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–+ servings
Overhead shot of freshly made breakfast burritos with melty cheese and herbs

Breakfast Burritos for Easy Freezer Meal Prep

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 10 burritos
Calories 340 kcal

Equipment

  • Large nonstick skillet
  • Spatula or wooden spoon
  • Mixing bowl
  • Cutting board & knife
  • Parchment paper or foil (for wrapping)
  • Freezer-safe bag or airtight container

Ingredients
  

  • 10 large flour tortillas 8-inch size, or whole-wheat for extra fiber
  • 10 large eggs
  • 1 cup cooked bacon or sausage crumbled (or diced ham)
  • 1 cup shredded cheddar cheese or pepper jack for spice
  • 1 cup diced bell peppers any color
  • ½ cup diced onions
  • ½ cup diced tomatoes optional, for freshness
  • ½ cup black beans or pinto beans optional, for protein & fiber
  • 2 tbsp olive oil or butter
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • Hot sauce or salsa for serving

Substitution Tips:

  • Use turkey sausage for lighter protein or tofu scramble for a vegetarian version.

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers; sauté 3–4 minutes until soft and fragrant.
  • Add beaten eggs to the skillet, season with salt, pepper, and smoked paprika. Stir gently until eggs are softly scrambled — still slightly creamy, not dry.
    Pro Tip: Slightly undercook them so they stay fluffy when reheated.
  • Stir in cooked bacon or sausage and shredded cheese. Mix gently to distribute the fillings evenly. Remove from heat and let cool slightly.
  • Lay out tortillas. Add about ½ cup of the egg mixture to each. Add beans or tomatoes if using. Fold in the sides, then roll up tightly.
  • Wrap each burrito individually in parchment or foil. To freeze, place in a labeled freezer bag.
  • To reheat, unwrap and microwave for 1–2 minutes, or bake at 375°F for 10–12 minutes until hot and melty.

Notes

Little Secrets for Success

  • Always let the filling cool before wrapping to avoid soggy tortillas.
  • Double wrap for long-term freezing — foil + freezer bag.
  • For crispier texture, reheat in an air fryer for 5–6 minutes.
  • Use slightly undercooked eggs — they’ll finish cooking during reheating.
  • Add salsa or hot sauce after reheating for best texture.

How to Save It for Later

  • Fridge: Store in airtight container up to 3 days.
  • Freezer: Wrap tightly and freeze up to 2 months.
  • Reheat: Microwave 1–2 minutes, or oven 10 minutes at 375°F.
  • On the Go: Wrap in foil — they’ll stay warm for 2–3 hours.

Nutrition

Calories: 340kcalCarbohydrates: 29gProtein: 21gFat: 16gFiber: 4g
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