I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make a fast and easy anytime meal. #brinner
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What Can I Add to Breakfast Burritos?
I kept my breakfast burritos super simple with just eggs, cheese, sautéed peppers and onions, and cooked ham, but this is another wonderfully flexible recipe. You can skip the ham to make them vegetarian, or switch them up with any of the following ingredients:
- Meat (cooked): bacon, breakfast sausage
- Vegetables: hash browns (cooked), avocado, green onion, jalapeño, pickled red onions, spinach
- Beans: black beans, hummus
- Cheeses and Sauces: Monterey jack or pepper jack, cotija, feta, taco sauce (sparingly), salsa (thick type, not a watery variety), guacamole
I do not suggest adding sour cream to your breakfast burritos because sour cream doesn’t hold up well to freezing and thawing. Instead, serve sour cream on the side for dipping after reheating.
How Long do Breakfast Burritos Last?
I always suggest using up your frozen food within three months for best quality. Frozen goods slowly lose moisture and develop freezer burn over time, so while you may get longer freezer life out of them, the quality will slowly diminish the longer they are stored. So, make sure to label and date everything that goes in your freezer! :)
How to Reheat Frozen Burritos
You’ll have the best results if you let the burrito thaw in the refrigerator overnight or until they are no longer frozen solid in the middle. Reheating from the chilled state instead of straight from the freezer takes less heat and makes it easier to reheat without overcooking the egg. Reheating from a refrigerated, non-frozen state can be done in the microwave (1-2 minutes on high), or in a skillet over medium-low heat until the tortilla is nice and crispy and the insides are heated through. A toaster oven is also a great option, although I don’t own one so I was not able to test the cooking time needed.
If you do need to reheat straight from the freezer, I suggest using the defrost function on your microwave fist for 3-5 minutes to help defrost the inside, before microwaving on high for 1-2 minutes. Cooking times in the microwave will vary depending on the wattage of your microwave.
How to Prevent a Soggy Freezer Burrito
Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.
Another culprit is using ingredients that contain a lot of water. Avoid using salsa that are very watery, and if using high-water content vegetables, just make sure to sauté them first to remove some of their moisture.
Want more freezer friendly meal ideas? Check out our full list of Freezer Friendly Recipes!
Freezer Friendly Breakfast Burritos
Servings 8Ingredients
- 8 oz. cheddar ($1.69)
- 1 yellow onion ($0.32)
- 1 bell pepper ($1.00)
- 2 Tbsp butter, divided ($0.26)
- 2 pinches salt and pepper ($0.05)
- 1 lb. cooked ham ($3.75)
- 12 large eggs ($2.79)
- 8 large flour tortillas (burrito size) ($1.39)
Instructions
- Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
- Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
- Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
- Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
- Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
- To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
- To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
- Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.
To Reheat Breakfast Burritos
- Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
- To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Homemade Breakfast Burritos – Step by Step Photos
Prepare all the components of the breakfast burritos before assembly. Shred one 8oz. block of cheddar cheese (or whatever flavor cheese you prefer–pepper jack is also awesome in these!).
Dice one onion and one bell pepper. You can use any color bell pepper, I just happened to have an extra orange pepper, so I used that. Add the pepper and onion to a skillet with ½ Tbsp butter and sauté over medium until the onions are soft and translucent. Season the peppers and onions with a pinch of salt and pepper, then transfer them to a bowl.
Dice one pound of cooked ham. Add the ham to the skillet with another ½ Tbsp of butter and cook over medium until the ham is browned. Transfer the cooked ham to another bowl. Clean out the skillet.
Whisk one dozen eggs in a bowl. I like to only lightly whisk my eggs because I enjoy some ribbons of whites and yolks in my scrambled eggs. You can use less or more eggs, if you prefer, but using 12 eggs for 8 burritos will give you 1.5 eggs per burrito, which I find to be a good compromise between budget and quantity.
Melt the remaining tablespoon of butter in the skillet over medium heat. Once the butter is melted and the skillet is heated, pour in the whisked eggs. Gently push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs are set, but they still look moist. Avoid over cooking the eggs or they will become dry. Season the scrambled eggs with a pinch of salt and pepper.
Now that all the components are prepared, it’s time to start assembling the burritos. You can do this one at a time, or lay out all eight tortillas and do them together if that makes it easier for you to divide the ingredients evenly between all eight. Begin with the scrambled eggs.
Next, add a scoop of the cooked peppers and onions, and a handful of shredded cheese.
Finally, add some of the cooked ham to the breakfast burrito (or leave it out if you want to make plain egg and cheese burritos).
To roll the breakfast burritos, first roll up the bottom, then fold in the sides, and then finish rolling up from the bottom until it is closed.
Place the rolled breakfast burrito on a square of parchment paper, then use the same rolling technique to wrap it in paper (bottom up, sides in, then finish rolling up). Label your breakfast burrito (I used sharpie on the parchment, but you can also do masking tape and then write on that).
Then place your wrapped breakfast burritos in freezer bags, label the bags with name and date, and transfer to the freezer. For reheating instructions, refer to the text above the recipe card for options.
And then pat yourself on the back because you have amazing breakfasts prepared and ready to go! (serving suggestion: salsa or sour cream for dipping).
Love breakfast for dinner
I’m excited to try this. Question is it safe to make the day before serving and just store them in the fridge and just reheat them?
That should be fine as long as you don’t add anything too wet to them where it would make the tortilla soggy!
Great recipe! I did my own little variation with turkey sausage and we love them. Perfect for on the go.
Do y’all recommend letting all the ingredients cool slightly before wrapping the burritos/freezings them?
Or are they fine in the freezer if they’re still steaming hot?
I would definitely let them cool down a bit!
Made these recently and loved it. My burrito roll game is weak but it held together. Will make again. For the amount of work that went into it, having so many frozen burritos is definitely worth it. And the taste is yum!
First, I am so excited to have found this website! I can’t wait to explore all the different budget-friendly – and delicious – recipes here! MY kind of resource, for sure. The Breakfast Burritos recipe brought me here, and is exactly what I was looking for. Son needs an easy, quick, yet nutritious and protein-rich breakfast in the morning before work, to hold him until lunch. The granola bars just aren’t doing it anymore, lol. These breakfast burritos will be perfect to satisfy his morning hunger, and they’ll be fun to customize!
Second, I’d like suggest something for those that found difficulty in taping the wrapped burritos up in the parchment paper: simply use a longer piece of tape. Use a strip of tape that is long enough to go all the way around the burrito plus an inch or two, so that the tape sticks back onto the beginning of the strip. Tape on tape, rather than tape on parchment or waxed paper. Alternatively, you could use baker’s twine or any other string, ribbon, yarn, what have you, tied snug. It’s just to hold the end of the paper down. Remove the twine/string prior to microwaving, and place the parchment-wrapped burrito with the open end of paper face-down on your microwavable plate/surface. :)
Trying to find easy freezer meals for after I have my 4th baby that my husband can handle 😅 we don’t have a microwave, how best to reheat? Thaw and then reheat on stove on low maybe?
Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm. :)
I try not to use any single-use products in my house, do you have any suggestions for making without parchment paper? Could I just freeze them with the folded side down in a reusable freezer baggie or is it really necessary to wrap them with something? I love your website, I’m really looking forward to trying these! :)
I think you could get away without using the parchment. Maybe if you have some beeswax wraps that might help? The goal is to reduce exposure to air as much as possible, as that makes them get freezer burn. :)
I ended up making these and freezing them with no wrapping in stasher brand reusable bags. It worked perfectly, no freezer burn, and I could microwave them right in the bags!
These were super tasty, and I love how customizable they are! I made them with eggs, bacon, cheddar jack, spinach, black beans, and diced tomatoes. These are so convenient to grab out of the freezer and take with me to work
If I use real eggs in my breakfast burrito and put it in the fridge to have for work the next day would the eggs taste good.
I enjoy it, but everyone has different taste buds. :)
I want to try this recipe but I’m worried if the real eggs will taste good in a breakfast burrito if I make it the night before I go to work for work the next day.
Eggs taste fine the following day. They might be a little watery when you re-heat but they can be eaten up to 4 days from the day they have been cooked.
FREEZER FRIENDLY BREAKFAST BURRITOS. This is an excellent idea and I am sold. Now I want to find all the recipes that I can which are ideal for making in bulk and being frozen. I hope that Budget Bytes will provide me with many examples of how I can do that, and much more.
would adding cooked sausage to this make it become soggy when re-heating?
You definitely want to make sure all the ingredients are fully cooked before freezing. Breakfast sausage would be a great protein to add, as Beth mentions in the blog post (in the section, “WHAT CAN I ADD TO BREAKFAST BURRITOS?”). If you’re concerned about the extra grease, use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate before adding it to the burritos. For tips on reheating as well as avoiding soggy breakfast burritos, consult the sections of the blog post labeled “HOW TO PREVENT A SOGGY FREEZER BURRITO” and “HOW TO REHEAT FROZEN BURRITOS.” But if you have any other specific questions about it, please let us know! ~Marion :)
Hi, when reheating these do you leave the parchment paper on or take it off?
If reheating in the microwave, you can leave it wrapped in the parchment and that will hold in the steam and keep the tortilla nice and soft. If you choose to reheat without parchment the tortilla will just be a little more crispy-dry. But it’s up to you! :) (if reheating in a skillet, remove the parchment)
This looks delicious but with CKD I’m going to try to use low sodium ham or turkey and swiss cheese as that has less salt and no salt butter and see if my kidneys will still be happy. 😊. It’s worth a try!
Are we sure the nutrition info is correct? Is one burrito really almost 700 calories? Maybe it is the ham? I would love to make these but that sure is a lot of calories. (No snark intended bc I LOVE Budget Bytes!).
Hi, Martha! The nutrition information lists the serving size (1 burrito) and estimates the calories per serving at roughly 421 calories. Also, as we mention in our nutrition information disclaimer, we use a software called Spoontacular API to calculate all of our nutrition information, and sometimes there can be errors or discrepancies. Because of this, what you see at the bottom of the recipe card should only be considered a rough estimate and not used as actual medical or health advice. (Here’s the full version: https://www.budgetbytes.com/nutrition-information-disclaimer/) ~ Marion :)
Masking, duct, and scotch tape wouldn’t stick to the parchment paper. I finally had to staple the wrapped burritos shut. Otherwise, the recipe seems solid. More guidance on measurements would’ve been helpful, but it worked out ok.
I wonder if a rubber band or two around them would work? I haven’t made them yet , but I did buy the parchment paper.
Thanks for this recipe! My teenage son asked me to make him something that I can stick in the freezer and he can pull out to put into his lunches every day. He works a physically demanding job, so high protein content is a must. Great recipe. Thanks again!
Could I use egg beaters instead of whole eggs and still freeze them?
You can totally freeze egg beaters!
If I were to add hash browns to this, do you think cooking frozen hashbrowns first and adding them in, then re-freezing in the burritos would work? Thanks!
Yep, that’s exactly how I’d do it. :)
I’m sure these will taste amazing. But it took more time and annoyance to prepare these than I bargained for. Mainly with the wrapping. I bought large size tortillas but they were very full and difficult to keep together. I toasted them on the side with the closed flap to make them stay shut. Masking/washing tape doesn’t stick to parchment paper so they all came open and had to be re-wrapped. If I want to eat something like this for breakfast I’ll probably just hit up the Golden Arches.
Quick Question: hosting a winter Covid safe outside brunch over the holidays for friends around the fire. Making your spicy hot cocoa recipe. Thought I’d make up a bunch of your breakfast burritos ahead of time to freeze. Could I wrap them individually in foil and heat in the oven and then transfer to a warm slow cooker to hold? Should I use parchment paper to wrap them, and then the foil? Thought they’d be easy to eat with mittens and gloves. Thanks for any advice you can offer.
Want to add: My twenty something kids (and their friends) love your website. They have found success cooking affordable and healthy meals with your recipes. I think they’ve surprised themselves that they can cook great tasting food. Thank you!
Hi Karen! While I’ve never tried reheating and holding the burritos in a slow cooker, I think that sounds like a fantastic idea! I don’t think you’d necessarily need to use both parchment and foil. The foil should be just fine. :)
How long do you think the burrito would last without freezing? Like if I made 5 for the whole week would they last or do they just last a day or 2 in the fridge?????
Probably a few days, but it depends on so many factors that it’s hard to say an exact time.
Why did you use parchment paper and not freezer paper? I’ve never used parchment paper in the freezer, only to line cake pans when baking. Curious.
Because that’s what I had on hand. :)
Easy & yummy! Only somewhat recommendation I have has to do with packaging. Rather than put them in freezer bags, they fit perfectly standing on end in a large storage container, like what you might put a bag of flour in. (I always feel guilty when I use plastic bags). I left on it’s side until frozen so that the filling wouldn’t shift.
Please don’t feel guilty about using plastic bags. Believe me, the planet is fine, just fine.
How long can they be in the freezer?
Check the paragraph above the recipe titled, “How Long Do Breakfast Burritos Last?” for details about their freezer life. :)
Love this and have made freezer burritos multiple time already!
Question: I have the taco sized flour tortillas. If i don’t tuck in the sides but still wrap it in plastic for the freezer, do you think it’ll still reheat well?
Yes, I think they’d still freeze and reheat fine (aside from the filling possibly spilling out). :)
Hello, what would you recommend in place of the cheese? I don’t like the taste of it (I know *gasps*) but would love to try out this recipe!!
I often like to use avocado in place of cheese because it offers that same rich and creamy element, and they freeze well. :)
Love this idea! Currently making some to prep for my night shifts. With my lunch break at 4am I need something just a little bit more than toast to keep me going. Never considered breakfast burritos before, sounds like the perfect solution for any time of the day or night !
what size in inches are the tortillas. thanks
I believe they are 10″. The package is labeled “burrito size”.
What vegetables would you recommend in place of meat that would reheat well? Black beans and corn? Is there a way to add spinach without it making the burritos soggy? Thank you! Love your recipes, I use them weekly!
Have you tried our Black Bean and Avocado Enchiladas?
I have, thank you, all the enchilada recipes are amazing. I’m really looking for a more veggie heavy burrito recipe for a road trip I’m taking. I think I’ll make these per the recipe and perhaps add black beans.
Thank you for this recipe! I have always loved breakfast burritos but never thought of freezing them. I am definitely getting a batch in the freezer today :)
If I use mini flower tortillas would I just double 8 burritos to 16? Please help lol thanks.
nice breakfast
For some reason when I tried making frozen breakfast burritos the eggs had a weird texture when reheated; do you think not overcooking the eggs would solve that issue?
That’s likely the problem, but also be careful not to overcook when reheating. As eggs continue to cook past the point where they are solid, the proteins continue to contract and squeeze out water, leaving the proteins with a more rubbery feel. Some people are more sensitive to texture changes like this than others, so even a slight change in texture can be a problem. You can test it first before wasting a whole batch by just making and freezing one burrito to see how it goes. :)
They look delicious, but I am noticing in the photo that they look browned, but in the recipe browning is not mentioned. Would you do that before freezing or after?
Love your recipes!
That’s just for the post ;) Definitely not needed but it does add a whole other layer of flavor! I’d recommend doing before freezing so there’s less work when you’re ready to eat.
Yep, I toasted them in a skillet. :) I mention that technique in the reheating instructions. You’ll definitely want to do this with burritos that are fully thawed, so the outside doesn’t burn before the inside has a chance to heat through.
made this today. great idea, great recipe–thanks!
These are so good. I need to make a batch as soon as I can spare some room in my freezer. It’s incredibly full after my Costco run this past weekend.
these are so good! we also love them with sausage and some hashbrowns in them (I cook a big batch of grated hashbrowns with lots of tony chachere’s seasoning and roll them up in there with the rest of the deliciousness!)
I have a lazy method. I saute a combo of onion, red bell and either poblano or roasted Hatch chiles (which I freeze in August, but always run out of), then add eggs and diced sausage or ham to the same skillet and scramble everything together, melting the cheese in just before removing from heat. This saves assembly time, but we also prefer everything amalgamated for each bite. I like to add chopped cilantro, and often sub potato for meat (nuke until done then dice small and season before adding to the egg mixture). If using beans, I smear refried beans on the tortilla before piling on the egg mix. I typically do this on a weekend morning, so we eat part of the mix in breakfast tacos–which I grill as they were done on The Drag in Austin decades ago.
My daughter LOVES these! I make them differently every time. Usually I use soy crumbles, but I’m planning on making a batch this weekend with ground sausage. I usually cook the eggs, meat, and veggies all together, and then my daughter and I sit down and assemble the wraps– a scoop of the mix, a slice of cheese, and bit of salsa and/or beans on top, and then wrap it up individually in plastic wrap. Easy peasy deliciousness!!!!
Hooray!
I made these this week. They were great hot off the pan, but otherwise they were super mushy on the reheat. Anyone else have this issue? I drained the beans and didn’t use a lot of salsa. I LOVE the idea, but the hubby doesnt like the texture (and I cant blame him!)
Obviously not the recipe author, but I’ve read when prepping frozen burritos, it helps to allow the filling to cool before assembling. That way the filling is less likely to make the tortilla soggy.
Strain the salsa also.
Even bought ones can be soggy! I also find that wrapping them in deli paper sheets once they are cool before freezing is helpful–seems to keep them a little drier.
I made these and turned out great. Can’t find them on the app to post photos and get my marketplace points though.
What a disaster. My burritos tore as I was rolling them! Then completely fell apart as I lifted them into the pan to brown. Still edible, but don’t look very good.
it really helps if you warm the tortillas for about 20 seconds before you try to fill them.
WOW!!!! The Freezer Breakfast Burritos are absolutely DELICIOUS!!!!! Super easy to make and very convenient. I’m going to make the breakfast burritos again next time, but will add potatoes, hot salsa and Monterey jack cheese. Thank you for the phenomenal recipe, Beth!! :-)
Great recipe. One thing I added to each was two spinach leafs
These are delicious and I can’t believe I never thought of sealing the seam of my burritos on a fry pan so that alone changed my life! I recently made these and used your cowboy caviar instead of the beans and salsa and they were to die for!
Made your breakfast burritos today and they are awesome – thank you!!! Because I had them, I used your non-refried beans instead of the black beans, added some cumin to the eggs and also some potatoes to burritos for some extra sticking power and cause I love them. I also incorporated a trick from Americas Test Kitchen’s Cooks Country and used a flour/water slurry to paste the edges of the burritos shut before toasting them and it worked fabulously!!!
These have been an absolute godsend. I typically have very little time in my mornings and so now I’ll often eat one of these while walking my dog before work!
I’ve found that in my microwave the eggs won’t heat up very quickly. I have no idea what causes this but I’ll have hot beans, cheese, and salsa, and still have cold or even partially frozen egg. I’ve found that if I thaw my burrito the night before it helps and I’ve also started mixing all the ingredients in a bowl before rolling it up. That way the heat seems to disperse a little more evenly. It doesn’t look as pretty on the inside but still tastes great! Have you had to deal with this as well?
I was feeling ambitious and I made 24 of these.
In addition to beans and cheese, I also used bacon, mushrooms, green pepper and onions.
To save time and to not have to do as much measuring of each individual ingredient, I added all of the cooked vegetables and bacon to the egg mixture in the pan and cooked the eggs, bacon, and vegetables (minus the beans) together. After the eggs and other ingredients cooked, I transferred them to a bowl and then I mixed in the beans (I tried one batch where I added the beans to the uncooked eggs, but they discolored the eggs and made them green).
Now my freezer is stocked with these awesome breakfast burritos. My microwave heats them perfectly in 2 and a half minutes.
Thanks.
LOVE this.
Just made another batch of 12! I had the day off (very unusual for me), so took two hours to make 12 breakfast burritos and 12 mock Mcmuffins. So I have breakfasts ready for weeks!
This is such a brillant idea. Makes the mornings go so much smoother.
Aldis had eggs on sale for 99 cents, so I bought 5 cartons. They last for months.
I made crockpot refried beans with some dried pinto beans I had in the pantry.
Entemann’s outlet sells 12 packs of English muffins for $1.50.
I had tortillas in the freezer. I also had sausage patties bought on sale on the last day Pathmark was open.
All in all it cost me $4 for 24 breakfasts. 16 cents a breakfast! WOW! Saves me from the drivethru.
The best part is that is so customizeable! Got peppers in the fridge? Bacon? Leftover chicken? Throw them in! Onions, corn, beans, etc. I had fresh herbs from some other dishes I made, so I put those to good use. The refriend beans made a good, tasty, protein-packed filler.
I wrap them in cling wrap and place in gallon freezer bags.
Good for lunch or breakfast!
16 cents!!
Thanks Beth!
“I like to have one freezer project per week, whether it be beans, tortillas, pasta sauce or some other staple item.”
THIS! I have been cooking my own beans for a while, but every time I consider making my own tortillas, I think “but I’ll never be able to get them to last as long as the store-bought ones do, so they will just mold and I will be sad.” I will have to double-check the price I am paying for tortillas at Aldi and see if this will be a worthwhile freezer project. Thank you!
Hello, thanks for sharing this recipe! Do you think chopped avocados would work well and freeze well with the burrito filling? Thanks.
I think so! They might turn a little grey/brown (you won’t be able to see them anyway), but the flavor should be unaffected.
I’m going to have to start making these breakfast burritos, and place them in the freezer. I know that you can use the ingredients that you have in your home, but what other alternatives would you recommend, Beth? Thanks! :-)
Bell peppers, potatoes, bacon, broccoli, ham, just about anything that you can put in an omelet, except watery vegetables (tomatoes) and sour cream. :)
fantastic! what a great idea. I made 12 of them, froze them. I found I have to defrost them 2 days, and then pop them in the microwave for 1.5 minutes.
I had some extra fresh tarragon on hand, and wow! That made these incredible!
I will definitely be adding this to my inventory. Next time, I will try eggs and ham and cheese with herbs. The combinations are endless.
It is such a help to have hot breakfasts ready for the morning!
Just made these. So good! I used 12 eggs, 1 can black beans, 1 8oz package of shredded sharp cheddar cheese, and about a half a jar of salsa. I bought all the ingredients at the store today and spent $8 for 8 HUGE breakfast burritos. I ate one for dinner and am stuffed! This is definitely going in my regular meal rotation.
I just made these and they’re cooling on their way to the freezer.
I have been making your freezer burritos for quite a while. My husband takes one for lunch every day. I now fill them with your crock pot not refried beans. Despite all this practice, I’m still a terrible burrito-roller! (my breakfast burritos are not too pretty) I did add your last step of toasting them in a pan which I’d never done. I think that will make them extra tasty even it it did compromise their weak construction.
These are so awesome and have changed my mornings for the better! Really easy, cheap and healthy (though I am thinking I might see how bacon works in them). Melty cheese in the morning makes getting up just a little easier.
Still struggling a bit to find the best microwave process. They take awhile to warm up, and it’s hard to warm them evenly. I’d say it’s at least 3 minutes on high, with lots of moving it around (and even cutting it in half) to get an even amount of warmth.
How long do you microwave these straight from the freezer?
It really depends on how big they end up… start with a couple minutes and add a little more time as needed.
I made these a couple days ago for my boyfriend and I to have quick breakfasts. The first morning he at one and a banana and told me they were awesome. The second morning he ate two and said “Okay, on the to do list this week: make more of these!” I’d say, that’s a big hit! :) Thanks for the recipe!!!
These are a must try for this week. Will try with potatoes.Like the cost brake down with step by step instructions.
If anyone wants the calorie count, it’s about 450 for one of these – and they are REALLY BIG! I could easily eat only half for breakfast and be completely full. I’m making my own tortillas this week and going to try it with some other fillings too. Tasty, portable, easy breakfast. Just what I was looking for. Thanks!
Val – Cooked potatoes would be fantastic in these! Great idea! :D
How do you think these would do with cooked cubed potatoes?
Also – your blog is amazing and addicting!
~Val~
I just made these, and I have a little tip to share: if you put a little bit of shredded cheese on the edge of the tortilla right as you’re about to roll it close, it’ll act as a glue of sorts. Then, when you put it in the pan to brown, hold the burrito on its side just until the cheese melts. This made for some mich neater burritos.
I put mine straight from the freezer to the microwave :)
Can this go from the freezer right to the microwave, or do they have to thaw first?
Anon – I don’t know why they didn’t stick, really. Ha! I used just a bit of butter in the pan! It may have something to do with these pans, they’re highly polished unlike some of my other stainless pots and pans.
Can’t wait to try these! I couldn’t help but notice that you cooked the eggs in a stainless steel pan, yet it looks like the eggs didn’t stick at all. How did you manage that?! I no longer cook eggs with my SS pan because I always end up leaving at least an egg’s worth of egg stuck onto it, despite greasing it first.
has anyone tried to reheat these yet? what would be the best way? if microwave- about how long?
Anon, I would think if you suspected condensation to be the culprit in your soggy burritos, you could simply allow them to cool before packing for the freezer. :)
Anon – Yes, you can. I would recook (heat to 160 degrees) the beans after thawing just to kill anything that may have grown during storage. Freezing slows down but does not necessarily kill organisms.
Can we used frozen black beans, make burritos and once again freeze that burritos? Just need to clarified, since I have 2 ziploc bags fulled with black beans…..
Thanks for everything you’re doing. This is a great blog!
I’ve had trouble with these. Something happens to them in the freezer to cause them to become very soggy upon thawing. I’m guessing it has to do with the heat from the burrito causing condensation inside the freezer bag, or the remaining water escaping from the eggs/beans.
You can also whisk about 1/8 teaspoon of baking powder into your eggs (and a splash of milk if you have it) to make them “restaurant fluffy” :)
About how big around are those tortillas? Don’t have the space to make my own (yet) but I’ve been thinking about doing this with some store-bought ones.
Anndrea – 3 months is a safe max freezer time for the burritos… although I CAN’T imagine them lasting that long!!
How long do they keep in the freezer?
Great ercipe btw!
I made these last night – yummy!! My 2 year old ate one for dinner, he called it a hotdog- he obviously rarely gets those!! I had one this am for breakfast, not only did it taste great but it stuck with me (I’m pregnant so rarely does food do that!) My husband has requested some with sausage and I may add some onions and green peppers. Thanks for the awesome recipe. This is my new favorite food blog – not only are your recipe delish, but they are easy to make and use ingredients I have on hand or can easily obtain (oh, the price is good too!) Thanks!!
I’ll try this. It’s in Evernote for the next time I go to the grocery store.
This is an amazing idea! I love breakfast burritos, and will definitely be trying this out sometime!
Great idea!! I think I’ll try this on this upcoming weekend to freeze for my crazy work shift!!
Thanks for sharing:)
Fiona