Description
These Freezer Breakfast Burritos are a convenient and delicious make-ahead breakfast option that combines fluffy scrambled eggs, sautéed vegetables, and melted cheese wrapped in soft tortillas. Perfect for busy mornings, they can be prepared ahead, frozen, and quickly reheated by microwave, oven, or stovetop, making them an easy and nutritious meal to start your day.
Ingredients
Scale
Breakfast Burrito Filling
- 6 large eggs
- 1/2 cup milk (or plant-based milk)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 1/2 cup spinach, chopped
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Assembly
- 4 large flour tortillas (or gluten-free tortillas)
- 1/2 cup shredded cheese (cheddar, mozzarella, or dairy-free)
- Salsa (for serving)
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Whisk the Eggs: In a bowl, thoroughly whisk together the eggs, milk, ground cumin, salt, and pepper until the mixture is smooth and well combined.
- Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper and cook for 3-4 minutes until they become softened and slightly translucent.
- Add Spinach: Stir the chopped spinach into the skillet with the onion and bell pepper. Cook for an additional 1-2 minutes until the spinach wilts down.
- Cook the Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Stir gently to scramble and cook for 4-5 minutes, ensuring the eggs are fully set but still moist.
- Cool & Assemble: Remove the skillet from heat and let the scrambled egg mixture cool slightly. Lay out the tortillas on a flat surface and evenly divide the egg and vegetable mixture among them. Sprinkle each with shredded cheese.
- Wrap the Burritos: Roll up each tortilla tightly, folding in the sides to secure the filling and form a burrito shape.
- Freeze for Later: If preparing in advance, wrap each burrito individually in plastic wrap or aluminum foil. Place the wrapped burritos in a freezer bag and store in the freezer.
- Reheat When Ready – Microwave: Remove the wrapping and microwave each burrito on high for 1-2 minutes until hot throughout.
- Reheat When Ready – Oven: Wrap the burrito in foil and bake at 350°F (175°C) for 10-15 minutes until heated through.
- Reheat When Ready – Stovetop: Warm the burrito in a dry non-stick skillet over medium-low heat, turning occasionally, until heated evenly.
- Serve & Enjoy: Serve the burritos warm with salsa and freshly chopped cilantro for extra flavor.
Notes
- Use gluten-free tortillas to make this recipe gluten-free.
- Substitute dairy-free cheese and plant-based milk to make this vegan-friendly by replacing eggs with a tofu scramble.
- Adjust vegetable choices based on preference or what you have on hand.
- To prevent sogginess, cool the egg mixture before assembling and wrapping the burritos for freezing.
- Label and date the freezer bag to maintain freshness; burritos can be stored up to 3 months in the freezer.
- For a spicy kick, add hot sauce or chopped jalapeños to the filling.
