Day 4 of 12 Days of Back-to-School Prep: Make-Ahead Breakfast Burritos
Posted on September 3, 2026
Hello, hello! I need to take a second and thank you all for still being here with me! I took most of the Summer off from the blog to enjoy time traveling and spending time together as a family, but I couldn’t resist sharing these ideas with you once I got the series kicked off on Instagram! So, welcome back to Day 4 of our 12 Days of Back-to-School Prep series! We’ve covered the fridge, my yearly refresh list, and my drop-off-to-gym outfit formula — today we’re heading into the kitchen for one of my absolute favorite back-to-school hacks: make-ahead breakfast burritos.
Day 4 of 12 Days of Back-to-School Prep: Make-Ahead Breakfast Burritos
If mornings in your house look anything like mornings in mine, breakfast can easily become the thing that gets skipped, rushed, or replaced with something not-so-great grabbed on the way out the door. These burritos completely solved that problem for us. One prep session, and breakfast is basically done for weeks [or at least one week!].
Why I Love This Recipe
The beauty of this recipe is how simple and flexible it is. It’s just a handful of ingredients, one batch of prep, and then breakfast becomes a total non-event on busy mornings — just grab, heat, and go. My boys love them, they reheat beautifully, and I love knowing everyone’s actually eating something substantial before they walk out the door.
The Recipe
Ingredients:
10-12 eggs, scrambled
A couple handfuls of shredded Colby jack cheese (I buy a block at Costco and shred it myself at home — linking my shredder here!)
1 lb cooked Jimmy Dean pork sausage
Large flour tortillas
Instructions:
Scramble the eggs and cook the sausage, then mix everything together in a large bowl.
Divide the mixture evenly among your tortillas, along with the shredded cheese.
Roll them up into burritos.
Add them to the sandwich press until golden brown.
From here, you can either wrap them individually or just toss them all into a large Ziploc bag — whatever’s easiest for you.
Freeze them! I don’t recommend storing these in the fridge, since they tend to get soggy pretty quickly. Freezing keeps the texture so much better.
When you’re ready to eat, reheat in the microwave, or do what we do and pop it on the sandwich press for a crispy outside — it’s genuinely the best way to eat these.
Why Freezing (Not Refrigerating) Is the Move
This is the one tip I really want to make sure you don’t skip: freeze these, don’t just refrigerate them. I learned this the hard way early on — burritos that sit in the fridge for even a couple of days start to get soggy and lose that fresh-made texture. Freezing them locks everything in place, and they reheat just as well as the day you made them, weeks later.
Our Favorite Way to Reheat
While the microwave absolutely works in a pinch, our go-to method is reheating these on the sandwich press. It crisps up the outside of the tortilla while warming everything through, and it turns a basic frozen burrito into something that genuinely tastes like it was made fresh that morning. If you don’t have a sandwich press yet, I’ll link the one we use and love below — it’s become one of those small kitchen tools I didn’t know I needed until I had it.
The Payoff
One batch of these burritos means breakfast is handled for weeks. No more scrambling (pun intended) to figure out what to feed everyone before school, and no more skipped breakfasts on our busiest mornings. It’s one of those small prep sessions that pays off again and again once the school year gets going!
Shop My Breakfast Burrito Essentials
Click on any of the thumbnail images in the gallery below to shop the cheese shredder, sandwich press, and other kitchen essentials I use to make this recipe happen!
This is Day 4 of our 12 Days of Back-to-School Prep series! Follow along @thisisourbliss for the rest of the series, plus everyday boy mom life, style, and family adventures.
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