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.
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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.
Southwest Breakfast Burritos - Freezer Friendly Recipe
Ingredients
- 2 tsp. olive oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 small yellow onion chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 cup corn kernels
- 12 large eggs
- 1/2 cup 2% milk or your preferred milk/milk alternative
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tbsp. butter
- 12 oz. sliced bacon cooked & chopped (about 1 1/4 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
Instructions
- 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.
Notes
Nutrition
For more freezer friendly meal ideas, check these other Recipe Redux blog posts.
Deanna Segrave-Daly says
Ohhh who wouldn’t want to wake up to these? I like how you gave specific tips for freezer – gotta make these!
Amanda Finks says
Thanks Deanna!
Brittany says
These look so good! I love that you have directions for eating now or freezing for later! That really helps out! These are a perfect breakfast idea for my hubby on busy mornings!
Amanda Finks says
Thanks Brittany! Hope you like them!
Crissy says
My family would definitely be a fan of these! I’ve never made breakfast burritos for the freezer, but can’t wait to try!
Amanda Finks says
Thanks Crissy! They are so nice to have on hand and keep well.
Ann Dunaway Teh says
Great tips on how to make the burritos so they don’t become soggy in the freezer! That is very good to know. And these look delicious, putting on my list to make very soon!
Amanda Finks says
Thanks Ann! They definitely freeze better when they are made and put away at room temp. Hope you like them!
DessertForTwo says
These look so good!
PS Welcome to STL! I’m still pretty new too, but it’s always nice to have more bloggers in town 🙂
Amanda Finks says
Thank You for the kind words! I look forward to reading your blog!
Serena says
Such great ‘real families’ food. I’ll be making for my crew for sure!
Amanda Finks says
Thanks Serena! Hope you like them!
Nellie Tracy says
Breakfast burritos are my favorite and these ones are insanely good! I could eat them every day and be happy!
Claire says
These are just perfect for mornings when I am on the go from 5am and don’t stop until after 10.
I just grab one and microwave it. Usually along with a coffee I have forgotten to drink!
So delicious and easy.
I added a little red onion to mine 😃