XXL Silicone Bag
One gallon, leakproof, lies flat in the fridge. A whole week in one bag.
Home / Recipes / Breakfast / Make-Ahead Breakfast Burritos
Make-Ahead Breakfast Burritos
One Sunday hour buys you twelve hot breakfasts. These reheat in the microwave in two minutes and taste like something you made, not something you unwrapped. The technique that makes or breaks them is underscrambling the eggs, because they finish cooking when you reheat them, and a burrito rolled with fully set eggs comes out rubbery. Twelve burritos need somewhere to live, and a gallon bag holds the whole batch standing on edge like files instead of a foil-wrapped avalanche every time you open the freezer door.
Ingredients
- 12 large flour tortillas, 10 inch
- 16 large eggs
- 1/4 cup whole milk
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 1 pound frozen shredded hash browns
- 2 cups shredded sharp cheddar
- 1 can (4 oz) diced green chiles, drained
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions
- Cook the hash browns in a large skillet over medium-high heat until browned and crisp, about 10 minutes. Spread them on a sheet pan to cool. Cook the sausage or bacon and drain it.
- Whisk the eggs with the milk, salt and pepper. Melt the butter in a nonstick skillet over medium-low heat and scramble the eggs slowly, pulling them off the heat while they are still visibly wet and glossy. They will finish in the microwave later.
- Let everything cool to room temperature. Warm filling makes steam, and steam makes a soggy burrito that tears when it thaws.
- Warm the tortillas briefly so they fold without cracking. Lay out each one and add egg, meat, hash browns, cheese and a spoonful of green chiles in a line down the middle, leaving a clear inch at each end.
- Fold the two short ends in, then roll from the near edge, tucking tightly as you go. Wrap each burrito snugly in parchment or foil.
- Stand the wrapped burritos on edge in the gallon bag, press the air out, seal and freeze. To reheat, unwrap, wrap in a damp paper towel and microwave 2 minutes, turning once.
Tips and variations
- Underscramble the eggs. This is the whole trick. Eggs cooked through now are rubber after reheating.
- Cool every component fully before rolling. Trapped steam is what makes freezer burritos mushy.
- Leave the salsa and sour cream out of the burrito and add them after reheating. Wet toppings freeze badly.
- For a vegetarian batch, swap the meat for a can of drained black beans and a cup of roasted peppers.
- Reheat from frozen in an air fryer at 350F for 8 minutes if you want the tortilla crisp instead of soft.
The bag this recipe is built around
Twelve wrapped burritos fit in one XXL Blue bag standing upright, so you pull one out without excavating. The gallon size is what makes a full batch work, and silicone survives the freezer for years without the split seams and freezer burn you get from a box of zip bags.
See the Blue XXL Bag
Common questions
- How long do freezer breakfast burritos last
- Three months wrapped and sealed in a bag. After that they are still safe but the tortillas start to dry at the edges.
- Why are my freezer burritos soggy
- The filling went in warm. Steam condenses inside the wrap and soaks the tortilla. Cool the eggs, meat and potatoes completely first.
- Do I need to thaw a breakfast burrito before reheating
- No. Unwrap it, wrap it in a damp paper towel and microwave straight from frozen for about 2 minutes, turning once halfway.
- Can I freeze burritos with salsa inside
- Better not to. Salsa, sour cream and fresh tomato all release water as they thaw. Add them after reheating.
More breakfast recipes
Keep the ones that work
Copy this one onto a 4x6 card. Title across the top, the ten ingredients down the left, the six steps down the right, and Makes 12, Reheat 2 min along the header. File it behind the Breakfast divider. Built to outlast the screenshot.
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