Easy Freeze, Reheat and Eat Options for the Entire Family
Making a healthy breakfast at actual breakfast time isn't always an option. These make-ahead breakfast burrito recipes ensure the kids have something warm and tasty to eat before school, even if you've already left for work.
1. Freezer-Friendly Breakfast Burritos
This breakfast-burrito recipe is designed for freezer storage, perfect for those mornings when you're out the door before everyone else. To make these tasty burritos, dice 2 peeled Yukon gold potatoes, a red pepper and a small onion, cutting all pieces small and adding them to a large bowl. Drizzle with 1 teaspoon vegetable oil and a dash of salt, stirring to coat. Transfer the veggies to a baking sheet and bake for 20 minutes in a preheated 400F oven or until the potatoes are tender.
Whisk 12 eggs, 1/4 cup milk and 1/2 teaspoon salt. Melt butter in a large skillet, then pour the egg mixture in and cook for 4-5 minutes, mixing and folding occasionally as if making scrambled eggs.
Place 12 flour tortillas on 12 individual pieces of foil large enough to wrap a burrito. Sprinkle a little shredded cheese in the center of each tortilla, then scoop in 1/4 cup of the cooled veggies and 2 tablespoons cooled eggs. Roll the burritos, then wrap in foil and freeze. Reheat them in a 350F oven for 12-15 minutes or until hot, or in a microwave for 1-2 minutes after removing them from foil and wrapping loosely in paper towels instead.
2. Make-Ahead Breakfast Burritos
This recipe is perfect if you enjoy sausage with your eggs. To make the burritos, cook 1 pound pork sausage in a skillet on medium heat until the meat is browned through. Stir in chopped green onions, if desired. Scoop the sausage onto a plate to cool. Beat 8 eggs in a bowl, then wipe excess grease out of the skillet with a paper towel. Heat butter in the same skillet, pour in the eggs and stir until cooked. Add the sausage back to the pan and stir gently. Spoon the mixture evenly into soft, warm flour tortillas, then roll into burritos. Freeze in a freezer container, layering burritos with wax paper to keep them from sticking together.
3. Spinach-Feta Breakfast Wraps
This breakfast recipe has great savory flavors. Feta cheese adds just the right amount of tang, while spinach adds veggie-based nutrients to the kids' breakfast. To make these tasty treats, whisk 10 eggs in a bowl. Heat a skillet over medium heat, add butter or olive oil, then pour in the eggs. Add salt and pepper to taste, then cook the eggs, stirring as needed. Transfer the cooked eggs to a plate to cool, then add more butter or oil to the skillet. Place 1/2 pound baby spinach in the skillet and heat just long enough to wilt. Transfer the spinach to another plate to cool. Place 4 large tortillas on a clean counter, then add 1/4 of the eggs and spinach to each tortilla. Add cherry tomato halves and crumbled feta cheese, then roll up, burrito style. Store in freezer bags in the freezer until ready to reheat in the microwave.
4. Sweet Potato and Black Bean Vegan Breakfast Burritos
Breakfast burritos don't have to be about eggs. This vegan burrito gets its festive colors and flavors from sweet potatoes and black beans. To make this super healthy breakfast, dice an onion and 3 large peeled sweet potatoes. Place 1/3 cup water in a skillet, then add the onion and sweet potatoes. Cook, covered, for 5-7 minutes on medium-high heat, remove the lid and add 1 cup drained black beans and 1 cup salsa. Turn down the heat to medium. Cover the pan again and cook for 15 minutes or until the potatoes are tender enough to pierce easily with a fork. Allow the mixture to cool. Place bits of washed fresh spinach on 5 whole-wheat tortillas, then scoop equal portions of the sweet potato mixture onto each tortilla. Roll the tortillas into burritos, then wrap in individual sheets of parchment paper and freeze. Reheat burritos individually in the microwave in the parchment paper for 2-3 minutes or until they're heated through.
5. Loaded Breakfast Burritos
These beauties have all your breakfast favorites such as potatoes, bacon, eggs and ham, and they're easy to customize with other add-ins such as onions and peppers. To make this version of freezer breakfast burritos, cook 10 strips of bacon and 3 cups frozen hash browns or home fries according to package directions. Crumble the bacon once it cools. Whisk 12 eggs, 1/4 cup milk and dashes of salt, pepper and paprika in a large bowl. Heat a pat of butter in a skillet, then cook the eggs on medium heat until cooked through, stirring and folding to cook the eggs evenly. Spoon equal portions of your chosen breakfast potatoes and eggs onto 8 flour tortillas, then add diced ham chunks and shredded cheese. Roll each tortilla into a burrito and store in freezer bags until ready to use. Reheat in a 400F oven for 20-30 minutes, or microwave for 2 minutes at a time, rotating and cooking longer, if necessary, to heat the burrito filling completely.
6. Spicy Chorizo Breakfast Burritos
This recipe features Mexican flavors. To make chorizo breakfast burritos, heat a little cooking oil in a large skillet, then add 1 1/2 pounds chorizo without its casing. Cook on medium heat for 10 minutes or so, breaking the chorizo up a bit as it cooks. Stir in 3 1/2 cups frozen diced potatoes and cook for 5 more minutes. Transfer the cooked items to a plate and wipe the excess grease out of the skillet.
Whisk 2 dozen eggs in a bowl, then whisk in 1 cup milk and 1/2 teaspoon salt. Add a pat of butter to the original skillet, heat over medium heat, then pour the whisked eggs in, cooking thoroughly. Allow the eggs to cool.
Place 12 large flour tortillas on a clean countertop, then spoon equal mixtures of the eggs and chorizo potatoes onto each tortilla. Add shredded Monterey jack cheese, and roll into a burrito. Store burritos in freezer bags in the freezer until ready to reheat.
- The Kitchn: How to Make Freezer-Friendly Breakfast Burritos
- Betty Crocker: Make-Ahead Breakfast Burritos
- The Kitchn: Freezer Friendly Spinach-Feta Breakfast Wraps
- From My Bowl: Sweet Potato and Black Bean Vegan Breakfast Burritos
- Life Made Simple: Freezer Friendly Breakfast Burritos
- The Kitchn: Freezer Friendly Potato, Chorizo Cheesy Egg Burritos
Kathy Adams is an award-winning writer. She enjoys writing about new ways to decorate and come up with healthy meals and natural alternatives to household chemicals. She's written numerous articles for paint and decor companies, as well as grocery chains. Her writing appears on sites by Kroger, Black + Decker, Hunker, Landlordology, SFGate and USA Today Travel, among others.