These Make-Ahead Freezer Breakfast Burritos are the perfect solution for busy mornings. Packed with eggs, cheese, and a variety of toppings, they’re easy to prepare in advance and reheat whenever you need a quick, delicious breakfast. With just a little prep, you’ll have a whole week’s worth of breakfast ready to go!

Personal Story & Background

When life gets hectic, I find myself looking for ways to make mornings less stressful without sacrificing a good breakfast. These freezer breakfast burritos came into my life during one of those busy weeks when I was juggling work and family commitments. I was craving something warm, satisfying, and quick to grab, but I didn’t want to rely on store-bought options. This recipe has since become a go-to for those days when I need a nutritious breakfast without the hassle. The combination of scrambled eggs, crispy bacon, and melted cheese is irresistible, and the best part is that I can customize the filling based on what I have on hand. Whether I’m in the mood for spicy salsa or fresh veggies, the possibilities are endless.

Ingredient Notes

Eggs: The heart of any breakfast burrito! They provide protein and a creamy base for all the other fillings. You can swap eggs for scrambled tofu if you’re going for a vegan version.
Bacon: Adds a nice crispy texture and smoky flavor, but you can easily swap it for sausage, turkey bacon, or even a vegetarian sausage substitute.
Cheese: I like using a sharp cheddar for its bold flavor, but Monterey Jack or even a Mexican cheese blend works wonderfully. Feel free to use dairy-free cheese if needed.
Tortillas: Choose large flour tortillas to hold all the fillings comfortably. You can also use whole wheat or gluten-free tortillas for a healthier alternative.
Veggies: Bell peppers, onions, and spinach are great additions, but feel free to get creative with mushrooms, tomatoes, or any other vegetables you enjoy.
Salsa or hot sauce: A little kick can go a long way. Add your favorite salsa or hot sauce to give each burrito a flavor boost. If you prefer a milder breakfast, skip the spice or opt for a mild salsa.

Step-by-Step Instructions

1. Cook the Bacon (or Protein of Choice)

Start by cooking the bacon in a large skillet over medium heat. Once it’s crispy, remove it from the pan and let it drain on a paper towel. If you’re using sausage or another protein, cook it in the same way, crumbling it as it cooks. Set aside.

2. Scramble the Eggs

In a large bowl, whisk the eggs with a pinch of salt and pepper. Heat a nonstick skillet over medium-low heat and add a little butter or oil. Pour in the eggs and gently stir as they cook, making sure they stay soft and fluffy. Once they’re just set, remove from heat.

3. Sauté the Veggies

If you’re adding vegetables, sauté them in the same pan you used for the bacon (you can add a bit more oil or butter if needed). Cook them until they’re softened and slightly caramelized, about 5 minutes.

4. Assemble the Burritos

Lay the tortillas flat on a clean surface. Start by layering a generous portion of scrambled eggs in the center of each tortilla. Top with crumbled bacon (or your protein of choice), sautéed veggies, and a handful of cheese. Add a spoonful of salsa or hot sauce if you like things spicy.

5. Roll and Wrap

To wrap the burritos, fold in the sides of the tortilla and then roll it up tightly, making sure everything stays secure inside. You can wrap each burrito in foil or parchment paper to make them easy to grab and go.

6. Freeze or Store

To freeze, place the wrapped burritos in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen solid, transfer them to a large freezer-safe bag or container. If you plan to eat them within the next few days, you can store them in the fridge.

Expert Tips for the Best Results

Don’t overcook the eggs: Scramble them until they’re just set. They’ll continue to cook slightly as they cool, and you don’t want them to turn rubbery when reheated.
Use a good tortilla: A thick, soft tortilla works best for these burritos. Thin tortillas can tear when you roll them, and they don’t hold up as well when frozen.
Seal tightly: Make sure the burrito is tightly wrapped before freezing to prevent the fillings from spilling out when reheating.

Serving Suggestions

These freezer breakfast burritos are delicious on their own, but they’re also great with a side of fresh fruit, a handful of mixed nuts, or a green smoothie for a balanced breakfast. For an extra indulgence, pair with a dollop of sour cream or a drizzle of avocado.

Storage and Reheating Tips

Once you’ve assembled your burritos, you can freeze them for up to 3 months. To reheat, remove the foil or parchment paper and wrap the burrito in a damp paper towel. Microwave for 1-2 minutes, flipping halfway through, or bake at 350°F (175°C) for 20-25 minutes. If you’re reheating from the fridge, the microwave will do the trick in 30-60 seconds.

Frequently Asked Questions

1. Can I make these burritos vegetarian?
Absolutely! Skip the bacon and add extra veggies, beans, or a vegetarian sausage for protein. You can also include some avocado for a creamy texture.

2. Can I make these burritos ahead of time and refrigerate them?
Yes, these burritos can be stored in the fridge for up to 4-5 days. Just make sure they’re tightly wrapped to keep them fresh.

3. Can I use something other than eggs for a vegan version?
You can use tofu or chickpea flour scramble in place of eggs. Just season it well and cook it the same way you would scrambled eggs for a delicious vegan alternative.

4. How do I prevent the tortillas from getting soggy?
Be sure to let the cooked ingredients cool down slightly before assembling your burritos. You can also lightly toast the tortillas in a pan for a minute or two to make them more durable and less prone to absorbing moisture.

Conclusion

These Make-Ahead Freezer Breakfast Burritos are a game-changer for busy mornings! They save time without sacrificing flavor, and you can easily customize them to suit your tastes. Whether you’re making them for the whole family or prepping a week’s worth of breakfasts for yourself, these burritos are bound to become a staple in your meal prep routine. I hope you give them a try, and I’d love to hear how they turn out for you—feel free to share your favorite fillings in the comments below!

Make-Ahead Freezer Breakfast Burritos for Busy Mornings

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Author: Lily Carter
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 9 burritos (increased to 10 burritos) 1x
Category: Breakfast, Meal Prep
Method: Freezing, Cooking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Make-Ahead Freezer Breakfast Burritos are the perfect solution for busy mornings. Packed with eggs, cheese, bacon (or your protein of choice), and veggies, they’re easy to prepare in advance and reheat whenever you need a quick, delicious breakfast. With just a little prep, you’ll have a week’s worth of breakfast ready to go!

Ingredients

Units Scale

8 large flour tortillas (or whole wheat or gluten-free tortillas)
8 large eggs (scrambled)
4–6 slices of bacon (or 1 cup sausage crumbles, turkey bacon, or vegetarian sausage)
1/2 cup shredded sharp cheddar cheese (or Monterey Jack, Mexican blend, or dairy-free cheese)
1 cup sautéed veggies (bell peppers, onions, spinach, etc.)
Salsa or hot sauce (optional)
Salt and pepper to taste
Butter or oil for cooking

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Instructions

Cook the Bacon (or Protein of Choice):
- In a large skillet, cook the bacon over medium heat until crispy. Remove from the pan and drain on paper towels. For sausage, cook until browned and crumbled. Set aside.
Scramble the Eggs:
- Whisk eggs with salt and pepper. In a nonstick skillet, cook over medium-low heat with a little butter or oil, stirring gently until soft and fluffy. Remove from heat when just set.
Sauté the Veggies:
- In the same pan used for bacon, sauté veggies for about 5 minutes until softened. Set aside.
Assemble the Burritos:
- Lay the tortillas flat on a surface. In the center of each tortilla, add a portion of scrambled eggs, bacon (or protein of choice), sautéed veggies, and cheese. Top with salsa or hot sauce if desired.
Roll and Wrap:
- Fold the sides of the tortilla inward and roll it tightly. Wrap each burrito in foil or parchment paper.
Freeze or Store:
- To freeze, place the wrapped burritos on a baking sheet and freeze for 2-3 hours. Once solid, transfer to a large freezer-safe bag or container. For refrigeration, store burritos in the fridge for up to 4-5 days.

Notes

Let cooked ingredients cool before assembling to prevent sogginess.
Toast the tortillas lightly for added durability before wrapping.
You can skip the protein or substitute with tofu for a vegetarian/vegan option.

Nutrition

Serving Size: 1 burrito
Calories: 320
Sugar: 3g
Sodium: 680mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 14g
Cholesterol: 190mg