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.
I was curious as to why you use flour tortillas if you have Celiac. My son has Celiac disease and has to avoid flour bc of the gluten content.
Hi Jennifer! This post was written in 2012, and I was diagnosed in late 2013. All my gluten-free recipes will have an orange “GF” icon at the top of the recipe card (here’s an example: https://iowagirleats.com/2016/08/26/mediterranean-chicken-chickpea-bowls-yellow-rice/#recipe-card) You can also find all my gluten-free recipes here: https://iowagirleats.com/recipes/?diet=gluten-free
I know this post is old, but I’ve been making frozen breakfast burritos for a while now and I was hoping you could solve a problem for me. Whenever I reheat in the microwave, the eggs don’t heat as fast as the other ingredients (I use breakfast sausage and refried beans). Like, they’re ice cold while everything else is burning hot, and the more I have to heat, the tougher my burrito gets. I’ve tried using the defrost option before regularly heating it to no avail. Help!!
I would recommend heating on 50% power for a minute then full power for 30 seconds – 1 minute, or until heated through. Let me know how if that works!
Looks great! I am going to add hash browns to mine!
I just made these and they were wonderful – my only tip is to make sure the eggs cool COMPLETELY before wrapping them. The moisture from the heat made my wraps incredibly soggy when reheated.
Thank you! I’ve been wanting to make some of these but wasn’t sure about how to do it. :)
Is there any way to make these without a microwave? We have an oven and a toaster, but no microwave!
Hmm, good question, I’ve never tried! I’m sure that would work – I’d Google “microwave to toaster oven conversion” to find the best time to bake them at.
How long would they keep in the freezer?
These keep for about 3 months.
I love breakfast burritos, and I make Sausage Burritos quite often. I use:
one dozen eggs
one pound Jimmy Dean Sausage
Diced Red Pepper & Diced Onion (amount depends on preference)
One and One Half Cups Cheddar Cheese
Package of 8 Soft Tortillas
Of course, first cook the eggs and sausage. Mix all in a large bowl (the cheese will melt as you mix everything due to the heat of the recently cooked eggs and sausage)Then I just fill and roll each tortilla. Yummy! And yes, they ARE filling and satisfying!
I am allergic to wheat. I have seen large gluten-free tortillas made with Teff. Do you think they will work as well as the flour tortillas?
This is an answer to my own question. I went to the tortilla manufacturer’s page at:
http://www.latortillafactory.com/faqs/ and they addressed the question of freezing the tortillas in the question about shelf life and storage. :)
If you want to make authentic Mexican breakfast burritos. Scramble those eggs in Chorizo Missy. These are not Mexican enough for me. You will like it. If you get the beef Chorizo or Longaniza fry that first and then scramble your eggs in it and you won’t have to add the hot sauce to your eggs for flavor. PEACE, LOVE,AND HAVE FUN. Good luck.
Love the idea, genius! The best part was learning I could make bacon in the oven instead of smelling up my house… Love it!
Thank you~
Have you ever tried freezing a breakfast sandwich. Lets say an english muffin, canadian bacon, poached egg and cheese or do you think it would be too rubbery?
I’ve never tried myself, but if you check out the comments on this post: https://iowagirleats.com/2012/12/13/copycat-sausage-egg-cheese-mcmuffin/ it seems it’s possible!
I just came across this – great idea! One question though: My wife and I have been doing this for a while and what we have found is that even after heating in the microwave, the middle of the burrito is still very cold. Any suggestions on how to heat all the way through without overcooking the ends?
Thanks!
I try not to stuff mine too full and make them longer rather than short and squat. You could also try microwaving on 50% power for a minute, then microwaving as usual!