Meal prep breakfast burritos are stuffed with scrambled eggs, seasoned sausage, crispy tater tots, bell peppers, and melted cheese, then frozen for grab-and-go mornings. They reheat perfectly and deliver sustained protein and carbs throughout the week.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven and bake tater tots according to package directions. You will need 40 tots (4 per burrito) so if you make the full one pound, you will have some leftover tots to enjoy.
Place a medium skillet over medium-high heat. Add the breakfast sausage, stirring to break up and crumble. Cook until the meat is cooked through, about 7 minutes. Remove cooked sausage to a paper towel-lined plate and set aside.
While the sausage cooks, place a separate large skillet over medium heat. When hot add the olive oil, green pepper, and onion; saute until the veggies are tender, stirring often, about 6 minutes.
While the vegetables and meat are cooking, place the eggs in a medium bowl and whisk well.
Pour the eggs into the large skillet with the peppers and onions and push around with a spatula as they cook. Cook until the eggs are set, about 3-5 minutes.
Gently fold the cooked sausage into the cooked eggs mixture. Remove from heat and allow to cool for about 10 minutes.
To prepare the tortillas, wrap the tortillas in damp paper towels and microwave for 15-20 seconds to make them pliable.
For burrito assembly, scoop about 1 cup measure of the egg-sausage-veggie mixture into the center of each tortilla. Add 4 tater tots and about 1 to 2 tablespoons of cheese. Fold one edge of the tortilla up and over the filling and pull it tightly toward the center. Fold in the sides of the tortilla and continue to roll. Place the wrapped burritos on a baking sheet while you assemble the rest.
To prepare burritos for the freezer, wrap each burrito in a sheet of parchment paper and then wrap again in a square sheet of aluminum foil. Label burritos and place in the freezer for up to 3 months.
Store wrapped burritos in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave (50% power, 2–3 minutes) or oven (350°F, 15–20 minutes in foil).
Yes—these are designed to be fully assembled and frozen raw or cooked. Cooked burritos freeze better and reheat more evenly. Wrap each individually in foil or plastic wrap, then place in a freezer bag for up to 3 months.
Unwrap and microwave on 50% power for 2–3 minutes, turning halfway, or wrap in foil and warm in a 350°F oven for 15–20 minutes until heated through.
Yes. The recipe already notes omitting cheddar cheese for a dairy-free version. The eggs, sausage, tater tots, tortillas, and vegetables are naturally dairy-free if you choose dairy-free tortillas.
This recipe makes 10 burritos, using 10-inch flour tortillas. Scale the fillings up or down depending on how many you want to prep.
Scramble the eggs with the cooked sausage, peppers, and onions in a single skillet over medium heat, stirring frequently until just set—slightly underdone is better since the burritos will cook further when reheated.
3-Chili Fried Rice with Thai Basil
Smoky Tempeh Burrito Bowls
105 min
Chicken Tikka Masala
260 min
Simple Vegan Pancakes
20 min
Cheesy Corn Casserole
55 min
Creamy Black Bean Taquitos
30 min
7 Layer Dip
20 min
Vegan Seven Layer Dip
40 min
