May 4, 2016
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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.
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.
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
- Oil
- Tomato
- Shredded cheese
- Flour tortillas
- 6 parchment paper squares
- Toppings! – avocado, salsa, black olives, etc.
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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:
- Prepare the burritos.
- Wrap each burrito with parchment paper.
- Transfer the wrapped burritos to a gallon-size zip bag.
- 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
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
- 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.
- 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. 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.
- To eat, simply warm directly in the microwave until heated through.
Shirl
I love breakfast burritos but they’re a hassle to make until now. Wow I can make them ahead keep some in the fridge for lunch and some in the freezer for a different meal I love that idea.
When I make my breakfast burritos I had about a teaspoon or so of sour cream in the raw eggs and then beat the eggs and sour cream together if I don’t have sour cream around water does it same thing. It seems to make the eggs alot fluffier.
Another thing I like is I’ll cook up breakfast sausage and put it in my burritos. With the cheese and the veggies it’s a complete meal.
Dana Miller
My burrito was soggy when it came out of the microwave, anyway to prevent this?
MOMables
was there salsa or other wet ingredients in it?
alice
Can you reheat the frozen ones in the oven? If so, how? Thank you very much!
MOMables
usually at 350F for 10-15 minutes once thawed.