I don’t know about you, but there seems to be a direct correlation in my life between the temperature outside and the number of times I hit the snooze button.
The colder and colder it gets –> the more I snooze and snooze.
I always thought that people “grew out” of the temptation to hit that blessed button, that there was some magical moment after graduating college when you became an adult and suddenly sprang out of bed perfectly on time in the mornings. But I’m pretty sure that I still hit the snooze button with the vigor of a 16-year-old on a Monday morning. Just. A. Few. More. Minutes. Pleeeeeeeease.
At 32, I’m beginning to accept the fact that winters were made for hibernating, and 5 more minutes in my warm bed will probably always win out over 5 more minutes to prepare breakfast. So instead, I adapt, and stock my pantry and my fridge and my freezer with ready-to-go breakfast options that I can feel good about. One of my recent favorites?
These easy breezy freezer breakfast burritos.
Because when given the option of Mexican food vs. just about anything else, I’ll give you one guess what usually wins. ;)
Especially when there’s the option of eating Mexican food for breakfast, wrapped up in these easy freezer burritos that are easy to make, take just 1 minute to heat back up, and are perfect for snooze-button-happy mornings when you’re on the go.
And bonus? You can prepare a few weeks’ worth of them in under and hour, and customize them just about however you’d like.
I like to keep mine pretty simple by just sauteing up a simple breakfast hash with potatoes (you can use any kind, or even take a shortcut with frozen diced potatoes), red pepper, onions, and black beans — given a Mexi twist with a can of diced green chiles, cumin and garlic. Then I just roll it up in some burrito-sized tortillas with scrambled eggs and shredded cheese. And in the time it would take you to hit the snooze button 5 or 6 times, almost three weeks’ of breakfasts will be ready to go!
Of course, the options for customizing freezer breakfast burritos are limitless.
Want some extra protein? Feel free to saute up some breakfast sausage or bacon or diced ham to add to the filling. Want to turn up the heat? Add in a jalapeno to your saute, or use some zesty Pepper Jack shredded cheese. Want to add more veggies? Anything from zucchini to butternut squash to broccoli slaw would be delicious sauteed (or roasted) and added to the burritos. Have kids who don’t dig black beans? Feel free to sneak some refried beans into the filling for some extra protein.
Basically, the burrito sky is the limit.
And the results are so speedy, so simple, and so satisfying.
So if you also share that particular fondness for the snooze button, or if you’re just looking for some easy options for ready-to-go breakfasts, I’d say it’s time to get rollin’…some tasty breakfast burritos. ;)
2 cups (8 ounces) shredded Pepper Jack cheese (or the cheese of your choice)
(Optional: salsa, for serving)
Begin by making your scrambled eggs. In a large bowl, whisk together eggs, milk, and a generous pinch of salt and pepper until smooth. Heat a large saute pan that has been misted with cooking spray (or spread with a teaspoon of oil) on the skillet over medium heat, then add the eggs and cook for 4-6 minutes, stirring occasionally, until they are scrambled and cooked through. Transfer to a separate plate and set aside.
Meanwhile, while your eggs are cooking, heat the 2 tablespoons of olive oil in a large saute pan over mediumhigh heat. Add onion and saute for 3 minutes, stirring occasionally, until the onion is mostly cooked and slightly translucent. Add the potatoes and bell peppers, and stir to combine. Continue cooking, stirring frequently, for 7-10 more minutes, or until the potatoes are tender and cooked through. Stir in the black beans, green chiles, salt and cumin, and continue cooking for 2 more minutes. Then remove the mixture from the heat, and set aside.
To assemble your burritos, spread out a large sheet of plastic wrap on a flat surface and lay the tortilla squarely in the center of it. Add a large spoonful of scrambled eggs in the center of the tortilla (roughly 1/4 cup), followed by another large spoonful of the potato mixture on top of the eggs, followed by a few tablespoons of shredded cheese on top of the potato mixture. Fold the two opposite sides of the tortilla in so that they meet and overlap, then fold in the two remaining open ends so that the entire burrito is sealed. Wrap it tightly in plastic wrap so that the entire burrito is very tightly sealed. (I find it easiest to fold the plastic wrap over the two short ends, then the longer sides of the burrito.) Then transfer burritos to the freezer, where they will last for up to 3 months.
To thaw the frozen burritos, remove the plastic wrap and place a burrito on a microwavesafe plate. Microwave for 60-90 seconds, or until warmed through. Serve plain or with salsa, for dipping.
If you would like to add sausage, simply brown 1 pound of breakfast sausage (or more, if desired) and add it to the existing burrito filling, portioned evenly between all of the burritos. Or you could also add bacon or ham or tofu, if you’re looking for different protein.
If you would like spicier breakfast burritos, saute 1 jalapeno (stem removed, and finely diced) along with the potato mixture.
This is a sponsored post in partnership with Old El Paso. I am partnering with them this year to create some fresh, new Mexican recipes to share on the blog, and all opinions are my own as always. Thanks for continuing to support the brands who help make this site possible!
I just have to comment for once. I often Google around for different variations of recipes I want to try, but I almost always end up using yours. The first one I ever tried was your 5 Ingredient White Chicken Chili years ago, and you haven’t steered me wrong yet!
Great concept, pics make it look delicious … but I read the recipe twice and have briefly checked the comments and don’t see any nutritional info. Can you please help me out with this?
These sound very good and I’d love to make them to have on hand for mornings instead of buying pre-made. My question is, is there something other than plastic wrap they can be wrapped in to freeze?
Sure thing, parchment would also be great!
I can totally understand why you would choose Mexican food over anything else! Love it and can’t get enough. Love the ideas and the short little video (or stop motion video). Thanks for such great ideas. Can’t wait to make some of my own to eat for breakfast.
This was so easy I was able to whip up a batch even after a busy exhausting weekend. I got 16 burritos out of it which comes out to 385 cal each. I can’t imagine being able to get more than 16 burritos unless you add more egg. I brought one to work today and was able to have a delicious nutritious breakfast in just 90 seconds!! Thank you so much for the recipe, I know it will be part of my regular rotation.
I have made these several times and they are always a hit!! I even doubled the recipe once, and gave half to a very busy family at my church. This was over a year ago and they all still rave about them. I am perfectly satisfied without meat, but I will use chorizo when it’s on sale. I cook the chorizo then scramble the eggs in it. SO good!
How would I reheat these all at the same time for a group?
I’m going to make these and take them on a rafting trip. I’m wondering if I can just heat them up on a outdoor camp stove?
Made a batch yesterday and warmed one up today, and was pleasantly surprised. It was actually better than I expected – delicious! Thanks for the recipe.
These are a GAME CHANGER! Absolutely delicious both fresh and frozen. Thank you so much for this amazing recipe!
I love this recipe, however I don’t use microwaves, would it work in a toaster oven to unthaw and heat up or would the tortilla get too crispy?
Freezer breakfast burritos are a staple in our house. I love the idea of putting black beans in the breakfast burritos. I usually only put black beans in the ‘dinner’ burritos. :D