These Freezer Friendly Breakfast Burritos are perfect for meal prep. This breakfast burrito is loaded with flavor, easy to make and reheats perfectly for busy mornings. One bite of these fluffy eggs, cheese and seasoned potatoes and you’ll be hooked!
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Table of contents
Why You'll Love These Freezer Friendly Breakfast Burritos!
I love breakfast but there are mornings when we are pressed for time and cooking a big breakfast isn’t an option. That’s when these freezer breakfast burritos come in handy! These warm up perfectly because of my method of reheating and the ingredients I use. In fact you can not even tell they were frozen!
These delicious breakfast burritos are loaded with eggs, breakfast potatoes, chopped bacon and lots of cheese! They are an extremely filling, protein packed breakfast.
- Make Ahead- reheats perfectly making them ideal for meal prep.
- Filling Breakfast- This protein packed breakfast will keep you going till lunch.
- Customizable ingredients- You can use different types of breakfast meat, potatoes or cheese that you like to make this to your preferences.
Equipment Needed
3 skillets- this will make the cooking time quicker if you can cook everything at the same time or you can work in batches.
aluminum foil- for wrapping to freeze
freezer bag- for freezer storage
Key Ingredients
tortillas- Make sure to get the large 10 inch burrito sized tortilla so that all of the ingredients fit inside when you roll the burrito up.
eggs- 10 large eggs will give you plenty of filling protein in the burrito.
bacon- I like to use turkey bacon but you can use pork if you prefer.
cheddar cheese- cheddar melts great and has the perfect flavor to go with the eggs, potatoes and bacon. You can use your favorite type.
potatoes- breakfast potatoes are really delicious added to the burrito. You can peel and chop your own or take a short cut and buy the prechopped in the refrigerator section in the grocery store.
red bell pepper- adds a great flavor to the burritos.
red onion- another additional flavor boost.
olive oil- is great for cooking the potatoes so they get brown and crispy.
garlic powder, salt and pepper- adds flavor the potatoes.
Step-By-Step Instructions
Cooking The Components Of The Breakfast Burrito
Depending on your kitchen space and how many skillets you have, you may need to work in batches. But that is okay because it is important to let everything cool completely before you assemble the burritos.
Heat one skillet over medium heat and cook your bacon to your preferences. Once the bacon is cooked, let it cool and chop or crumble into little pieces.
In another skillet over medium-low heat cook the scrambled eggs. I like to add a ⅓ of a cup of cheese to my eggs after they are completely cooked.
In the next skillet you will sauté the peppers and onions in a ½ tablespoon of olive oil. I like to cook them first so I can make sure they do not burn and they get softened to my liking. Then I remove the sauteed peppers and onions from the skillet and set them aside. In that same skillet I cook my potatoes in the remaining tablespoon of olive oil. The potatoes will take several minutes to cook. You want them to get golden brown and crispy on all sides. When they are cooked I add the peppers and onions back into the skillet.
Assembling The Breakfast Burrito
Once all of the components of the burritos are cooked and completely cooled you can start your burrito assemble. On a clean work surface spread out a tortilla. I like to have all of the filling ingredients in a line so I can quickly add a bit of everything to build the burrito.
Add a sprinkle of cheese, followed by bacon, potatoes and eggs. It is really difficult to say exactly how much of each filling goes in the burrito but remember you need to space it out over 7 tortillas and you do not want to overfill. When people have a problem folding the burrito it is usually because they overfilled it causing it to rip or tear.
Now to roll the burrito you will want to start by folding the sides in towards the center, then with you thumbs fold the bottom of the burrito over the filling ingredients and while holding everything together roll the burrito until it is a neat little package.
Repeat this process with the remaining ingredients. There will be enough for 7 burritos. Once the freezer breakfast burritos are all assembled you can freeze these or refrigerate for breakfast throughout the week.
Substitutions And Additions
bacon- I used turkey bacon, but feel free to use pork bacon if you prefer. You can also use breakfast sausage or leave the meat out all together to make it a vegetarian burrito. Just make sure to drain as much fat off of the meat that you use so that it doesn't make the tortilla soggy.
potatoes- I used cubed potatoes for the burritos. You can also use hashbrowns or even tater tots for these too.
cheese- I love cheddar because it has great flavor and melts well, but feel free to use your favorite.
peppers and onions- this is optional so if you are not a fan of either you can leave them out. They do give great flavor and sautéing them help removes the water content from the vegetables. I would not add raw veggies to the burritos.
Storage And Reheating
You will be shocked at how delicious these are out of a freezer. Frozen eggs do not sound too appealing but honestly I could not tell they had been frozen. I have a few tips for you to follow to make sure your freezer friendly breakfast burritos freeze and defrost properly.
Freezing- Make sure everything has cooled before you assemble the burrito. If anything is still warm it will make the tortilla soggy. Then if you are freezing the breakfast burrito, wrap it in a layer of aluminum foil. The burritos will be best when eaten within 3 months of freezing.
Refrigerating- It isn't necessary to wrap in foil if you are not freezing, simple place the breakfast burrito in an airtight container for up to 4 days.
Reheating- To crisp the tortilla, heat in a dry skillet on each side until the tortilla is golden brown. Then microwave on 50% power for 1-2 minutes to make sure the inside is completely heated through and the cheese is melty.
Serving
You can eat your breakfast burrito on its own warmed up. They have so much flavor they really do not need additional toppings. However, if you want you can always add a few additions. Here are a few suggestions.
- salsa or pico de gallo
- sour cream or Greek yogurt
- guacamole
- hot sauce
- black beans or refried beans
Expert Tips
Breakfast burritos are actually pretty easy to make as long as you follow a few basic steps to ensure the freeze and defrost well.
- While it is tempting to add lots of sauteed vegetables, they do contain moisture which will make the burritos soggy. I add peppers and onions for a bit of flavor. I think tomatoes would not be a great choice because of their moisture content. You can always experiment with other vegetables.
- Before assembling the burritos make sure that the ingredients are all completely cool. If they are still hot that will cause the tortilla to get soggy and everything will get freezer burnt.
- Do not overstuff the burritos because that can cause the tortilla to tear or rip when folding.
- When freezing the burritos wrap in a layer of aluminum foil and place in a plastic freezer bag. Mark the bag so you do not have a mystery meal.
- To reheat the burrito, if frozen place the wrapped frozen burrito in the refrigerator overnight to defrost. You can heat these in a skillet over medium heat until the tortilla is lightly toasted and then pop in the microwave for about 1-2 minutes on 50% power to make sure the filling is completely warmed through and the cheese is melted.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Freezer Friendly Breakfast Burritos (Meal Prep)
Ingredients
- 4-5 slices bacon (turkey or pork bacon)
- 10 large eggs
- 1 and ⅓ cup shredded cheddar cheese, divided
- 1 and ½ tablespoons olive oil, divided
- ¼ cup red bell pepper
- ¼ cup onion (red or white)
- 2 cups diced potatoes (I used refrigerated already peeled and cut)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 7 large burrito sized tortillas (10 inch)
Instructions
- Heat a large skillet over medium heat and cook the bacon until crispy. Set aside to cool.
- Heat another large skillet over medium -low heat and cook the scrambled eggs, being cautious to not over cook the eggs. When cooked add a ⅓ of a cup of cheddar cheese.
- Meanwhile in another medium sized skillet, heat a ½ tablespoon of olive oil and sauté the red pepper and onion for several minutes. Once the vegetables have softened remove from pan to cool and return pan to burner.
- Add the remaining 1 tablespoon olive oil to the pan the peppers and onions where in and add the diced potatoes. Cook potatoes until golden brown stirring occasional so they develop a nice crispy outside. Sprinkle with garlic powder, salt and pepper while cooking.
- When potatoes are finished cooking stir in the peppers and onions.
- Allow all of the cooked ingredients to cool to room temperature before assembling the burritos.
- On a clean work surface, make an assemble line with all of the burrito filling ingredients.
- Add cheese, potato mixture, chopped bacon, and eggs to the center of the burrito leaving plenty of room to fold the burrito.
- Fold the sides of the burrito in and while holding the sides down, use your thumbs to fold the bottom up and roll the burrito closed.
- Repeat the process with the remaining ingredients.
- Once the burritos are assembled store in the refrigerator in an airtight container for 3-4 days or wrap in aluminum foil and freeze for up to 3 months. See Notes for complete instructions.
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