Fajita Breakfast Burritos are a delicious and convenient option when mornings are rushed. These make-ahead breakfast burritos work well for meal prep any time of year—assemble, freeze, and reheat for a satisfying, protein-packed start to the day.
If you enjoy prepping breakfasts in advance, try pairing these burritos with other make-ahead options like peanut butter chocolate chip oatmeal cups or apple cinnamon overnight oats for a variety of ready-to-eat mornings.
Breakfast Is Life
Waking up to a ready-made breakfast is one of life’s small pleasures. While cooking in the morning is great when you have time, make-ahead breakfasts keep you fueled on busy days. These fajita breakfast burritos use a homemade fajita seasoning, a medley of fajita vegetables, and a hearty protein so you can grab-and-go without sacrificing flavor or nutrition.
Each burrito provides a substantial amount of protein—about 23 grams—making them especially useful for active people or anyone aiming to increase daily protein intake. If you prefer a vegetarian version, swap the breakfast sausage for a meatless alternative and you’ll still have a filling, protein-forward meal.
Freezer Burrito Q & A
Preparing freezer burritos is a practical way to keep tasty, homemade breakfasts available even on the busiest mornings. Below are common questions and straightforward tips for the best results.
What do I put in breakfast burritos?
Make-ahead breakfast burritos are extremely versatile. Choose ingredients from these main categories so flavors and textures work together:
- Protein — breakfast sausage, bacon, turkey or vegetarian sausage, beans
- Vegetables — peppers, onions, squash, potatoes, sweet potatoes
- Spices — fajita seasoning, taco seasoning, ground cumin, chili powder
- Cheese — shredded cheddar, mozzarella, cotija, feta
- Fresh herbs (add at serving) — cilantro, green onions, basil
How do you keep burritos from getting soggy?
To avoid sogginess:
- Let all components cool completely before wrapping and freezing.
- When reheating from frozen, baking the burrito (350ºF for about 20 minutes) yields a better texture than microwaving alone.
What type of tortilla should I use?
Use large 10-inch flour tortillas for make-ahead breakfast burritos. They hold together and reheat more reliably than corn tortillas.
How to Make Freezer Breakfast Burritos
Step One: Prepare
Gather and prepare each component before assembling. For this fajita-style burrito you’ll need:
- Fajita veggies: potatoes, peppers, onions, seasoned with fajita seasoning
- Breakfast sausage (pork, turkey, or vegetarian sausage)
- Shredded cheddar cheese
- Refried beans
- Scrambled eggs
- Large flour tortillas
Cook and portion each element according to the instructions below, then allow everything to cool before assembling.
Step Two: Assemble
Lay out 10-inch tortillas. Spread 2–3 tablespoons of refried beans on the bottom of each tortilla, then line up fajita veggies, scrambled eggs, chopped breakfast sausage, and about 1/8 cup of shredded cheddar (or to taste) a little off-center toward one edge. Fold in the sides and roll tightly from the filled edge so the burrito seals.
Warming slightly older or stiff tortillas before rolling makes them more pliable. After rolling, wrap each burrito tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months.
Step Four: Reheat
Remove the outer foil and plastic before reheating. There are three reliable methods:
Microwave
Place the burrito on a microwave-safe plate and heat on high for 3–4 minutes, flipping halfway through. Timing varies by microwave power; ensure it’s heated through.
Oven
Preheat to 350ºF. Place the unwrapped burrito on a baking sheet, drizzle lightly with olive oil, and bake 15–20 minutes until heated through and slightly crisp.
Stovetop
Heat a skillet over medium-high and add about 1/2 tablespoon olive oil. Fry the burrito 30 seconds to 1 minute per side until golden and warmed through. Pressing gently with a heavy skillet or lid helps crisp the exterior.
Healthy Burrito Recipes
- Make-Ahead Freezer Breakfast Burritos (vegetarian or meat options)
- Meal Prep Vegetarian Black Bean Breakfast Burritos
- Protein-Packed Breakfast Burritos
Freeze and thaw these fajita breakfast burritos for later to simplify busy mornings and maintain healthy, homemade options on hand.
Fajita Breakfast Burritos
Summary: These make-ahead fajita breakfast burritos combine seasoned potatoes and peppers, scrambled eggs, breakfast sausage, refried beans, and cheddar to make a balanced, portable breakfast with about 23 grams of protein per burrito.
By: Linley Hanson
Prep: 30 mins Cook: 10 mins Total: 40 mins Servings: 8
Ingredients
Fajita Veggies
- 2 tablespoons olive oil
- 2 medium russet potatoes, cut into 1/2-inch cubes (about 2 cups)
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1 large yellow pepper, diced
- 1 large red pepper, diced
- 1/2 yellow onion, minced
Eggs
- 8 large eggs
- 2 tablespoons unsweetened almond milk (or milk of choice)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking eggs)
Other
- 12 oz uncooked breakfast sausage (or pre-cooked sausage or vegetarian alternative)
- 1 cup shredded cheddar cheese
- 1 (15-oz) can refried beans
- 8 large flour tortillas (10-inch)
Instructions
Fajita Veggies
- Heat a large skillet over medium-high heat and add olive oil.
- Add potatoes and sauté about 5 minutes, stirring every couple of minutes.
- Add garlic, chili powder, cumin, paprika, and salt; mix to coat and cook 3–4 more minutes.
- Add yellow pepper, red pepper, and onion; stir to combine, cover, and cook 5 more minutes. Remove from heat and set aside.
Eggs
- Whisk eggs with almond milk, salt, and pepper.
- Heat a skillet with olive oil over medium-high heat. Pour in egg mixture and scramble until fully cooked. Remove from heat.
Other
- Cook sausage in a large skillet over medium-high heat for 7–10 minutes until fully cooked. If using a lean or non-pork sausage, add a tablespoon of water while cooking to prevent drying.
- When cooled, chop sausage into bite-size pieces.
- Measure cheese, beans, and tortillas and set aside for assembly.
- To assemble, spread 2–3 tablespoons of refried beans on each tortilla, then evenly distribute fajita veggies, sausage, scrambled eggs, and cheese. Roll tightly and wrap.
- Eat immediately or crisp them: heat 1/2 tablespoon olive oil in a skillet and fry each burrito 30 seconds to 1 minute per side until golden.
- Serve with salsa and plain Greek yogurt or your favorite toppings.
Tips & Notes
- Breakfast sausage: If using a type other than pork, add a tablespoon of water to the pan when cooking to keep it moist.
Storage
- After rolling, wrap each burrito tightly in plastic wrap and then in aluminum foil, removing as much air as possible.
- Write the name and the “best eaten by” date (3 months from preparation) on each burrito.
Nutrition (per burrito, approximate)
- Calories: 396 kcal
- Carbohydrates: 41 g
- Protein: 23 g
- Fat: 16 g
- Fiber: 4 g
- Sugar: 2 g
Nutrition information is an approximation and should be used as a guideline.
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