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.
Yield: 6 servings
4.96 from 21 votes

Freezer Breakfast Burritos

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
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