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!