Freezer Breakfast Burritos

Are you looking for a convenient protein-rich portable breakfast? These freezer-friendly breakfast burritos are a delicious grab-and-go breakfast you can prep ahead with eggs, tortillas, cheese, and veggies.

Breakfast on the Go

I think we can all agree that eggs, bacon, fluffy pancakes, and breakfast burritos taste good any time of day. And for this post, I’m sharing my DIY breakfast burrito recipe so you can skip the drive-thru for a healthier version that’s just as delicious. Between these and my homemade Egg McMuffins, my kids always have an easy grab-and-go breakfast option for their busy mornings.

Watch how I assemble these homemade burritos in the video below:

Healthy Breakfast Burrito Ingredients

These burritos are often made with items and ingredients leftover from taco night or whatever I have on hand. Feel free to toss in any of your family’s favorite breakfast ingredients like sausage, peppers, onions, and diced ham- you get the picture.

• Eggs: a basic staple for a delicious high-protein breakfast.
• Oil: for cooking.
• Tomato: finely diced to mix with the eggs.
• Shredded cheese: mix it with the eggs, add it as a topping, or both!
• Flour tortillas: 8-inch regular or gluten-free tortillas.
• Parchment paper squares: to wrap the burritos.
• Toppings: avocado, salsa, black olives, bacon, black beans, etc.

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How to Make Breakfast Burritos to Freeze

Following these easy steps, you can prep burritos ahead and freeze them to enjoy on busy mornings. Don’t forget to add leftovers and your favorite toppings! This is how the magic happens:

1. Whisk the eggs
   In a medium bowl, whisk eggs.
2. Cook the filling
   In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove the pan from heat.
3. Fill the tortilla
   On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa.
4. Fold & wrap
   Fold the tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap it with the parchment paper square.
5. Store
   Repeat the process with the remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon-sized freezer bag and refrigerate for up to a week or freeze for up to one month.
6. Warm & enjoy!
   To eat, simply warm directly in the microwave until heated through.

Meal Prep Breakfast Burritos

You all know that I’m a huge advocate of easy meal prep recipes like these breakfast burritos. Thanks to the freezer, we can make them ahead, from start to finish, and keep them on hand for a meal that’s ready to reheat and eat.

Since they last up to 1 month in the freezer, I recommend doubling the recipe so there’s plenty on hand.

Here’s how to make and freeze breakfast burritos for later:

1. Prepare the burritos.
2. Wrap each burrito with parchment paper.
3. Transfer the wrapped burritos to a gallon-size zip bag.
4. Refrigerate for 1 week and freeze for up to 1 month.

When you’re ready to eat, reheat them in the microwave until heated through and serve for breakfast or pack in a lunch box.

Freezer-Friendly Breakfast Burritos

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Freezer-friendly breakfast burritos are a delicious grab and go breakfast you can prep ahead with eggs, tortillas, cheese, and veggies.

5 from 6 votes

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Ingredients

• 6 large eggs
• 1 tablespoon oil
• 1 medium tomato, finely diced
• 1 cup shredded cheese
• 6 8-inch tortillas, gluten-free, if needed
• 6 parchment paper squares, about 10 inches
• Additional toppings, avocado, and salsa (optional)

Instructions

Make the filling:

• In a medium bowl, whisk eggs.
• In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.

Assemble the burritos:

• On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa.
• Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
• Repeat the process with remaining tortillas and eggs.

Store:

• Once cooled, transfer assembled burritos into a gallon-sized freezer bag and refrigerate for up to a week or freeze for up to one month.

Serve:

• To eat, simply warm directly in the microwave until heated through.

How to pack it for lunch:

• If frozen, thaw it first. Then slice each wrap in half and divide into lunch containers.

Equipment

1 101 Packed Lunches

1 Kids Lunch Box

1 ice pack

1 Dips or Dressings

Nutrition

Serving: 1 burrito | Calories: 213kcal | Carbohydrates: 14.5g | Protein: 13.2g | Fat: 11.6g | Saturated Fat: 4.3g | Cholesterol: 195.6mg | Sodium: 311.2mg | Fiber: 2.1g | Sugar: 1.2g