Make-Ahead Breakfast Burritos for Meal Prep

Quick & healthy breakfast burritos are packed with eggs, ham, and green chili for a homemade taste of New Mexico wrapped in warm tortillas. These Mexican breakfast burritos are simple, filling, and make-ahead friendly, so they freeze and reheat with ease. You'll get meal prep breakfast burritos that are authentic, healthy, and freezable for the best grab-and-go breakfast ideas. Pin these easy homemade burritos now to keep family mornings stress-free.

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Why this is the best make-ahead breakfast burrito recipe for meal prep

It's simple comfort food. This recipe uses only a few simple ingredients to make the warmest and most comforting burritos you've ever eaten. A soft tortilla wrapped around hot filling of eggs, diced ham, salsa, cheese, and green chilies will start your morning on the right foot.

Mexican Breakfast Burrito is very quick to put together. You're just 15 minutes away from creating an egg scramble & placing it in a warm tortilla. You can't have an easier recipe!
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Make ahead breakfast burritos require just a few common, inexpensive ingredients. This recipe is very simple and uses ingredients you probably already have in your pantry. Eggs, ham, a few spices, salsa, shredded cheese, tortillas. That's pretty much all it takes.

Breakfast burritos are healthy. This easy comfort food is made from mostly whole foods, and there is no added sugar. You are getting balanced nutrition, with eggs, ham, tortillas, and cheese (protein, carbs, and healthy fats). And, best of all, these burritos keep you full and energized all morning long.

Meal prep breakfast burritos are versatile. Pretty much every ingredient in these burritos is optional. Don't like onions? Leave them out. Prefer a spicier filling? Replace the green chilis with pickled jalapeños. Don't eat pork? Try sliced turkey or roast beef. Like bacon? Crumble some and throw it in. The customization possibilities are literally endless.

What you'll need to make Mexican breakfast burritos

Equipment

• Garlic press - I prefer the flavor of fresh garlic over garlic powder or garlic from a jar. If you don't have a garlic press, place the flat side of your chef's knife on top of the garlic and smash it. This will allow you to peel the paper skin more easily. Then, use the knife to mince the crushed clove as small as possible.
• A griddle or grill pan - This step is optional but gives the finished burritos a nice crunch.
• Large Skillet - This should be large enough to cook all the fillings at once without clumping together.

Ingredients 

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• olive oil - This is to sauté the veggies and cook the eggs. If you have a different preferred fat, go ahead and use it.
• onion - I prefer to dice these small so they cook faster. If you enjoy the flavor of raw onions, feel free to chop them larger so they cook less.
• deli ham - I get this sliced medium, and I do a rough chop.
• garlic - I love the flavor of fresh garlic, so that's what I use. If you like garlic powder or jarred garlic, feel free to use it.
• diced green chili peppers - I love the slightly sweet flavor of green chili peppers from a can. If you don't like them, leave them out or substitute with pickled or fresh jalapeño or even green bell pepper.
• eggs - Eggs are the bulk of these burritos. If you don't like eggs, you can substitute tofu or leave them out, but you will need much more of the other fillings to compensate if you leave them out altogether.
• dried parsley - This adds a fresh flavor to the filling.
• dried oregano - You might be surprised to know that most Mexican and Tex-Mex dishes use oregano. It's not just for Italian foods.
• taco seasoning - The link goes to my recipe for homemade taco seasoning. It's way better than the store-bought stuff. You could also use a fajita seasoning.
• tortillas - I like the colored tortillas, but any flour, corn, or keto tortilla will work, as long as it's big enough and pliable enough to wrap.
• Mexican blend cheese - I like this cheese because it feels fancy. You could also use taco blend cheese which usually has taco seasoning mixed in. Or go crazy and use some other kind of cheese. Do whatever you want.
• salsa - Use whatever salsa you like. My favorite right now is a locally made pineapple salsa.
• avocado - I have an unhealthy obsession with avocados, and I put them in everything possible. I think they add something amazing to these burritos. However, that said, if you are making the burritos ahead or plan to freeze them, you should leave out the avocado as avocado is fragile and doesn't store well. It will turn brown, and it will spoil before the egg filling.

How to make healthy breakfast burritos

1. Heat olive oil in a medium skillet over medium-high heat. Sauté & toss onion, ham, garlic, and green chiles until the onion is soft and translucent.
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2. Whisk the eggs with the spices. Add to the skillet. As the eggs begin to set, use a spatula to scramble them. Continue to cook until the eggs are set and beginning to brown.
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3. Place one tortilla on a microwave-safe plate. Cover with a damp paper towel and microwave for 20 seconds. This will make the tortilla pliable. You don't need to do this if you're using flour tortillas, and you just opened them. They are already pliable enough. If they're more than a day or two old though, you'll probably need to microwave them to prevent them from cracking when you roll your burritos.
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4. Spoon about ¾ cup of the egg mixture into the center of the warm flour tortilla.
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5. Heat the salsa in the microwave for 30 seconds. Spread about 2 tablespoons of salsa on top of the egg mixture on the tortilla, and top with chopped avocado. (Do not add avocado if intending to freeze or store burritos.) Sprinkle with ¼ cup of shredded cheese.
6. Tuck in the ends, wrap up the burrito & fold it.
7. If desired, heat a grill pan or panini press and grill the burritos for a minute or so, until the tortillas is slightly crunchy.
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8. Serve hot or place in the refrigerator for a make-ahead meal.

Substitutions & variations

The possibilities with these burritos are endless!

You can swap the tortillas for a gluten-free tortilla or a keto tortilla or even a lettuce wrap.

You can substitute tofu for the eggs for a vegetarian version.

Add chorizo and/or jalapeños for an extra spice kick.

Replace the ham with crumbled sausage or bacon or ground beef. Whatever meat you use should be pre-cooked.

Add diced roasted sweet potatoes, black beans, Mexican rice, or a handful of frozen corn to the filling.

Top with a dollop of sour cream and more salsa.

To make it a whole different Mexican flavor, consider adding jalapeños, Monterey Jack or pepper jack cheese, refried beans, guacamole, Mexican street corn, roasted poblanos, and cilantro.

Veggie lovers can customize this burrito with ingredients like zucchini, bell peppers, spinach, and mushrooms. Sauté them before adding to the burrito.
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Storing leftovers

Wrap each burrito tightly in foil or parchment paper. Place the wrapped burritos in an airtight container or zippered plastic bag in the fridge. Reheat in oven or toaster oven at 350°F for 10-15 minutes or the air fryer at 350ºF for 6-8 minutes.

Or cover with a damp paper towel and microwave for 1-2 minutes. Note that the tortillas will be soggy if you microwave the chilled burritos.

These are perfect freezer-friendly breakfast burritos. Let the burritos cool completely after assembling (to prevent condensation - this is important!) then wrap each burrito in parchment paper then in aluminum foil. (The double layer keeps them fresher.) Place wrapped burritos in a freezer bag, squeezing out extra air, and label with date.

To reheat from frozen:

• Microwave wrapped in a damp paper towel for 3-4 minutes, flipping halfway. The tortillas will be soggy.
• Bake in the oven at 375ºF for 25-30 minutes (keep foil on while reheating).
• Air fry at 350°F for 12-15 minutes.
• Or, thaw overnight in the fridge and then heat as directed above in the refrigerator section.

Check out more delicious make ahead breakfast recipes

• Cheddar Bacon Breakfast Biscuits
• Easy Mini Breakfast Pizzas on English Muffins
• Healthy Baked Oatmeal
• Ham and Cheese Baked Omelette Roll
• Cheesy Baked Green Chili Egg Casserole with Cottage Cheese
• Cheesy Chicken Hashbrown Casserole
• Zucchini Sausage Egg Muffins
• Baked French Toast Casserole with Cream Cheese Filling

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