Make-Ahead Breakfast Burritos

Preparing and consuming a healthy breakfast each day can be time consuming. I want to prepare my breakfast just so and then…I have to wash and put away all the tools and utensils I used before I rush out the door or head to what is next on my to-do list.

That’s why when I can create a ‘make and bake’ pan of anything, I know I have saved myself time and stress in my day.

These make-ahead breakfast burritos are easy to put together in the evening after you’ve watched the latest episode of your favorite show. Then pop them in the refrigerator, switch off the light in the kitchen and get your Zzzzz’s.

In the morning, remove your pan, pop in the oven and by the time you have your morning shower and coffee in hand, your burritos are fresh out of the oven.

The next mornings, simply pop a portion in the microwave and you have just made more time for another cup of coffee or to catch up on your to-do list – with little to no preparation and clean up! I’ve even divided them into meal prep containers to make my morning even more manageable! The small, little things you can do each morning to make it more smooth. You never know when you’re going to hit a bump!

Shopping List

  • Sausage links (or diced ham)
  • Shredded Cheese
  • Tortillas (there are a variety of GF, Flour and Low Carb)
  • Heavy Whipping Cream, Half-and-half, or almond milk
  • Eggs
  • Salt
  • Flour or Almond Flour

Gather the Ingredients

Let’s Get Started

Brown sausage. Remove from heat. Once cooled, slice into bite size bits. Add to bowl with shredded cheese and mix.

In a large box, mix together eggs and milk. I choose Heavy Whipping Cream or Almond milk for low carb, but you can use your choice of milk or cream.

Place about 1/4 – 1/3 cup (I’m not into exact measuring, more into what looks right!) of the sausage and cheese mixture on one half of a tortilla. I used tongs to scoop and spread along the tortilla and keep in place.

Roll the tortilla and place in 9×13 dish.

I had a little extra mixture, so I just sprinkled over the top of the rolled breakfast burritos.

Poor the egg mixture over the burritos.

Cover and refrigerate overnight. The purpose of this is so the tortillas can fill and absorb the egg mixture.

In the morning, preheat oven to 350°. Remove pan from refrigerator. Top with additional cheese. Cover and bake for 30 minutes. Remove foil and add additional cheese, if desired (who am I to judge?).

Bake for 10 -15 additional minutes, or until the tops are golden and eggs are set.

Let’s Eat

Serve with any of your favorite burrito toppings, if desired. I prefer mine “naked” or “strait up”, but perhaps you would enjoy it with guacamole, sour cream, salsa or cilantro.


Make-Ahead Breakfast Enchiladas

  • Servings: 8-10
  • Difficulty: easy
  • Print

An overnight breakfast bake.

Recipe: Living Oh So Peachy –


  • 1 package sausage links
  • 2 – 2 1/2 cups of shredded cheese
  • 10 (8 inch tortillas
  • 1 cup Heavy Whipping Cream
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 TBS flour (I used almond flour)
  • special seasoning like seasoned salt, I used Slap Yo’ Mama


  1. Brown sausage in pan. When cooled, slice and mix with bowl of 2 cups of shredded cheese.
  2. In mixing bowl, beat 4 eggs with cream with salt and flour.
  3. Spray 9×13 pan.
  4. Place 1/4 – 1/3 cup of sausage mixture on each tortilla.
  5. Roll tortillas and place in pan.
  6. Poor egg mixture over tortillas.
  7. Cover with foil and refrigerate overnight.
  8. In morning, heat fridge to 350°. Sprinkle with 1/2 cup cheese.
  9. Bake covered for 30 minutes. Remove foil, sprinkle with more cheese if desired.
  10. Bake an additional 10-15 minutes until edges are browned and cheese is melted and eggs are set.

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