Southwest breakfast burritos are the perfect make-ahead, freezer-friendly breakfast. They’re full of eggs, southwest seasoned veggies, cheese, and bacon.
This month’s Recipe Redux theme is freezer friendly meals. I love doing make ahead meals that can be frozen and reheated in minutes. This is especially true for breakfast. Some mornings I’m just not into cooking. But, with a little planning, I don’t have to cook and I can still have a warm, hearty breakfast in no time.
I’ve always been a fan of breakfast burritos. They’ve got lots of yummy breakfast goodies rolled up in a neat little package. Some of the burritos I’ve seen at restaurants are packed full of sausage, bacon, and cheese with just a little bit of eggs. But, you can make them so much healthier. Throw some fresh veggies in there. Don’t go overboard with the breakfast meats and cheese.
These southwest breakfast burritos are mostly eggs and veggies with just a little bit of bacon and cheese. This is a much healthier ratio than many restaurant breakfast burritos.
Here are some tips on making freezer friendly breakfast burritos:
- Use soft, room temperature tortillas. Most of the time, I like to use whole wheat breads and tortillas. However, most whole wheat tortillas are a little brittle and can crack easily. In order to keep the burritos together without tearing, it’s best to use the softest tortillas you can.
- Use room temperature ingredients. If you fill up and wrap a burrito with warm ingredients, that will create steam in the burrito which leads to a soggy tortilla. Using room temperature ingredients prevents this.
- Transfer the burrito(s) to the refrigerator the night before you want to reheat them. They are much easier to reheat if they are cold instead of frozen.
- 2 tsp. olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small yellow onion, chopped
- ½ tsp. garlic powder
- ½ tsp. ground cumin
- ½ tsp. chili powder
- 1 cup corn kernels
- 12 large eggs
- ½ cup 2% milk (or your preferred milk/milk alternative)
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tbsp. butter
- 12 oz. sliced bacon, cooked & chopped (about 1¼ cups)
- 1 cup shredded sharp cheddar cheese
- 12 extra-soft 8-inch flour tortillas, room temperature
- Optional: salsa, taco sauce, sour cream, or greek yogurt for serving
- Add the oil to a large skillet and place over medium-high heat for 2 minutes. Add the red pepper, green pepper, onion, garlic powder, cumin, and chili powder. Cook for 6 minutes, stirring occasionally. Add the corn. Cook an additional 1 to 2 minutes, stirring occasionally. Remove from the heat and set aside.
- In a large bowl, add the eggs, milk, salt, and black pepper. Whisk until well combined.
- Add the butter to a large skillet and place over medium heat until the butter is melted. Add the eggs to the skillet. Reduce the heat to medium-low. Cook for 7-8 minutes, stirring occasionally, until the eggs are done. Remove from the heat.
- If eating immediately: While the peppers and eggs are warm, assemble the burritos. Divide the eggs, cheese, pepper mixture, and bacon amongst the tortillas.* Tuck in the two short edges and tightly roll into a burrito. Serve.
If preparing ahead for freezing: Let the peppers and eggs cool, almost to room temperature. Then assemble the burritos as described above.
Place the burritos in a sealed, freezer safe container or bag and freeze. You could also wrap each burrito in plastic wrap, or freezer paper before freezing to help minimize freezer burn.
- Transfer the frozen burrito(s) to the refrigerator to thaw overnight. Once they have thawed, take off any wrapping, if applicable.
- To microwave: Completely wrap the breakfast burrito in a damp paper towel. Microwave on a medium setting for 30 seconds. Flip the burrito over and microwave another 30 seconds, until the center is warm.
To bake: Preheat oven to 350 degrees F. Place the burrito(s) in a covered baking dish. Bake for 25 minutes, until the center is warm.
For more freezer friendly meal ideas, check these other Recipe Redux blog posts.