These wrap and freeze easy breakfast burritos make for a delicious meal prep breakfast that you can unwrap, reheat and enjoy quickly! Freezer breakfast burritos are perfect for busy families or post-partum mamas!
I’m officially back from maternity leave! While I had *sort of* returned 6 weeks ago, it was more of a soft launch as I got used to balancing motherhood and working. But I’m back in a more formal capacity now and plan to be working 3 days a week, publishing a new recipe at least once a week (or at least trying!). I figured I’d kick things off with a recipe I’ve been eating non-stop over the last few months.
In prep for the birth of our baby I made a bunch of recipes that I stored away in a deep freeze in our basement. One of those staples was these freezer breakfast burritos. Little did I know what a staple these would be. Eating with one hand and holding a baby in the other has become my reality so anything that is portable is easy to heat up is critical! I unwrapped and reheated one of these burritos almost every single day. I plan to make a batch of these for all my postpartum mamas because they truly were such a life-saver during those early months.
What You Need for Breakfast Burritos
- Large flour tortillas – Make sure you get the burrito size or double for smaller taco-sized burritos
- Bacon – you could also replace with crumbled sausage as well
- Russet potatoes – feel free to replace with sweet potato if you prefer
- Spinach – one box or roughly 5 ounces
- Bell pepper
- Eggs – I love Vital Farms eggs but buy to preference
- Shredded cheese – shred your own or buy store-bought
How to Make Freezer Breakfast Burritos
STEP 1: Preheat oven to 425 degrees F and spread potatoes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 30-40 minutes, flipping halfway through. Set aside to cool.
STEP 2: Add bacon to a large pan and cook over medium-high heat until cooked through and level of crispiness is reached. Alternatively you can cook your bacon in the oven. Place bacon onto a paper towel lined plate and pat with an additional piece of paper towel to remove extra grease. Chop bacon into small bite-sized pieces.
STEP 3: Pour out remaining bacon grease, leaving only 1-2 tbsp in the pan. Add spinach and bell pepper to the bacon pan (or splash some olive oil in a pan if baking bacon) and cook over medium-high heat for 5 minutes or until all spinach is wilted. Remove veggies from pan and set aside.
STEP 4: Add eggs to a large bowl and whisk to combine. Sprinkle in some salt. If additional bacon grease is remaining add eggs directly to pan over low-medium heat. If no grease/oil is remaining add a splash of bacon grease or olive oil. Cook until eggs are fully cooked through, stirring continuously.
STEP 5: Place tortillas in a dish towel, wrap and microwave for 30 seconds. Set up your burrito filling station by laying out tortillas, eggs, chopped bacon, cooked potatoes, cooked veggies, and cheese. Into the bottom third of each tortilla, layer the eggs, bacon, potatoes, veggies and sprinkle with cheese.
STEP 6: Roll in the sides of each tortilla, then from the bottom roll the tortilla upwards to seal in all ingredients.
How to Freeze and Reheat Breakfast Burritos
You could of course eat your breakfast burritos fresh, but I like to meal-prep mine and freeze them for later. These are especially great for kiddos or even postpartum mamas who need breakfast with one hand. I made a bunch of these in prep for our daughter’s arrival and I am SO glad we did. I plan to make a batch for when my friends have babies of their own.
To freeze: Wrap each breakfast burrito in individual sheets of aluminium foil. Place burritos in a ziploc bag and store in freezer for up to 6 months.
To Defrost in Microwave: Remove breakfast burrito from tin foil and place onto a plate. Microwave breakfast burrito for 1 minute and 30 seconds. Flip and microwave for an additional minute. Microwave in 30 second increments if not fully defrosted.
To Defrost in Oven: Preheat oven to 350 degrees F. Remove burritos from tinfoil and place on a baking sheet. Bake for 15-20 minutes or until hot inside.
*For a crispier burrito you can heat a splash of olive oil in a pan and add your defrosted burrito to cook on both sides until crispy.
What to Eat with Breakfast Burritos
Burritos are all about the toppings! Once you’ve defrosted and reheated your freezer breakfast burritos, the sky’s the limit for what to top them with! Here are my preferences:
Freezer Breakfast Burritos
These wrap and freeze easy breakfast burritos make for a delicious meal prep breakfast that you can unwrap, reheat and enjoy quickly!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: Mexican
- 10 large flour tortillas (burrito size)
- 1/2 lb bacon
- 2 russet potatoes, cubed
- 1 box spinach (roughly 5 oz)
- 1 bell pepper (red, yellow or orange), chopped
- 12 large eggs
- 1–2 cups shredded cheese (I like pepper jack but any cheese works)
- Preheat oven to 425 degrees F and spread potatoes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 30-40 minutes, flipping halfway through. Set aside to cool.
- Add bacon to a large pan and cook over medium-high heat until cooked through and level of crispiness is reached. Alternatively you can cook your bacon in the oven.
- Place bacon onto a paper towel lined plate and pat with an additional piece of paper towel to remove extra grease. Chop bacon into small bite-sized pieces.
- Pour out remaining bacon grease, leaving only 1-2 tbsp in the pan. Add spinach and bell pepper to the bacon pan (or splash some olive oil in a pan if baking bacon) and cook over medium-high heat for 5 minutes or until all spinach is wilted. Remove veggies from pan and set aside.
- Add eggs to a large bowl and whisk to combine. Sprinkle in some salt.
- If additional bacon grease is remaining add eggs directly to pan over low-medium heat. If no grease/oil is remaining add a splash of bacon grease or olive oil. Cook until eggs are fully cooked through, stirring continuously.
- Place tortillas in a dish towel, wrap and microwave for 30 seconds.
- Set up your burrito filling station by laying out tortillas, eggs, chopped bacon, cooked potatoes, cooked veggies, and cheese.
- Into the bottom third of each tortilla, layer the eggs, bacon, potatoes, veggies and sprinkle with cheese.
- Roll in the sides of each tortilla, then from the bottom roll the tortilla upwards to seal in all ingredients.
- Wrap each breakfast burrito in individual sheets of aluminium foil.
- Place burritos in a ziploc bag and store in freezer for up to 6 months.
To Defrost in Microwave:
- Remove breakfast burrito from tin foil and place onto a plate.
- Microwave breakfast burrito for 1 minute and 30 seconds. Flip and microwave for an additional minute. Microwave in 30 second increments if not fully defrosted.
- For a crispier burrito you can heat a splash of olive oil in a pan and add your defrosted burrito to cook on both sides until crispy.
- Top with salsa, additional cheese or guacamole, as desired.
To Defrost in Oven:
- Preheat oven to 350 degrees F.
- Remove burritos from tinfoil and place on a baking sheet.
- Bake for 15-20 minutes or until hot inside.
- Top with salsa, additional cheese or guacamole, as desired
Keywords: breakfast burrito, freezer burrito, egg burritos, freezer breakfast burritos
Like this recipe? Here are some other egg recipes you might enjoy:
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