Make a big batch of these freezer-friendly breakfast burritos and start your day with a killer breakfast! Try our vegetarian option (eggs, sun-dried tomatoes, black beans) and/or meat option (sausage, eggs and cheddar cheese).
These Freezer-Friendly Breakfast Burritos are:
- A good meal prep option;
- Nourishing breakfast;
- Can be personalized with what you have on hand!
How to Make Freezer-Friendly Breakfast Burritos?
- First, organize your working space. I recommend you place a parchment paper or aluminum foil under each tortilla. This way, it will be easier to split the filling into each tortilla and roll the burritos.
- Prepare the filling. Cut the veggies and whisk the eggs. Cook the filling for a few minutes in a big pan.
- Assemble the burritos. Add the filling in the center of each tortilla and roll into burritos. To do so, fold the base (side near you) onto the filling, fold the 2 sides and roll while pressing at the same time. Roll in parchment paper or aluminum foil.
How to Freeze Them?
Simply place the burritos in a plastic bag or a freezer container. Freeze for up to 3 months.
How to Reheat Breakfast Burritos?
- Leave the frozen burrito in the fridge overnight. The day after, remove the parchment paper/aluminum foil and simply microwave for 2 minutes or cook in a pan for 2-3 minutes on each side. Serve with hot sauce.
- Reheat a frozen burrito. Remove from parchment paper/aluminium foil and place in the microwave (defrost mode) for 4 minutes. Reheat for 1 minute more after that or grill in a pan for 1-2 minutes each side. Serve with hot sauce.
Recipe Variations:
Vegetarian burrito:
- Swap the black beans for white beans or chickpeas.
- Choose kale instead of spinach.
- Use cheddar cheese instead of feta cheese.
Meat burrito:
- Swap sausage for bacon.
- Use any type of cheese.
Freezer-Friendly Breakfast Burritos (2 ways!)
8
burritos per version (16 total)15
minutes15
minutes30
minutesMake a big batch of these freezer-friendly breakfast burritos and start your day with a killer breakfast! Try our vegetarian option and/or meat option.
Ingredients
- Vegetarian Version (8 burritos)
8 flour tortillas (white or whole-wheat)
12 eggs
¼ cup of milk (cow milk or unsweetened plant-based beverage)
1 tbsp of butter
1 cup of diced sun-dried tomatoes (sun-dried tomatoes in oil)
2-3 handfuls of fresh spinach
1 cup of crumbled feta cheese
1 can of black beans, drained and rinsed (19oz/540ml)
Spicy sauce to serve
- Meat Version (8 burritos)
8 flour tortillas (white or whole-wheat)
12 eggs
¼ cup of milk (cow milk or unsweetened plant-based beverage)
1 tbsp of butter
1 small red pepper, diced
1 small green pepper, diced
1 yellow onion, diced
300g-350g of pork sausage (about 3 sausages), meat squeezed out
1 cup of grated old cheddar cheese
Spicy sauce to serve
Instructions
- VEGETARIAN VERSION
- Prepare your working space. Place 8 parchment papers or aluminum foil under 8 flour tortillas.
- Mix the eggs. In a big bowl, whisk the eggs with the milk. Season well.
- In a big pan over medium-low heat, sauté the sun-dried tomatoes with butter for 30 seconds. Add the whisked eggs and the spinach. Cook for about 4 minutes while mixing with a spatula, or until there’s no more liquid but the eggs are not dry. Add the feta cheese and mix again. Season to your preference. In the middle of each tortilla, put the egg filling (2-3 tbsp per tortilla) and black beans (2 tbsp per tortilla).
- Roll each tortilla. To do so, fold the base (side near you) onto the filling, fold the 2 sides and roll while pressing at the same time. Roll in parchment paper or aluminum foil.
- Freeze. Place each rolled burrito in a plastic bag or container. Place in the freezer for up to 3 months.
- MEAT VERSION
- Prepare your working space. Place 8 parchment papers or aluminum foil under 8 flour tortillas.
- Mix the eggs. In a big bowl, whisk the eggs with the milk. Season well.
- In a pan over medium-low heat, sauté the butter with the red pepper, green pepper, onion and sausage meat. With a wooden spoon or spatula make sure you break the sausage meat into ground meat. Cook for 5-6 minutes and season well. Transfer to a big plate. In the same pan, pour the whisked eggs. Cook for about 4 minutes while mixing with a spatula, or until there’s no more liquid but the eggs are not dry. Add the sausage mixture in the center of each tortilla (2-3 tbsp per tortilla) as well as the egg mixture (2-3 tbsp per tortilla). Garnish with grated cheese.
- Roll each tortilla. To do so, fold the base (side near you) onto the filling, fold the 2 sides and roll while pressing at the same time. Roll in parchment paper or aluminum foil.
- Freeze. Place each rolled burrito in a plastic bag or container. Place in the freezer for up to 3 months.
- REHEAT FROZEN BURRITOS
- To reheat a defrosted burrito: Leave the frozen burrito in the fridge overnight. The day after, remove the parchment paper/aluminum foil and simply microwave for 2 minutes or cook in a pan for 2-3 minutes on each side. Serve with hot sauce.
- To reheat a frozen burrito: Remove from parchment paper/aluminum foil and place in the microwave (defrost mode) for 4 minutes. Reheat for 1 minute more after that or grill in a pan for 1-2 minutes each side. Serve with hot sauce.
Notes
- You can easily double the quantities of this recipe.
