Easy Make Ahead Breakfast Burrito



  • 1 (10 oz) roll breakfast sausage
  • 2 tablespoons unsalted butter divided
  • 1/2 cup yellow onion diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup green bell pepper diced
  • 8 large eggs whisked and salted
  • 1 cup cheddar cheese shredded
  • 1 package burrito sized tortillas


  1. Start by cooking some breakfast sausage in a pan over medium high heat until it’s cooked through and no pink remains. Place this in a bowl and set aside. If there is any fat leftover in the pan, drain.
  2. In the same pan, melt a tablespoon of butter over medium heat and saute bell peppers, onion, and a sprinkling of salt until soft, or until the peppers have reached your desired crispness.
  3. Remove the cooked onions and peppers from the pan and set aside in the same bowl as the sausage.
  4. Melt another tablespoon of butter in the pan over medium heat, once it starts to bubble, pour in the whisked eggs that have been lightly salted.
  5. You’ll notice that the bottom of the eggs will have started to set. When this happens (almost immediately) use a spatula, yes a spatula, to gently pull the eggs from the outside of the pan to the inside. Then gently fold them with the spatula until there are only a few parts left that are “shiny”. You don’t want to overcook the eggs, or they’ll end up rubbery!
  6. Quickly add in some cheddar cheese, the sausage, and veggies. Taste and re-season with salt, if necessary. Feel free to add in other spices as well!
  7. Then fill up the burritos with your egg mixture!
  8. Roll ’em up like burritos like to roll and now you can either eat them immediately, place in the refrigerator for the next day, or individually wrap them in saran wrap and place them in a baggie in the freezer!

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach