Healthy Freezer Breakfast Burritos {easy and ready for breakfast in 20 minutes! }

On a chaotic morning, there’s nothing better than pulling a homemade breakfast burrito out of the refrigerator, popping it in the microwave, and knowing you’re eating real food and not a mysterious drive-thru package. These frozen burritos are stuffed with scrambled eggs, black beans, peppers, onions, and enough cheese to feel satisfying.

I like to make a big batch on Sunday, so breakfast is basically a week (or more) away. They’re filling, perfect for freezing, and easily customized with any veggies or proteins you already have in the freezer. Plus, they reheat in just minutes, so you can have a hot, protein-packed breakfast even when you’re rushing out the door.

You can keep the base simple, like in the recipe below, or make a little “burrito bar” at home with different fillings. Either way, once you have your freezer stash, you’ll wonder why you spent restaurant money on a breakfast burrito.

before starting

Before you start rolling, there are a few things worth knowing so that your burritos freeze and reheat well.

• Choose a sturdy tortilla: Use soft burrito-sized flour or low-carb tortillas because they wrap and freeze better than smaller or very thin tortillas. Warm them before filling so they don’t crack when rolled.
• Drain the beans: Make sure the black beans are rinsed and drained so excess liquid doesn’t cause the burritos to become soggy after freezing.
• Cool filling completely: Allow the egg, bean and vegetable mixture to cool to room temperature before wrapping. Filling your burritos while everything is steaming hot is the fastest way to have soggy tortillas later.
• Use cheese as a barrier: Sprinkle a little cheese directly onto the tortilla before adding the filling. It will melt into a thin layer that will help protect the tortillas from sogginess when freezing and reheating.

How to Make Healthy Freezer Breakfast Burritos

Here’s a quick overview of how to put these breakfast burritos together from start to finish.

1. Boil vegetables

Heat olive oil in a skillet over medium heat. Add the sliced ​​peppers and red onion and cook, stirring occasionally, until they soften and begin to caramelize.

2. Heat the beans

Stir the drained black beans into the vegetable mixture and let them heat through for a minute or two so everything is thoroughly mixed and seasoned.

3. Scrambled eggs

Whisk the eggs with salt and pepper and add them to the pan with the vegetables and beans. Fry gently until eggs are just cooked but still soft.

4. Warm tortillas

Soften the tortillas in the microwave or oven to make them pliable. This makes them easier to roll without tearing.

5. Fill, roll and freeze

Arrange each tortilla, sprinkle with some cheese, and add a portion of the egg mixture. Roll into a burrito and tuck into the sides as you go. Eat whatever you want immediately, then let the rest cool completely before wrapping and freezing it individually.

Recipe Tips and Tricks

Here are the best tips and pro tips for helping these frozen breakfast burritos come out perfect every time.

• Set up the assembly line: Line the warm tortillas, cheese and cooled egg filling and make all the burritos at once. This is the fastest way to make a large batch and allows you to easily adjust the filling from one burrito to the next.
• Add meat if you like: Toss cooked turkey bacon, turkey sausage, lean ham or leftover roast chicken with beans and vegetables. Make sure all meats are fully cooked and cool before assembling and freezing.
• Try different vegetables: Peppers and onions are classic, but you can add cooked spinach, shredded zucchini, diced broccoli, cauliflower rice or drained diced tomatoes. Boil off the excess moisture first.
• Season the eggs well: If the eggs are underseasoned, they will taste bland. Taste the vegetable-bean mixture before adding the eggs, and adjust the amount of salt and pepper to make the entire filling flavorful.
• Skip the salsa in the filling: Salsa adds flavor but will make the tortillas become soggy in the refrigerator. Instead, leave the salsa on the side or add it after reheating.
• Make a quick burrito: If you’re not prepping in batches, you can scramble an egg in the microwave and make a fresh burrito using the same filling combination.
• Add additional vegetables: This is the perfect place to eat leftover roasted vegetables, sautéed spinach, mushrooms or zucchini. Just avoid using watery vegetables that aren’t cooked yet, as they will release liquid and soften the tortilla.
• Skip the salsa inside the burrito: The salsa is delicious, but it adds extra moisture. For frozen burritos, set the salsa aside and add it after reheating so the tortillas stay nice and firm.

Service concept

Here are some easy and delicious ways to serve these breakfast burritos.

• Serve with salsa or hot sauce: Serve with your favorite red or green salsa, pico de gallo, or hot sauce for extra flavor.
• Add fresh ingredients: Once reheated, add sliced ​​avocado or guacamole, chopped cilantro, or a spoonful of Greek yogurt or light sour cream.
• Pair with fruit: Complete the meal with a bowl of berries, sliced ​​melon, or apple slices for a refreshing, sweet contrast.

Store and reheat

Here’s how to store, reheat, and enjoy breakfast burrito leftovers.

• Store in the refrigerator: If you plan to eat within 2-3 days, wrap the cooled burritos tightly in plastic wrap or foil and store in an airtight container in the refrigerator.
• Freeze for later use: For extended storage, wrap each cooled burrito in plastic wrap or parchment paper, then foil and freeze in a freezer bag for up to 3-4 months.
• Reheat gently: For best freezing results, unwrap the burrito and wrap it in slightly damp paper towels and heat in the microwave for 2-3 minutes, flipping halfway through. For extra crispiness, toast in a dry skillet or oven for a few minutes.
• Use up leftovers: Cut reheated burritos into bite-sized pieces for a high-protein snack, turn them into burrito bowls with veggies or rice, or chop them up and sauté them into a quick skillet chowder with extra veggies.