Make-Ahead Breakfast Burritos
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Breakfast
Make-Ahead Breakfast Burritos
These breakfast burritos are built for the freezer. Make a batch on Sunday, wrap them, and reheat one in minutes on a busy morning. The filling is eggs, potato, cheese, and whatever you like inside. This makes eight burritos.
Ingredients
- 8 large flour tortillas
- 10 large eggs, beaten
- 2 cups frozen diced hash brown potatoes
- 1 cup shredded cheddar cheese
- 1/2 pound breakfast sausage or bacon, cooked
- 1 bell pepper, diced
- 1 tablespoon oil
- salt and pepper to taste
Directions
- Heat the oil in a skillet over medium heat and cook the hash browns until golden, about 8 minutes. Add the pepper and cook 2 minutes more.
- Push to one side, pour in the eggs, and scramble until just set. Season with salt and pepper.
- Stir in the cooked sausage and let the filling cool slightly.
- Fill each tortilla with filling and cheese, fold in the sides, and roll tight.
- To freeze, wrap each burrito in foil or parchment and store in a freezer bag up to three months.
- To reheat, unwrap and microwave 2 to 3 minutes, or bake at 350F for 20 minutes from frozen.
Tips and variations
- Let the filling cool before rolling so the tortillas do not tear or steam.
- Reusable silicone bags keep a batch organized and flat in the freezer.
- Wrap tightly to prevent freezer burn.
- Swap in black beans for a vegetarian version.
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Common questions
- How long do freezer breakfast burritos last
- Up to three months wrapped well in the freezer.
- Can I reheat from frozen
- Yes. Microwave 2 to 3 minutes, or bake at 350F for 20 minutes.
- Why did my burrito get soggy
- Trapped steam. Cool the filling first and reheat unwrapped from the foil.
- Can I make them vegetarian
- Yes. Use black beans or extra vegetables in place of the meat.
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