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An easy make-ahead Breakfast Burrito Recipe. They go straight from the freezer to the microwave for a quick, nutritious breakfast.
Whether you need to streamline your morning routine or you just love to eat food out of your hand while you run out the door, I can’t wait to show you my version make-ahead breakfast burritos.
You can customize them however you want, but I picked a classic combination of flavors that taste great and keep their integrity during the freezer-to-microwave life cycle.
What do you put in a breakfast burrito?
I like cooked sausage, roasted vegetables and potatoes, eggs, and cheese. You could swap out the sausage for cooked bacon or ham.
I’ve seen a lot of freezer burrito recipes that use frozen hash browns. They taste great, but then you might as well just get a hash brown from McDonald’s.
How many eggs are in a breakfast burrito?
My breakfast burrito recipe comes out to 1 whole egg per burrito. I mix the eggs with milk so you have more egg filling overall.
How long can you keep a breakfast burrito?
These Breakfast Burritos will keep indefinitely in the freezer (but I recommend using them within 1 to 2 months for best quality).
You can also keep them in the refrigerator for up to 4 days.
How do you freeze a burrito?
Arrange the wrapped burritos in a single layer on a plate or baking sheet until frozen solid, about 30 minutes to 1 hour. Transfer to a freezer-safe bag for longer storage.
How do you reheat a frozen burrito?
To reheat a frozen burrito in the microwave, unwrap the aluminum foil. Microwave on a plate for 1 to 2 minutes or until heated through.
To reheat a frozen burrito in an oven or toaster oven, heat in a 350-degree oven for 12 to 15 minutes or until heated through.
- 2 medium Yukon gold potatoes peeled and diced small
- 1 large red bell pepper seeded and diced
- 1 small red onion diced
- 1 tablespoon oil or clarified butter
- 1 teaspoon Salt divided
- 12 large eggs
- 1/4 cup milk
- 2 tablespoons butter
- 1 1/2 cups Monterey Jack cheese shredded (about 6 ounces)
- 12 (10-inch) or (12-inch) flour tortillas room temperature
- Burrito toppings such as salsa, cooked bacon, cooked sausage, optional
To roast the vegetables:
- Arrange oven rack to middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper or a silicone mat for easy cleanup. Prepare space in the freezer for a baking sheet.
- In a medium bowl, combine potatoes, bell pepper, and onion. Drizzle with olive oil and ½ teaspoon of salt and toss to coat.
- Transfer to the prepared baking sheet and spread in a single layer. Roast until potatoes are tender, about 20 minutes.
To make the eggs:
- While the vegetables roast, whisk together eggs, milk, and remaining ½ teaspoon salt until combined.
- In a large skillet over medium heat, melt butter until foaming. Add eggs and cook, stirring occasionally, until mostly set but still moist, about 4 to 5 minutes. Remove from the heat.
To assemble the burritos:
- While the eggs and vegetables cool to room temperature, prepare an assembly station. Tear off 12 squares of aluminum foil. Set out cheese and tortillas.
- To build a burrito, place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons cheese onto tortilla. Top the cheese with ¼ cup roasted vegetables followed by 2 heaping tablespoons of the scrambled eggs and any extra toppings.
- Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos.
To freeze the burritos:
- Freeze the burritos in a single layer on a baking sheet (they'll freeze faster and more uniformly this way). Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.
To reheat and eat the burritos:
- Unwrap and microwave on high for 1 to 2 minutes, flipping over once halfway through cooking, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.