Batch cooking is a great way to stock your freezer with prepared meals you can grab and reheat. These freezer breakfast burritos are a great solution to the “I’m too hectic to make breakfast” dilemma. They also make it easy to prepare a quick and delicious meal for anyone who enjoys breakfast for dinner. #brinner


My breakfast burritos were simple: eggs, cheese, sauteed bell peppers, onions, and cooked bacon. But this recipe is very flexible. You can make them vegetarian by omitting the ham. Or you can add any of these ingredients to them:

  • Meat (cooked): bacon, breakfast sausage
  • Vegetables: Hash browns (cooked), avocados, green onions, jalapeno and Pickled Red Onions.
  • Black beans, hummus
  • Cheeses and sauces: Monterey Jack or pepper jack; cotija; feta; taco sauce (sparingly); salsa (thick, not a watery type); guacamole

Because sour cream doesn’t freeze well, I don’t recommend adding it to breakfast burritos. Serve sour cream instead on the side for dips after reheating.


For best quality, I recommend that frozen food be used within three months. Freezer burn can slowly cause frozen goods to lose moisture over time. They will eventually become less good quality. Label and date everything in your freezer 🙂


The best results will be achieved if the burritos are left to thaw overnight in the fridge or until the centre is no longer solid. It is easier to heat the eggs chilled than straight from the freezer. You can heat a chilled, non-frozen tortilla in the microwave for 1-2 minutes or on medium heat in a skillet until it is crispy and the insides have heated through. Although I don’t have one, I found it a good option.

If you need to heat up straight from the freezer, I recommend using the microwave’s defrost function for about 3-5 minutes. This will help to defrost the inside of the microwave before turning on the microwave for 1-2 minutes. The wattage of the microwave can affect the time it takes to cook.


A soggy breakfast burrito is most likely due to overcooking eggs when reheating. The protein molecules in eggs become more brittle as they cook and lose water. To prevent eggs from releasing a lot of liquid, heat the burritos only once they are fully warmed.

A lot of water is another culprit. Avoid salsas that are too watery. If you use high-water vegetables, make sure to saute them first to get rid of some moisture.


Breakfast burritos can be made ahead and are a great way to prepare breakfast. You can add vegetarian or other ingredients!

Prep time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes


  • 8 oz. cheddar ($1.69)
  • 1 yellow onion (0.32)
  • 1 bell pepper (1.00)
  • 2 Tbsp butter divided ($0.26)
  • 2 pinches salt & pepper ($0.05).
  • 1 lb. 1 lb.
  • 12 large eggs ($2.79)
  • 8 large flour tortillas (burrito size) ($1.39)


  • Start by making the breakfast burritos. If the cheddar is not already shredded, shred it.
  • Chop the bell pepper and onion. In a large skillet, add the bell pepper and onion. Heat 1/2 Tbsp butter until the onions become soft and translucent. Season the onion and bell pepper with salt and pepper. Transfer the onion and bell pepper to a bowl.
  • Slice the ham and then add it to a skillet with 1/2 Tbsp butter. The ham should be browned on medium heat for about 5 minutes. Transfer the ham into a separate bowl.
  • Mix 12 eggs in a bowl. Heat the remaining butter in the skillet on medium heat. Spread the butter on the skillet to coat it. Then, add the whisked egg.
  • As the eggs are being placed in the middle of the skillet, push them towards the centre. Once they have set on the bottom, the eggs will still look moist. Don’t overcook the eggs, or they will dry out. Season the eggs with salt and pepper.
  • Assemble the burritos by adding a spoonful of scrambled egg to each tortilla. Next, top each tortilla with a heap of cooked bell pepper, onion, cheese and some of your cooked ham.
  • Roll the burritos by folding the tortilla from the bottom. Next, fold in the sides and roll the burrito until it closes. Each burrito should be wrapped in parchment paper, using the same folding and rolling technique (bottom-up, sides in) and closed. Each burrito should be labelled on parchment paper or masking tape
  • Place the burritos in freezer bags. Label and date the bags.


  • The breakfast burrito should be placed in the refrigerator one day ahead of time to allow it to thaw. After thawing, heat the breakfast burrito in the microwave for 1-2 minutes or in a skillet on medium-low for about 5 minutes on each side. This will ensure that the tortilla is crisp and warm inside.
  • Reheat frozen items in the microwave by setting the defrost mode for 5 minutes. Then, heat on high for 1-2 mins or until they are heated through.


Serving: 1 Burrito Calories 670.26 Kcal Carbohydrates 55.55 G Protein: 39.69 G Fat: 37.98g Sodium: 14.34.13 mg Fiber 4.23 g

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