Start your morning with these easy Freezer-Friendly Meal Prep Breakfast Burritos! Warm tortillas are filled with fluffy scrambled eggs, crispy bacon, sautéed veggies, and plenty of cheese. Make a batch ahead of time, stash them in the freezer, and reheat whenever you need a quick, satisfying grab-and-go breakfast!
Looking for more breakfast recipes? Try my easy crustless Spinach Quiche Recipe!
Table of Contents
Kelley’s Tips
Before You Get Started
- Warm up the tortillas beforehand. Heating the tortillas in a pan before filling them makes them more pliable and less likely to fall apart.
- Don’t overfill the burritos. It may be tempting to pile on the fillings, but using too much is going to make it difficult to roll up the burritos. I usually aim for about 2 cups filling total in each burrito.
- Sear the seam. Placing the burrito seam-side down into a hot skillet helps seal the seam closed, and it adds a little extra crispiness to the burrito.
- Make them ahead of time. Wrap the finished burritos tightly in foil and refrigerate for up to 3 days or freeze for up to 3 months for a quick and easy breakfast.
Ingredients
- Flour Tortillas – I like using large burrito-size tortillas for easy rolling.
- Eggs – The star of any breakfast burrito! Scrambled eggs make the filling hearty, fluffy, and packed with protein.
- Cheddar Cheese – I love using sharp cheddar cheese. It melts perfectly into the warm eggs and adds plenty of cheesy goodness to every bite.
- Veggies – I use a combination of bell pepper, red onion, and tomato, but feel free to use whatever you have on hand. Mushrooms, avocado, sweet potato, spinach, or zucchini would all be delicious additions.
- Meat – Bacon, homemade chicken breakfast sausage, or ham are all great options. For a meatless breakfast burrito, swap the meat for black beans or pinto beans.
- Cilantro – I always like to add some pop of green! Whatever herbs I have on hand I like to toss in.
- Optional Fillings – If you want to mix things up, you can add in some chicken sausage, pickled jalapeños, pickled onions or pickled peppers for extra protein and a little kick!
How To Meal Prep Breakfast Burritos
- Heat tortillas: In a non-stick pan, over medium heat, warm tortillas for about 30-45 seconds per side then set aside. This makes them easier to roll up and not fall apart.
- Sauté vegetables: Add 2 tbsp of butter to the pan and sauté onions and peppers for 3-5 minutes. Season with salt and pepper.
- Scramble eggs: Wipe out pan and scramble eggs in remaining 2 tbsp butter. Set aside.
- Fill burritos: Lay out tortillas and fill with eggs, cheese, bacon, sautéd onions and peppers, tomatoes, and cilantro. Start by folding in both sides and then roll.
- Sear the burritos in the pan with the seam side down to seal it shut, then flip, about 1-2 minutes per side.
- Store assembled and seared burritos in the fridge for up to 5 days or in the freezer for up to 3 months for an easy grab-and-go breakfast. To reheat, warm refrigerated burritos in the microwave for 1-2 minutes, or if frozen, reheat for 4-6 minutes. My preferred method is to sear them in a hot pan to crisp them up!
More Grab and Go Breakfasts
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Recipe
Breakfast Burritos
There's nothing better than starting the day with a hearty breakfast, like these Breakfast Burritos! Warm tortillas are filled with delicious ingredients like scrambled eggs, bacon, and veggies for a flavorful and satisfying breakfast that will keep you energized all morning.
Ingredients
- 6 large flour tortillas
- 6 large eggs
- 8 ounces shredded sharp cheddar cheese
- 1 medium red bell pepper, diced
- 1 medium red onion, diced
- 4 tbsp butter, divided
- 1 lbs bacon, cooked and diced
- 3 tbsp cilantro, chopped
- 1 cup cherry tomatoes, halved
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Optional Fillings
- Chicken sausage
- jalapeño, pickled
Instructions
- Heat tortillas: In a non-stick pan, over medium heat, warm tortillas for about 30-45 seconds per side then set aside. This makes them easier to roll up and not fall apart.
- Sauté vegetables: Add 2 tbsp of butter to the pan and sauté onions and peppers for 3-5 minutes. Season with salt and pepper.
- Scramble eggs: Wipe out pan and scramble eggs in remaining 2 tbsp. butter. Set aside.
Assemble burritos
- Lay out tortillas and fill with, eggs, cheese, bacon, sautéd onions and peppers, tomatoes, and cilantro. Start by folding in both sides and then roll.
- Sear the burritos in the pan with the seam side down to seal it shut, then flip, about 1-2 minutes per side.
Make Ahead / Freeze
- Store leftover burritos in an airtight container for up to 5 days in the fridge. To freeze: Wrap each burrito in foil then place in a large ziplock bag and freeze for up to 3 months. To reheat: Thaw overnight in the fridge then sear the burrito in a hot pan with a bit of oil for 3-4 minutes to warm through and crisp up.
Nutrition Information
Calories: 717kcalCarbohydrates: 21gProtein: 28gFat: 58gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 294mgSodium: 1298mgPotassium: 412mgFiber: 2gSugar: 4gVitamin A: 1667IUVitamin C: 32mgCalcium: 354mgIron: 3mg
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Teri
These were so good! Doubled and froze the leftovers. Excited for easy mornings!