If you’re anything like me, you often find yourself with like, negative 15 minutes to get out of bed, get ready, grab your bag and head out the door in the mornings.
You contemplate throwing your hair into a ponytail to save some time, but remember they give you headaches. (Same with headbands, which sucks because they’re so dang cute!)
You wonder if you can get away with putting your makeup on at work, but what will your boss think?
Well unfortunately I can’t help you locate that blasted missing shoe, or make the coffee that’s brewing at a snail’s pace drip a little bit faster, but what I can do is give you a breakfast recipe that’s fast, portable, and ready in under 2 minutes: Frozen Breakfast Burritos!
Take 30 minutes on Sunday to make and freeze a batch of these burritos, then enjoy a hot and filling breakfast all week long, that only takes 1-1/2 minutes to heat in the microwave. These babies are the BEST, and keep me full for hours!
You can fill your breakfast burritos with whatever ingredients you like best, but I dig the combination of Bacon, Egg & Cheese. Start by browning 3/4lb bacon. After the bacon is crisp, drain it on a paper-towel then set aside.
Meanwhile, scramble 1 dozen eggs for 8 breakfast burritos. Crack the eggs into a large bowl, then season with salt, pepper, and hot sauce, to taste.
Poke the yolks, then use them muscles to whisk until well beaten.
Next, heat a large, non-stick skillet over medium-high heat (about 6 out of 10) and spray generously with non-stick spray. You don’t want to scramble the eggs over too high of heat, otherwise they’ll be watery after they’re cooked. When the pan is hot, add in the eggs and let them cook for a minute without stirring.
After a minute, start scraping the eggs from the outside edges of the pan, in towards the center.
At this point I like to keep the eggs moving pretty much non-stop until they’re just cooked and still a little glossy. You don’t want them super hard set because you’ll be reheating them later.
Pour the scrambled eggs onto a plate, and set aside.
Assembly is next!
Lay 8 large (8″) flour tortillas out on a clean surface then divide the scrambled eggs evenly between the tortillas. It’ll come out to 1-1/2 eggs per breakfast burrito.
For added flavor, I like to add 1 Tablespoon salsa on top of the eggs. Ben likes them straight up, so I only added salsa to half.
Add the cooked bacon on top followed by 1-2 Tablespoons shredded sharp cheddar cheese.
Roll the burritos by folding over the top of the tortilla, folding in the sides, then rolling to the end.
Wrap each one in plastic wrap then, if the ingredients inside differ, mark the outside with your initials.
Date and label a freezer bag, then place the burritos inside and freeze. When you’re ready to eat in the morning, simply discard the plastic wrap, wrap the burrito in a paper towel, and microwave for 1-1/2-2 minutes, or until hot. Breakfast is served!
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Frozen Breakfast Burritos
Description
Frozen Breakfast Burritos take just 30 minutes to make! Assemble on the weekend then reheat and enjoy all week long.
Ingredients
- 3/4lb bacon
- 12 eggs
- salt & pepper
- hot sauce, to taste
- 8 large (8") flour tortillas
- 1/2 - 1 cup shredded sharp cheddar cheese
- 1/4 - 1/2 cup salsa (optional)
Directions
- Cook bacon in a large skillet until crisp. Drain on a paper towel, then chop into bite-sized pieces. Set aside.
- Crack eggs into a large bowl, then season with salt, pepper and hot sauce. Whisk until well beaten. Heat a large skillet (could use same skillet as bacon) over medium heat, then spray generously with non-stick spray. Pour in eggs and scramble until set, but are still glossy. Remove to a plate and set aside.
- Lay tortillas on a clean, dry surface. Divide eggs and bacon between the tortillas, then top with salsa and cheese. Fold over the top of each tortilla, then fold in the sides, and continue rolling to form a burrito. Wrap individually in plastic wrap, then freeze in a large freezer bag.
- To reheat: unwrap and discard plastic wrap, then wrap burrito in a paper towel. Microwave for 1-1/2-2 minutes, or until hot.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I leave for work at 6:15am everyday, and never seem to have enough time to make a nice, home-cooked breakfast (get up 10 minutes earlier, you say? Pssht!) The result is that I usually snag a piece of fruit, yogurt, and/or a granola bar on my way out the door. This’s fine, but sometimes I crave something hot in the morning. Something I can really sink my teeth into, you know?
Frozen Breakfast Burritos are totally the answer! They’re incredibly satisfying, and usually keep me full until lunch.
Have fun customizing your breakfast burritos by adding veggies, going meatless, adding different types of cheese, or even beans. It will depend on what ingredients you go with, and what brand/type of tortilla you end up using, but my Bacon, Egg & Cheese Breakfast Burritos clocked in at 325 calories, nearly 4 grams of fiber, and 17 grams of protein a piece. Not bad for breakfast on the go!
Ivana@Practicing Perfect 03.27.2012
I was just thinking about doing this because like you I’m always running out of the house with no time to spare! I will be whipping these up this weekend =)
Lindsay @ biking before bed 03.27.2012
Prepping breakfast. I was on an oatmeal kick for the longest time but lately I have been making big batches of pancakes on the weekends. I always associate pancakes with long relaxing Saturdays so eating them on weekends feels so decadent!
Darcy @ Ginger's Goodies 03.27.2012
My friend used to make these all the time and put in baby spinch into the egg mix to get the added protein. Im going to make with egg beaters! And maybe black beans. Or chicken. Or turkey sausage. A new variety every week for cheap from your money cashflow bank and calorie bank!!!
Rebecca 03.27.2012
This is such a great idea! Thank you for sharing.
Lauren 03.27.2012
This is such a genius idea! These also would come in handy for grab and go lunches as well. The possibilities are endless!
Chris 03.27.2012
In a rut for breakfast, lately”: Coffee, banana, & toasted Sara Lee Deliteful English Muffing w/ peanut butter. I really want to try these breakfast burritos to bust out of my rut!
Michelle (Better with Berries) 03.27.2012
These look so yummy! I’m always in a rush to make my breakfast, but I can’t stand to have something like a cereal bar, so these look perfect!
I can’t wear a headband all day either because of the headaches – but I wish I could! So many cute ones!
Juju@getfitwithjuju 03.27.2012
I love this! My hubby will totally love this in the mornings. I’m going to use corn tortillas, for a GF breakfast! =] xoxo
Krista 03.27.2012
Do you think if I use Egg Beaters they will still freeze well?
Darcy @ Ginger's Goodies 03.27.2012
Im trying that this weeknd with the EB’s so I can follow up.
I’ve made frittatas w/ EBS and froze and then thaw/heat/eat and it was fine!
Iowa Girl Eats 03.27.2012
I’m sure it’d be ok!
Beth W. 03.28.2012
I just noticed your comment and I just wanted to let you know that I’ve used Egg Beaters the southwestern flavor and froze sandwiches. I used whole wheat english muffins, egg beaters and have even added spinach. Froze and reheated just fine.
Beth W. 03.28.2012
Oops, I meant to comment on your comment and it posted a few down from yours :)
Robin 03.27.2012
This is such a great idea. Going to make these this weekend!
Emily 03.27.2012
These look so yummy. 99.9% of the time I have plain non-fat greek yogurt, berries and homemade granola. The other .01% is steel cut oats!
erica 03.27.2012
oh my word.
just found your blog today and i am your newest follower!!! :)
LOVE IT.
this is such a great idea. totally making these this weekend! woo hoo!
Darien 03.27.2012
I no longer can tolerate gluten, but when I did, trader joes handmade flour tortillas are beyond the best in the world ever. PLEASE pick up a package and try them- I need to live through you! (the corn tortillas there aren’t so good, go figure.)
Sarah 03.27.2012
These look delicious! I’ve made your lettuce wraps & green smoothie before and LOVED them both. Can’t wait to try this as well. Will likely try with turkey bacon – gets a weird reputation but I find it just as salty & crunchy as the real thing :)
Really happy I found your blog!!
Amy M @ In The Mixing Bowl 03.27.2012
Always always oatmeal! But these are pretty tempting…I think I would up the Mexican flavor and use chorizo!
Courtney @ The Granola Chronicles 03.27.2012
LOVE this idea! And 6:15am in the morning? That is SO early – but I bet it’s nice to have Friday off! :)
Beth 03.27.2012
Kristin – maybe you mentioned it above, but what would be the harm in wrapping them in aluminum foil before you freeze them? Does it give them freezer burn more easily? Thanks for the post.
Iowa Girl Eats 03.27.2012
No harm – I think that’d be just fine!
WendP 08.17.2015
Plus, the foil is recyclable, where the plastic wrap isn’t.
These breakfast burritos make for great lunches too!
Blog is the New Black 03.27.2012
This is SUCH a good idea!
Stephanie 03.27.2012
I make fruit smoothies with added spinach every morning and usually have that! I, too, have to leave early in the morning and don’t have time to make anything for breakfast. Sometimes I will have a toasted bagel with nutella, cereal, and/or a granola bar :)
Lindsey 03.27.2012
Such a great idea!