Make-Ahead Freezer Breakfast Burritos

These Make-Ahead Breakfast Burritos are super easy to put together and brilliant for busy schedules. All the breakfast taste, zero-time spent cooking. It doesn’t get any easier than this: reheat and eat!

They are wrapped in freezer paper which has a plastic lining inside that prevents food from freezer burns and allows it to be stored for months. When reheating (in either microwave or oven) this ready-to-eat goodness, the paper also prevents moisture loss and keeps it warm longer after cooking, if kept wrapped. If you have not tried freezing make-ahead wraps, burritos or sandwiches I highly recommend it! It’s one kitchen hack that saves tons of time and work.

Seems like teen college students

… are always in a rush with no time to prep a much-needed breakfast. Grabbing and heating up a burrito (if it fits in the time it takes to make the even more needed cup of a tasty homemade java in the morning, right?…) is a huge time saver for them! Having a warm hearty, nutritious breakfast is a great start to the day and provides kids a huge energy boost to bring mommy the good grades she wants!

Add plenty of vegetables such as avocado, tomato, cucumber, bell pepper (or whatever suits your fancy) to go in the burrito and you’re set. Give it a try and you will love its flavors and how much time it saves. I am confident that you will appreciate it as much as I do.

Ingredients

I used home eggs and sharp cheddar cheese adds much more flavor than regular cheddar cheese.

You can use wheat or flour tortilla.

Freezer Paper

Preparation Instructions

1. Peel, rinse, and cut into strips potatoes. Sprinkle sea salt, garlic salt, and black pepper to taste. Sprinkle 2 tbsp. of olive oil either onto a pan or baking sheet. Pan fry or oven bake potatoes for 15 minutes or until soft and tender inside. Set aside to cool completely before use.

2. Beat eggs with milk, add salt and pepper to taste and scrambled them using a large skillet. See my post How to Make the Best Scrambled Eggs. Transfer scrambled eggs into a large platter to cool completely before use.

3. Cube ham, cut bacon into strips and sauté (using the same pan as for the eggs) for a couple of minutes. Set aside to cool before use.

4. While prepared above ingredients are cooling down shred cheese.

Assembling Instructions

1. Place about 10 strips of potatoes onto one end of the tortilla. Sprinkle with about a tablespoon of grated cheese. Then sprinkle a tablespoon of bacon and ham over the cheese.

2. Place some scrambled eggs and top the burrito filling with about 3 more tablespoons of grated cheese. Start rolling burrito and holding the filling tightly. Fold both sides about half way through rolling and then finish rolling burrito tight.

3. Place rolled burrito onto a small piece of freezer paper. Roll and fold the same way you would roll a burrito, place a small clear piece of tape onto the edge of the paper to prevent from paper from unfolding. Write down a date you made the burritos on.

5. Place burritos into a freezer container and freeze for months.

Microwave Reheating Instructions

Reheat frozen wrapped in a paper burrito in the microwave for 2 to 3 minutes. Let the burrito cool for a couple of minutes before consumptions. Enjoy!

Oven Reheating Instructions

Preheat oven to 350 F. Place frozen wrapped in a paper burrito on a baking sheet and reheat for 10 – 15 minutes (depends on the oven). Let the burrito cool for a couple of minutes before consumptions. Enjoy!

If you make this Make-Ahead Freezer Breakfast Burritos please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ????

5 from 4 votes

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Make-Ahead Freezer Breakfast Burritos

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

These Make-Ahead Breakfast Burritos are super easy to put together and brilliant for busy schedules. All the breakfast taste, zero-time spent cooking. It doesn't get any easier than this: reheat and eat! 😉

Servings: 12

Author: Valya of Valya's Taste of Home

Ingredients

• 12 10 inch – flour or wheat tortilla
• 12 large – eggs
• 4 large – russet potatoes
• 8 slices – bacon I used turkey bacon
• 8 oz. – ham
• 16 oz 452 g – sharp cheddar cheese
• Sea salt garlic salt and black pepper to taste
• ½ cup – whole milk for eggs
• Olive oil for sautéing

Instructions

1. Preparation Instructions
2. Peel, rinse, and cut into strips potatoes. Sprinkle sea salt, garlic salt, and black pepper to taste. Sprinkle 2 tbsp. of olive oil either onto a pan or baking sheet. Pan fry or oven bake potatoes for 15 minutes or until soft and tender inside. Set aside to cool completely before use.
3. Beat eggs with milk, add salt and pepper to taste and scrambled them using a large skillet. See my post How to Make the Best Scrambled Eggs. Transfer scrambled eggs into a large platter to cool completely before use.
4. Cube ham, cut bacon into strips and sauté (using the same pan as for the eggs) for a couple of minutes. Set aside to cool before use.
5. While prepared above ingredients are cooling down grate cheese.
6. Assembling Instructions
7. Place about 10 strips of potatoes onto one end of the tortilla. Sprinkle with about a tablespoon of grated cheese. Then sprinkle a tablespoon of bacon and ham over the cheese.
8. Place some scrambled eggs and top the burrito filling with about 3 more tablespoons of grated cheese. Start rolling burrito and holding the filling tightly. Fold both sides about half way through rolling and then finish rolling burrito tight.
9. Place rolled burrito onto a small piece of freezer paper. Roll and fold the same way you would roll a burrito, place a small clear piece of tape onto the edge of the paper to prevent from paper from unfolding. Write down a date you made the burritos on.
10. Place burritos into a freezer container and freeze for months.

Check our Breakfast Category for more delicous recipes.

Kitchen items I used in making this recipe:

(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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