Freezer Breakfast Burritos

I just worked my way out of a breakfast rut thanks to these Freezer Breakfast Burritos.  I’ve been stuck eating toast & coffee for breakfast for the past two weeks. For a few days, avocado made an appearance on my toast (always welcome!). I also had a wild three day run of sunflower seed butter on toast (I love that stuff). But after awhile, it all gets kinda oooooold. If I have time during the week, I might make an egg… but that usually means I’ll come home to a pan sitting in my sink, full of water and eggy residue. Not pretty. The protein of an egg really helps fill be me up before lunch time…which helps keep my snacking in check….

Cue this Freezer Breakfast Burritos sitch. What a way to turn it around! I’m a huge fan…but my husband is an even BIGGER fan. You know those pointy/spongy #1 fingers you get at baseball/football games? He might as well be wearing one of those when he eats one of these. And this recipe didn’t have any meat in it! Wahoooo!

Two to three minutes in the microwave and a minute or two to let it cool off and breakfast is served! The best part is that you can put ANYTHING you want in them. Customize your own breakfast burritos! Make your own concoctions. Hide vegetables in them. Add chorizo. Put some sausage and bacon in. Make it all mushroom-y and spinach-y. Go crazy!  Breakfast/breakfast for dinner just got waaaay easy.

And we’re off!

Ingredient gathering. I wanted a ton of veggies in my burrits. If you listen to the podcast, I don’t need to explain the word burrit.

Totes burrit maj.

Zucchini and potatoes take a little longer to cook. They go in the skillet/pan first with some oil. Cook them.

When they soften, add the peppers and onions. These two items burn/char faster than zucchini & potatoes.

That’s why I waited to put them in. Life lessons.

And once everything is cooked nicely, we add 2 cloves chopped garlic and cook for 2 minutes. Done.

More life lessons…burning garlic is the opposite of fun.

I should mention that hot sauce goes in this here veggie mix. Just a few dashes and some salt and pepper.

Boom.

Eggs. We will need 12 of them. This averages out to 1 egg per burrit. Maybe that’s why the husband eats 2…

Take the vegetables out of the pan. Wipe the pan. Add the eggs in.

We’re going to cook them to perfection. Not too much! Just so that they’re set and still moist.

I know how you love that word…moist.

Now it’s assembly line time. I always think of Henry Ford when I hear the words ASSEMBLY LINE.

Thank you, Henry Ford.

So, look at what I have here. All the good stuff.

I heated up the tortillas in a damp towel in the microwave so they would be pliable for burrit-making.

Layer on some egg, vegetables, cilantro, cheese, salsa & hot sauce. The trick is to go a little heavy on the salsa. If you’re a little heavy handed then the eggs will not overcook. They’ll steam up quite nicely in the microwave and still retain their moisture.

Roll it up!

Wrap them up in foil.

Put them in a bag.

Heat them up in a microwave! DONE.

Here’s an action shot.

I’m totes gonna get Casey one of those #1 hands. It might have a Red Sox logo on it…

Oh! I did regular freezer burritos once. Remember those???

Freezer Breakfast Burritos

makes about 12

  • 1 zucchini, chopped
  • 2 medium Yukon gold potatoes, peeled & chopped
  • 2 red bell peppers, chopped
  • 1/2 red onion, diced
  • 2 cloves garlic, chopped
  • salt & pepper
  • hot sauce
  • 12 large eggs
  • 12 flour tortillas

Additional toppings:

  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup green salsa (use your favorite kind!)
  • 1 cup fresh chopped cilantro
  • hot sauce

 

In a medium skillet/pan heat 2 tablespoons olive oil over medium high heat. Add the zucchini and potatoes and cook for 8-10 minutes,  stirring occasionally until potatoes soften. Add the red onions & bell pepper and continue to cook for 5-7 minutes until all the vegetables are cooked through. Toss the vegetables with garlic, season with salt, pepper & a few dashes of hot sauce and cook for 2 minutes. Transfer sauteed vegetables into a bowl, clean out skillet and add 1 tablespoon of olive oil. Pour the eggs in and scramble until set, about 4-5 minutes. Set aside eggs.

Wrap tortillas in a damp cloth and microwave for 1 minute.

Place a spoonful of both eggs & vegetable mixture in your tortilla, add a sprinkle of cheese, a dash of hot sauce, a spoonful of salsa and fresh cilantro on top. Roll each burrito tightly and cover each one in aluminum foil. Place burritos in a freezer safe bag. They should last in the freezer up to 3 months.

To reheat burrito, unwrap the aluminum foil, wrap burrito in a paper towel and microwave for 2-3 minutes on high. If using an oven, 350F for 10-15 minutes should do the trick!

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98 Comments

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  • July 18, 2012

    I want these! I’ve been checking out freezer burrit recipes for a while and I think yours is the business (lady blazer). Veggies! Eggs! Salsa! Here I come, non boring breakfast!

  • July 18, 2012

    My friends have just had a baby and I just offered to make them some food they could keep in the freezer and warm up for dinner. I know they’re technically for breakfast but aren’t you the champion of breakfast for dinner?

    Thanks for the inspiration, I am bound to have some very happy friends.

    • July 18, 2012

      Omgoodness Ivana – your friend will be stoked. We had a baby in January and while I appreciate all the dinners people brought us – breakfast was one of the hardest things to get together. Mama-ladies need some protein and veggies to take care of baby.

    • July 18, 2012

      Seriously, what a lovely thing to do for a friend. Cheers to you!

  • I am so in love with you right now.

    I just made a huge batch of egg rolls to freeze for weeknight dinners and now I’ll be doing the same with these beauties. Ty!

  • July 18, 2012

    I don’t know what I love more, breakfast burritos or Red Sox. Maybe eating breakfast burritos while watching the Red Sox.

  • July 18, 2012

    I totes love breakfast burrits! In fact, I’m making some right now to pack along on an obnoxiously early bus ride to the airport tomorrow morning (like, before 4am. ugh). I’ve frozen breakfast burritos before, but I didn’t like the texture of the eggs when I thawed them, I found that they had this weird spongy texture. Did you find that with these, or were the eggs totally fine? Thanks for another amazing recipe!

  • fusilliamy
    July 18, 2012

    Totes burrits maj goes right there along side “multi no bigs” now as just random things I say to myself in my head because I like the way it sounds. The podcast has taken over my vernacular! Or should I say, vernac. Yeah…

    But really, I’m so excited to make these burrits!! I have approx 27 seconds to make myself bfast in the a.m. (unless I want to wake up earlier than 5:20, and I do not) so this is perfect! Plus I love an egg for breakfast so it’ll be nice to enjoy that on a weekday now.

  • July 18, 2012

    Good plan, gurrrrl! I have breakfast burrits for lunch often. Probably because I always have eggs, tortillas, and some sort of cheese up in my fridge. I love the idea of making these and having them on the ready! No pan in the sink for when I get home from work! Thanks for knowin’ things!

    AND P.S. You’ve got mad burrito rollin’ skills. You go girl.

  • Elaine
    July 18, 2012

    Love me a burrit in the mo. But love me a plain ole egg too. Started doing them in a coffee cup in the microwave. Not the best egg ever, but for a minute’s work, eggcellent. (see what I did there?)

  • July 18, 2012

    This might sound a little creepy since you don’t know me and all, but dude, I love you for this. I’ve seriously been in a breakfast rut myself ever since discovering that a grande coffee and oatmeal from Starbucks every morning was not helping my bank account. I said to one of my coworkers earlier this week, maybe I could make breakfast burritos I could freeze and bring in to work with me. And then… this post happened! I will definitely be making these. Thanks!

  • July 18, 2012

    u r a GENIUS!!! 10,000 thanks for this. SO making this happen (mit Sriracha!). =)

  • July 18, 2012

    You’ve just made my entire life.

  • Kamaile
    July 18, 2012

    I’m going to try these with tofu scramble, yup there is such a thing, looks like eggs but NOT! Thanks for the inspiration!

  • July 18, 2012

    Um… pretty sure my husband would flip out over this. I’ll be adding it to our workday breakfast rotation asap. Love love love all the fresh veggies.

  • Tara
    July 18, 2012

    Love this! Just made the your freezer burritos last weeek, which has been lunch pretty much all this week. Definitely making these for breakfast for next week, and maybe some more of the lunch ones, nothing wrong with burritos for lunch and breakfast!

  • July 18, 2012

    What a great idea!! And Tapatio is my favorite hot sauce, made in one of my favorite cities, Los Angeles!!

  • July 18, 2012

    This is a great idea! I’ll have to make a batch soon, I’m getting tired of my usual weekday breakfasts

  • Kayla
    July 18, 2012

    Tracy! This burrit recipe is exactly what I’ve been waiting for to come into my life. My mornings are going to be so much better now. I bet these will be great for when we go camping in September, too. Just warm over the campfire and good to go! Thanks!

  • Steph
    July 18, 2012

    This is so great! Could we get a play-by-play of your tortilla rolling, though? You’ve got mad skillz! I know it sounds simple, but it’s pretty clutch for making freezer burrits!

  • Those are totes burrit maj!!! They look so good-love the idea! I wonder if you could stick one in a panini-maker out of the freezer…Mmm.

  • Amanda Barkey
    July 18, 2012

    mmmm I made a breakfast burrito the other day after a mad pregnancy craving & it was amazing! great idea on freezing them and awesome tips! thanks T!

  • Katya
    July 18, 2012

    what a fabulous idea!! I need to find this hot sauce too. I wonder if the east coast has it.

  • July 18, 2012

    Whenever I try making these, everything falls out before I can wrap it up. So tell me, what size tortillas do you use here? And how long do you heat them in the micro before starting the wrap process? I need a tortilla folding helper over here! Thanks.

    • Tracy
      July 18, 2012

      regular sized tortillas (not the burrito kind and not the street taco size) the trick is not overfilling it. Then stuff one spill out of the sides!

    • July 18, 2012

      Kelley, I’ve got two words for you: burrito tape. http://wondermark.com/524/

  • July 18, 2012

    I am kind of beyond in love with this idea — particularly since we always seem to have veggie and bean leftovers when we make burritos for dinner — now I know what to do with all the extras. This is great — thanks!

  • July 18, 2012

    Awe-some! My husband never eats breakfast, which kind of stresses me out (and I don’t know why, because I still eat), but he would be so happy with something like this. Something which doesn’t require me to be cooking in the wee hours of the morning. Score!

  • July 18, 2012

    A brilliant plan! I’ve made ordinary bean burritos destined for the freezer, but I’ve never gone the breakfast route…off to brainstorm delicious ingredients to add. :)

  • July 18, 2012

    This looks so good and convenient! I may have to give this a go when I start school again.

  • Ashton
    July 18, 2012

    Yay for easy breakfast! Thanks for the recipe!

  • July 18, 2012

    That is so funny, I just made a big batch of vegan breakfast burritos a week ago, and did the same thing, froze them! My husband and I have been really enjoying them (we too were in a breakfast rut!) I’ve been thinking about some other breakfast like foods I could freeze so we don’t get sick of the burritos :)

  • July 18, 2012

    Oh and we’ve been microwaving ours, but then I cook them in a pan with a little olive oil spray and it’s like heaven! They get all crispy and brown on the outside!

  • July 18, 2012

    Oh my goodness. I have told my boyfriend about 1000 times I should make breakfast burritos and freeze them. At 5$ a pop at the cafeteria by school/work, it’s definitely worth making at home. Very adaptable too! some black beans might be good in them.

  • July 18, 2012

    FABULOUS idea!!! And awesome pics, as always.

  • brillant!! and ben would love these.

  • July 18, 2012

    I’m so excited to try these as I am a HUGE breakfast burrito fan and having them that convenient has got to be a good thing. Thanks Tracy :-)

  • July 18, 2012

    I love this – breakfast burrits are totes my jam! And I’ve been meaning to do the whole genius freezer idea. Yay!

  • July 18, 2012

    Moist is my boyfriend’s favorite word. Trufax.

    Also? That go-heavy-on-the-salsa tip is genius. I’ve always had a problem with dry eggs in microwave breakfast burritos.

  • July 18, 2012

    I almost typed “moist” when describing a banana bread recipe today. I stopped and changed it to “satisfying” all because Tracy Shutterbean made me hate that word too!!

  • July 18, 2012

    This is genius! My currently pregnant self is in love with eggs and cheese, so what better way to consume them than in oh-so-convenient burrits? Minus onion, garlic and peppers (bye, flavor. We’ll meet again post pregnancy) these sound amazing!

  • Elizabeth T
    July 18, 2012

    These are AWESOME! The ones at McDonald’s either hurt my stomach or do other weird things to me. Homemade ones are likely healthier, too.

  • Tina
    July 18, 2012

    Great idea! I’m totally making these when I get home. Off topic – I’ll actually be in San Fran for the next few days. Any breakfast places or coffee shops I should try while in town?

    Thanks!
    Tina

    • Tracy
      July 18, 2012

      Go to Tartine, Bi-Rite Creamery, Miette, The Ferry Building & Blue Bottle Coffee!

      • Tina
        July 20, 2012

        Thanks so much!

  • July 18, 2012

    I am not a brekky eater. But these look good. Burrit for dindin?

  • July 18, 2012

    I’ve also gotten into the toast or no breakfast rut. Toatally making time this weekend to make soem of these up

  • July 18, 2012

    Why have a never thought of this before!? I rotate toast, english muffins, and bagels each and every day. Yawn. I’m totally going to whip up a version of these tomorrow with whatever I can dig out of the fridge!

    • Tracy
      July 19, 2012

      You should throw crumpets into that mix. I fall hard for those things.

  • July 18, 2012

    I am fairly certain that the phrase “burrit-makin” has to have a dropped-g at the end. I am totally picturing the guy from the Pace Picante sauce commercials saying it. Also, this is a fantastic idea that might get me out of my own breakfast toast-and-peanut-butter rut. I’m pretty sure my partner wouldn’t eat any of them, either, so they’d be mine all mine. Project!

  • July 19, 2012

    Yum! I love when I have a stockpile of the regular burritos. These are going to be a great addition to my freezer. Can’t wait to make them!

  • Kate
    July 19, 2012

    Tried to read through to make sure you haven’t already answered this, but how long will these keep in the freezer?

    • Kate
      July 19, 2012

      Um…just kidding! Just re-read and saw that you answered this right in your original recipe post. duh…

  • July 19, 2012

    Boom Boom Pow. Burrito-fy it!

  • July 19, 2012

    Holy breakfast genius Batman! I’m so impressed with this that’s it’s a little bit sad. I’ve been trying to think of homemade-heat-from-freezer meals to save money & time. This is PERFECT. Thank you. Thank you. THANK YOU.

  • July 20, 2012

    I would make a lot of friends in my house if I made a batch of these!

  • July 20, 2012

    Been lurking for a while now…pinning some of your blogs, but I never tried any of the recipes. Mainly because it is hard for me to convert (I live in Holland and measurements are totally different…), but I did try these…not for breakfast, but for dinner! They were delicious! I’m sorry we will eat them more often…thank you!

  • July 20, 2012

    Genuis! These are going on my to-do …

  • July 21, 2012

    Tracey? I love you forever for these. I think they are going to become a go to of mine before class when I start at UCLA in the fall!

  • July 21, 2012

    Suuuuch a good idea!

  • Margaret
    July 22, 2012

    I made these this weekend and it was such a satisfying experience knowing that I was making food ahead of time for the week and that I wouldn’t have to stop at Dunkin’ Donuts for an egg white veggie flat bread when I didn’t have time to juice. The assembly line (was thinking of Henry Ford) was a very zen moment for me. Your blog inspires me to cook more and you are super dooper funny. word.

    • Tracy
      July 22, 2012

      Thank you!! I’m glad to get to shaking things up in your world!! I wish we had a Dunkin’ Donuts here!

  • July 25, 2012

    I am most definitely going to try these. Such a great solution to the problem of figuring out how to do a quick bfast every morning!

  • July 26, 2012

    I made these! They taste divine, but I definitely won’t use Trader Joe’s Truly Handmade tortillas again. I had a maj meltdown with my assembly line … the filling just wouldn’t do as I said, even when I asked it nicely!!

    Thanks for sharing another killer recipe, Tracy!

    XXOXO

    • Tracy
      July 26, 2012

      Ahhhh! I love seeing your face here, friend!!!! Xo

      • July 27, 2012

        Oh gosh. I just love ya!

  • Bryce J.
    August 2, 2012

    This is probably the greatest thing since the invention of inventing. Super easy to do, though I’m still fighting to not overfill the tortillas. Thanks a ton for sharing this, has made my mornings much better.

  • Lola
    August 7, 2012

    I think i just fell in love! This recipe is A.M.A.Z.I.N.G. i’m currently pregnant, and although i love to cook, in the mornings..uh..i don’t like to cook, its more ‘look in the pantry…see chocolate/muesli bar/plain bread…grab…get cup of water. sit.’ these are a life saver. seriously. i can now make it to lunch without having 3823 snacks in between, so thank you! I adore your blog!

    P.s – these are also awesome at 3 am when i wake up starving for no real reason.

  • August 9, 2012

    This is perfect! I can’t wait to try this! The hubs and I are huge breakfast burrito fans, but most of the prepackaged ones in the grocery store have crap in them. Now I can control the ingredients. Genius! BTW, are you sure you aren’t married to MY husband? Loves breakfast burritos AND the Red Sox. Love your blog!

  • August 19, 2012

    I made a batch of these last night. My guy and I had a few this morning for a lazy Sunday brunch. I have to say, THANK YOU for posting! We are huge fans. He is typically SUCH a meat eater, but liked them just as they were. Thoughts or tips if I were to add a little steak to the mix of my next batch?

    p.s. Great blog!

  • Lauren
    September 9, 2012

    I bought all the ingredients today to make these!!!

    I eat Amy’s organic frozen breakfast burritos a few times a week, so I am saving so cash by making my own!!! (albeit not much since I bought all organic stuff, oh well!!)

  • Laura Haynes
    December 9, 2012

    Hi,

    I stumbled across your blog yesterday and have pretty much read all of it for all the amazing recipes on here. These breakfast burritos look amazing and will be the first thing I make.

    I live on my own and sometimes struggle to have breakfast each morning. Knowing I can make a batch of these and grab one out of the freezer before I leave for work is ideal.

    Congratulations on a superb blog.

  • April 11, 2013

    I just made these last night. My boyfriend wakes up way too late to sit down and have breakfast so I like to make him a to-go breakfast. He loved loved loved it! I don’t think he realizes there’s no meat in them…

  • Laura
    April 28, 2013

    These look delicious! Thanks for sharing!

    Random question: is that adorable font over the pictures your handwriting?! Please tell me it isn’t and – instead – that it’s a font I can find somewhere?! :)

  • Molly
    May 23, 2013

    Hi! I’m late to this freezer burrito party, but am going to make them this weekend! Do you think adding (cooked) bacon would be okay? Or would it just get soggy when you re-heated it?

    THANKS!!!

  • September 19, 2013

    Thanks for this great recipe. It’s exactly what I was looking for. Found you through your podcast which I absolutely adore. Keep up all the hard work. Love what you do!

  • Sarah Tracy
    March 5, 2014

    These look delicious! I don’t own a microwave so I would use my oven. Do I just toss them on a baking sheet with the foil still on them? Straight from the freezer? Thanks!

  • April 28, 2014

    Hot damn! These are eerily similar to ones I make on the reg. I use a local hot sauce (Pepper Plant) and sweet yellow onions. Might try the red onions on next batch.

    Also, assembly line. I ALWAYS imagine Tin Lizzie’s on a line!!!

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