Master Your Mornings with Easy & Customizable Freezer Breakfast Burritos
This post is sponsored by Old El Paso, helping you create delicious Mexican-inspired meals.
Does your internal alarm clock have a direct relationship with the outdoor temperature? For many of us, the colder the weather gets, the more tempting it becomes to hit that glorious snooze button. I always imagined that, at some point in adulthood, I’d magically transform into a morning person, effortlessly springing out of bed at the first alarm. Yet, here I am, still hitting snooze with the enthusiasm of a teenager on a Monday morning, desperately craving just a few more minutes of warmth and sleep.
At my age, I’ve come to accept that winter mornings are practically designed for hibernation. Those precious extra minutes under a cozy duvet almost always win out over the time needed to prepare a fresh, hearty breakfast. Rather than fighting this natural inclination, I’ve learned to adapt. My secret? Keeping my pantry, fridge, and freezer stocked with an array of ready-to-go breakfast options that are both satisfying and easy to feel good about. And topping that list recently are these incredibly simple and absolutely delicious freezer breakfast burritos.
Why Freezer Breakfast Burritos Are Your Morning Lifesaver
Let’s be honest, when given the choice between Mexican food and almost anything else, Mexican usually wins. Now, imagine savoring your favorite Mexican flavors first thing in the morning! These freezer breakfast burritos make that dream a reality. They are not just easy to assemble, but incredibly convenient. Picture this: you wake up, hit snooze (maybe twice!), grab a pre-made burrito from the freezer, microwave it for just a minute or two, and you’re out the door with a hot, flavorful meal in hand. It’s the ultimate solution for those snooze-button-happy mornings when every second counts.
But the benefits don’t stop there. One of the greatest advantages of these breakfast burritos is the power of meal prepping. In less than an hour, you can prepare a few weeks’ worth of breakfasts, ready to fuel your busy mornings. This strategy saves you time, reduces stress, and ensures you have a wholesome, homemade option, preventing you from resorting to less healthy drive-thru alternatives. Plus, the beauty of this recipe lies in its incredible versatility. You can customize them almost any way you’d like, ensuring every burrito perfectly suits your taste buds or dietary needs.
Crafting Your Perfect Breakfast Burrito: The Base Recipe
My go-to freezer breakfast burrito recipe is designed for simplicity and maximum flavor. It starts with a simple yet incredibly satisfying breakfast hash. I combine finely diced potatoes (feel free to use Yukon gold, red potatoes, or even take a convenient shortcut with pre-diced frozen potatoes), vibrant red bell pepper, and savory onions. The “Mexi twist” comes from a can of diced green chiles – a key ingredient that adds a mild, tangy heat – along with aromatic ground cumin and pungent garlic. This combination creates a deeply flavorful and textured base that’s both comforting and exciting.
Once the hash is cooked to perfection, it’s combined with fluffy scrambled eggs and a generous sprinkle of shredded cheese. My personal preference is Pepper Jack cheese, which adds a lovely subtle kick, but any cheese you love will work beautifully. Imagine rolling this delicious filling into soft, burrito-sized flour tortillas. In the same amount of time it takes to hit your snooze button five or six times, you can have almost three weeks’ worth of these amazing breakfasts prepped and ready. It’s a game-changer for anyone seeking a quick, satisfying start to their day without sacrificing flavor or quality.
Endless Customization: Make Them Uniquely Yours
The beauty of these freezer breakfast burritos truly shines in their boundless customization potential. Think of the base recipe as a canvas, and you, the artist, can add any flavors or ingredients that inspire you. Here are just a few ideas to get your creativity flowing and ensure your breakfast routine never gets boring:
Boost Your Protein: If you’re looking to add more protein, the options are plentiful. Brown a pound of breakfast sausage (mild or spicy) and mix it into your hash. Crispy bacon bits or diced ham also make fantastic additions, adding a smoky, salty depth. For a vegetarian option, consider adding a seasoned tofu scramble alongside or instead of the eggs.
Turn Up the Heat: For those who love a spicy kick, don’t hesitate to incorporate a finely diced jalapeño into your sautéed vegetable mixture. Be sure to remove the seeds if you prefer a milder heat. You can also experiment with spicier shredded cheeses, like a habanero jack, or add a dash of your favorite hot sauce directly into the filling before wrapping.
Pile on the Veggies: Want to sneak in more nutrients? Almost any vegetable can find a happy home in these burritos! Try sautéing spinach, mushrooms, corn, or zucchini with your potato mixture. Roasted butternut squash or sweet potato cubes add a lovely sweetness and creaminess. Even a broccoli slaw can be lightly sautéed and added for extra crunch and nutrients.
Kid-Friendly Options: If you have picky eaters who aren’t keen on black beans, you can easily substitute them with refried beans for a smoother texture and extra protein. Or, simply omit the beans and load up on their favorite vegetables and protein. The key is to make it appealing to everyone in the family.
Beyond the Basics: Consider adding a spoonful of your favorite salsa directly into the burrito before wrapping for an extra burst of flavor, or a sprinkle of fresh cilantro for herbaceous brightness. You could even add cooked rice for a more substantial meal, or a touch of cream cheese for an extra creamy texture.
The “burrito sky” truly is the limit when it comes to personalizing these make-ahead breakfast masterpieces. Don’t be afraid to experiment with different flavor profiles and ingredients to discover your signature breakfast burrito.
Assembly, Storage, and Reheating for Maximum Convenience
Proper assembly and storage are crucial for successful freezer breakfast burritos. When wrapping, ensure each burrito is sealed as tightly as possible to prevent freezer burn. I find it easiest to lay a large sheet of plastic wrap on a flat surface, place the tortilla squarely in the center, add the filling, then fold in the two opposite sides of the tortilla so they meet and overlap. Finally, fold in the two remaining open ends to completely seal the burrito. Then, wrap it snugly in the plastic wrap. The tighter the seal, the better your burritos will taste when reheated. Label and date your wrapped burritos before transferring them to the freezer, where they will remain fresh and delicious for up to three months.
When you’re ready to enjoy one, simply remove the plastic wrap and place a frozen burrito on a microwave-safe plate. Microwave for 60-90 seconds, or until it’s thoroughly warmed through. For an extra crispy tortilla, you can finish it in a toaster oven or a hot skillet after microwaving. Serve them plain for a grab-and-go option, or elevate your breakfast with a side of fresh salsa, a dollop of sour cream, or a slice of avocado. The results are always speedy, simple, and incredibly satisfying, making your busy mornings a little bit easier and a lot more delicious.
So, whether you share my particular fondness for the snooze button or you’re simply searching for smart, easy options for ready-to-go breakfasts, it’s time to get rolling! These freezer breakfast burritos are your ticket to stress-free, delicious mornings. Happy prepping!
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Freezer Breakfast Burritos
4.5 from 11 reviews
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:16 –20 burritos 1x
Print Recipe
Description
This Freezer Breakfast Burritos recipe is incredibly simple to prepare, a breeze to customize, and absolutely delicious – making it perfect for convenient meal prep!
Ingredients
Scale
12 large eggs
1/4 cup milk
salt and freshly ground black pepper, to taste
2 Tablespoons olive oil
1 medium white onion, peeled and diced (yields approximately 2 cups)
1 pound Yukon gold or red potatoes, diced into 1/4-inch cubes
1 large red bell pepper, cored and diced (yields approximately 2 cups)
1 (4-ounce) can Old El Paso chopped green chiles
2 teaspoons salt
1 teaspoon ground cumin
1 (15-ounce) can black beans, thoroughly rinsed and drained
2 (8-count) packages Old El Paso large (burrito-sized) flour tortillas
2 cups (8 ounces) shredded Pepper Jack cheese (or your preferred cheese blend)
(Optional: salsa, for serving and dipping)
Instructions
Prepare the Scrambled Eggs: In a large mixing bowl, whisk together the eggs, milk, and a generous pinch of salt and pepper until the mixture is smooth and well combined. Heat a large sauté pan over medium heat, either misted with cooking spray or spread with a teaspoon of oil. Add the whisked eggs and cook for 4-6 minutes, stirring occasionally, until they are scrambled to your desired consistency and cooked through. Transfer the cooked eggs to a separate plate and set aside.
Make the Breakfast Hash: While your eggs are cooking, heat the 2 tablespoons of olive oil in another large sauté pan over medium-high heat. Add the diced onion and sauté for about 3 minutes, stirring occasionally, until the onion becomes mostly cooked and slightly translucent. Next, add the diced potatoes and bell peppers to the pan and stir to combine all ingredients. Continue cooking, stirring frequently, for an additional 7-10 minutes, or until the potatoes are tender and fully cooked through. Stir in the rinsed black beans, chopped green chiles, 2 teaspoons of salt, and ground cumin. Continue cooking for 2 more minutes to allow the flavors to meld. Remove the hash mixture from the heat and set it aside.
Assemble the Burritos: To assemble your freezer breakfast burritos, lay out a large sheet of plastic wrap on a clean, flat surface. Place a flour tortilla squarely in the center of the plastic wrap. Add a generous spoonful of scrambled eggs (approximately 1/4 cup) in the center of the tortilla. Follow this with another large spoonful of the potato and bean hash mixture on top of the eggs. Finally, sprinkle a few tablespoons of shredded cheese over the hash. Carefully fold the two opposite sides of the tortilla inward so they meet and slightly overlap. Then, fold in the two remaining open ends to completely seal the burrito. Wrap the assembled burrito very tightly in the plastic wrap, ensuring a snug seal to prevent freezer burn. (I find it easiest to fold the plastic wrap over the two shorter ends first, then the longer sides of the burrito for a secure wrap.) Once wrapped, transfer the burritos to the freezer, where they will keep well for up to 3 months.
Thaw and Reheat: When you’re ready to enjoy a frozen breakfast burrito, simply remove the plastic wrap. Place the burrito on a microwave-safe plate. Microwave for 60-90 seconds, or until it is thoroughly warmed through and hot in the center. Serve your delicious burrito plain, or with your favorite salsa or hot sauce for dipping.
Notes
Protein Customization: If you wish to incorporate sausage, simply brown 1 pound of breakfast sausage (or more, if desired) and add it to the existing burrito filling, ensuring it is evenly distributed among all burritos. Alternatively, you can also add crispy bacon bits, diced ham, or a seasoned tofu scramble for different protein options.
For a Spicier Kick: To make spicier breakfast burritos, sauté 1 finely diced jalapeño (stem removed, seeds can be left in for extra heat) along with the potato mixture in Instruction Step 2.
This is a sponsored post in partnership with Old El Paso. I am delighted to be collaborating with them this year to bring you fresh, inspiring Mexican recipes for the blog. As always, all opinions expressed are entirely my own. Thank you for your continued support of the brands that help make this site possible and allow me to share delicious content with you!
