Breakfast burritos are perfect for meal prep! They freeze brilliantly, taste delicious and are packed with protein, making busy school mornings that little bit easier.
No matter how organised I try to be, school mornings always seem to turn into a mad dash out the door! I always think there’s loads of time, but somehow we’re rushing around trying to get everyone fed, dressed and out the door on time. Tell me I’m not the only one!
That’s why I love having a batch of these breakfast burritos ready in the freezer. They’re so handy to grab, heat up and eat, with very little washing up afterwards. Anything that makes mornings a little less stressful gets a big thumbs-up from me!
With the colder days setting in, schoolwork piling up and after-school sports keeping us busy, my two always seem to be hungry. I really try to prioritise protein and fibre in their meals to help keep them fuelled and satisfied throughout the day.
These burritos are a great option because they combine eggs, cheese and your choice of protein with potatoes and peppers, all wrapped up in a tortilla. I’ve kept the veggies simple here, but you can easily add extra vegetables depending on what you have in the fridge. Spinach, mushrooms, onions or even some grated courgette would work really well.
Why you’ll love these breakfast burritos
- Perfect for meal prep: Make a batch at the weekend and have breakfast sorted for the week ahead.
- Freezer-friendly: Wrap them individually so you can take out exactly what you need.
- Packed with protein: Eggs, cheese and your choice of meat or beans make these a satisfying start to the day.
- Easy to customise: Add extra vegetables, switch up the fillings or use whatever needs using up in the fridge.
- Less morning stress: Simply reheat and enjoy!
My meal prep tip
I like to make a big batch and freeze them individually once they’ve cooled completely. That way, you can grab one whenever you need it. Defrost overnight in the fridge for an easier morning, then reheat thoroughly until piping hot. If reheating from frozen, allow extra time and make sure the centre is hot before serving.
You can also wrap them in foil for the freezer, but remember to remove the foil before reheating in the microwave.
These are ideal for busy school mornings, but they’re just as handy for a quick breakfast after an early gym session, before a busy day at work or even as a filling lunch on the go.
A little about the ingredients
These breakfast burritos use simple, everyday ingredients to create a delicious, filling breakfast that’s perfect for meal prep.
- Eggs: The star of the show! Eggs provide protein and help hold the filling together, making these burritos a great start to a busy day.
- Cottage cheese: I love adding cottage cheese to my eggs as it adds extra protein and helps make the filling lovely and creamy.
- Potatoes: These make the burritos hearty and satisfying. Roasting them with the herbs and paprika gives them a gorgeous flavour and a lovely texture.
- Mixed herbs and paprika: A simple combination that adds plenty of flavour to the potatoes without needing lots of extra ingredients.
- Red pepper: Adds a little sweetness, colour and extra goodness. You could also throw in some spinach, mushrooms or any other veggies you have in the fridge.
- Sausage meat or black/white pudding: This is where you can make the recipe your own! Sausage meat gives a classic breakfast flavour, while black or white pudding adds a delicious traditional Irish twist.
- Grated cheese: Because everything is better with a little cheese! It melts beautifully through the filling and brings all the flavours together.
The best thing about these burritos is how easy they are to customise. Use what you have, add extra vegetables if you like, and make a big batch to pop in the freezer. A little preparation now means one less thing to worry about on those hectic school mornings. Don’t forget to tag @littleloucooks if you make them, I love seeing all your recipe pictures!
Breakfast Burritos
Equipment
Ingredients
- 10 tortilla wraps
- 12 eggs
- 200 g cottage cheese
- 500 g potatoes peeled & cubed
- 2 tsp mixed herbs
- 2 tsp paprika
- 1 red pepper finely diced
- 200 g sausage meat or black/white pudding
- 200 g grated cheese
- Salt & pepper
- Oil for cooking
- Sauce: Ketchup & mayonnaise mixed together
Instructions
- Whisk the eggs and cottage cheese together, season and pour into a lined, oiled baking tray (mines a swiss roll tray). Bake at 180°C fan for 25 mins, until set. Cool slightly and cut into 10 portions.
- Cook the potatoes in a little oil until tender. Add the herbs, paprika, salt and pepper and cook until golden.
- Cook the diced pepper until soft. In the same pan, cook the sausage meat or crumble in the black/white pudding until golden.
- Spread each wrap with a little sauce and add the egg, potatoes, pepper, sausage/pudding and cheese.
- Fold in the sides and roll tightly.
- Toast the burritos in a little oil until golden on both sides.
- Wrap individually in parchment and freeze for up to 3 months.
- Prep-ahead tip: Make at the weekend and freeze. Defrost overnight in the fridge and microwave for 1 minute to heat.
- From frozen: Microwave for 2–3 mins, turning halfway, or bake at 180°C fan for 30–35 mins. Always make sure they’re piping hot throughout before serving.
