Freezer-friendly Breakfast Burritos

These make-ahead, freezer friendly breakfast burritos are the perfect meal prep for busy weeks! They’re filled with protein, fat and fiber to help keep you fueled throughout the morning.

I know many people are still working from home and may have more time to cook. But let’s be real, I don’t think anyone wants to prep themselves breakfast, lunch, and dinner all day every day. I love having an easy breakfast option on hand to warm up while I get ready for the day.

I always have tortillas stocked, both small and large, to incorporate into quick meal. They’re so versatile, and can be used for any meal of the day. Tacos, wraps, quesadillas, and even tortilla pizzas are all on a weekly rotation in our house. Mainly because they’re delicious, but also because they’re easy to whip up!

I’m always looking for more grab-n-go breakfast ideas so that Tomer has something to take in to work. He loves my breakfast egg muffins, but I knew he would love these breakfast burritos even more.

What goes into these freezer-friendly breakfast burritos

1. large tortillas, about 10″ wide. Whole wheat, white or grain-free work well!
2. scrambled eggs
3. fajita veggies
4. avocado
5. shredded cheese

If you want to keep these dairy-free, you can substitute your favorite vegan cheese. If you want to make these vegan, mashed black beans would be a great substitute for eggs!

I love to serve these with Greek yogurt in place of sour cream, salsa, and a little bit of hot sauce.

Storing your breakfast burritos

I like to wrap each burrito individually in parchment paper or tin foil, and place in a reusable storage bag. You want to be sure to place them at the top of the freezer or in the door, so that they don’t get smashed inside in the freezer. You can also store these in a freezer-safe container!

Reheating your burritos

There are two options to reheating your burritos. One is much quicker in the microwave, but I know some people may not have one at home so there are oven instructions as well.

• MICROWAVE INSTRUCTIONS: remove your burrito from the freezer and unwrap it. Place it on a microwave safe plate, and warm for 1 minute. Flip over and warm for additional minute. You can also choose the “defrost” setting for 2 minutes. If you plan on microwaving, I recommend grilling each burrito on a pan prior to freezing, as you’ll see in step 5 of the recipe below!

• OVEN INSTRUCTIONS: remove your burrito from the freezer and place on a sheet pan over the parchment or tinfoil it was wrapped in. Bake on 350 F for 20-25 minutes, flipping half way through. I like to use my mini oven for this step since it heats up quickly.

Since the oven instructions are longer, I would pop it in to warm while you get ready for your work day so that it’s ready by the time you sit down!

Easy, delicious, breakfast burritos are going to be your new favorite meal prep!

Freezer-friendly Breakfast Burritos

0 from 0 votes

Course: Breakfast

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

NOTES:
1- I used a grain-free refrigerated tortilla that suggested I heat each one on a skillet to make them more pliable. Most shelf stable ones will be good to use from the bag. If you need to warm yours prior, I suggest doing so before you cook your veggies and eggs so you can use the same pan!
2- To make these vegan, swap out the eggs for 1 can of black beans

Ingredients

• 4 large burrito sized tortillas, 10″ in diameter

• 6 eggs

• 1 red bell pepper, sliced

• 1 small white onion, sliced

• 1 jalapeno pepper, sliced

• 1 avocado

• 1/2 cup shredded cheese, mozzarella or cheddar work great but you can substitute a vegan cheese

• 1 tbsp olive oil

• 1 tbsp fajita seasoning

• Salt & pepper

• Cooking spray

• SERVE WITH:

• Greek yogurt

• Salsa

• Hot sauce

Directions

• Heat a large skillet with the oil. Add in the peppers, jalapeno onion and fajita seasoning and saute until soft, for about 10 minutes. Lightly season with salt & pepper.
• Set the veggies aside in. Spray your pan with cooking spray and scramble in the eggs with a pinch of salt & pepper. Cook on a low/medium heat until they’re cooked through and fluffy. Be sure not to overcook your eggs.
  
  For a vegan version with black beans, add a can of rinsed beans in place of the eggs.
• Lay out your tortillas and layer the center with mashed avocado, a few tablespoons of veggies, scramble eggs, and 2 tbsp of cheese.
• Fold the bottom of your tortilla over the center, then fold in both sides inward and roll to form your burrito.
• OPTIONAL: Cook the burritos on a skillet, with the opening side down, until brown on all sides- for about 1-2 minutes per side on a low/medium flame. You can also skip this step and freeze them as is! If you plan on reheating in the oven, you can skip this step since it will crispy up in there.
• Wrap each one individually with parchment paper or tin foil, and place in a microwave safe air-tight container or ziplock. If using a ziplock or reusable bag, be sure to place it in your freezer door so that they don’t get smashed. Freeze for up to 3 months.
• REHEATING:
• MICROWAVE INSTRUCTIONS: remove burrito from freezer and unwrap. Place on a plate and microwave for 1 minute, flip over and microwave additional minute. You can also choose the “defrost” setting for 2 minutes.
• OVEN INSTRUCTIONS: I use my mini toaster, and bake it on 350 for 20-25 minutes unwrapped, flipping halfway through.
• Serve with your favorite salsa, yogurt or hot sauce!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!