freezer breakfast burritos

<p>An easy make-ahead Breakfast Burrito Recipe that goes straight from the freezer to the microwave or oven for a fast, satisfying breakfast.</p>

Freezer Breakfast Burritos

eggs

milk (your choice)

salt

black pepper

butter (or avocado oil)

Cheddar cheese

burrito-size tortillas

Optional Add-Ins:sautéed bell peppers, onions, jalepeno peppers, or mushrooms

salsa

spinach

green onions

avocados

cheeses (Monterey Jack, feta, etc)

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.

In a large skillet, melt the butter over medium heat, making sure it doesn&#8217;t brown. Pour in the egg mixture and scramble the eggs until set but still moist. Remove from the heat and set aside.

Prepare an assembly line with all the ingredients, including 8 square pieces of foil. Assemble each burrito on top of the foil by placing approximately 1/2 cup eggs, 1/4 cup cheese, 1/3 cup potatoes, and 2 tablespoons bacon (and any additional add-ins, if desired) in the middle of the tortilla. Use a spoon or your hands to toss the ingredients before wrapping the tortilla.

Fold in the sides of the tortilla. While holding those in place, fold up the bottom of the tortilla over the ingredients and roll tightly into a burrito. Then, wrap the burrito tightly in the foil. (Freezing instructions begin here.)

Bake for 10-15 minutes, until warmed through and the cheese is melty.

Make It Now:

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This easy, make-ahead Breakfast Burrito Recipe that goes straight from the freezer to the microwave or oven for a fast and satisfying breakfast.

Freezer friendly breakfast burritos that are both packed with nutritious veggies and protein for the ultimate on the go breakfast! Tip: make them ahead and reheat later.

Veggie Packed Freezer-Friendly Breakfast Burritos

For the veggies:

olive oil oil

garlic,

medium red or yellow onion, diced

sweet potato, diced into ½ inch cubes

red bell pepper, diced

green bell pepper, diced

cumin

chili powder

Salt & pepper

For the eggs:

water

salt and pepper

For the burritos:

burrito-sized whole wheat tortillas

cheddar cheese

avocado,

sauce,

Add oil to a large skillet over medium heat and add in garlic, onion, sweet potato, red bell pepper, green bell pepper, cumin, chili powder and salt and pepper; stir together to coat the veggies with the spices, then cover and cook for about 10 minutes, stirring occasionally, until sweet potatoes are fork tender. Remove from heat once done cooking.

While veggies are cooking you can make your scrambled eggs. In a medium bowl, whisk together the eggs, water, salt and pepper. Coat a nonstick skillet with cooking spray and place over medium low heat. Add in eggs and cook, folding every 30 seconds or so until the eggs are fluffy, then remove from heat and set aside.

To assemble the burritos: Lay out the tortillas and evenly distribute the eggs and veggies. Add 2 tablespoons cheese and ¼ avocado to each burrito (if using). You can also add hot sauce or a little salsa if you’d like. Tuck ends in, then roll up burritos.

To warm up: Place on baking sheet in oven at 325 degrees for 5-10 minutes or simply microwave them for a minute or two.&nbsp;

Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 4 burritos. Double the recipe if you want more!

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

bacon

eggs (beaten)

scallions (chopped)

red bell pepper (diced)

shredded cheddar or pepper jack cheese

flour

Reynolds Wrap Heavy-Duty Aluminum Foil

hot sauce

Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.

Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.

In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.

Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.

On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder.  Set aside, seam-side down, and repeat with remaining tortillas and filling.

If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.

Place the foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then roll it up.

Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).

Use a sharpie to label it with the name and date. (also helpful to write down cook time and temp).

How to freeze burritos for meal prep:

To reheat, thawed overnight in the refrigerator: (Best results)

Transfer burrito to the refrigerator the night before. Bake in foil, in a preheated oven 425F 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast.

To reheat direct from freezer to oven: (Best results)

Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. Let stand 2 minutes before eating.

To reheat direct from freezer to microwave (Least favorite results):  Remove the burrito from the foil and place on a microwave safe dish, cover with a paper towel microwave 1 minute. Turn then cook an additional 1 to 1 1/2 minutes. Let stand 2 minutes before eating. (optional, brown on a skillet 2 minutes on each side to toast, or broil 2 to 3 minutes.

To reheat in air fryer, thawed overnight in the refrigerator: (crisp results)

Transfer burrito to the refrigerator the night before. Unwrap and discard foil, spritz with a little oil and air fry in a preheated air fryer 400F 8 to 9 minutes, turning halfway until heated through in the center.

How to heat frozen burritos:

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

PRINT:  4 Freestyle Points 261 Calories
https://www.skinnytaste.com/freezer-breakfast-burritos/

These Freezer Breakfast Burritos are the perfect grab-and-go meal prep breakfast! They’re loaded with all of your favorite breakfast fixings, protein-packed, and will keep you full all morning long.

Freezer Breakfast Burrito

chicken

black beans,

cheddar cheese,

tortillas (the 10-12″ size work best)

onion,

green bell pepper, diced small

red bell pepper, diced small

potatoes,

garlic granules

paprika

sea salt

cayenne pepper

For the Home Fries

Pre-heat oven to 375°F. Heat the ghee in a large ovenproof skillet over medium heat until hot, about 5 minutes. Add the minced garlic, diced onion, and diced pepper to the skillet. Cook stirring often, until the vegetables are slightly soft, about 5 minutes. Add in the potatoes and cook, stirring often for about 10 minutes. Add more ghee here if the potatoes are sticking to the pan. Add in garlic, paprika, salt, pepper and cayenne and mix until well combined. Place in the oven and bake for 25 minutes or until the potatoes are soft, tender and golden brown. Let cool slightly. Place in a bowl and set aside for assembly. Alternatively, whip up my Air Fryer Home Fries!

Cook Eggs

Crack the eggs into a bowl and whisk. Season with a pinch of salt and pepper. In a hot greased skillet, cook the eggs over medium heat until fluffy and cooked through, but don&#8217;t over cook! Set aside.

Cook Meat: For the Italian sausage, heat a medium skillet with ghee or oil of choice. Add the sausage to the pan and cook until fully cooked through and no pink remains. Once cooked through, remove from heat and let cool slightly. Place sausage in a food processor and pulse once or twice, or chop finely.

Black Beans

Drain and rinse black beans and set aside.

To Assemble

 Warm tortilla. Lay a tortilla flat. Place 2 tablespoons home fries, 2 tablespoons ssausage, ¼ cup eggs, 2 tablespoons black beans in the center of the tortilla. Fold in the sides and roll, making sure to use your fingers to keep in all of the filling while rolling.

To Eat and Store: 

Either serve right away or wrap individually in plastic wrap or aluminum foil tightly. Let freeze individually on a sheet tray, and once frozen place in a labeled bag for long term storage, up to 3 months.

To Reheat from Frozen: Unwrap wrapping and place on a plate with the seam side down. Reheat in a microwave for 3-5 minutes until heated through, or place in a oven, wrapped in foil, at 375 and bake for 30 minutes, or until heated through.

The home frys are what set these apart. Best decision I made for my postpartum freezer meals. Thank you!

We went wild preparing frozen dishes before we had our baby and this burrito recipe was by far our favorite! We always tossed these in the oven for about an hour to reheat, and enjoyed with salsa and plain greek yogurt. I'm about to make another batch for us &amp; for some friends that also just had a baby. Big win!

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Skipping breakfast will be a thing of the past with these simple and easy ham, egg & cheese freezer breakfast burritos... Make ahead frozen breakfast burritos are the perfect way to meal prep breakfasts for the week!

Simple & Easy Freezer Breakfast Burritos

milk

butter

cheddar cheese, divided

(10- flour

Pan-fry ham until browned. Set aside to cool.

In a large mixing bowl, whisk together eggs,...

In a large mixing bowl, whisk together eggs, milk, salt, and pepper.

Add the butter to a large skillet set...

Add the butter to a large skillet set over medium-low heat. Pour the egg mixture into the skillet and cook, stirring occasionally, until almost set. Set aside to cool, then fold in the browned ham.

Tear off 12 squares of aluminum foil. Place...

Tear off 12 squares of aluminum foil. Place a tortilla on top of one piece of foil. Sprinkle 2 tablespoons of cheese on top, and then top with 1/2 cup of the ham and scrambled eggs mixture.

Roll the burrito by folding the sides in...

Roll the burrito by folding the sides in and then rolling tightly from the bottom up. Wrap the burrito snugly in aluminum foil, and repeat the process of filling, rolling, and wrapping the remaining burritos.

Freeze the burritos in a single layer on...

Freeze the burritos in a single layer on a baking sheet. Then transfer them to a gallon sized zip-top freezer bag. 

These freezer breakfast burritos loaded with eggs, cheese, and sausage are a great way to start your mornings. Even better? Save money, time, and calories when you batch cook and stock your freezer with these breakfast burritos for a quick reheat and eat healthy breakfast recipe that keeps you out of the drive-thru.

lbs sausage

garlic

onion powder

salsa (use your favorite)

flour tortillas

Using a large skillet brown the sausage and cook till done (about 8 minutes). Break into small pieces.

In a large bowl, whisk together the eggs and spices until blended. Add to the skillet with sausage. Cook until the eggs are set (about 5 minutes). Push the eggs around with a spatula as they cook to create scrambled eggs. Remove from the heat. You can also cook the sausage and eggs separately. Cook the sausage first, wipe out the pan, and then cook the eggs. Add the sausage back into the eggs and continue with the recipe.

Add salsa and cheese to the sausage and egg mixture. Let the fill cool slightly before adding to the tortilla.

Lay the tortilla flat and scoop ⅓ - ½ cup of filling into the center. Fold in the sides of the tortilla and then roll the burritos.

Wrap each burrito in plastic wrap or parchment paper and then transfer the wrapped burritos into freezer bags, label, and then place in the freezer. You can also wrap the burritos in aluminum foil. Don’t freeze the burritos hot; let them come to room temperature before sticking them into the freezer - this prevents ice crystals from forming and freezer burn.

If you can, place the frozen breakfast burrito into the refrigerator the night before. In the morning, remove from plastic wrap (if using) and wrap in a paper towel. Place the burrito in the microwave and heat on high for 2-3 minutes or until hot.

You can also cook the frozen breakfast burritos in the oven - this can be done directly from frozen or thawed overnight in the refrigerator. Using this method will take considerably longer but does yield excellent results.  Remove the plastic wrap or parchment paper and wrap the burritos in foil. Cook in a 400-degree oven for 40 minutes or until the center is hot. Remove the foil and cook for another 5 minutes or until the tortilla is crispy.

Reheating the breakfast burritos

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Make-ahead breakfast burritos are perfect during the busy week when you need a quick, healthy grab and go breakfast option. These can be prepped on the weekend or every few weeks to stock your freezer for an easy breakfast on the go!

Make Ahead Breakfast Burritos

Our easy Breakfast Burritos recipe is the ultimate protein-packed, make-ahead breakfast for busy mornings. Packed with eggs, sausage, cheese, and your favorite fillings, they reheat perfectly and make a quick, healthy breakfast.

oil (, avocado, olive or

hash browns

lb pork sausage

bell pepper (, diced)

onion (, diced)

water (,

½ cups shredded cheese (, your favorite kind)

flour tortillas* (, burrito size)

hot sauce, sour cream, salsa, avocado (for serving, if desired)

Cook Hashbrowns: Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add hashbrowns and cook for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper. Flip and repeat on the other side. Set aside for burrito assembly.

Sauté Vegetables: Add a little more oil to the pan and add diced bell peppers and onion and cook for a few minutes, until tender. Remove and set aside.

Cook Sausage: Add ground sausage to the same pan and cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove and set aside.

Scramble Eggs: Meanwhile, add eggs and water to a bowl and whisk well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.

Assemble: Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, veggies, and eggs. (If not freezing, I like to add hot sauce, salsa, sour cream, and avocado inside the burritos). Fold it tightly into a burrito. If serving immediately, I like to toast them in a hot greased skillet until the tortilla is golden and crisp on all sides. Serve immediately.

Meal prepped these last night for a week of work coming up. Tried one today—Absolutely delicious! I added onions before the hash browns. Also the recipe didn’t seem to need that entire amount of hash browns or maybe my skillet was too small. I also grilled them a bit after assembling to seal the burritos. 

They turned out absolutely perfect and I can’t wait to do this again. I was nervous about microwaved eggs but heated up on the pan for a couple minutes after microwaving, with some salsa and sour cream on the side they truly are amazing the next day, and will freeze the rest after a couple days. Thank you!

Sounds great - question can I toast them before freezing?

These were delicious! Such a great idea to make a big batch and keep in the freezer for a quick and filling breakfast. I added some sausage and my family loved it. Thank you!

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The most viewed freezer breakfast burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine