Freezer Breakfast Burritos

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.
Freezer Breakfast Burritos

Breakfast burritos can 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. Frozen burritos are quick and convenient. Your whole meal, wrapped in a portable package—ready to heat and eat.

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

These freezer burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

I’m excited to bring you another recipe that I created in partnership with Reynolds. I’ve been focusing on freezer meals, making weekdays and nights a little bit easier! What I find works best for me, is taking a recipes I plan on making for my family and doubling it, freezing the other half rather than dedicating a whole day to meal prep. The reason I love doing it this way is I find it doesn’t really take me much more time to double a recipe. These breakfast burritos are perfect for a “there’s nothing in my fridge” breakfast, lunch or super-easy dinner.

These freezer burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week. These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

For the freezer burritos, I used Reynolds Wrap Heavy-Duty Aluminum Foil which not only protects food over direct heat, it also helps prevent freezer burn when wrapping foods for freezer storage. To heat them up, I tested these out several ways: heating them in the oven from frozen which takes the longest but heats up great. Thawing them overnight in the refrigerator, then baking which cuts the time down and yields great results. And my least favorite, but works when you are pressed because it’s the quickest method is microwaving from frozen. In each case, I find toasting them at the end either by broiling or putting them on a hot skillet, greatly improves the taste of the tortilla.

How to freeze burritos for meal prep:

  1. Place the aluminum foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, then fold the sides over the burrito to the center, then continue to roll it tight.
  2. Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).
  3. Use a sharpie to label it with the name and date. I find it helpful to also write down cook time and temp for reheating.

How to heat frozen burritos:

  1. To reheat, thawed overnight in the refrigerator: (Best results and great if you remember)
    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.
  2. To reheat direct from freezer to oven: (Best results if you forget to thaw the burritos, but takes longer)
    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.
  3. To reheat direct from freezer to microwave (Least favorite results, but quickest option) 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.

Breakfast Burritos Variations:

  • Make them vegetarian by skipping the bacon.
  • Or swap the bacon for sausage or ham.
  • Skip the cheese to make them dairy-free.

How To Make Breakfast Burritos

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week. These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week. These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week. These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week. These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week. These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.
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Freezer Breakfast Burritos

4
Freestyle Points
261
Calories
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Breakfast
CUISINE: American, Mexican
These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

Ingredients

  • 6 strips center cut bacon
  • 10 large eggs, beaten
  • 4 scallions, chopped
  • 1/2 red bell pepper, diced
  • 1/2 teaspoon salt
  • 12 tablespoons shredded cheddar or pepper jack cheese
  • 6 8-inch low carb flour tortillas (I used Ole Xtreme Wellness)
  • 6 pieces Reynolds Wrap Heavy-Duty Aluminum Foil, cut 10 x 12 inches each
  • hot sauce for serving, optional

Instructions

  • 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.
  • 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.
  • In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
  • 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.
  • 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.
  • 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:

  • 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.
  • Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).
  • 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:

  • To reheat, thawed overnight in the refrigerator: (Best results)
  • 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.
  • To reheat direct from freezer to oven: (Best results)
  • 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.
  • 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.
  • To reheat in air fryer, thawed overnight in the refrigerator: (crisp results)
  • 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.

Video

Notes

Refrigerate for 4 to 5 days. Freeze for up to 3 months.

Nutrition

Serving: 1burrito, Calories: 261kcal, Carbohydrates: 18g, Protein: 21g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 325mg, Sodium: 723mg, Fiber: 11g
Freestyle Points: 4
Points +: 8

Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.