Sometimes there is no time to prepare a hearty breakfast in the morning. But breakfast is said to be the most important meal of the day, so I have some tips for making breakfast burritos a breeze! While there are tons of flavors to try, I love the combination of spicy breakfast sausage, fresh spinach, sharp cheddar cheese, and scrambled eggs.

How to prepare this breakfast burrito recipe?
While there are recipes for freezer-friendly breakfast burritos, I never thought they had the same flavor and texture as freshly made wraps. That’s why I prefer to make the meat ahead of time, so it takes less than 10 minutes in the morning to prepare the wraps! Here are my top tips for preparing meat for breakfast burritos:
Sausage: I fry sausages and drain any fat and store in an airtight container in the refrigerator. I see that I get about 6 breakfast burritos or breakfast sandwiches during the week.
Bacon: Frying bacon can be time consuming, so I prefer baking it in the oven. This allows you to cook much larger quantities at once without standing on a hot pan. I preheat the oven to 350 degrees, cover a tray with foil and bake the bacon for 10-15 minutes until completely crispy. Then I take it out and place it on a paper towel lined plate.
Ham: My grocery store sells pre-chopped ham, but another good option is to buy “Sunday-style” ham. These pre-sliced little hams are delicious and great for meal prep.
Vegetables: I usually wash and slice or chop the vegetables I plan to use, such as bell peppers, greens, or tomatoes.

Ingredients for a quick breakfast burrito recipe
Tortilla – large size. Use gluten-free, regular, low-carb or flavored – it’s up to you!
sautéed spinach
Cheddar Cheese – Grated
Sausage – use regular, spicy, Italian or ground turkey, chicken or plant-based ground beef option
Egg sized, beaten






How can I make this easy breakfast wrap?
For this recipe, I’m using the already cooked sausage that I made earlier in the week as a quick shortcut. So when I’m ready to make these delicious wraps, I heat a large skillet over medium heat and spray it well with cooking spray or add a little butter. Saute the spinach (you can also add it raw if you wish). When the spinach is soft, take it from the pan and set it aside.

Next, sprinkle with cheese and add to the pan for 2-3 minutes until lightly browned. Set it aside. Beat an egg to your liking and add spinach, eggs and sausage to the warm tortilla, wrap tightly and slice.

How to store and reheat this quick breakfast pack
You can store this wrap in several different ways. You can freeze it by wrapping it in plastic wrap and then placing the breakfast wrap in a freezer-safe bag. This breakfast wrap will stay fresh in the freezer for up to three months. To reheat, remove from plastic wrap and refrigerate overnight to defrost, then microwave in 30-second intervals until warm enough for you.

To store in the refrigerator, wrap your breakfast burrito in plastic wrap and place in an airtight plastic container or plastic bag. This breakfast pack will keep fresh in the fridge for up to 5 days. To reheat, remove from plastic wrap and wrap your burrito in a damp paper towel. Heat in the microwave in 30-second increments until you reach your desired temperature.

Ingredients
1 large tortilla (gluten free, regular, low carb or flavored)
1 cup spinach, sautéed
1/4 cup shredded cheddar cheese
1/4 cup cooked sausage
2 eggs, scrambled

Instructions
In a 12 inch skillet add a small amount of butter or spray well with oil. Sauté the spinach until tender and remove from skillet.
Sprinkle the cheese over the tortilla and add to the skillet for 2-3 minutes until lightly browned. Remove from skillet.
Scramble the eggs.
Assemble the burrito by adding the spinach, sausage and eggs to the warm tortilla.
Wrap tightly and slice.