Go Back
+ servings
Make-Ahead Breakfast Burritos
Print Recipe
5 from 2 votes

Make-Ahead Breakfast Burritos

These flavorful breakfast burritos are filled with scrambled eggs, bell peppers, ham, and cheese, but can be customized with any of your favorite fillings. These can be baked from frozen and served for breakfast, lunch, or dinner. Top them with guacamole, sour cream, or salsa!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Southwestern
Keyword: batch cooking, easy freezer meal, freezer-friendly breakfast
Servings: 4
Calories: 431kcal
Author: Jess Smith via Inquiring Chef
Cost: $8


  • aluminum foil
  • Nonstick frying pan
  • quarter sheet pan


  • 4 Burrito-Sized Tortillas (I prefer flour; use gluten-free corn tortillas if you need this gluten-free)
  • 2 tbsp Cooking Oil divided
  • 2 Red Bell Peppers, roughly chopped
  • 1 Onion, chopped
  • 8 oz Thinly-Sliced Honey-Baked Ham, chopped (from the deli counter)
  • 8 slices Cheddar Cheese (from the deli counter)
  • 8 Eggs
  • Salt and Pepper, to taste
  • Guacamole, Sour Cream, Salsa (optional, for serving)


  • Preheat oven to 400°F. Lightly grease a sheet pan.
  • On a large counter or table, set out 4 squares of aluminum foil that are large enough to hold the tortillas. Top each piece of foil with one tortilla.
  • Place a large nonstick frying pan over medium heat. When the pan is hot, add 1 Tbsp cooking oil and then bell peppers, and onions with a pinch of salt. Saute the peppers and onions until very tender, 5 to 7 minutes (don’t rush this step because the peppers and onions will develop flavor as they cook).
  • Add chopped ham and continue cooking until ham starts to brown lightly on the bottom of the pan, 3 to 4 minutes more.
  • Divide the peppers, onions, and ham between the tortillas.
  • Return the skillet to the stove and reduce to medium-low heat and add 1 Tbsp cooking oil.
  • In a small bowl, whisk eggs until evenly combined. Pour the eggs into the bowl and cook, stirring constantly, to scramble the eggs slowly, 5 to 6 minutes. Season eggs with some salt and pepper.
  • Top each tortilla with 2 slices of cheese and then eggs.
  • Fold over the sides of the tortillas and then roll them up from the bottom to tightly enclose filling. Wrap tortillas tightly with foil and transfer them to the sheet pan (see below for freezer instructions).
  • Bake burritos for 10 minutes to let flavors come together and cheese melt.
  • Optional step: To give the burritos a bit of added texture, peel back the foil on each of the burritos and bake them with the tops exposed to the heat for another 5 minutes. This will give the tops a slightly golden, crisp crust that is super satisfying when you bit into or slice into the burritos.
  • Serve immediately with guacamole, sour cream, or salsa.


Burritos can be frozen, tightly wrapped in foil, and then transferred to a plastic freezer-safe bag for up to 6 months. To reheat, bake at 450°F (wrapped in foil) for 40 to 45 minutes or until an instant read thermometer inserted in the middle reads 145°F. Carefully pull back the foil on top and continue cooking for 5 minutes to get the top crisp and golden. 
If you’re delivering this meal to someone else or planning to freeze it for later, attach this label to the top so that anyone can easily serve it!
Breakfast Burrito_Reheating Instructions


Serving: 1burrito | Calories: 431kcal | Carbohydrates: 1g | Protein: 27g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 101mg | Sodium: 1031mg | Potassium: 217mg | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 0.7mg | Calcium: 408mg | Iron: 0.9mg