Meal prep will be a breeze this week with these make-ahead freezer breakfast burritos. Quickly scramble eggs with other breakfast ingredients like diced ham and mozzarella or pepper jack cheese, roll into a flour tortilla, and heat up in the oven for a nice crunchy and savory breakfast. This is a simple recipe for easy breakfast burritos that will give you the good start to the week that you deserve!
This recipe and tutorial can be used for make-ahead breakfast burritos or you can serve them for dinner and freeze the rest (if you have leftovers that is). Skip the fast food line next time and enjoy a delicious breakfast burrito with all of your favorite mix-ins! This recipe is easily adaptable to fit any of your taste preferences and desired ingredients. Here are my best tips for making quick homemade breakfast burritos for those busy early mornings.
What you’ll need
Scrambled eggs
Skillet seasoned with bacon fat – this enriches this basic dish with delicious, savory flavor
Diced ham or cooked sausage – if you desire a protein but want a vegetarian breakfast burrito, this meat can be easily substituted for black beans
Cheese – whichever kind is your preference! I tend to stick with sharp cheddar but my husband loves pepper jack.
Other burrito additions – your favorite veggies, hot sauce, etc. Get creative!
Tortillas – these can be homemade or store-bought
Baking sheet – this is only necessary if you are heating them to serve immediately
Plastic wrap or aluminum foil – only if you plan on freezing once cooled
Freezer bags – if you plan on freezing
How to make freezer-friendly breakfast burritos
Add large eggs to a bowl. I use one egg per family member plus one when making this recipe. We had four people eating this night, so I cracked five eggs into the bowl and scrambled before adding to the skillet. This made six burritos, which is plenty for our family of five with three small children. If we are eating these for dinner, my husband and I could both eat two burritos each.
Tip: Don’t forget to feed those shells back to your backyard chickens if you have them!
On this day we made diced ham and mozzarella cheese burritos. Feel free to add whatever ingredients you normally like in your scrambled eggs or omelettes! We love the following combos: breakfast sausage, onion, and cheddar cheese; red, yellow, and orange bell peppers; and bacon! Use whatever you have on hand or what sounds best. This recipe is incredibly versatile and accommodates a large variety of combinations. Just remember the more ingredients you have, the less filling you will be able to add to each burrito. Otherwise, it will burst out of the seams. This does not affect taste but does make the burrito a little messier to eat.
Add scrambled eggs to your skillet on medium heat. If you read my post on how to make kid-approved scrambled eggs, then you know you can’t forget the bacon fat! Cook to your liking. I tend to undercook the eggs just a smidge compared to when I make plain scrambled eggs, because the burritos will be placed into the oven for a few minutes if serving fresh or will be nuked in the microwave as a quick and easy breakfast.
Next you will want to add a scoop of your burrito filling to an open-faced soft tortilla and top with cheese. This would also be a good time to add sour cream, pico de gallo, or another option for added flavor and texture. Roll tortilla into a burrito (as demonstrated in the video below) and continue until all of the mixture is used.
Bake burritos in the oven at 425℉ if you plan to serve immediately. There are additional instructions below for serving right away. If not, you can choose to store them in airtight containers for weekly meal prep and heat up in the microwave before enjoying. If you plan to use these as make-ahead freezer burritos, skip this step and let them cool completely before following the instructions below.
Tips on rolling the burrito
I was able to make six freezer-friendly burritos out of our five eggs, diced ham, and cheese. If you have never made a burrito before, I have included a video below to demonstrate how. Notice that one of my ends busted open even when faced seam side down. I filled the burrito too much and adjusted the amount added in the ones following. This combination is cleanup-friendly, but you would not want this to happen with a burrito that had more liquid in it.
Batch freezing this breakfast burrito recipe
When making big batches, I generally assume one large egg per burrito. If there is more burrito filling left over, I use it as a meal the next day or feed the scraps to the birds.
Once your burritos are rolled up, let them cool completely and then individually wrap with plastic wrap or aluminum foil and place wrapped burrito in a freezer-safe bag. If they are individually wrapped, you do not have to place them in a single layer. Fit as many as you can in each bag!
When ready to eat, pull out frozen burrito and let thaw overnight and reheat in the morning. If you choose to heat in the microwave, wrap in a damp paper towel for a quick meal on-the-go! If you have extra time in the morning, I would highly recommend to put them in the oven for just a few minutes at 425℉. The tortilla folds at the ends of the burritos will crisp up and create a beautiful culinary experience with intense taste and texture.
These burritos will store best for the long-term if you place in double freezer bags. If you let thaw outside of the fridge you may end up with soggy burritos as the frozen breakfast burritos have thawed too quickly.
Serving burritos and freezing the leftovers
Once your breakfast burritos are rolled up and the oven is preheated to 425℉, you will place them in the oven for around 3-5 minutes. Watch them closely the first time you make these as you will want to crisp them up to your family’s liking. The edges will begin to turn a darker brown, but it is likely the bottoms will become crispy first. Be sure to flip them over to inspect if you are unsure of timing.
To freeze your leftovers, make sure they cool completely follow the instructions above under the “Batch Freezing” heading. If you will eat these healthy breakfast burritos within the week, store in an airtight container. For the best quality, reheat in the oven or toaster oven. Another great way to reheat is in the microwave oven, but unless they are frozen I would not wrap in a damp paper towel. We personally prefer a tad dried-out burrito than a soggy one, but this recipe is not about me. It’s about you and your tastes. So you do you on this one!
These freezer-friendly breakfast burritos are a great postpartum meal or quick meal prep for those busy mornings! We also enjoy eating these as a breakfast-for-dinner meal and then eating the leftovers for breakfast the next morning. Whichever way you like them, whether as a traditional burrito or as a way to express your culinary creativity, I hope you find this to be a perfect breakfast burrito for you!
If you try this recipe and love it, please come back and give it five stars! Tag me on Instagram @cityfolkhomestead
Freezer-Friendly Breakfast Burritos
Meal prep will be a breeze this week with egg, ham, and cheese breakfast burritos. Just scramble eggs with diced ham and mozzarella cheese, roll into a burrito, and heat up in the oven for a nice crunchy bite. Make-ahead or serve for dinner and freeze the rest (if you have leftovers that is)!
Ingredients
- Bacon fat
- Eggs
- Diced ham
- Cheese
Instructions
- Preheat oven to 425 degrees if you plan on serving and freezing the rest. If not, skip this step.
- Place spoonful of bacon fat into skillet and heat on medium low.
- Add eggs to bowl and scramble.
- Add ingredients like diced ham and cheese and stir.
- Add scrambled egg mixture to heated skillet and turn down to low.
- Cook to your liking, turn off heat, and set aside.
- Transfer mixture onto your tortillas, top with cheese, and roll into burritos.
- Once all burritos are rolled, place into preheated oven for 3-5 minutes or to your liking.
- Serve and enjoy while warm or let cool completely and wrap with plastic wrap to freeze for later use.
- To serve after freezing: Let thaw overnight in the fridge and heat up in the microwave for around 30-45 seconds.
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