These freezer breakfast burritos are stuffed with scrambled eggs, scallions, bell pepper, bacon, and cheese, making them a delicious, protein-packed way to start the day! Freeze them for meal prep so you can have them ready all week long.
Homemade Frozen Breakfast Burritos
Frozen breakfast burritos are a quick and convenient way to get a nutritious breakfast on even the busiest mornings. Your whole meal, wrapped in a portable package—ready to heat and eat. With eggs, veggies, bacon, and cheese all in one, you don’t need anything else!
Even though these are breakfast burritos, they also make a fabulous, easy dinner. Add a side of refried beans and some cilantro-lime rice and you have breakfast for dinner, south-of-the-border style.
Why You’ll Love These Breakfast Burritos
- A satisfying breakfast. Some grab-and-go breakfast recipes leave you feeling hungry an hour or two later. Not these breakfast burritos! With eggs, bacon, veggies, and cheese wrapped up in a low-carb tortilla you’ll feel full until lunchtime.
- Quick and easy to make. These freezer breakfast burritos are so simple to make, so you can easily double or triple the recipe and have breakfast ready-to-go for the whole family all month long!
- Customizable. Add your favorite veggies, breakfast meats, and cheeses to make this breakfast burrito recipe your own.
What You’ll Need
Here’s an overview of the ingredients you’ll need to make breakfast burritos. Scroll down to the recipe card below for exact measurements.
- Center cut bacon – This adds lots of smoky, savory flavor, and cooking the eggs in the bacon fat makes the scramble extra delicious.
- Eggs – Protein-packed eggs replace the rice in a traditional burrito.
- Veggies – I use scallions and red bell pepper for these breakfast burritos.
- Salt – Just a bit to flavor the eggs.
- Cheese – Shredded cheddar or pepper jack cheese are my favorites.
- Low carb flour tortillas – I used Ole Xtreme Wellness.
- Hot sauce – For serving, if desired.
Variations
- Vegetarian. Make these frozen breakfast burritos vegetarian by skipping the bacon or using a plant-based substitute.
- Try another meat. Swap the bacon for breakfast sausage or diced ham.
- Omit the dairy. Skip the cheese to make your burritos dairy-free.
How to Freeze Breakfast Burritos
- Roll the breakfast burritos in foil.
- Transfer the foil-wrapped burritos to a freezer bag or airtight container.
- Use a Sharpie to label with the name, date, and reheating instructions.
- Freeze for up to 3 months.
Reheating Frozen Burritos
Reheating thawed burritos. Let the burrito thaw in the refrigerator overnight. Bake it in the foil in a 425ºF oven for 20 minutes, turning halfway through the cooking time. Unwrap the burrito and bake for 5 minutes more, or broil for 2 to 3 minutes. To reheat in an air fryer, discard the foil, spritz with oil, and cook at 400ºF for 8 to 9 minutes, turning at the halfway point.
Reheating frozen burritos. Bake the breakfast burrito in the foil in a 425ºF oven for 45 minutes, turning halfway through the cooking time. Unwrap the burrito and bake for 5 minutes more, or broil for 2 to 3 minutes. (You can also use the microwave, but this is my least favorite option, as the burrito is more likely to be soggy and unevenly warmed through.)
More Quick Breakfast Ideas
Yield: 6 servings
Serving Size: 1 burrito
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Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.
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Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.
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In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
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Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.
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On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
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If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.
How to freeze burritos for meal prep:
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Place the foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then roll it up.
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Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).
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Use a sharpie to label it with the name and date. (also helpful to write down cook time and temp).
How to heat frozen burritos:
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To reheat, thawed overnight in the refrigerator: (Best results)
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Transfer burrito to the refrigerator the night before. Bake in foil, in a preheated oven 425F 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast.
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To reheat direct from freezer to oven: (Best results)
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Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. Let stand 2 minutes before eating.
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To reheat direct from freezer to microwave (Least favorite results): Remove the burrito from the foil and place on a microwave safe dish, cover with a paper towel microwave 1 minute. Turn then cook an additional 1 to 1 1/2 minutes. Let stand 2 minutes before eating. (optional, brown on a skillet 2 minutes on each side to toast, or broil 2 to 3 minutes.
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To reheat in air fryer, thawed overnight in the refrigerator: (crisp results)
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Transfer burrito to the refrigerator the night before. Unwrap and discard foil, spritz with a little oil and air fry in a preheated air fryer 400F 8 to 9 minutes, turning halfway until heated through in the center.
Last Step:
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Refrigerate for 4 to 5 days. Freeze for up to 3 months.
Serving: 1 burrito, Calories: 261 kcal, Carbohydrates: 18 g, Protein: 21 g, Fat: 16 g, Saturated Fat: 6 g, Cholesterol: 325 mg, Sodium: 723 mg, Fiber: 11 g
