Freezer breakfast burritos are the ultimate make-ahead breakfast! Packed with fluffy eggs, veggies, crispy bacon, and melty cheese, they’re a protein-packed meal ready to heat and eat.
I don’t know about you, but breakfast is one of my favorite meals of the day. Breakfast food is the bomb y’all. Can I get an amen? And these freezer breakfast burritos make all my wildest dreams come true: Breakfast. Bacon. Eggs. Burritos. Heck yes. To make a good thing even better, you can prep a bunch of them, freeze them, and then eat them all the live long day. (My Blueberry Breakfast Cookies are awesome for meal prep too!)
Why These Freezer Burritos Make Breakfast a Breeze
Loaded with veggies, bacon, cheese, and eggs, these freezer burritos have everything you need for a complete breakfast!
- Made for freezing. Not all breakfast burritos are meant for freezing, but I developed this recipe specifically to freeze and reheat. They won’t let you down!
- Big satisfaction. Eggs (plus egg whites for extra protein), bacon, and cheese make these burritos super satisfying.
- Easy to customize. Swap the veggies, cheese, or protein to fit your tastes or use what you have on hand.
What You’ll Need
You don’t need all that much for these freezer breakfast burritos! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggs – You’ll need 4 whole eggs plus additional egg whites.
- Grapeseed oil – Or another neutral oil you like for cooking.
- Veggies – Garlic, red bell pepper, yellow onion, and baby spinach.
- Bacon – You can use turkey bacon if you’d like, or switch things up with crumbled breakfast sausage.
- Burrito-size tortillas – I use Xtreme Wellness brand.
- Mexican cheese blend – Or swap in cheddar, Monterey Jack, or pepper jack.
How to Make Freezer Breakfast Burritos
Let’s get started! Here’s what you’ll need to do.
- Whisk the eggs. Combine the whole eggs and egg whites in a large bowl and set aside.
- Sauté the vegetables. Cook the onion in oil until soft, then add the garlic and stir until fragrant. Stir in the red pepper and spinach and cook until the spinach wilts.
- Scramble the eggs. Add the eggs to the skillet and cook, stirring constantly, until just set.
- Cool the filling. Refrigerate the egg mixture until fully cooled.
- Warm the tortillas. Microwave briefly to make them pliable.
- Assemble and wrap. Fill the tortillas with eggs, cheese, and bacon, then wrap them tightly and freeze.
Tips and Variations
- Don’t skip the chilling. After the egg scramble is done, make sure to let the mixture cool down. As in put it in the refrigerator. This will ensure that the tortillas won’t tear when you roll them. (The first time I put the filling in and rolled these guys up, the eggs were warm and immediately tore the tortillas. Lessons learned.)
- Cut the plastic wrap in advance. Have your plastic wrap already prepped so all you have to do once the burritos are rolled is wrap them up so they keep their shape.
- Make them your own. If you want to switch up the meat, veggies, or cheese, go for it! Just keep the proportions the same so you have the right amount of filling for the tortillas.
Serving Suggestions
These burritos are great on their own, but you can also pair them with Roasted Tomato Salsa or Avocado Salsa Verde to add a little Tex-Mex flair.
Storage and Reheating
Store the wrapped freezer breakfast burritos in a zip-top bag for up to 3 months. When you’re reheating the burritos, if you want a crispy exterior, go the oven route. If you need them in a hurry, then the microwave is the way to go.
- Oven: Bake unwrapped burritos at 400°F for 20–25 minutes.
- Microwave: Wrap in a paper towel and microwave on high for about 3 minutes, flipping halfway through.
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Description
These freezer breakfast burritos are filled with eggs, veggies, bacon, and cheese. They are easy to freeze and reheat, perfect for meal prep!
- In a large bowl, whisk 4 eggs and egg whites. Set Aside.
- Heat a large skillet to medium high heat. Add grape seed oil and onion. Saute until translucent, about 2-3 minutes. Add in minced garlic, and saute for 30 seconds.
- Next add red pepper and spinach. Saute until spinach is wilted, about 3-4 minutes. Stirring throughout.
- Next, add in eggs and cook for 3-5 minutes or until the eggs are cooked, stirring the entire time with a spatula.
- Place egg mixture in the refrigerator and allow the eggs to come to cool. (this will prevent the burritos from getting soggy or breaking when you roll them)
- Place flatbreads in microwave and warm up for 1 minute.
- Assemble the burritos.
- To each flatbread, add 1/5 of the egg mixture, 1-2 tablespoons of shredded cheese and 1 tablespoon of diced bacon.
- Wrap tightly. Then wrap each individual burrito with plastic wrap and place all of them in a freezer storage bag.
Reheating Instructions from Frozen:
- Oven: preheat oven to 400 degrees F. Unwrap burritos and place seam side down on a baking sheet. Bake for 20-25 minutes or until inside is cooked.
- Microwave: Unwrap burritos and then wrap them in a paper towel. Cook in microwave on HIGH for 3 minutes. Flipping halfway through.
Nutrition
- Serving Size: 1 burrito
- Calories: 256
- Sugar: 2 g
- Sodium: 474 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 16 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 164 mg