What are some popular variations of breakfast burritos?

There are many variations of breakfast burritos! Some options include the California breakfast burrito with avocado and salsa, the southwestern burrito with beans and peppers, and the Tex-Mex burrito with chorizo and jalapeños.

Can I use corn tortillas for breakfast burritos?

Because corn tortillas are a bit more fragile than wheat tortillas, they don't hold up well in the freezer. They are also very small and hard to wrap into a burrito. Stick with flour tortillas or non-corn, gluten-free tortillas.

Can you freeze breakfast burritos?

For sure! Prepare the filling and assemble the burritos, then wrap them tightly in foil or plastic wrap. Place them in a freezer bag, squeeze out excess air, and freeze for up to 6 months. Or place them in the refrigerator for 3-5 days. Reheat in the microwave or oven when ready to eat.

What's a good vegetarian version for breakfast burritos?

A vegetarian breakfast burrito can include scrambled eggs, black beans or refried beans, sautéed vegetables (like spinach, onions, and peppers), hash browns, cheese, and salsa. You can also add ingredients like tofu scramble or tempeh for plant-based protein.

How do I fold a burrito without it falling apart?

Start by spooning the filling along the center of the tortilla. Fold in the sides over the filling, then fold up the bottom and roll the burrito tightly.

How can I make a healthier version of a breakfast burrito?

To make your breakfast burrito a little healthier, use a whole wheat tortilla, leaner meat like chicken or turkey sausage, and include sautéed vegetables like onions, bell peppers, kale, or spinach. You can also omit or cut back on the cheese.

Freezer Breakfast Burritos

Name: Freezer Breakfast Burritos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 12 large eggs; 1/2 cup milk (your choice); 1 teaspoon salt; 1/2 ground black pepper; 1 1/2 tablespoons butter (sub: avocado oil); 2 cups shredded Cheddar cheese; 1 pound shredded or diced hash brown potatoes, cooked according to package directions; 1 pound diced bacon, cooked (sub: cook breakfast sausage); 8 burrito-size tortillas; Optional Add-Ins: sautéed veggies (bell peppers, onions, mushrooms, spinach, sweet potato), salsa, sliced green onions, other kinds of cheeses (Monterey Jack, feta, etc)

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Freezer Breakfast Burritos

An easy, make-ahead Breakfast Burrito recipe that goes straight from the freezer to the microwave or oven for a fast, satisfying breakfast. These frozen breakfast burritos are perfect for meal prep.

Yield: 8 burritos 1x

Prep: 30 minutesCook: 15 minutesTotal: 45 minutes

Units:

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Ingredients

12 large eggs
1/2 cup milk (your choice)
1 teaspoon salt
1/2 ground black pepper
1 1/2 tablespoons butter (sub: avocado oil)
2 cups shredded Cheddar cheese
1 pound shredded or diced hash brown potatoes, cooked according to package directions
1 pound diced bacon, cooked (sub: cook breakfast sausage)
8 burrito-size tortillas
Optional Add-Ins: sautéed veggies (bell peppers, onions, mushrooms, spinach, sweet potato), salsa, sliced green onions, other kinds of cheeses (Monterey Jack, feta, etc)

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Instructions

Make It Now:

Preheat the oven to 350°F.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
In a large skillet, melt the butter over medium heat, making sure it doesn’t brown. Pour in the egg mixture and scramble the eggs until set but still moist. Remove from the heat and set aside.
Prepare an assembly line with all the ingredients, including 8 square pieces of foil. Assemble each burrito on top of the foil by placing approximately 1/2 cup eggs, 1/4 cup cheese, 1/3 cup potatoes, and 2 tablespoons bacon (and any additional add-ins, if desired) in the middle of the tortilla. Use a spoon or your hands to toss the ingredients before wrapping the tortilla.
Fold in the sides of the tortilla. While holding those in place, fold up the bottom of the tortilla over the ingredients and roll tightly into a burrito. Then, wrap the burrito tightly in the foil. (Freezing instructions begin here.)
Bake for 10-15 minutes, until warmed through and the cheese is melty.

Freeze For Later: Follow steps 2-5. Place foil-wrapped burritos in a freezer bag, seal, and freeze.

Prepare From Frozen: You have three options to reheat the frozen breakfast burritos:

1) Microwave Method: Unwrap the foil from the frozen burrito, wrap in a moist paper towel, and microwave using the defrost setting for 2 to 3 minutes, or until warmed through.

2) Oven Method (Frozen): Preheat the oven to 350°F. Bake in foil for 30-45 minutes or until warmed through.

3) Oven Method (Thawed): Thaw the burritos in the refrigerator. Bake in foil at 350°F for 10-15 minutes.

Notes/Tips

Instead of cheddar cheese, use Monterey Jack, Pepper Jack, feta, or goat cheese.
Use baked tater tots in place of the hash browns.
Try some of these filling ideas to add more flavor, color, and nutrition:
- Sautéed bell peppers, red onion, jalapeño peppers, or white button mushrooms
- Salsa
- Black beans
- Chopped spinach
- Sliced green onions
- Chopped fresh herbs, like parsley, cilantro, or basil
For gluten-free: Corn or almond flour tortillas will likely fall apart when freezing and reheating, so use a flour-like gluten-free tortilla in the health food section.
For dairy-free: Omit cheese or use dairy-free cheese.
To make your breakfast burrito a little healthier, use a whole wheat tortilla, leaner meat like chicken or turkey sausage, and include sautéed vegetables like onions, bell peppers, kale, or spinach. You can also omit or cut back on the cheese.

Cuisine: American Method: Oven

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