Frozen Breakfast Burritos take just 30 minutes to make! Assemble on the weekend then reheat and enjoy all week long.
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.
Unfortunately I can’t help you locate your 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 make-ahead burritos are the BEST, and will keep you 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 then 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-style 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.
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!
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.
Ingredients
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.
Notes
- To reheat: unwrap and discard plastic wrap, then wrap burrito in a paper towel. Microwave for 1-1/2-2 minutes, or until hot.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This seems so obvious now that you’ve posted it! But I never make ahead and freeze anything. I love a hot breakfast but never make one during the week, this is so great! My foodie faves pinterest board is filled with your gems!
I am NOT a morning person and don’t get up early enough to prepare breakfast, so I am always looking for portable breakfast ideas. Normally I grab a piece of fruit, yogurt, a Kashi granola bar, or something like that on the way out the door and eat it while commuting or right after I get to work. I might try this!
I cannot tell you how much I LOVE this idea, and how helpful, and amazing it is! Thank you!
well cool. i was totally thinking iowa girl= bionic woman. she has like a 20 hour day and a blog! lol.
great idea to prep ahead…wonder if it will be ok if i warm up/toast tortilla before wrapping up and freezing? Flour and corn tortillas taste much better when warmed up in skillet and allowed time to rise and finish cooking. (just a tip from Texas) do you think it would freeze the same?
My husband saw these in my twitter feed this morning and got really excited. I love that you can do fun variations with these–I’d leave out the meat since I’m vegetarian, and maybe add sautéed mushrooms and onions. Such a great idea!
I love this idea! I have lots of time in the morning (my classes and my job start around noon) so I can make myself anything I want for breakfast, but my husband has to be out the door early, so this would be such and awesome thing for him to eat for breakfast. This is definitely going on the grocery list for next week!
I have made a similar version of these before and they were delicious. I used egg beaters and they turned out just as good! The kids even liked them. Thanks for sharing and I agree with the pony tails and head bands, which also don’t stay put!
Fantastic!! I’m going to have to remember this one!
I am up at 5am each work day and have no time for breakfast at home. I eat at work and have a nice bowl of fruit (banana, blueberries, strawberries) and an english muffin with canadian bacon and fresh sliced tomatoes – – so, so good!
THANK YOU for including the nutrition info! I’ve been dreaming of this day. You were already my favorite food blogger, this put you over the top!
Great idea! I’m excited to make these. :-D
I love, love, love this idea! Headbands give me a headache also.
I have found a new love for Southwestern Eggbeaters! I cook 1/2 cup of egg beaters (only 60 calories and no cholesterol!) for 1 1/2 min in the microwave and add it with 2 slices of turkey to a thin bun. A great start to the day and only 210 calories total. Keeps me full for about 4-5 hours!