meal you can feel good about.

Of course, you can put anything you want in your burritos. I like mine packed with lots of protein and veggies.

If you wish to minimize expense you could certainly add cooked rice and beans, or cooked potatoes pieces. You can swap in whole wheat, low carb or high protein tortillas for a nutritional boost.

Whether you’re feeding toddlers, teens or anyone in between, adjust the burrito size based on appetites. For adults, dividing the sausage and egg mixture into eight portions provides generous servings.

Ensure the tortillas are at room temperature or slightly warm for easier folding. Avoid overfilling them. Thaw and drain as much liquid as possible from the frozen onions, peppers and spinach before cooking.

After cooking the sausage and egg mixture, spread it on a baking sheet to cool, letting steam escape to avoid soggy burritos.

Grab And Go Breakfast Burritos

Servings: 8 to 10 burritos

Ingredients

1 pound mild pork sausage, or your favorite sausage

1 (16 ounce) bag frozen bell pepper and onion blend, thawed

1 (10 ounce) box frozen spinach or kale, thawed and drained

12 eggs

1/2 teaspoon table salt

1/4 teaspoon ground pepper

2 cups (8 ounces) cheddar cheese, shredded

1 package flour tortillas, burrito size, 8 or 10 count

Freezer Supplies: parchment or wax paper, foil and 1 gallon zip top freezer bags

Procedure

In a large pan over medium-high heat, brown the sausage until nearly cooked through. Add the chopped pepper and onion blend, and continue to cook. Add the thawed and drained spinach to sausage mixture. If you’re adding any other chopped vegetables — like mushrooms, cooked potatoes, cooked broccoli — now’s the time.

Meanwhile, whisk the eggs with salt and pepper, then add to the sausage mixture and cook. Slightly undercook the eggs, as they’ll continue to cook off the heat.

Remove sausage and egg mixture from heat and spread it out on a baking sheet to cool to room temperature. While on the baking sheet, divide the mixture into even portions.

I find it easiest to “assembly line” the burrito-making process. Lay out 8 or 10 pieces of paper; lay a tortilla on each piece. Place sausage and egg mixture on each tortilla and sprinkle with cheese. Wrap each into a burrito then wrap tightly in parchment or wax paper, wrap again with foil, and store in an airtight container or freezer-safe bag. Store burritos in the fridge for up to 1 week or freezer for up to 3 months.

For the best quality, thaw frozen burritos overnight before reheating. When you’re ready to heat and eat, simply remove foil from burrito, leaving the paper. Absolutely reuse the foil. Place burrito on a microwave safe plate and microwave for 1 to 2 minutes.

If reheating from frozen, use your microwave’s defrost function for 3 to 5 minutes to thaw the inside, then microwave on high for 1 to 2 minutes. Cooking times may vary.