These Healthy Freezer Breakfast Burritos take the stress out of early mornings! They are the perfect tasty and portable breakfast!
I don’t know why I didn’t think about making breakfast burritos for the freezer way before I did. They are so great to have on hand, and SO simple to make! Maybe it’s because it’s become a lot more of a necessity in recent months to have healthy quick breakfast ideas. My husband, who had been working at home until the last few months, recently took on a contract job that requires him to be in the office. So, that meant the somewhat leisurely breakfasts were over for now, and that I needed more make ahead breakfast ideas. My husband was totally on board with these before I even made them. Ha! Anyway, I thought I’d share how I make my freezer breakfast burritos.
Once you get all of the ingredients prepped and an assembly line formed, these Healthy Freezer Breakfast Burritos come together super fast. I usually have one tortilla in a skillet heating up while stuffing and folding another at the same time. You can have ten burritos made in no time!
You want burrito-size tortillas to make these, not the smaller kind. I found a brand of flour tortillas called Margarita’s Tortilla Factory at Whole Foods that I like. The ingredient list is pretty good for store-bought tortillas, and they are certified organic. They also sell whole wheat tortillas, but I’m just not a fan of whole wheat tortillas in general. If you can’t find these, find some with the cleanest ingredient list you can.
There are a couple of ways to fold burritos, but this is the way I prefer to do it. Everything stays inside the burrito, so no mess!
If you don’t like sharp cheddar cheese, you could exchange it for one of your favorite flavors of cheese. I think Colby Jack or Monterey Jack would also be tasty in these. Maybe even some Gouda. I just like the nice punch of flavor that the sharp cheddar adds.
You want large (burrito-size) tortillas to make these, not the smaller kind. I found a brand of flour tortillas called Margarita’s Tortilla Factory at Whole Foods that I like. The ingredient list is pretty good for store-bought tortillas, and they are certified organic. They also sell whole wheat tortillas, but I’m just not a fan of whole wheat tortillas in general. If you can’t find these, find some with the cleanest ingredient list you can.
Have a large sheet pan lined with parchment paper ready to go before you start making the breakfast burritos. Place them onto the sheet pan as you go. Put them into the freezer and freeze until firm. Then, pop them into freezer bags and put back into the freezer. Reheat as needed. I wrap mine in a damp paper towel and heat in the microwave for about 90-95 seconds (1o00 watt microwave), turning over about halfway through.
Now, you have an easy on the go breakfast!
These Healthy Freezer Breakfast Burritos take the stress out of early morning days! They are the perfect tasty and portable breakfast!
- 7 slices bacon
- 1 large bell pepper, diced
- 12 eggs
- 1/4 cup whole milk (or heavy cream or half-and-half)
- 1 tsp fine sea salt (or salt to taste)
- 1/2 tsp garlic powder
- 1 1/4 cup shredded sharp cheddar cheese (or your favorite cheese)
- 10 large (burrito-size) flour tortillas
In a large frying pan, add the bacon. Cook over medium heat until brown and crispy, about 8 minutes. Transfer to a paper-towel-lined plate and set aside to let cool. Remove all but about 2 tablespoons of the bacon fat from the pan and set it aside. Once cool, chop the bacon into small pieces.
While the bacon is frying, whisk the eggs, milk, salt, black pepper and garlic powder together in a large measuring cup or bowl and set aside.
Add the chopped bell pepper to the skillet with the bacon drippings, and let cook until they begin to soften, about 3 minutes.
Pour the egg mixture into the skillet and let the eggs cook, scraping the bottom of the skillet with a spatula and turning the eggs over occasionally, until they are scrambled. Be careful not to overcook because the eggs will be reheated later. Add the cooked bacon to the scrambled eggs and gently mix together. Remove from heat and let cool to room temperature.
Meanwhile, place a sheet of parchment onto a large baking sheet. Set up an assembly line of cheese, egg mixture and tortillas. Heat another large skillet over medium heat and heat each tortilla for about 30 seconds, flipping half-way through. This is to help make the tortillas more pliable and less apt to break when folding.
Place 2 tbsp of cheese onto each tortilla, top with about 1/2 cup of egg/bacon mixture. Be sure to leave plenty of room on each end so you can fold it. Fold the bottom half of the tortilla over the filling and pull back gently, then fold then ends in. Roll the bottom half (then end nearest you) up the rest of the way. Place onto parchment paper-lined cookie sheet and continue the process until all the burritos are made. Place sheet pan into freezer and let freeze until the burritos are solid and firm. Then, place into freezer bags and put back into the freezer.
To reheat (for 1 burrito), wrap a damp paper cloth around the burrito and place into the microwave for 60-90 seconds, turning halfway through, or until filling is hot.
1. It's very important that you let the filling cool, so that the burrito does not get soggy. The cheese also helps separate the moist eggs from the tortilla.
2.If using turkey bacon, you will need to add some type of cooking oil to the pan before you add the bell pepper since the turkey bacon is leaner.
3.Reheating in my 1000 watt microwave takes about 90-95 seconds. Be sure to turn halfway through.
4.I used Pederson Farms (Whole 30 Approved) Sugar-Free bacon for my recipe, so the nutrition facts are based on that. Sugar content will vary depending on bacon used.
5. These nutrition facts are based on 10 servings of 1 burrito.
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