Description
Delicious and convenient Freezer Breakfast Burritos packed with eggs, sautéed veggies, cheese, and flavorful spices. Perfect for meal prepping, these burritos can be frozen and quickly reheated for a nutritious morning boost. Customizable with your choice of tortillas and optional fresh cilantro, they deliver a hearty breakfast on the go.
Ingredients
Scale
For the Burritos
- 4 large flour tortillas (or gluten-free tortillas)
- 6 large eggs
- 1/2 cup milk (or plant-based milk)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 1/2 cup spinach, chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or dairy-free)
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
To Serve
- Salsa
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Whisk the Eggs: In a bowl, whisk together the 6 large eggs, 1/2 cup milk, 1/4 teaspoon ground cumin, salt, and pepper until fully combined and slightly frothy.
- Sauté the Veggies: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced 1/2 onion and 1 diced bell pepper, cooking for 3-4 minutes until softened and fragrant.
- Add Spinach: Stir in the 1/2 cup chopped spinach and cook another 1-2 minutes until the spinach wilts and reduces in volume.
- Cook the Eggs: Pour the whisked egg mixture into the skillet with the sautéed vegetables. Stir gently, scrambling the eggs with the veggies, and cook for 4-5 minutes or until the eggs are fully set and no longer runny.
- Cool & Assemble: Remove the skillet from heat and allow the scrambled egg mixture to cool slightly. Lay out the 4 tortillas and evenly distribute the egg and veggie filling onto each one. Sprinkle 1/2 cup shredded cheese over the filling.
- Wrap the Burritos: Roll each tortilla tightly, folding in the sides to secure the filling and form a burrito.
- Freeze for Later: For meal prep, wrap each burrito individually in plastic wrap or foil and place them in a freezer-safe bag or container. Store in the freezer for up to 1 month.
- Reheat When Ready – Microwave: Remove wrapping and microwave the burrito on high for 1-2 minutes until hot throughout.
- Reheat When Ready – Oven: Wrap the burrito in foil and bake at 350°F (175°C) for 10-15 minutes until warmed through.
- Reheat When Ready – Stovetop: Warm the burrito in a dry skillet over medium-low heat until heated through and slightly crisp on the outside.
- Serve & Enjoy: Serve the reheated burrito alongside salsa and optionally sprinkle with fresh chopped cilantro for extra flavor.
Notes
- Use gluten-free tortillas for a gluten-free option.
- Substitute dairy-free cheese and plant-based milk to make it vegan-friendly (omit eggs for vegan).
- Double the recipe to make more servings and freeze extras for busy mornings.
- Customize fillings with cooked sausage, beans, or avocado slices if desired.
- To prevent sogginess, ensure egg mixture cools before wrapping the burritos.
