Name: Make Ahead Breakfast Burritos (Large Batch!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: Avocado oil; 5 cups potatoes; One onion, diced; 2 pounds ground beef; One onion; 1 teaspoon paprika; 1 teaspoon oregano; Half a teaspoon of garlic powder; Half a teaspoon onion powder; Half a teaspoon salt; Half a teaspoon pepper; Ghee; 18 eggs; 4 cups Shredded cheese; 16 Extra large tortillas

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These Make Ahead Breakfast Burritos are packed with protein, complex carbs, and healthy fats — a hearty freezer-friendly breakfast that’s perfect for busy mornings, especially for growing teen athletes who need serious fuel!

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If you have a teenager in your house who is constantly hungry, constantly growing, and constantly running out the door before you’ve even had your coffee, this recipe is for you. I created these make ahead breakfast burritos specifically with my 14-year-old son, Luke, in mind. He plays football, basketball, and baseball, and between growth spurts and three-sport training, the kid needs calories. A lot of them. And he needs them fast, because there is no universe in which a teenage athlete is waking up early enough to sit down for a leisurely breakfast before school.

I’ve got the perfect solution for you today. This is a big-batch recipe (we’re talking 16 burritos!) and it’s designed to be made once and frozen so he can grab one (or two!) heat it up, and eat it in the five minutes he has before he needs to be out the door. I know, I know. Getting up a few minutes earlier would be too much to ask.😉

It’s loaded with potatoes, seasoned ground beef, scrambled eggs, and plenty of cheese, all wrapped up in an extra large tortilla. This is the type of breakfast a growing athlete needs to build muscle and keep up with intense training, and it’s just as great for anyone in your family who needs a filling, make-ahead breakfast. The hungriest of athletes will probably need two of these for breakfast. Heating up two is just as easy as heating up one, so no worries there!

Why You’ll Love These Breakfast Burritos

Made for growing athletes. This recipe is intentionally hearty and calorie-dense, with a great mix of protein, carbs, and fat to support muscle growth and recovery for active teens.
Truly make-ahead. Make the whole batch on a weekend, freeze them, and you have healthy breakfasts ready to go for weeks.
Fast on busy mornings. Just a few minutes in the microwave or oven and breakfast is ready. No excuses to skip the most important meal before practice or school.
Big batch. This recipe makes 16 burritos, so it’s perfect for a hungry teenager, a big family, or stocking the freezer for the whole month.
Balanced and filling. Between the potatoes, beef, eggs, and cheese, these burritos have real staying power so growing kids stay fueled all morning.

Recipe Ingredients

Everything you need is likely already on your grocery list. Full ingredient amounts and instructions are in the printable recipe card at the bottom of this post.

Avocado oil — A neutral, high-heat oil that’s great for sautéing the potatoes and holds up well to the skillet.
Potatoes — The hearty, energy-giving base of these burritos. Potatoes provide complex carbohydrates, which are especially important for active kids who need sustained energy for practices and games. I leave the peels on, which are rich in potassium, a nutrient that helps with muscle recovery and prevents muscle cramps. Onions also have prebiotic fiber, which is important for gut health. They also have anti-inflammatory compounds
Onion — Adds savory flavor throughout the filling.
Ground beef — The protein powerhouse of this recipe. Beef is an excellent source of protein and iron, both important for muscle building and recovery for young athletes. I prefer organic, grass-fed beef for the highest nutritional value with the fewest harmful pesticides.
Salt, black pepper, paprika, oregano, garlic powder, onion powder — This simple seasoning blend brings all the savory, well-rounded flavor to the potatoes and beef.
Ghee or butter — Used to scramble the eggs, adding richness and healthy fat.
Eggs — Another excellent protein source, plus eggs bring in choline and other nutrients that support overall health.
Shredded cheese — I like a blend of sharp cheddar and Monterey Jack for great melty flavor, plus cheese adds extra protein, fat, and calories, which is exactly what a growing athlete needs.
Extra-large flour tortillas — These need to be big enough to hold a generous scoop of filling for each burrito. I like La Bandarita brand for these because they use unbleached flour and do not have hydrogenated oils.

How to Make Make Ahead Breakfast Burritos

Cook the potatoes and onion. Heat a thin layer of avocado oil in a large skillet. Add the potatoes along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and sauté for 10 minutes. Add the diced onion and continue cooking for another 5 minutes, until both the potatoes and onion are tender. Remove from the pan and transfer to a large bowl.
Brown the ground beef. In the same skillet, add the ground beef along with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon oregano. Cook until the beef is browned. Drain, then transfer the beef to the large bowl with the potatoes.
Scramble the eggs. Add about a tablespoon of ghee or butter to the same skillet. Add the eggs and stir them around the pan until scrambled and almost set — it’s fine to slightly undercook them since they’ll finish cooking when you reheat the burritos later. Season with the remaining salt and pepper, then add the eggs to the large bowl with the potatoes and beef.
Combine the filling. Stir the potatoes, onion, ground beef, and scrambled eggs together in the large bowl until well combined. Stir in the shredded cheese.
Assemble the burritos. Scoop some of the filling mixture into the center of a tortilla. Fold in the ends, then roll it up tightly. Wrap it in aluminum foil, then place it in a freezer bag. Repeat until you’ve made all 16 burritos.

How to Reheat

From frozen: Remove the foil and microwave on high power for 3–4 minutes. Alternatively, reheat in the oven at 350°F for 20 minutes.

From thawed (thaw in the refrigerator overnight): Microwave for 1–2 minutes, or reheat in the oven at 350°F for 10 minutes. For a crispy tortilla, air fry the burritos at 375 degrees for about 5 minutes or use a toaster oven.

What to Serve With Breakfast Burritos

Most mornings, especially on the way out the door to school or practice, these burritos are a complete meal on their own. But if you have a few extra minutes, here are some ideas to round things out:

A glass of milk or a batch of High Protein Overnight Oats on the side for even more calories and protein before an early practice.
Fresh fruit for a little extra vitamin C and natural sweetness.
If your athlete needs even more fuel post-workout, my Power Smoothie Recipe or The Husband Protein Smoothie are great high-calorie, high-protein additions.
Salsa, hot sauce, or avocado for serving, if there’s time to add toppings.

FAQs

Can I use a different type of meat?

Yes, you can use ground turkey, but they will have less calories. Check out these Breakfast Burritos with Ground Turkey, also.

Can I make these gluten-free?

You can use your favorite gluten-free tortillas for these if needed. I haven’t tested this with any GF tortillas, but I know the texture of GF tortillas can be very different.

How long do these last in the freezer?

For the best flavor and texture, freeze for up to 3 months. They can safely be frozen longer, but the texture and flavor will suffer.

Why should I slightly undercook the eggs?

Slightly undercooking the eggs is recommended because the burritos will be reheated later. The eggs will continue to cook a bit more during reheating. Slightly undercooking them at this stage helps prevent overcooked, rubbery eggs by the time they’re ready to eat.

Is this recipe just for teen athletes?

Not at all! While this recipe was designed with my son’s training and growth needs in mind, it’s a hearty, satisfying make-ahead breakfast for anyone in the family!

Can I customize This Recipe?

Of course! I recommend adding even more vegetables! Let me know what you try.

I hope these Make Ahead Breakfast Burritos become a staple in your freezer, especially if you’re feeding a growing athlete like I am! If you try this recipe, or any of my other healthy recipes, please leave a star rating and comment below — it really helps other readers see which recipes are tried and true. I appreciate you! I’d love to connect on Instagram and Facebook.