I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make a fast and easy anytime meal. #brinner
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“Made these recently and loved it. My burrito roll game is weak but it held together. Will make again. For the amount of work that went into it, having so many frozen burritos is definitely worth it. And the taste is yum!”
KATHLEEN
easy breakfast burritos
I love making these breakfast burritos ahead of time and freezing them for a hearty meal! I kept my burritos super simple with just eggs, cheese, sautéed peppers and onions, and cooked ham, but this is another wonderfully flexible recipe. You can skip the ham to make them vegetarian, or switch them up with bacon, breakfast sausage, avocado, green onion, jalapeño, pickled red onions, spinach, beans, cheese, and sauces.
Freezer Friendly Breakfast Burritos
Servings 8Ingredients
- 8 oz. cheddar ($1.69)
- 1 yellow onion ($0.32)
- 1 bell pepper ($1.00)
- 2 Tbsp butter, divided ($0.26)
- 2 pinches salt and pepper ($0.05)
- 1 lb. cooked ham ($3.75)
- 12 large eggs ($2.79)
- 8 large flour tortillas (burrito size) ($1.39)
Instructions
- Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
- Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
- Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
- Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
- Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
- To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
- To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
- Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.
To Reheat Breakfast Burritos
- Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
- To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.
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Notes
- Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.
Nutrition
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How to Make Homemade Breakfast Burritos Step-by-Step Photos
Prep all ingredients: Prepare all the components of the breakfast burritos before assembly. Shred one 8oz. block of cheddar cheese (or whatever flavor cheese you prefer–pepper jack is also awesome in these!).
Saute vegetables: Dice one onion and one bell pepper. You can use any color bell pepper, I just happened to have an extra orange pepper, so I used that. Add the pepper and onion to a skillet with ½ Tbsp butter and sauté over medium until the onions are soft and translucent. Season the peppers and onions with a pinch of salt and pepper, then transfer them to a bowl.
Cook ham: Dice one pound of cooked ham. Add the ham to the skillet with another ½ Tbsp of butter and cook over medium until the ham is browned. Transfer the cooked ham to another bowl. Clean out the skillet.
Whisk in eggs: Whisk one dozen eggs in a bowl. I like to only lightly whisk my eggs because I enjoy some ribbons of whites and yolks in my scrambled eggs. You can use less or more eggs, if you prefer, but using 12 eggs for 8 burritos will give you 1.5 eggs per burrito, which I find to be a good compromise between budget and quantity.
Melt the remaining tablespoon of butter in the skillet over medium heat. Once the butter is melted and the skillet is heated, pour in the whisked eggs. Gently push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs are set, but they still look moist. Avoid over cooking the eggs or they will become dry. Season the scrambled eggs with a pinch of salt and pepper.
Assemble burritos: Now that all the components are prepared, it’s time to start assembling the burritos. You can do this one at a time, or lay out all eight tortillas and do them together if that makes it easier for you to divide the ingredients evenly between all eight. Begin with the scrambled eggs.
Next, add a scoop of the cooked peppers and onions, and a handful of shredded cheese.
Finally, add some of the cooked ham to the breakfast burrito (or leave it out if you want to make plain egg and cheese burritos).
To roll the breakfast burritos, first roll up the bottom, then fold in the sides, and then finish rolling up from the bottom until it is closed.
Warp burrito for freezing: Place the rolled breakfast burrito on a square of parchment paper, then use the same rolling technique to wrap it in paper (bottom up, sides in, then finish rolling up). Label your breakfast burrito (I used sharpie on the parchment, but you can also do masking tape and then write on that).
Then place your wrapped breakfast burritos in freezer bags, label the bags with name and date, and transfer to the freezer. For reheating instructions, refer to the text above the recipe card for options.
And then pat yourself on the back because you have amazing breakfasts prepared and ready to go! (serving suggestion: salsa or sour cream for dipping). Want more freezer friendly meal ideas? Check out our full list of Freezer Friendly Recipes!
How to store and Reheat
Store leftovers in a freezer safe container for up to three months.
To reheat, thaw in the refrigerator overnight or until they are no longer frozen solid in the middle. Reheat in the microwave (1-2 minutes on high), or in a skillet over medium-low heat until the tortilla is nice and crispy and the insides are heated through. A toaster oven is also a great option, although I don’t own one so I was not able to test the cooking time needed.
If you need to reheat straight from the freezer, I suggest using the defrost function on your microwave fist for 3-5 minutes to help defrost the inside, before microwaving on high for 1-2 minutes. Cooking times in the microwave will vary depending on the wattage of your microwave.
How long does this stay good frozen for? I want to make these for an entire month!
They should be good up to 3 months in the freezer!
How would you suggest adding spinach to the recipe? Would you add it uncooked assuming that it’ll cook when heated? Spinach can tend to get soggy!
I would add it to the burritos cooked instead of raw!
I bought a dozen eggs last month (December 2024), at ALDI’S for $2.50. 💁♀️
2.79 for a dozen eggs 😂 that’s a good one!
Love breakfast for dinner
I’m excited to try this. Question is it safe to make the day before serving and just store them in the fridge and just reheat them?
That should be fine as long as you don’t add anything too wet to them where it would make the tortilla soggy!
Thank you posting this recipe! How many days do you think these would last in the fridge? I was thinking of making these as part of my meal prep for the week, so I wouldn’t be necessarily freeze them. Any other tips for weekly storage? Thanks again!
I think as long as you take care not to add anything too watery to the burritos they should last 3-4 days in the fridge. I would individually wrap in foil and then store all together in a container. I like reheating them in a skillet, or you can pop them in the oven or toaster oven wrapped in the foil to reheat!
Great recipe! I did my own little variation with turkey sausage and we love them. Perfect for on the go.
Do y’all recommend letting all the ingredients cool slightly before wrapping the burritos/freezings them?
Or are they fine in the freezer if they’re still steaming hot?
I would definitely let them cool down a bit!
Made these recently and loved it. My burrito roll game is weak but it held together. Will make again. For the amount of work that went into it, having so many frozen burritos is definitely worth it. And the taste is yum!
First, I am so excited to have found this website! I can’t wait to explore all the different budget-friendly – and delicious – recipes here! MY kind of resource, for sure. The Breakfast Burritos recipe brought me here, and is exactly what I was looking for. Son needs an easy, quick, yet nutritious and protein-rich breakfast in the morning before work, to hold him until lunch. The granola bars just aren’t doing it anymore, lol. These breakfast burritos will be perfect to satisfy his morning hunger, and they’ll be fun to customize!
Second, I’d like suggest something for those that found difficulty in taping the wrapped burritos up in the parchment paper: simply use a longer piece of tape. Use a strip of tape that is long enough to go all the way around the burrito plus an inch or two, so that the tape sticks back onto the beginning of the strip. Tape on tape, rather than tape on parchment or waxed paper. Alternatively, you could use baker’s twine or any other string, ribbon, yarn, what have you, tied snug. It’s just to hold the end of the paper down. Remove the twine/string prior to microwaving, and place the parchment-wrapped burrito with the open end of paper face-down on your microwavable plate/surface. :)
Trying to find easy freezer meals for after I have my 4th baby that my husband can handle 😅 we don’t have a microwave, how best to reheat? Thaw and then reheat on stove on low maybe?
Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm. :)
I try not to use any single-use products in my house, do you have any suggestions for making without parchment paper? Could I just freeze them with the folded side down in a reusable freezer baggie or is it really necessary to wrap them with something? I love your website, I’m really looking forward to trying these! :)
I think you could get away without using the parchment. Maybe if you have some beeswax wraps that might help? The goal is to reduce exposure to air as much as possible, as that makes them get freezer burn. :)
I ended up making these and freezing them with no wrapping in stasher brand reusable bags. It worked perfectly, no freezer burn, and I could microwave them right in the bags!
These were super tasty, and I love how customizable they are! I made them with eggs, bacon, cheddar jack, spinach, black beans, and diced tomatoes. These are so convenient to grab out of the freezer and take with me to work
If I use real eggs in my breakfast burrito and put it in the fridge to have for work the next day would the eggs taste good.
I enjoy it, but everyone has different taste buds. :)
I want to try this recipe but I’m worried if the real eggs will taste good in a breakfast burrito if I make it the night before I go to work for work the next day.
Eggs taste fine the following day. They might be a little watery when you re-heat but they can be eaten up to 4 days from the day they have been cooked.
FREEZER FRIENDLY BREAKFAST BURRITOS. This is an excellent idea and I am sold. Now I want to find all the recipes that I can which are ideal for making in bulk and being frozen. I hope that Budget Bytes will provide me with many examples of how I can do that, and much more.