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Use the tips in this post to keep these burritos in the freezer at their best and reheat them so they taste as good as fresh.
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Breakfast Burritos You Can Make Ahead
Everyone in my family loves these breakfast burritos because they’re ready in the freezer for busy mornings when there’s little time to sit down to eat.
Every few weeks, I’ll gather a few different filling ingredients, cook the egg filling, and make a few batches of these quickly by creating an assembly line.
These burritos are the perfect breakfast to make ahead if you have hungry teens who need a filling breakfast.
Ingredients
Make these freezer burritos with simple breakfast staple ingredients. The basic recipe includes:
- Scrambled Eggs: the foundation of every good breakfast burrito! I usually account for 2 per tortilla.
- Fillings: they bulk up the size and nutrition of the burrito; from veggies, beans, protein, and cheese, these make them epic.
- Tortillas: large burrito or wrap-sized tortillas work best for this and they’ll keep all the ingredients tightly inside.
Check the recipe card below for ingredient amounts and measurements.
Breakfast Burrito Filling Ideas
Fill your breakfast burritos with delicious and nutritious ingredients like diced tomatoes, diced bell peppers, mushrooms, cheese, diced ham, turkey, lean sausage, lean bacon, black beans, and more. The possibilities are endless to make these freezer burritos interesting!
Eggs to Tortilla Ratio for a Breakfast Burrito
I account for 2 eggs per wrap-sized tortilla. You can size up to 3 eggs for extra protein plus the burrito filling ingredients.
How to Make Breakfast Burritos
If you can scramble some eggs you can make a breakfast burrito! I have some tips below to ensure success but here are the main steps:
- Cook the filling
Breakfast burritos are typically filled with scrambled eggs because they freeze well and reheat best. If you’re adding crispy veggies, tomatoes, bacon, and other raw ingredients, you’d cook them before filling the burritos. - Cool down
Let your cooked ingredients cool down to room temperature before assembling your burritos. This will help prevent your tortillas from getting soggy. - Assemble
Place the tortillas flat on your countertop and scoop your eggs and cooked ingredients on top, in the middle of the tortilla. - Fold into a burrito
Fold the sides in and tuck it under to roll up everything nice and tight. - Wrap & store
I like to wrap each burrito in parchment paper or wax paper individually, then place as many as I can fit inside a freezer-safe zip bag. This added layer helps prevent freezer burn and the tortilla from sticking to the plate when reheating.
Wrapping a Burrito
For some, wrapping a burrito can be one of the most challenging steps of the process. My biggest tip is to not over-stuff your tortilla to make the wrapping easier.
Check this video to see how these are made and at 1:20, you’ll see how to fold it tightly.
How to Keep Breakfast Burritos from Getting Soggy
I’ve wrapped many make-ahead breakfast burritos over the years, and I’ve found that the biggest culprit of soggy burritos is excess water in the ingredients, which you can remove by draining and not waiting for the ingredients to cool down to room temperature (or colder) before filling and wrapping the tortillas. The moisture from the ingredients will be absorbed by the flour tortilla over time, so this simple step is important.
How to Store Breakfast Burritos
If you’ve made breakfast burritos in bulk and want to store them for later, you can keep them in the fridge short term or freezer for longer periods.
In the refrigerator, a breakfast burrito can stay fresh up to 3 days. I typically place one or two on a plate, on top of a paper towel, and cover it with plastic wrap (which I remove before heating).
In the freezer, once wrapped in parchment paper and inside a freezer bag, you can store your breakfast burritos for up to 2 months.
How to Freeze Homemade Breakfast Burritos
The best part of homemade breakfast burritos is that when stored properly, you can freeze them for later! Freezing them is a simple 2-step process of:
Individually wrap the burrito in parchment or wax paper to give your tortilla extra protection from the freezing temperatures.
Transfer the wrapped burrito inside a freezer-safe bag for longer-term storage. Since the burrito is individually wrapped, you don’t need to freeze them first before placing them in the bag.
How Long Do Breakfast Burritos Last in the Freezer?
I try to eat our breakfast burritos from the freezer within 2 months of making them, not because they go bad, but because after that, freezer burn is inevitable, and tortillas tend to lose quality the longer they’re frozen since they absorb moisture from the freezer.
How Long Do Breakfast Burritos Last in the Fridge
Since breakfast burritos are filled with mostly eggs, the USDA recommends eating them within 3 to 4 days. In my experience, tortillas will also dry out inside the fridge after 2 days, which is why I recommend wrapping the burritos tightly on storing them in an air-tight container.
How to Reheat Breakfast Burritos
The microwave is the most popular method to reheat breakfast burritos -it’s also the fastest! The reheat time will vary based on the size of the burrito and how much filling it has.
Frozen burritos should be placed on a plate and microwaved on 50% power (defrost setting) for 45 seconds to 1 minute, and then on high for an additional 30 to 45 seconds. If your microwave doesn’t have this setting, heat it for 90 seconds, stopping halfway through to flip the burrito over to ensure even heating.
Cold burritos from the fridge can be covered with a paper towel and heated for a total of 60 to 90 seconds, stopping halfway through to flip the burrito over.
Make-ahead Breakfast Burritos
Ingredients
- 12 large eggs
- 1 tablespoon oil or spray, for cooking
- 1 bell pepper, diced
- ½ cup shredded cheese
- 6 large tortillas
- 6 parchment paper squares
Instructions
Cook the filling:
- In a bowl, whisk the eggs.
- Heat a large non-stick skillet over medium-high heat. Once hot, heat the oil. Pour in the whisked eggs and any diced veggies and add-ins you want to add to your burritos. Cook until the eggs are fully set, stirring to break up the egg scramble, for about 3 minutes.
Cool down:
- Let your cooked ingredients cool down to room temperature before assembling the burritos. If the veggies have released any liquid (moisture) in the pan, drain it. This will help prevent your tortillas from getting soggy.
Assemble:
- Place a tortilla on top of a piece of parchment parger, slightly larger than the tortilla.
- Top each tortilla with ⅙th of the scramble mixture, placing it in the middle of the tortilla. Top with shredded cheese, if using, and any other ingredient (like cooked bacon) that doesn’t require cooking.
Fold into a burrito:
- Fold the tortilla over the filling, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap it with the parchment paper square following the same method. Repeat the process with the remaining tortillas and eggs.
Store & freeze:
- Transfer the wrapped burritos into a large freezer bag. Transfer to the freezer and freeze for up to 2 months.
Reheat:
- Remove the frozen burrito from the freezer and place it on a microwave-safe plate.
- Microwave on 50% power (defrost setting) for 45 seconds to 1 minute, and then on high for an additional 30 to 45 seconds. If your microwave doesn’t have this setting, heat it for 90 seconds, stopping halfway through to flip the burrito over to ensure even heating.
Patricia Huckstadt says
Hi Laura! I make breakfast once per month for my church, and I’ve been trying to come up with new ideas. These breakfast burritos look like the perfect breakfast for a crowd. I would need to make around 60 or so, and I was thinking about doing a variety with different fill would I be able to make and assemble all the burritos the day before and heat them all together in my oven? I have the quick bake feature on my oven to allow for even cooking and circulation, which is great when cooking large portions. If this is possible, what temperature and for how long would you recommend warming them in the oven? Also, would it work to use parchment paper to wrap them in so that they can be warmed while they’re wrapped?
Thank you,
Patty
Laura Fuentes says
Hi Patty, I think this would work well for this purpose. I would warm them up at 350 for about 15 minutes. Enjoy!