Frozen Breakfast Burritos

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Homemade Frozen Breakfast Burritos are easy, delicious, and great for on the go mornings where you want something warm and filling for an on the go breakfast.

Breakfast Burritos | Bites of Bri

Another great weekend gone by! Whew. We spent Saturday at the St. Michaels Beer Fest with a group of friends and it was a blast. It was one of the most gorgeous days and the event was great. More to come on that later this week. I hope you had a great weekend too!

We’ve talked about weekday breakfasts and some of the challenges that come with making a healthy, filling, delicious breakfast on the go. Personally, I love eating breakfast on my way to work or once I get there. Otherwise, I struggle to stay full until lunch.

My brother-in- law just started a new job last week and my sister reached out with a request for a breakfast that could survive an hour commute, a workout, and still be delicious by the time Patrick arrives at his desk. Frozen was obviously the way to go in order to avoid summer heat and ice packs.

Breakfast Burritos 2 | Bites of Bri

Homemade Breakfast Burritos are so easy to make, freeze, and reheat which means a delicious homemade breakfast is possible hours after leaving the house.

While you’re making a batch, consider doubling or tripling the recipe. These babies will last in the freezer for a month or two.

Breakfast Burritos 6 | Bites of Bri

Start by slicing the onion and peppers. Add them to a skillet with 1 tbsp of olive oil. Add a pinch of salt and sauté for 10-15 minutes until they’re soft.

Breakfast Burritos 17 | Bites of Bri

In the meantime, preheat the oven to 400 degrees. Lay 6 pieces of bacon on a rimmed cookie sheet. Once the oven is preheated, cook the bacon for about 10-15 minutes depending on the thickness. You’ll want the bacon crispy. Once cooked, remove the bacon and allow them to drain on a paper towel before chopping it into small pieces.

Breakfast Burritos 16 | Bites of Bri   Breakfast Burritos 13 | Bites of Bri

Crack a dozen eggs into a large mixing bowl. Add the salt and pepper. Add the milk. Whisk to combine. I used the same pan as I had used for the peppers and onions, so I waited until they were finished to begin cooking the scrambled eggs. If you are in a rush, use a different pan.

Breakfast Burritos 15 | Bites of Bri   Breakfast Burritos 14 | Bites of Bri

Add 1 tbsp butter to a pan and allow it to melt. Add the egg mixture and using a spatula stir slowly over medium heat until the scrambled eggs are cooked. Remove from the heat and set aside.

Breakfast Burritos 12 | Bites of Bri   Breakfast Burritos 11 | Bites of Bri

To assemble the burritos, it is important that everything has come to room temperature or else you may end up with a soggy burrito. No thanks!

To assemble, add a pinch of cheese to a large tortilla. Add the optional salsa (about 1 tsp-1 tbsp). Top with the peppers and onions, bacon, eggs, and a little more cheese. Repeat another 7 times.

Breakfast Burritos 10 | Bites of Bri   Breakfast Burritos 9 | Bites of Bri

To roll, fold the closest edge over the burrito fillings. Then, fold in the sides and roll pushing the filling into the burrito so nothing escapes.

Breakfast Burritos 7 | Bites of Bri

I make a little assembly line on my counter. Once all of the burritos have been rolled. Wrap them individually in plastic wrap and then add all of them to a sealed freezer bag. Freeze.

Breakfast Burritos 8 | Bites of Bri

When you’re ready to eat, remove the plastic wrap and microwave the burrito for 1-2 minutes. No need to thaw first.

Breakfast Burritos | Bites of Bri

 

Frozen Breakfast Burritos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 frozen burritos

Homemade Frozen Breakfast Burritos are easy, delicious, and great for on the go mornings where you want something warm and filling for an on the go breakfast.

Ingredients

  • 1 onion, sliced thin
  • 2 red bell peppers, sliced thin
  • 1 tbsp olive oil
  • 6 slices bacon, cooked
  • 1 dozen eggs, scrambled
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup milk (any kind will work)
  • 7 oz bag Mexican cheese
  • 8 large tortillas (I like to use the super soft kind)
  • ½ cup salsa

Instructions

  1. Start by slicing the onion and peppers. Add them to a skillet with 1 tbsp of olive oil. Add a pinch of salt and sauté for 10-15 minutes until they’re soft.
  2. In the meantime, preheat the oven to 400 degrees. Lay 6 pieces of bacon on a rimmed cookie sheet. Once the oven is preheated, cook the bacon for about 10-15 minutes depending on the thickness. You’ll want the bacon crispy. Once cooked, remove the bacon and allow them to drain on a paper towel before chopping it into small pieces.
  3. Crack a dozen eggs into a large mixing bowl. Add the salt and pepper. Add the milk. Whisk to combine. I used the same pan as I had used for the peppers and onions, so I waited until they were finished to begin cooking the scrambled eggs. If you are in a rush, use a different pan.
  4. Add 1 tbsp butter to a pan and allow it to melt. Add the egg mixture and using a spatula stir slowly over medium heat until the scrambled eggs are cooked. Remove from the heat and set aside.
  5. To assemble the burritos, it is important that everything has come to room temperature or else you may end up with a soggy burrito. Yuck!
  6. To assemble, add a pinch of cheese to a large tortilla. Add the optional salsa (about 1 tsp-1 tbsp). Top with the peppers and onions, bacon, eggs, and a little more cheese. Repeat another 7 times.
  7. To roll, fold the closest edge over the burrito fillings. Then, fold in the sides and roll pushing the filling into the burrito so nothing escapes.
  8. Once all of the burritos have been rolled. Wrap them individually in plastic wrap and then add all of them to a sealed freezer bag. Freeze.
  9. When you’re ready to eat, remove the plastic wrap and microwave the burrito for 1-2 minutes. No need to thaw first.

Notes

Double or triple this recipe if you want to make more than 8 at a time.

http://bitesofbri.com/2014/06/frozen-breakfast-burritos/

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Comments

    • Bri says

      Chris- Thanks! I have to say, my husband has been pretty happy to have them since I made them. You can make a big batch and have them for weeks on end before needing to make breakfast.

    • Bri says

      Ami, Thanks! They are perfect for rushed mornings and mornings when you just don’t want to make breakfast!

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