Quick Make-Ahead Breakfast Burrito with Sausage and Cheese for Meal Prep

Ingredients

• 454 g (1 lb)bulk pork breakfast sausage
• 12 largeeggs
• 60 ml (¼ cup)double cream
• 5 ml (1 tsp)kosher salt
• 2.5 ml (½ tsp)coarsely cracked black pepper
• 5 ml (1 tsp)smoked paprika
• 8 large, 25 cm (10-inch)flour tortillas
• 225 g (2 cups)sharp Cheddar, freshly grated
• 130 g (1 cup)frozen potato tots, cooked until crispy

Instructions

1. 1

   Brown the sausage

   Set a large frying pan over a medium-high heat and add the sausage, breaking it up with a wooden spoon. Cook for about 8 minutes, until deeply browned and sizzling. Lift it out with a slotted spoon, leaving about 15 ml (1 tablespoon) of fat in the pan for the eggs.

2. 2

   Whisk the eggs

   In a bowl, whisk together the eggs, double cream, salt, black pepper and smoked paprika.

3. 3

   Scramble the eggs

   Reduce the pan to a medium-low heat and pour in the egg mixture. Stir constantly with a silicone spatula for about 4 minutes, until soft, creamy ribbons form. Take the pan off the heat while the eggs still look slightly wet; residual heat will finish cooking them.

4. 4

   Soften the tortillas

   Lay out the tortillas. If they feel stiff, microwave the stack for 20 seconds to make them pliable.

5. 5

   Add the fillings

   Divide the cooked sausage evenly down the centre of each tortilla, then add a generous portion of scrambled eggs to each.

6. 6

   Layer the tots

   Put the crispy, pre-cooked potato tots on top of the eggs.

7. 7

   Sprinkle over cheese

   Scatter the grated Cheddar over the hot fillings. The warmth from the eggs will start to melt it and help hold the fillings together.

8. 8

   Roll the burritos

   Fold the sides of each tortilla inwards, then roll it up from the bottom, tucking the filling in firmly as you go.

9. 9

   Cool the burritos

   Set the burritos on a wire rack to cool for at least 15 minutes. Wait until they are cool to the touch before wrapping.

10. 10

    Wrap and label

    Wrap each burrito tightly in parchment paper, followed by a layer of aluminium foil. Label each one with the date.

11. 11

    Freeze in a layer

    Arrange the wrapped burritos in a single layer in the freezer for 2 hours before stacking them in a freezer bag. This helps stop them squashing one another.

What is a breakfast burrito?

A breakfast burrito is an American-style wrap filled with breakfast ingredients, often including eggs and meat. This version layers sausage, scrambled eggs, crispy potato tots and Cheddar in a flour tortilla.

The make-ahead approach makes the recipe useful for preparing several breakfasts at once. The layers keep the fillings together, while cooling the burritos before wrapping helps prevent trapped steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 642 calories, 31g protein, 41g carbs, 39g fat.

The tortilla and potato tots provide much of the carbohydrate, while sausage, eggs and Cheddar contribute protein. Sausage, cream and cheese are the main sources of fat; serve a burrito with fruit or salad to add a fresh side. The supplied figures are 642 kcal, 31.3 g protein, 40.5 g carbohydrate and 38.5 g fat per serving.

Brown the sausage well

Sausage: Break it into small pieces as it cooks so it browns evenly. Once browned, remove it with a slotted spoon and leave about 15 ml (1 tablespoon) of fat in the pan for the eggs.

Pan fat: That small amount carries flavour into the scramble. If the sausage leaves considerably more behind, the recipe's method is to leave about a tablespoon rather than all of it.

Keep the eggs soft

Low heat: After browning the sausage, reduce the pan to medium-low before adding the egg mixture. Stir continuously with a flexible spatula so the eggs form soft ribbons rather than setting in one layer.

Finish: Take the eggs off the heat while they still look a little wet. They continue to cook from residual heat, and will also be nestled against the hot fillings.

Make the layers work

Potatoes: Cook the tots until crispy before adding them. Their crisp texture contrasts with the soft eggs, while adding them after the sausage and eggs gives them a distinct layer.

Cheese: Scatter the Cheddar over the warm fillings. As it starts to melt, it helps the layers hold together when you roll the tortilla.

Roll without tearing

Flexible tortillas: If the tortillas feel stiff, warm the stack in the microwave for 20 seconds. A pliable tortilla is easier to fold without cracking.

Tight roll: Keep the filling in the centre, fold both sides in, and roll from the bottom while tucking the filling in. Avoid overfilling, which makes the wrap harder to close.

Cool before freezing

Rack: Leave the burritos on a wire rack for at least 15 minutes, until cool to the touch. Wrapping them while hot can trap steam around the filling.

Freeze flat: Freeze the wrapped burritos in a single layer for 2 hours before stacking them in a freezer bag. This helps them keep their shape during storage.

Serve and reheat

These burritos are designed to be wrapped and frozen for later. For a meal, pair one with fresh fruit or a simple tomato salad for a fresh contrast to the rich, savoury filling.

The recipe does not specify a reheating method, so follow the instructions for your microwave or oven and heat until the centre is hot.

Recipe notes & tips

• Break the sausage into small pieces while it browns for more even cooking.
• Keep the eggs moving with a silicone spatula to form soft, creamy ribbons.
• Take the eggs off the heat while they still look slightly wet.
• Warm stiff tortillas for 20 seconds in the microwave before filling.
• Let the burritos cool on a wire rack before wrapping them.
• Freeze the wrapped burritos in a single layer for 2 hours before stacking.

Variations

• Add spring onions: Scatter sliced spring onions over the eggs before rolling.
• Change the cheese: Use another good-melting grated cheese in place of sharp Cheddar.
• Add heat: Include sliced fresh chilli with the fillings.
• Use a different sausage: Swap in another bulk breakfast sausage, keeping the same method.
• Add greens: Layer cooked spinach with the eggs, keeping the filling modest enough to roll.

Common mistakes to avoid

• Overcooking the eggs: Remove them while they still look slightly wet so residual heat can finish them.
• Skipping the tortilla warming: Microwave stiff tortillas for 20 seconds so they fold without cracking.
• Adding soft tots: Cook the potato tots until crispy before layering them into the burritos.
• Overfilling: Divide the fillings evenly and leave enough tortilla free to fold and roll.
• Wrapping while hot: Cool the burritos for at least 15 minutes and until cool to the touch first.
• Stacking too soon: Freeze the wrapped burritos in one layer for 2 hours before putting them in a bag.

How to store

Wrap each cooled burrito in parchment and then aluminium foil, label with the date, and freeze in a single layer for 2 hours before stacking in a freezer bag. The recipe does not specify a storage duration or reheating time; reheat using your appliance's guidance until the centre is hot.

Frequently asked questions