These make-ahead freezer burritos are the perfect grab-and-go breakfast. easy to make, customize, and enjoy whenever you need it.

These make-ahead freezer burritos are a great way to meal prep. You can make a bunch of them all at once, put what you want into them, and place them in the freezer until you need them. Quickly reheat them, and you’re ready to go.

Ingredients for freezer burritos

  • Flour Tortillas You can use any variety of tortillas you would like, like white, spinach, cheese, whole wheat, gluten-free, or low-carb.
  • Hashbrowns I like to use rehydrated hash browns, but you can use shredded or cubed, depending on your preference.
  • Bacon If you want a lower calorie option, you can use turkey bacon or, for more calories, regular bacon.
  • Olive Oil I like to use olive oil but any neutral cooking oil like vegetable oil or avocado oil.
  • Bell Pepper You can use a variety of your choice of veggies.
  • Onion You can use any type of onion—red, yellow, or white.
  • Eggs This is where you get the bulk of your protein in this burrito wrap. If you want it to be lower in calories, you can use egg white, but it won’t have as much flavor.
  • Milk Use your favorite milk or dairy-free option here.
  • Cheese You can use your favourite cheese, like mozzarella, Monterey Jack, or marble cheese.
  • Salt and pepper to taste
burrito scrambled eggs

How to make a Breakfast burrito

  • Preheat oven to 350°F
  • Cook the Bacon Line a baking sheet with parchment paper, place the bacon on the sheet, and place it in the oven for 10–15 minutes, or until desired doneness on your bacon.
  • Make hashbrowns heat a skillet with 2 tablespoons of olive oil and cook your hashbrowns or potatoes of choice until fully cooked.
  • Saute the vegetables Add olive oil to a skillet with bell peppers and onions and cook for 3–4 minutes until they have softened.
  • Scramble the eggs Mix together eggs, milk, salt, and pepper in a large mixing bowl. Add eggs to the skillet until cooked.
  • Assemble Warm the tortillas slightly in the microwave until soft and foldable. Spread a little bit of egg, bacon, hashbrowns, veggies, and cheese, then fold into a burrito.
burritos assembly
burritos assembly

Variations

There is a lot of opportunity for your personal preference when it comes to breakfast burritos because there is so much potential for experimentation. For instance, you might substitute eggs, ham, and cheese if you don’t like mushrooms and onions. Here are some other versions to assist you:

  • Make it vegetarian leave out the meat and add beans.
  • Another type of meat  Swap the bacon for sausage, diced ham, or shredded chicken.
  • Potatoes instead of diced or shredded potatoes you can use diced sweet potatoes.
  • Spicy To spice up the burritos, you can add jalapenos or green chilies. These can be mixed into the scrambled eggs.
burrito with sausage and bacon
burrito with sausage and bacon

How to Roll your breakfast burrito

Have you ever wondered how to achieve a perfectly rolled burrito without all the toppings coming out? Here is how:

  • Warm tortillas Well, it might seem counterproductive to warm them only to freeze them, but tortillas are easier to fold and work with when they have been heated.
  • Filling Don’t use too much filling
  • Toppings keep the topping in the middle of the tortilla.
  • Roll from the edge closest to you toward the top

Things to avoid when freezing your breakfast burrito

When it comes to the ingredients in breakfast burritos, so many are great to use, but there are a few that you should stay away from if you are planning on freezing them.

  • Avocado just does not freeze well at all. If you want to use it, serve it on the side, sliced, or as guacamole.
  • Dairy Cheese is fine in the burrito, but you want to stay away from ingredients like sour cream, which becomes watery when thawed and can become quite soggy.
  • Watery ingredients You want to avoid using ingredients that are more liquid than solid, like salsa, guacamole, lettuce, and fresh tomato; they don’t freeze well and become quite watery when thawed, and they tend to ruin the texture of the burrito. If you want to use these ingredients, I suggest placing them on the side once the burrito has been reheated.

Freezing this breakfast burrito

once you have assembled your burritos and have them rolled up. You will want to either eat them or place them in the freezer. In order to do this, you want to wrap them in plastic wrap and aluminum foil and then place them in a freezer-safe Ziploc bag. Another suggestion I have is to label them so you don’t forget what you have rolled up in the freezer. They will last in the freezer for about 3 months.

When you are ready to enjoy these in the morning, all you need to do is place them in the oven for 10 minutes at 400°F or in the microwave for 1-2 minutes. I prefer them to be reheated in the oven if you have the time; I find they don’t risk being soggy when reheated in the oven.

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Easy Make Ahead Freezer Burritos

These make-ahead freezer burritos are the perfect grab-and-go breakfast. easy to make, customize, and enjoy whenever you need it.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 burritos

Ingredients
  

  • 8 flour tortillas
  • 2 cups hashbrowns frozen or rehydrated
  • 8 slices bacon
  • 4 tbsp olive oil
  • 1 bell pepper red, green or yellow
  • 1 small onion
  • 12 large eggs
  • ½ cup milk
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup cheddar cheese grated

Instructions
 

  • Preheat oven to 350°F
  • Cook the Bacon Line a baking sheet with parchment paper, place the bacon on the sheet, and place it in the oven for 10–15 minutes, or until desired doneness on your bacon.
  • Make hashbrowns heat a skillet with 2 tablespoons of olive oil and cook your hashbrowns or potatoes of choice until fully cooked.
  • Sauté the vegetables Add olive oil to a skillet with bell peppers and onions and cook for 3–4 minutes until they have softened.
  • Scramble the eggs Mix together eggs, milk, salt, and pepper in a large mixing bowl. Add eggs to the skillet until cooked.
  • Assemble Warm the tortillas slightly in the microwave until soft and foldable. Spread a little bit of egg, bacon, hashbrowns, veggies, and cheese, then fold into a burrito.
  • Wrap each burrito in plastic wrap then place five at a time in a large Ziploc freezer bag. Let cool for 20-30 minutes then freeze for up to 3 months – they will also last in the fridge for up to 5 days.
  • To reheat from frozen, microwave for 3-4 minutes on high, or heat for 10 minutes in the oven. Serve and enjoy!
Keyword burrito, freezer, meal prep

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