Freezer Friendly Breakfast Burritos

Freezer Friendly Breakfast Burritos

Maggie Jeninga Blog, Recipes Leave a Comment

These Freezer Friendly Breakfast Burritos combine your basic eggs and bacon breakfast with a Mexican twist. Easily frozen and accessible for busy mornings.

*DISCLAIMER: THERE MAY BE SOME AFFILIATE LINKS ASSOCIATED WITH THIS POST, WHICH WOULD AFFORD ME A SMALL COMMISSION. ALL OPINIONS AND PRODUCTS USED ARE 100% MY OWN

How did the back to school routine start this week? I have found when talking with busy moms, that the first week is usually homemade breakfasts and notes in the lunchbox. But by September, it’s frozen waffles and cold hard cash! Hey, no judging from me! All that extra planning seems exhausting, I’ll let ya know how I feel more about it when my kids get to school aged.

But I do know, that sometimes I want a warm and hearty breakfast without the cleanup. These Freezer Friendly Breakfast Burritos are great to stock up and grab when you need an on-the-go breakfast.

INGREDIENTS:

Bacon – Can you even consider a breakfast “hearty” if it doesn’t have bacon? Feel free to substitute turkey bacon or even sausage here, any kind of breakfast meat works well

Eggs – Eggs is always an item that I will splurge on at the grocery store. When I can I buy local from a Farmers Market or at the very least look for pasture-raised, organic eggs. A quick google search on a reputable source will give you a million reasons why if possible, it’s worth the splurge

Peppers and Green Onion – I used red pepper and jalapeno. You can certainly use any color bell pepper, and I bet a poblano would be an amazing addition!

Cheese – I feel like every burrito needs cheese, but feel free to totally omit if you aren’t a fan or have a dairy sensitivity

Whole Wheat Tortilla – Fajita sized

Cilantro – Do you love it or hate it? I am definitely in the LOVE camp, but again feel free to omit if cilantro just isn’t your jam.

Chopping the veggies is probably the most time consuming part of the whole prep process. Other than that, it is really just simple assembly.

  1. Cook Bacon
  2. Saute vegges til soft, add eggs and scramble
  3. Build burrito – cheese, egg mixture, green onion and cilantro
  4. Roll and bake
  5. Let cool and place in freezer

That’s all folks!!

These Freezer Friendly Breakfast Burritos are easily adaptable to your families likes and dislikes. If you find an amazing substitute, please make sure to let me know!

As always, I love following along with all of you making my recipes so make sure to tag #maggiesfreshkitchen on social so I don’t miss any!

Still have questions? Feel free to comment below or email me at maggie@maggiesfreshkitchen.com

Love you guys,

Maggie XOXO

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Freezer Friendly Breakfast Burritos

Freezer Friendly Breakfast Burritos

Yields8 ServingsDifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 8 eggs
 8 whole wheat tortillas
 8 slices bacon - chopped
 2 green onions - chopped
 1 red pepper - diced
 1 jalapeno - diced
 6 oz shredded cheddar cheese
 fresh cilantro - chopped

Directions

1

Preheat oven to 400. Heat a large skillet over med-high heat, add bacon, and cook until crisp. Once done, use a slotted spoon and transfer to a paper towel-lined plate. Drain bacon grease, reserving 1 tsp.

2

In the same pan, add peppers and saute 3-4 minutes, or until tender. While peppers are cooking, crack eggs in a medium bowl and whisk well. Add eggs to pan, stirring frequently until cooked through. Remove from heat and stir in bacon.

3

Place tortillas on a clean counter top and evenly distribute cheese. Top with egg mixture, then finish off with green onions and cilantro

4

Roll each burrito, folding in the ends as you go. Place on a baking sheet and place in oven 12-15 minutes. Remove and let cool slightly

5

Serve immediately and/or wrap in foil, place in a zip top bag and freeze for later. To heat from frozen, remove foil, place on a microwave safe dish and heat on 50% power for 2 minutes.

Ingredients

 8 eggs
 8 whole wheat tortillas
 8 slices bacon - chopped
 2 green onions - chopped
 1 red pepper - diced
 1 jalapeno - diced
 6 oz shredded cheddar cheese
 fresh cilantro - chopped

Directions

1

Preheat oven to 400. Heat a large skillet over med-high heat, add bacon, and cook until crisp. Once done, use a slotted spoon and transfer to a paper towel-lined plate. Drain bacon grease, reserving 1 tsp.

2

In the same pan, add peppers and saute 3-4 minutes, or until tender. While peppers are cooking, crack eggs in a medium bowl and whisk well. Add eggs to pan, stirring frequently until cooked through. Remove from heat and stir in bacon.

3

Place tortillas on a clean counter top and evenly distribute cheese. Top with egg mixture, then finish off with green onions and cilantro

4

Roll each burrito, folding in the ends as you go. Place on a baking sheet and place in oven 12-15 minutes. Remove and let cool slightly

5

Serve immediately and/or wrap in foil, place in a zip top bag and freeze for later. To heat from frozen, remove foil, place on a microwave safe dish and heat on 50% power for 2 minutes.

Freezer Friendly Breakfast Burritos

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