Breakfast Burritos: 13 Make-Ahead Fillings to Roll, Freeze and Reheat for Every Hectic Holiday Morning

Breakfast burritos are the secret weapon of every smart host this holiday season, because you can roll a dozen tonight, freeze them, and hand out hot, cheesy breakfasts in minutes while the house is still in pajamas. These warm tortilla bundles have become a full-blown online obsession, with taste tests, high-protein versions and Mexican-style recipes pulling millions of views. The idea is simple: soft scrambled eggs, something savory, a little cheese and a good salsa, all wrapped tight in a flour tortilla. Below are 13 breakfast burrito fillings, from classic sausage and potato to New Mexico green chile, steak and eggs, machaca and a gravy-smothered Southern version, plus a no-tortilla bowl, a casserole for a crowd and our step-by-step method for wrapping, freezing and reheating them. Pick two or three and stock your freezer before the guests arrive..

Classic Breakfast Burritos With Sausage, Egg and Crispy Potato

Start with the one everybody asks for. Breakfast sausage is browned until crumbly, crispy diced potatoes are fried in the same pan, and soft scrambled eggs and sharp cheddar bring it all together inside a warm flour tortilla. A quick toast in a dry skillet seals the seam and gives the outside those golden spots you see in the photo. This is the burrito that converts people who say they do not like breakfast, and it freezes beautifully, so make twelve and thank yourself all week..

You will need: 8 large flour tortillas, 1 lb breakfast sausage, 2 cups diced potatoes or frozen hash brown cubes, 10 eggs, 1/4 cup milk, 2 cups shredded cheddar, 1 small green bell pepper diced, salt, pepper, salsa to serve.

How to make it: 1. Brown the sausage, then lift it out and fry the potatoes and pepper in the drippings until crisp. 2. Whisk the eggs with the milk, salt and pepper and scramble them soft over low heat. 3. Warm the tortillas, then layer eggs, sausage, potatoes and cheese down the center. 4. Fold in the sides, roll up tight and toast seam side down in a dry skillet for 1 minute.

Chorizo and Potato Breakfast Burritos

Mexican chorizo is the shortcut to big flavor at breakfast. The fresh, spiced pork sausage melts into the pan, turns the potatoes a deep brick red and perfumes the eggs with chile, garlic and vinegar. This combination, known as papas con chorizo, is a beloved filling across Mexico and the American Southwest, and it needs almost nothing else. Add a spoonful of fresh salsa and a few slices of avocado at the table. Because the chorizo is so seasoned, these burritos stay tasty even after a few weeks in the freezer.

You will need: 8 flour tortillas, 3/4 lb fresh Mexican chorizo, 2 medium potatoes diced small, 8 eggs, 1 cup shredded Monterey Jack, 1/2 small onion diced, salsa and avocado to serve.

How to make it: 1. Cook the chorizo and onion over medium heat, breaking it up, until the fat renders. 2. Add the potatoes, cover and cook 10 to 12 minutes, stirring, until tender and crisp at the edges. 3. Push the mixture aside, scramble the eggs in the same pan and fold everything together. 4. Fill the warm tortillas, top with cheese, roll tight and serve with salsa.

Steak and Egg Breakfast Burritos

This is the hearty, high-protein version that keeps racking up views online, and one bite tells you why. Thin slices of seared steak, peppers and onions are tucked in beside fluffy eggs and melted cheese, then the whole burrito is griddled until crisp. Leftover steak from a holiday dinner works perfectly, so nothing goes to waste. A little lime and a spoonful of green herb sauce cut through the richness. Wrap a few for the hungriest people in your house and watch them disappear before the coffee is poured.

You will need: 6 large flour tortillas, 3/4 lb sirloin or leftover steak thinly sliced, 1 red bell pepper and 1 onion sliced, 8 eggs, 1 1/2 cups shredded pepper jack, 1 teaspoon cumin, salt, pepper, lime wedges.

How to make it: 1. Season the steak with cumin, salt and pepper and sear it hot for 2 minutes a side, then slice thin. 2. Saute the pepper and onion until soft and slightly charred at the edges. 3. Scramble the eggs gently and season them. 4. Fill each tortilla with eggs, steak, vegetables and cheese, roll tight and griddle until golden.

New Mexico Green Chile Breakfast Burritos

In New Mexico, breakfast burritos are close to a state religion, and roasted green chile is what makes them special. The smoky, gently spicy chiles are chopped and folded through eggs, potatoes and cheese, or ladled over the top so the burrito is served smothered and eaten with a fork. Locals argue about which roadside stand makes the best one, and the history of the dish is usually traced to Santa Fe. You can read more about it in the breakfast burrito entry on Wikipedia. Frozen or canned roasted green chiles work well if fresh ones are hard to find.

You will need: 6 flour tortillas, 1 cup chopped roasted green chiles, 2 cups crispy diced potatoes, 8 eggs, 6 slices bacon cooked and chopped, 1 1/2 cups shredded cheddar or Monterey Jack, salt.

How to make it: 1. Cook the potatoes until crisp and the bacon until crunchy. 2. Scramble the eggs and fold in half of the green chile. 3. Fill each tortilla with eggs, potatoes, bacon and cheese, then roll up. 4. Serve as is, or warm the rest of the chile and spoon it over the top with extra cheese for a smothered burrito.

Southern Sausage Gravy Breakfast Burritos

Imagine biscuits and gravy, rolled up and portable. A creamy, peppery sausage gravy is spooned over scrambled eggs and crispy hash browns inside the tortilla, then a little more gravy goes over the top at serving time. It is pure comfort food, the kind of breakfast that makes a cold December morning feel cozy. Keep the gravy thick so the burrito holds together, and make the topping gravy fresh if you freeze the burritos. If gravy mornings are your thing, our Southern breakfast classics gallery has the biscuits to go with it.

You will need: 6 flour tortillas, 1 lb breakfast sausage, 3 tablespoons flour, 2 cups whole milk, 1 teaspoon coarse black pepper, 8 eggs, 2 cups shredded hash browns, 1 cup shredded cheddar, chives.

How to make it: 1. Brown the sausage, sprinkle in the flour and cook 1 minute. 2. Whisk in the milk and simmer until very thick, then season generously with pepper. 3. Crisp the hash browns and scramble the eggs. 4. Layer eggs, hash browns, cheese and a big spoonful of gravy in each tortilla, roll up and top with more gravy and chives.

Machaca and Egg Burritos From Northern Mexico

Machaca is dried, shredded beef from northern Mexico, especially Sonora, where it was originally a way to preserve meat in the desert heat. Scrambled with eggs, tomato, onion and chile, it becomes machaca con huevo, one of the most loved breakfast fillings in the region. At home, you can make a quick version with leftover pot roast or shredded beef crisped in a hot pan. The beef turns chewy and savory at the edges, which is exactly the point. Wrap it in a thin, large flour tortilla, Sonoran style.

You will need: 6 large flour tortillas, 2 cups shredded cooked beef or dried machaca, 1 tomato diced, 1/2 onion diced, 1 jalapeno minced, 8 eggs, 1 tablespoon oil, salt, salsa to serve.

How to make it: 1. Heat the oil and fry the shredded beef until crisp at the edges. 2. Add the onion, jalapeno and tomato and cook 3 minutes. 3. Pour in the beaten eggs and stir gently until just set. 4. Spoon into warm tortillas, roll up and serve with salsa.

Veggie Black Bean and Pepper Breakfast Burritos

Meat-free does not mean boring. Black beans, sweet peppers, onion and corn are sauteed with cumin and smoked paprika, then wrapped with eggs, cheese and a spoonful of salsa. This version is colorful, filling and a little lighter, so it is a good choice for guests who skip meat or simply want more vegetables after a big holiday dinner. Beans are a good source of fiber, which may help keep you full until lunch. Add a few slices of avocado just before eating, since avocado does not freeze well.

You will need: 6 flour or whole wheat tortillas, 1 can black beans rinsed, 1 red and 1 green bell pepper diced, 1/2 onion diced, 1/2 cup corn, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 6 eggs, 1 cup shredded cheese, salsa.

How to make it: 1. Saute the onion and peppers until soft, then add the corn, beans and spices and cook 3 minutes. 2. Scramble the eggs in a separate pan. 3. Fill the tortillas with eggs, bean mixture, cheese and a spoonful of salsa. 4. Roll tight and toast seam side down until golden.

Ham, Egg and Cheddar Burritos for Holiday Leftovers

The day after a big holiday dinner, this is the best thing that can happen to the leftover ham. Diced ham is warmed in butter until the edges caramelize, then folded into creamy scrambled eggs with plenty of sharp cheddar and a pinch of chopped green onion. It takes ten minutes and tastes like a diner breakfast. If you also have leftover roasted potatoes, chop them and add them too. Wrap a few extra, because somebody always comes back for seconds.

You will need: 6 flour tortillas, 2 cups diced cooked ham, 8 eggs, 1/4 cup milk, 1 1/2 cups shredded sharp cheddar, 3 green onions sliced, 1 tablespoon butter, pepper, hot sauce to serve.

How to make it: 1. Melt the butter and fry the ham until lightly browned. 2. Whisk the eggs with the milk and pepper, pour over the ham and scramble softly. 3. Stir in the green onions and remove from the heat. 4. Fill the tortillas, add the cheddar, roll up and serve with hot sauce.

Breakfast Burrito Bowls Without the Tortilla

All the flavor of breakfast burritos, served in a bowl. Start with crispy potatoes or seasoned rice, then pile on scrambled eggs, crispy bacon, black beans, cheese, salsa, sour cream and avocado. Bowls are perfect for a buffet, because everyone builds their own and picky eaters can skip what they do not like. They are also a good option for anyone avoiding flour tortillas. Set the toppings out in small dishes on the table, keep the eggs warm in a covered pan and let the family help themselves.

You will need: 4 cups crispy diced potatoes or cooked rice, 8 eggs, 6 slices bacon cooked, 1 can black beans warmed, 1 cup shredded cheese, salsa, sour cream, 1 avocado, chopped cilantro, lime wedges.

How to make it: 1. Roast or pan fry the potatoes until crisp, or warm the rice. 2. Scramble the eggs and warm the beans. 3. Divide potatoes, eggs and beans among bowls. 4. Top with cheese, salsa, sour cream, avocado and cilantro, and serve with lime.

Crispy Griddled Breakfast Burritos With Salsa

The difference between a good burrito and a great one is often just two minutes in a hot pan. Once rolled, the burrito goes seam side down onto a buttered griddle or skillet and is pressed lightly until the tortilla is crackly and golden on every side. The crust keeps everything sealed, so the filling stays hot and nothing falls out on the first bite. Serve with two salsas, a bright pico de gallo and a smoky red one, and let everyone dip. It is the restaurant trick that is easiest to copy at home.

You will need: 6 filled breakfast burritos of any kind, 1 tablespoon butter or oil, pico de gallo, smoky red salsa, sour cream.

How to make it: 1. Heat a large skillet over medium heat and add the butter. 2. Place the burritos seam side down and press lightly with a spatula. 3. Cook 2 minutes, then turn and cook every side until golden and crisp. 4. Slice in half on the diagonal and serve with the salsas.

Southwest Egg White and Spinach Breakfast Burritos

For anyone who wants a lighter start before a big holiday meal, this version keeps the flavor and trims the richness. Egg whites are scrambled with baby spinach, tomatoes and a pinch of chili powder, then wrapped in a whole wheat tortilla with a little feta or pepper jack. Egg whites are high in protein, and leafy greens are linked to a balanced diet. It still tastes like a real breakfast burrito, especially with a good spoonful of salsa verde. These freeze and reheat just as well as the heavier fillings.

You will need: 6 whole wheat tortillas, 2 cups liquid egg whites or 12 egg whites, 3 cups baby spinach, 1 cup cherry tomatoes halved, 1/2 teaspoon chili powder, 3/4 cup crumbled feta or shredded pepper jack, salsa verde.

How to make it: 1. Wilt the spinach in a nonstick pan with a little oil. 2. Add the tomatoes and chili powder, then the egg whites, and scramble until set. 3. Fill the tortillas, add the cheese and roll up. 4. Serve with salsa verde or wrap for the freezer.

Breakfast Burrito Casserole for a Crowd

When the whole family is home, skip the rolling and layer everything in one dish instead. Tortillas are stacked with sausage, peppers, cheese and a seasoned egg custard, then baked until puffed and golden, like a breakfast lasagna. You can assemble it the night before and slide it into the oven while the coffee brews. Cut it into squares and top with tomatoes, green onion and a little sour cream. It feeds ten to twelve people, travels well to brunch parties and reheats nicely the next day.

You will need: 8 flour tortillas, 1 lb cooked crumbled sausage, 1 red bell pepper diced, 12 eggs, 1 1/2 cups milk, 1 teaspoon cumin, 3 cups shredded Mexican cheese blend, diced tomato, green onions, sour cream.

How to make it: 1. Grease a 9 by 13 inch dish and line the bottom with tortillas, cutting them to fit. 2. Layer half the sausage, pepper and cheese, then more tortillas and the rest of the filling. 3. Whisk the eggs, milk and cumin and pour over, then cover and chill overnight if you like. 4. Bake at 350F for 45 to 50 minutes until set, top with cheese and tomatoes and rest 10 minutes.

How to Wrap, Freeze and Reheat a Dozen Breakfast Burritos

Here is the method that makes breakfast burritos the best make-ahead meal of the season. Let every filling cool completely, so steam does not make the tortillas soggy. Keep the eggs a little underdone, since they cook again when reheated, and leave out watery toppings like salsa and tomato. Roll each burrito tightly, wrap it in parchment, then in foil, and store the bundles in a labeled freezer bag for up to three months. On busy mornings, everyone just grabs one, unwraps it and heats it up.

You will need: 12 filled breakfast burritos, parchment paper, aluminum foil, large freezer bags, a marker for labels.

How to make it: 1. Cool the fillings completely before rolling. 2. Wrap each burrito in parchment, then foil, and freeze flat on a tray before bagging. 3. To microwave, remove the foil, keep the parchment on and heat 1 1/2 to 2 minutes, turning halfway. 4. For a crisp shell, bake from frozen in foil at 375F for 25 to 30 minutes, then unwrap for the last 5.