Meal Prep Breakfast Burritos

These make ahead breakfast burritos combine oven baked hash browns and fajita veggies with scrambled eggs, jack cheese, and Mexican seasoned pulled rotisserie chicken to create the perfect high protein breakfast to last you all week long or stock your freezer breakfast section. They’re easy to make, with zero veggie chopping, and you should be able to knock everything out in under an hour.

I’ll walk you through prep for each component below and cover substitutions as we go. If you’re in a hurry, there’s a recipe card you can print at the bottom of this post.

Ingredients and Substitutes

You only have four main components wrapped inside these burritos—the chicken, scrambled eggs, hash browns and fajita veggies, and cheese. Here’s a more in depth look at each, with notes about alternatives:

Frozen Hash Browns, Peppers, and Onions

You may be able to find all three mixed together, but I used both hash browns and a fajita veggies blend. The recipe calls for baking them to clear up your stovetop for cooking the chicken and eggs, but you’re welcome to cook these in a pan if you have a big range.

If you want to use fresh, dice everything small and bake for about 10-15 minutes at 450ºF. My breakfast bowls use medium diced veggies that are baked for 15-20 minutes.

Mexican Seasoned Chicken

If you’re a regular reader, you know I’m in a rotisserie chicken repurposing era. But while these chicken breakfast burritos call for rotisserie chicken, any cooked chicken (or beef, pork, etc.) will work great. I’ve included a couple options in the recipe card’s notes section below for some of my favorites to use in burritos.

And by the way, if you’re a rotisserie chicken lover like me, be sure to check out my chicken queso burritos and chipotle chicken tacos recipes next!

Whole Eggs and Egg Whites

The recipe calls for using a blend of whole eggs and egg whites to reduce the total fat and calorie content, but you’re welcome to use a dozen whole eggs or egg whites only. I’ve included nutrition facts in the recipe card’s notes section for all three variations.

Shredded Cheese & Tortillas

For the meltiest cheesy burritos, you’ll want to use freshly grated cheese. The type of cheese, however, is totally up to you. Monterey, Colby, or pepper jack are three of my go-to choices for burritos and quesadillas.

As for the amount of cheese, I found six ounces to be just the right amount to keep each burrito plenty cheesy while keeping calories under control. You’re welcome to reduce the amount of cheese, but I think six ounces is as low as I’d want to go as a cheese lover.

I’ve included nutrition facts for two types of tortillas—classic burrito-size flour tortillas and protein tortillas from a company I’m an investor in, Counter.

One thing I’ll add is that these breakfast burritos are HUGE. While you can cut them in half and wrap for smaller serving sizes, you can also make more burritos with smaller tortillas.

The Mission Carb Balance tortillas I used for my sheet pan chicken breast wraps and La Tortilla Factory light flour tortillas from my buffalo chicken wraps would be great options for smaller low calorie burritos.

To Grill or Not to Grill?

Some people are burrito purists that prefer going straight from filling to eating, and I respect that. But I think I prefer a lightly grilled burrito with a toasted golden brown exterior. The added texture and flavor complexity is just hard to beat!

It doesn’t take long to toss these on a griddle over medium heat for 20-30 seconds per side before wrapping in foil, both of which further improve the melted cheese inside.

Storing, Freezing, and Reheating Breakfast Burritos

Speaking of wrapping in foil, I think it’s the best way to store AND serve these meal prep burritos. It makes sure the cheese is fully melted and the fillings are warm, and it prevents any spills or dreaded burrito unraveling.

To reheat premade breakfast burritos from the refrigerator, I like to pop them in an air fryer or oven at a low temperature like 325ºF for 5-10 minutes. If you skipped the grilling and don’t need a crispy exterior, feel free to microwave.

If you’re going the freezer breakfast burritos route, you can either transfer a burrito from the freezer to the refrigerator the night before or remove the foil and wrap in a damp paper towel to defrost in the microwave before treating it the same way as a refrigerated burrito above.

Tips for Serving & Final Notes

The beauty of a burrito is that your full meal is wrapped in a tortilla. You don’t need any side dishes or pairings other than some hot sauce or salsa macha. Though if you’re looking for a way to add some protein, a Greek yogurt or cottage cheese based sauce would be a great addition. Check out my creamy jalapeño yogurt dip or cottage cheese ranch for examples.

That should cover everything you need to know about making awesome breakfast burritos for meal prep. Still have questions? Drop them in the comments section below. And after you make and love these burritos, don’t forget to come back and leave a recipe review!