Make Ahead Breakfast Burritos {Easy, Cheap & Healthy!} - Snacking in Sneakers (2024)

These make ahead breakfast burritos are a healthy choice for a quick morning meal that packs in protein! Whip up a batch on the weekend, freeze them, and pull them out for the days ahead as needed. You’ll love how easy this healthy recipe is to make.

I’m a big breakfast fan. I’m always shocked when I hear people say that they usually skip breakfast or don’t like eating. I’m one of those people that typically needs to eat within 30 minutes of waking up, or I’m going to be hangry (hungry-angry) throughout the morning.

Of course, time can be a limiting factor for the morning meal. You’re getting ready for work, trying to get the kids out the door for school, thinking of everything that needs to get done that day – and before you know it, you’ve missed breakfast and are already running late.

That’s where prepping ahead can be so valuable. And breakfast foods in particular work well for this. On the weekends, I might make a big batch of sweet potato & oat pancakes that I freeze ahead and pull out throughout the week. Or maybe I throw some overnight oats together the night before. Or perhaps I toss steel cut oats in the slow cooker so I’ve got a warm breakfast to cheer me up the next day on these cold winter mornings. {Although, side note, I still have not perfected a good crock pot oatmeal recipe. Please share one if you have it!}

But if I had to choose, I think my favorite pre-prepped breakfasts are these make ahead breakfast burritos. I just love how filling these burritos are. And they’re not just hearty, but healthy too.

Using different veggies in these burritos helps add some extra vitamins, minerals, and antioxidants – things that are lacking in the common take-out or processed breakfast burrito versions.

Plus, each one has a nice blend of carbs, protein and fat to keep you full throughout the morning. While most people meet their protein needs each day, they tend to backload it into the end of the day. Breakfast usually falls a bit short. What’s much better for the body is to space out that protein evenly throughout the day when possible. These burritos are a great morning meal to help you do that, packing in 24 grams each.

It’s easy to whip up a big batch of them on the weekend, and then you’ve got one to eat whenever you need it. And you can follow the recipe I’ve laid out here, or test out your own flavor combinations.

In experimenting with different types of these, I’ve found three key prep steps that help make the best make ahead breakfast burritos:

1. Don’t overload the veggies, and don’t use watery veggies. If you use too many veggies, especially those with a high water content, the burrito will get soggy. When you defrost it and heat it, it will be a mushy, non-appetizing mess. So skip the salsa for your frozen version (you can always add it on top the day you want to eat it). The amount I’ve added here tends to work well for me, but if you find that you’re reheating your burritos and they’re soggy – try cutting back on the veggies just a bit.

2. Wrap each burrito in plastic wrap, and then put all of the individually wrapped breakfast burritos in a gallon size freezer bag. I’ve found this helps to reduce the risk of freezer burn. It also eliminates them from getting stuck together all in one bag.

3. When you pull out a burrito to reheat it, lay a slightly damp paper towel over the top in the microwave. This prevents the top of the tortilla from getting a weird dry texture.

Those steps should help you when you’re making my recipe below or trying your own version. I hope you’ll give these a shot, and if you do, be sure to comment below and let me know what you think.

Share with me: Are you a breakfast eater? Or do you skip your morning meal? What’s your favorite make-ahead breakfast?