Frozen Breakfast Burritos

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.

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Frozen Breakfast Burritos

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by Kristin Porter

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

Servings: 8

GFGluten Free

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Frozen Breakfast Burritos take just 30 minutes to make! Assemble on the weekend then reheat and enjoy all week long.

Ingredients

• 3/4 lb bacon
• 12 eggs
• salt and pepper
• hot sauce, option al
• 8 large flour style 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.

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

Calories: 333kcal, Carbohydrates: 8g, Protein: 16g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 281mg, Sodium: 475mg, Potassium: 220mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 482IU, Vitamin C: 0.2mg, Calcium: 93mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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