Freezer-Friendly Breakfast Burritos
The ultimate grab-and-go breakfast. Spend 15 minutes making a batch of these breakfast burritos, wrap them individually, and freeze. Every morning, just grab one, microwave for 2 minutes, and walk out the door with a hot, protein-packed breakfast. Meal prep doesn’t get easier than this.
Why You’ll Love This Recipe
- Make a batch in 15 minutes, eat for weeks
- Microwave from frozen in 2 minutes
- Customizable — use whatever fillings you like
- Way cheaper and healthier than fast food breakfast
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Freezer-Friendly Breakfast Burritos
Ingredients
- 6 large flour tortillas (burrito-size)
- 8 large eggs, scrambled
- 1 cup shredded cheddar cheese
- 1/2 can black beans, drained
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 1 tablespoon butter
- Salt, pepper, and cumin to taste
- Optional: cooked sausage or bacon, salsa, hot sauce
Instructions
- Melt butter in a skillet over medium heat. Cook bell pepper and onion for 2-3 minutes until softened.
- Add beaten eggs to the skillet. Scramble over medium-low heat until just set (slightly underdone — they’ll cook more when reheated).
- Warm tortillas in the microwave for 15 seconds so they’re pliable.
- Divide eggs, black beans, and cheese evenly among the 6 tortillas. Add any optional fillings. Fold in the sides and roll tightly.
- Wrap each burrito individually in foil, then place in a freezer bag. Freeze for up to 3 months. To reheat: remove foil, wrap in a damp paper towel, microwave 2-2.5 minutes, flipping halfway.
Recipe Tips
- Slightly undercook the eggs — they’ll finish cooking when you reheat.
- Squeeze out as much air as possible when wrapping to prevent freezer burn.
- Don’t add salsa or sour cream before freezing — they make the tortilla soggy.
- Label with the date. They’re best within 2 months but safe for 3.
Calories: 340 | Protein: 18g | Fat: 16g | Carbs: 32g (per burrito)
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Nutritional information is estimated and may vary based on ingredients used.
