Mastering Make-Ahead: The Ultimate Guide to Easy Freezer Breakfast Burritos
Breakfast is often hailed as the most important meal of the day, yet it’s also the most commonly skipped. Whether you’re a teenager rushing off to school, a busy parent juggling morning routines, or an adult heading out to work, mornings can feel incredibly hectic. In this fast-paced world, finding time for a nutritious and satisfying meal before you start your day can seem like an impossible feat. Imagine, however, starting your day with a warm, delicious breakfast from the microwave in just two minutes, a meal so convenient you can eat it with one hand as you head out the door. This dream can become your reality with these incredible **freezer breakfast burritos**! Prepare them ahead of time, and you’ll have a stash of delightful, ready-to-eat breakfasts that will fuel you for days to come.
The Secret to Stress-Free Mornings: Freezer Breakfast Burritos
The concept of freezer meals is a game-changer for anyone looking to save time and reduce stress in the kitchen. I first discovered the magic of make-ahead meals, specifically these freezer breakfast burritos, through my good friend Cheri’s brilliant book, The Complete Idiot’s Guide to Easy Freezer Meals. Cheri, a long-time friend I’ve known since the late nineties, has always been an absolute whiz when it comes to preparing and freezing meals. Her expertise inspired me to delve into this convenient cooking method, and breakfast was the first meal I eagerly tackled.
Why Freezer Breakfast Burritos Are a Must-Have for Busy Lifestyles
I distinctly remember when my kids were in high school; they would constantly dash out the door with empty stomachs, leaving them hungry until lunchtime. This was a common scenario, and I was always searching for solutions to ensure they started their day right. Having a batch of these freezer breakfast burritos ready to go was a revelation. It provided a fantastic way to keep them fueled until lunch. A quick pop in the microwave, and they were off – a simple, satisfying, and wholesome breakfast perfectly suited for their fast-paced environment. It eliminated the morning scramble and the guilt of sending them off without proper nourishment.
Beyond the sheer convenience, there are numerous reasons why make-ahead breakfast burritos should become a staple in your kitchen:
- Time-Saving: The most obvious benefit. Spend an hour or two on a weekend, and you’ll have breakfasts ready for weeks. No more frantic cooking in the morning rush.
- Cost-Effective: Preparing meals at home is almost always cheaper than buying breakfast out or opting for fast food. You control the ingredients and quantity, leading to significant savings.
- Healthier Choices: When you make your own burritos, you dictate what goes into them. This means you can use fresh, high-quality ingredients, control sodium and fat content, and pack them with nutrient-rich vegetables.
- Perfect for Meal Prep: These burritos are a meal prep dream. Make a large batch, freeze them, and you’ve got healthy, ready-to-eat meals for your entire week, or even longer.
- Incredibly Versatile: The customization options are endless, catering to various tastes and dietary needs.
Customizing Your Perfect Breakfast Burritos
Cheri’s original recipe called for green chiles and breakfast sausage, which is a fantastic starting point. However, one of the best aspects of making your own freezer breakfast burritos is the freedom to customize them to fit your family’s preferences and dietary needs. In my household, not everyone is a fan of sausage, so I adapted the recipe a bit. I prepared some burritos with just bacon and eggs, and others with a delightful combination of bacon and sausage. I also love adding vegetables to boost nutrition and flavor, so I incorporated diced green peppers and mushrooms into the sausage burritos. The possibilities are truly limitless!
Consider these ideas for your own custom fillings:
- Protein Power: Beyond bacon and sausage, think diced ham, shredded chicken, black beans, or even vegetarian crumbles.
- Veggie Boost: Add spinach, kale, bell peppers of various colors, corn, diced zucchini, sweet potatoes, or sautéed onions. Just be sure to cook down any high-water content vegetables to prevent sogginess.
- Cheese, Please: Experiment with different cheeses! Cheddar, Monterey Jack, colby, or a spicy Pepper Jack can add a wonderful kick.
- Spice It Up: A dash of hot sauce, a sprinkle of cayenne pepper, or a pinch of chili powder can elevate the flavor profile. Don’t forget a can of mild green chiles for that authentic Southwestern taste!
- Flavor Enhancers: Fresh herbs like cilantro or chives, a dollop of salsa, or a spoon of sour cream (add after reheating for best texture) can take your burritos to the next level.
Tips for Perfect Freezer Breakfast Burritos
I absolutely adore these burritos – they are truly delicious! While Cheri’s recipe suggests it yields 16 breakfast burritos, I found that based on the measurements for each individual burrito, I typically ended up with 12. To help you achieve closer to 16, I’ve adjusted the potato measurement in the recipe below. However, I’ve learned that individual ingredients and brands can vary, so next time I might base everything on weight for more consistent results. Here are some additional tips for creating the best freezer breakfast burritos:
- Don’t Overfill: It’s tempting to pack them full, but overfilling can make them difficult to roll and prone to tearing. Stick to the recommended portions.
- Cool Ingredients Completely: This is crucial! Ensure all cooked ingredients (eggs, meats, potatoes, veggies) are completely cooled before assembling the burritos. Wrapping warm ingredients will create condensation, leading to soggy burritos when frozen and reheated.
- Choose the Right Tortillas: Opt for large, good-quality flour tortillas (8-inch or larger) that are fresh and pliable. This prevents cracking when rolling and freezing.
- Cook Eggs Thoroughly but Not Dry: Scrambled eggs should be cooked through but still slightly moist. Overcooked, dry eggs can become rubbery after freezing and reheating.
- Proper Wrapping is Key: For best results, wrap each cooled burrito tightly in waxed paper or parchment paper, then in aluminum foil. This double layer protects against freezer burn. Finally, place the wrapped burritos into a large freezer-safe zipper bag or airtight container.
- Label and Date: Always label your freezer bags with the contents and the date they were made. Freezer burritos are best consumed within 1-3 months for optimal freshness.
- Reheating Options: While the microwave is fastest, for a crispier exterior, you can unwrap a frozen burrito, wrap it in foil, and reheat it in a preheated oven (350°F / 175°C) for 20-30 minutes, or until heated through.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Essential Ingredients for Your Freezer Breakfast Burritos:
- 5 or 6 medium potatoes, cubed
- 1 tablespoon plus 2 teaspoons olive oil
- salt, to taste
- freshly ground black pepper, to taste
- 16 large eggs
- 1 teaspoon unsalted butter
- 12-16 8-inch flour tortillas
For Bacon and Egg Burritos (adjust quantities based on desired yield):
- 1 small onion, diced
- 1/2 lb bacon, cooked and crumbled
- 1 cup Mexican cheese blend and Pepper Jack cheese, shredded
For Sausage, Bacon, and Egg Burritos (adjust quantities based on desired yield):
- 1/2 cup diced green pepper, mushroom, onion mixture
- 1/4 lb bacon, cooked and crumbled
- 1/4 lb breakfast sausage, cooked and crumbled
- 1 cup Mexican cheese blend and Pepper Jack cheese, shredded
Helpful Kitchen Tools for Making Freezer Burritos:
- Skillet: Essential for cooking eggs, potatoes, and meats.
- Waxed paper or parchment paper: For wrapping individual burritos to prevent sticking.
- Freezer storage bags or airtight containers: For long-term storage and preventing freezer burn.
- Mixing bowls: For preparing and combining ingredients.
If you’re looking for even more convenient freezer breakfast ideas to simplify your mornings, be sure to check out my other popular recipes: homemade freezer french toast sticks, sheet pan breakfast pizza, or my fun freezer pancake dippers. Each offers a unique way to enjoy a delicious breakfast with minimal effort!
Breakfast Burritos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 5 or 6 medium potatoes cubed
- 1 tablespoon plus 2 teaspoons olive oil
- salt
- freshly ground black pepper
- 16 large eggs
- 1 teaspoon unsalted butter
- 12-16 8- inch flour tortillas
- For Bacon and Egg Burritos:
- 1 small onion diced
- ½ lb bacon
- 1 cup Mexican cheese blend and Pepper Jack cheese shredded
- For Sausage Bacon and egg Burritos:
- ½ cup diced green pepper mushroom, onion mixture
- ¼ lb bacon
- ¼ lb breakfast sausage
- 1 cup Mexican cheese blend and Pepper Jack cheese shredded
Instructions
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Bring a large pot of water to a boil over high heat. Add the cubed potatoes to the boiling water and parboil for 8-10 minutes. This pre-cooking helps them cook faster in the skillet and ensures a tender texture. Drain the potatoes thoroughly and set them aside.
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Cook the bacon for both types of burritos until crispy. Drain any excess grease and chop it into small pieces. Divide and set aside in separate bowls for each burrito type.
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In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the parboiled potatoes and sauté, stirring occasionally, for about ten minutes, until the potatoes are nicely browned and almost cooked through. Season generously with salt and pepper to taste. Remove the potatoes from the pan and set them aside to cool completely.
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Using the same skillet, heat the remaining 2 teaspoons of olive oil over medium-high heat.
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For Bacon and Egg Burritos: Add the diced onion to the skillet and sauté until it softens and just begins to brown. Once tender, add the chopped bacon reserved for these burritos and toss to combine. Remove this mixture from the pan and set it aside to cool.
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For Sausage, Bacon, and Egg Burritos: In the same skillet, sauté the diced green pepper, mushroom, and onion mixture until softened and slightly browned. Add the breakfast sausage, breaking it apart with a spoon as it cooks, for about 6 minutes or until the sausage is thoroughly cooked through and browned. Stir in the cooked bacon reserved for this mixture. Drain any excess grease and set this mixture aside to cool completely.
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In a separate large bowl, whisk the 16 large eggs until well combined and slightly frothy.
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Wipe any remaining bacon or sausage grease from the skillet. Heat 1 teaspoon of unsalted butter over medium heat. Pour in the whisked eggs and cook, gently turning and scrambling the eggs frequently until they are set but still moist. Avoid overcooking them as they will be reheated later. Remove the scrambled eggs from the heat and allow them to cool completely.
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To assemble the burritos: Ensure all fillings (potatoes, meat mixtures, eggs) are completely cooled before starting.
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Lay an 8-inch flour tortilla on a 12-inch piece of waxed paper. Place the fillings down the center of each tortilla, leaving about a 1/2-inch border at the top and bottom. For each tortilla, use approximately 1/4 cup cooked potatoes, 1/4 cup of your chosen meat mixture (bacon & onion or sausage, bacon & veggie), 1/4 cup scrambled egg, and 2 tablespoons shredded cheese. Fold in the top and bottom edges of the tortilla, then tightly roll it up from one side to the other to create a secure burrito.
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Wrap the filled tortilla tightly in the waxed paper (or parchment paper, then foil). This helps prevent freezer burn. Store the individually wrapped burritos in a large plastic zipper storage bag, ensuring all air is squeezed out. Don’t forget to label and date the bag clearly for easy identification later.
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To reheat after freezing:
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Remove a frozen burrito from the freezer and unwrap it from the waxed paper and foil. Place it on a paper towel-lined, microwave-safe plate. Microwave on high for 2 to 2 1/2 minutes, stopping and turning the burrito once during cooking to ensure even heating. Enjoy your quick and delicious grab-and-go breakfast!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog May 26, 2011, and has been updated for clarity and comprehensive detail.
