Make-Ahead Frozen Breakfast Burritos

These wrap and freeze easy frozen breakfast burritos make for a delicious meal prep breakfast that you can unwrap, reheat and enjoy quickly! Freezer breakfast burritos are perfect for busy families or post-partum mamas!

The BEST Frozen Breakfast Burritos

I’m officially back from maternity leave! While I had *sort of* returned 6 weeks ago, it was more of a soft launch as I got used to balancing motherhood and working. But I’m back in a more formal capacity now and plan to be working 3 days a week, publishing a new recipe at least once a week (or at least trying!). I figured I’d kick things off with a recipe I’ve been eating non-stop over the last few months.

In prep for the birth of our baby I made a bunch of recipes that I stored away in a deep freeze in our basement. One of those staples was these frozen breakfast burritos. Little did I know what a staple these would be. Eating with one hand and holding a baby in the other has become my reality so anything that is portable is easy to heat up is critical! I unwrapped and reheated one of these burritos almost every single day. I plan to make a batch of these for all my postpartum mamas because they truly were such a life-saver during those early months.

Ingredients in Frozen Breakfast Burritos

• Large flour tortillas – Make sure you get the burrito size or double for smaller taco-sized burritos
• Bacon – you could also replace with crumbled breakfast sausage as well
• Russet potatoes – feel free to replace with sweet potato if you prefer
• Spinach – one box or roughly 5 ounces
• Bell pepper – You could also substitute with different vegetables. See notes below.
• Eggs – I love Vital Farms eggs but buy to preference
• Shredded cheese – I personally prefer cheddar cheese but you can use any preferred cheese. Shred your own or buy store-bought

How to Make Freezer Breakfast Burritos

STEP 1: ROAST POTATOES

Preheat oven to 425 degrees F and spread potatoes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 30-40 minutes, flipping halfway through. Set aside to cool.

STEP 2: MAKE BACON

Add bacon to a large skillet or pan and cook over medium-high heat until cooked through and level of crispiness is reached. Alternatively you can cook your bacon in the oven. Place bacon onto a paper towel lined plate and pat with an additional piece of paper towel to remove extra grease. Chop bacon into small bite-sized pieces.

STEP 3: COOK VEGGIES

Drain out remaining bacon grease, leaving only 1-2 tbsp in the pan. Add spinach and bell pepper to the bacon pan (or splash some olive oil in a pan if baking bacon) and cook over medium-high heat for 5 minutes or until all spinach is wilted. Remove veggies from pan and set aside.

STEP 4: SCRAMBLE EGGS

Add eggs to a large bowl and whisk to combine. Sprinkle in some salt. If additional bacon grease is remaining add eggs directly to pan over low-medium heat. If no grease/oil is remaining add a splash of bacon grease or olive oil. Cook until eggs are fully cooked through, stirring continuously.

STEP 5: ASSEMBLE TORTILLAS

Place tortillas in a dish towel, wrap and microwave for 30 seconds. Set up your burrito filling station by laying out tortillas, scrambled eggs, chopped bacon, cooked potatoes, cooked veggies, and cheese. Into the bottom third of each tortilla, layer the eggs, bacon, potatoes, veggies and sprinkle with cheese.

STEP 6: SEAL + STORE

Fold in the sides of each tortilla, then from the bottom roll the tortilla upwards to seal in all ingredients.

How to Freeze and Reheat Frozen Breakfast Burritos

You could of course eat your breakfast burritos fresh, but I like to meal-prep mine and freeze them for later. These are especially great for kiddos or even postpartum mamas who need breakfast with one hand. I made a bunch of these in prep for our daughter’s arrival and I am SO glad we did. I plan to make a batch for when my friends have babies of their own.

• To freeze: Wrap each breakfast burrito in individual sheets of aluminum foil. Place burritos in a ziploc bag (or other freezer bag) and store in freezer for up to 6 months.
• To Defrost in Microwave: Remove breakfast burrito from tin foil and place onto a plate. Microwave breakfast burrito for 1 minute and 30 seconds. Flip and microwave for an additional 1 minute. Microwave in 30 second increments if not fully defrosted.
• Reheating in Oven: Preheat oven to 350 degrees F. Remove burritos from tinfoil and place on a baking sheet. Bake for 15-20 minutes or until hot inside.

*For a crispier burrito you can heat a splash of olive oil in a pan and add your defrosted burrito to cook on both sides until crispy.

Easy Substitutions

What I love most about these frozen burritos is that they can easily be customized to your taste preferences.

• Replace potatoes – You can easily replace your breakfast potatoes with hash browns or tater tots.
• Replace protein – not a fan of bacon? You can use crumbled breakfast sausage or even a plant-based alternative like black beans
• Sub in preferred veggies – I like using spinach and bell peppers but the sky is truly the limit when it comes to what vegetables you use. Mushrooms, kale, chard or whatever you like!

What to Eat with Breakfast Burritos

Burritos are all about the toppings! Once you’ve defrosted and reheated your freezer breakfast burritos, the sky’s the limit for what to top them with! I’m of the opinion that there’s no such thing as too many sauces. Here are my preferences:

• Store-bought or homemade salsa
• Salsa verde
• Homemade guacamole
• Pico de Gallo
• Fresh cilantro
• Homemade Jalapeno Hot Sauce
• Sour cream

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