These Freezer Friendly Breakfast Burritos are an easy breakfast to make in advance and keep on hand for whenever a burrito craving strikes! Large tortilla stuffed with eggs, bacon, sausage, hash browns, pepper, tomato, onions, black beans and cheese!
By this late point in my pregnancy I assumed my freezer would be stocked with tons of pre-prepped meals for when baby arrives. But, truth be told, since making and photographing food is my job, and I currently have a full-sized baby crowding my stomach I’d rather be laying on the couch in my free time than making freezer meals, ha!
Maybe I will get a late pregnancy nesting urge to stock the freezer, but just in case I don’t, I’ve instead stocked up on a lot of frozen staples that can quickly be thrown together into meals. I also picked up some Trader Joe’s frozen meals and, of course, we live in an age of modern technology where things like Uber Eats and Grubhub can have dinner at your door with the click of an app. All this to say, I’m quite confident we won’t starve and the fact that my well intended meal prep plans have gone out the window is the least of my worries right now!
What I did get around to however, was making a few batches of Freezer Friendly Breakfast Burritos, which I know will come in handy in the coming weeks! What I love about them is that they are single serving, easy to eat one handed (I hear this is crucial with a new baby), not too messy and, of course, delicious!
What goes in Freezer Friendly Breakfast Burritos?
I love a loaded breakfast burrito so this recipe covers all the bases. They have eggs, bacon, sausage, hash browns, sautéd veggies, black beans and cheese!
However, it is really easy to customize this recipe to your own tastes. The only thing that is really crucial to a breakfast burrito is the eggs. If you want to make them vegetarian, feel free to omit the bacon and sausage. You could add other vegetables like roasted sweet potato or butternut squash as well if you wish.
If you would like to make them dairy free, omit the cheese and do not add the cream to the eggs.
Tips for prepping burritos for the freezer
Tortilla Size – Make sure your tortilla is at least 10″ in diameter, a 12″ tortilla will work even better. Both 10″ and 12″ tortillas are usually labelled as “large”. You will need a large tortilla to be able to fit all the filling and roll it shut properly.
Cool Filling – If you load up the tortillas when the ingredients are still hot the steam will cause your tortillas to get soggy. You don’t want this, so make sure all ingredients cool for at least 10-15 minutes before packing them in to the tortillas.
Moisten Tortilla – It will make rolling the burritos much easier if you heat the tortilla under a moist paper towel for about 20 seconds just prior to filling. I also suggest laying the tortilla on the damp paper towel while you are rolling to keep it soft. Once it is filled and rolled, set it aside to “dry” before wrapping it up for the freezer (again to avoid a soggy tortilla!).
Don’t stack – Make sure you pack the burritos in the freezer in a single layer and lay them on a flat surface in the freezer. You do not want them getting crushed, smooshed or flattened before they are able to freeze and set.
3 Ways to defrost a frozen breakfast burrito
There are 3 ways to heat up your frozen breakfast burritos! The microwave is going to be the easiest, quickest option. The oven or toaster works well if you are heating multiple burritos at a time. If you want to get a little fancy and you have the time, my favorite way to enjoy a breakfast burrito is in the panini press!
- Microwave – remove the burrito from the aluminum foil and plastic wrap. Fully wrap the burrito in a damp paper towel and heat for 1-2 minutes until burrito is warm throughout.
- Oven or Toaster – Remove from foil and plastic wrap, place on a baking sheet or toaster oven rack and bake for 12-15 minutes at 350°F
- Panini Press – Use the microwave method to defrost the burrito and then stick it in a greased panini press at 400°F for 4-5 minutes until the outside of the tortillas is toasted.
These Freezer Friendly Breakfast Burritos are an easy breakfast to make in advance keep on hand for whenever a burrito craving strikes! Large tortilla stuffed with eggs, bacon, sausage, hash browns, pepper, onions, black beans and cheese!
2 tbsp olive oil
1 small yellow onion, sliced thin
1 red bell pepper, sliced thin
1/2 cup cherry tomatoes, halved
1 cup black beans, drained and dried
5 tbsp unsalted butter, divided
2 cups frozen shredded hash browns
1/2 pound thick-cut bacon
6 breakfast sausage links
12 large eggs
1 tbsp heavy cream (or whole milk)
6 large flour tortillas (white or wheat)
2 cups shredded sharp cheddar cheese
Heat the olive oil in a large skillet over medium heat
Add the onion, sauté 2-3 minutes
Add the red bell pepper, continue to sauté for 1-2 more minutes
Add the cherry tomatoes, sauté 2-3 more minutes
Remove vegetables from skillet and but in a medium-sized bowl
Add the black beans to the cooked vegetables, mix and set aside
Heat 4 tbsp of butter in a large skillet over medium-high heat
Add the hash browns, season with salt and pepper to taste
Brown the hash browns and then push them to the side of the pan to make room in the skillet for the bacon and sausage
Add the bacon and sausage and cook until the bacon is crispy and the sausage links are browned cooked through
Remove the skillet from the burner and set aside
Crack the eggs into a medium sized bowl, whisk
Add the heavy cream to the eggs, whisk and season with salt and pepper to taste
Over low heat, melt the remaining tablespoon of butter
Once butter is melted add the egg mixture
Working with a wooden spatula, slowly cook the eggs, scraping the pan every few minutes until all the eggs are cooked and they are fluffy**
Once eggs are cooked set them aside and cool at least 10 minutes***
Stack the tortillas on a large plate with wet paper towels in between each
Microwave for 20 seconds****
Lay a tortilla on top of one of the damp paper towels
Place a generous amount of cheese in a long, thin pile on the half of the tortilla closest to you*****
Top with 2-3 tbsp of the vegetable mixture
Then a generous amount of hash browns, a sausage link and 1-2 slices of bacon
Top with 1/6 of the eggs and finish off with a little more cheese if desired
Roll the tortilla by first folding in the sides and then rolling the tortilla away from you
As you roll, continue to tuck in the sides to make sure all of the toppings are fully enclosed by the tortilla and nothing is falling out
Remove the paper towel and set the burrito aside for at least 10 minutes
Repeat with remaining tortillas
Once the tortillas no longer feel damp on the outside from the paper towel, wrap each burrito tightly in the plastic wrap and then wrap it again in a piece of aluminum foil
Place the prepped burritos in a large plastic ziplock bag and label with “breakfast burritos” and the date
Place the burritos in the freezer
Burritos will keep for up to 3 months in the freezer
When you want to eat one remove it from the freezer
There are 3 options for heating your burrito (see post for more info)
These burritos are best enjoyed dipped into sour cream, salsa or guacamole for added flavor.
*Depending on your confidence in the kitchen you can have multiple burners going and make the vegetables, hash browns and meat and the eggs all at the same time to save time.
**Cooking the eggs this way, very slowly over low heat is time consuming, but it will make for fluffier, more delicious eggs
***Don’t add any ingredient to the tortilla when it is hot, this will make your tortillas soggy
****The heat along with the moisture from the paper towels will help soften the tortillas and make rolling easier
*****The fillings should be about halfway between the middle of the tortilla and the edge to help with rolling and making sure the toppings stay in the tortilla
- Category: breakfast
Keywords: #freezerfriendly, #freezermeals, #breakfastburritos, #freezerbreakfastburritos
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If you make these Freezer Friendly Breakfast Burritos let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!