Print

Easy Freezer Breakfast Burritos

easy freezer breakfast burritos - featured image
Print Recipe

A quick and easy recipe for freezer-friendly breakfast burritos perfect for busy summer mornings, featuring creamy scrambled eggs, cheese, sautéed vegetables, and optional breakfast meats.

Ingredients

Scale
  • 12 large eggs, beaten
  • 1/2 cup small-curd cottage cheese (can substitute ricotta or Greek yogurt)
  • 1 1/2 cups shredded cheddar cheese (or Monterey Jack)
  • 1 cup diced bell peppers (red or green)
  • 1/2 cup finely chopped onion (yellow or white)
  • 1 cup chopped cooked breakfast meat (bacon, sausage, or chorizo) – optional
  • 8 large flour tortillas, burrito-sized
  • 2 tablespoons olive oil or butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro – optional
  • Salsa or hot sauce for serving or adding inside before rolling

Instructions

  1. Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add diced bell peppers and onions, sauté until soft and fragrant, about 5–7 minutes. If using cooked breakfast meat, add it now to warm through. Season with salt, smoked paprika, and cumin. Remove from heat and set aside.
  2. In a large bowl, whisk together 12 large eggs and 1/2 cup small-curd cottage cheese until fully combined. Pour the egg mixture into the skillet over medium-low heat. Cook gently, stirring frequently with a spatula, until eggs are just set but still creamy, about 5 minutes. Remove from heat and stir in 1 cup shredded cheese and the sautéed vegetables and meat. Mix gently to combine.
  3. Warm each tortilla in a dry skillet or microwave for about 10 seconds until flexible.
  4. Lay a warm tortilla flat. Spoon about 1/2 cup of the egg mixture down the center. Sprinkle with fresh cilantro if using. Fold in the sides and then roll tightly from one end to the other. Place the burrito seam-side down on a baking sheet. Repeat with remaining tortillas and filling.
  5. Let the burritos cool completely on the baking sheet to prevent sogginess. Once cooled, wrap each burrito tightly in plastic wrap or foil, then place them in freezer-safe bags or containers.
  6. Label and date the bags. Freeze for up to 3 months.
  7. To reheat, remove plastic wrap, wrap burrito in a damp paper towel, and microwave on high for 2–3 minutes or until heated through. For a crispier tortilla, unwrap and cook in a hot skillet for 1–2 minutes per side after microwaving.

Notes

Use low heat when scrambling eggs to keep them tender and creamy. Drain or pat dry sautéed vegetables and meat to avoid sogginess. Do not overfill tortillas (about 1/2 cup filling per burrito). Wrap burritos tightly to prevent freezer burn. Label and date freezer bags. Reheat wrapped in a damp paper towel to keep tortillas soft. Burritos can be reheated from frozen by adding extra microwave time.

Nutrition

Keywords: freezer breakfast burritos, easy breakfast, make ahead breakfast, summer mornings, quick breakfast, freezer meals, breakfast burritos, meal prep

Find it online: https://clunkcook.com/easy-freezer-breakfast-burritos-recipe-5-quick-ideas-for-busy-summer-mornings/