Freezer breakfast burritos with scrambled eggs, black beans, cheese and salsa are a warm, filling and delicious breakfast that can be made in advance and reheated as needed. Add extra fillings or toppings and enjoy a stress-free breakfast!
It's here. It's back-to-school week for us. The kiddos start tomorrow and they are the perfect mix of nervous and excited. I am, too, honestly, given how crazy this year has been.
We've gotten all of our clothes - and masks - washed and ready to go, new backpacks and lunch boxes have arrived, nails are trimmed, and I'm just hoping for the best. (They are starting in person and while I completely trust the school - it's the one I went to growing up - it's hard not to be a little worried.)
Since mornings will be crazy the next few weeks as we all settle into our new routines, I'm planning to keep things simple. I've been referencing my grab-and-go breakfast ideas and I've also been stocking us up on some easy make-ahead breakfasts. Like today's recipe. (And also breakfast pizza. Cause who doesn't want some cheesy egg and bacon pizza to start the day?!)
These freezer breakfast burritos are pure morning bliss.
You’ve got creamy, fluffy scrambled eggs with black beans, salsa and melty cheese wrapped in a tortilla and ready for devouring.
What’s not to love about a breakfast like that??
(If you're looking for sweet along with savory for breakfast, check out these 4-ingredient breakfast bars. We adore them for a morning snack!)
It’s warm, filling and best yet, you can make these in advance and pull them out when you need them.
You’ll feel like you’re winning at life. And couldn’t we all use a little more of that feeling? 🤣
My just turned 7-year-old son may be the biggest fan of these.
He saw me making a batch the other afternoon and was asking when we were having them. So of course I saved one out of the freezer for him to have the next day.
I’ve also packed some of these in our cooler to take down to the beach before. It makes a great easy breakfast that is ready to go and makes vacation a little more relaxing.
And now that we’re here at back-to-school time, I’m definitely going to keep these handy in the freezer.
Even if back-to-school doesn’t mean the same thing for you this year, having breakfast at the ready for a stress-free morning is crucial.
And these are such a tasty, satisfying, well-balanced breakfast, you’ll be happy to make batch after batch when you get a chance.
Plus, there are TONS of ways you can customize them, change up the fillings and add your favorite toppings. (Keep reading for lots of ideas.)
Everyone can have them just like they want. And that makes for a happy start to the day in my house.
(We also love bean and rice burritos for a delicious vegetarian hot lunch or easy dinner.)
OK, let’s get cooking.
Now, I’ve got some notes and substitutions coming up on how to make breakfast burritos. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making freezer breakfast burritos:
- The recipe below makes 6 burritos but you may be able to get 7, depending on how full you stuff each one.
- You’ll want to be sure to use a regular sized tortilla - not the huge burrito sized ones.
- You can choose regular, whole wheat, low-carb, gluten-free or a flavored version like spinach or sun-dried tomato for your tortillas.
- If you are making these specifically for the freezer, let your eggs cool down a little before you start assembling.
- If enjoying right away, get everything prepped while the eggs are cooking so you can add those in, top with the cheese (it’ll melt with the heat from the eggs) so you can serve these nice and hot.
- You can also put a few of these in the refrigerator instead of the freezer. They'll keep for 2-3 days.
Also, the recipe here is our favorite way to make breakfast burritos.
But as you can imagine, once you get a base recipe and the quantities down, you can customize these to your heart’s content.
(Or just switch them up on occasion to keep things interesting or use what you have on hand.)
So let’s talk about other variations and ideas for what to put in these.
Ideas for additions to breakfast burritos:
- Add in some cooked crumbled breakfast sausage or sliced sausage pieces.
- Fry or bake some bacon to include (but note that it won’t be crispy once reheated).
- Put a layer of cooked, shredded hash browns down on each burrito.
- Add in some chopped baby spinach.
- Or use some cubed, roasted sweet potatoes as a filler.
- Sauté some onions and peppers to include in the burritos.
Go on, stuff ‘em full!
(Below is a "me" version with some spinach, roasted sweet potatoes and avocado added in. Any leftover or extra veggies I have in the fridge, I put in mine!)
And while extra fillings are great, toppings are even better. 🙌
(You know me and my toppings obsession!)
Topping ideas for breakfast burritos:
- Extra salsa or fresh pico de gallo
- Extra cheese (melt over the top when reheating)
- Avocado slices or guac
- Greek yogurt or sour cream
- Chopped fresh cilantro
- Hot sauce or sriracha
- Pickled red onions
- Pickled or fresh jalapeños
Speaking of jalapeños, if you like it spicy, you could also add some hot sauce on the inside of the burritos.
Or use pepper Jack cheese in place of the cheddar for a little kick.
Now, since we are making freezer-friendly breakfast burritos, let’s talk about the best way to store and then reheat these.
How to store breakfast burritos:
- Assemble the breakfast burritos and fold up in the tortillas.
- Wrap each one, individually, in a large square piece of aluminum foil.
- Place the foil-wrapped burritos in a large freezer plastic bag that’s labeled and dated.
- Freeze for up to 3 months.
Pull out one or more at a time, as desired, and place in the refrigerator overnight to thaw.
Then they’ll be ready to reheat in the morning.
Tips on reheating breakfast burritos:
- You can reheat a thawed breakfast burrito, that’s been in the refrigerator overnight, in the microwave for 20 seconds per side. (Be sure to remove the aluminum foil!)
- Or you can reheat the burritos, still wrapped in the foil, in a low oven. Unwrap the burrito to check that it’s gotten all the way warmed through. This takes a little longer and requires heating up the oven, so I don’t often do it this way.
- However, you can do it pretty quickly in a toaster oven if you have one. Heat to 300, add your breakfast burrito (or several at a time) and heat for 10 minutes. Check, add an extra minute or two if needed, then unwrap and enjoy. (You can also unwrap them halfway through the cook time to help speed things up.)
Here’s to some more easy-going back-to-school mornings. Or, at the very least, a little less stress on the breakfast part of the morning. 😊
P.S. You might also want to check out this round-up of 5 easy make ahead egg breakfasts for more ideas!
- 10 large eggs
- 1 cup black beans, rinsed and rained
- 1 ½ cups shredded cheddar cheese
- ¾ cup salsa
- 6 tortilla shells (regular, whole wheat, low carb, etc.)
- Crack the eggs into a large bowl and whisk until well combined. Season with salt and pepper (about ¼ teaspoon of each).
- Heat a large nonstick skillet over medium low heat. Spray with cooking spray (or use a tablespoon or so of butter) and add the eggs.
- Cook the eggs over medium low, stirring occasionally, until just set. Turn off the heat and let cool slightly.
- Meanwhile, prepare the remaining ingredients and set up a burrito prep station. Place a tortilla on a plate or paper towel. Add a layer of spinach to the middle, if using, then top with the black beans and eggs, followed by the cheese and salsa.
- Wrap up the burrito. You can fold in the sides and then roll it up, as a more traditional burrito, or you can simply fold up the sides, more like a taco. Wrap the burrito in a piece of aluminum foil.
- Repeat with the remaining burritos until all the eggs are used up.
- Place the foil-wrapped burritos in a large freezer-safe plastic bag that’s been labeled and dated. Freeze for up to 3 months.
- Defrost the burritos in the refrigerator overnight then reheat in the oven or remove the foil and reheat in the microwave.
The recipe below makes 6 burritos but you may be able to get 7, depending on how full you stuff each one.
You’ll want to be sure to use a regular sized tortilla - not the huge burrito sized ones.
You can choose regular, whole wheat, low-carb, gluten-free or a flavored version like spinach or sun-dried tomato for your tortillas.
If you are making these specifically for the freezer, let your eggs cool down a little before you start assembling.
If enjoying right away, get everything prepped while the eggs are cooking so you can add those in, top with the cheese (it’ll melt with the heat from the eggs) so you can serve these nice and hot. You can also store a few in the refrigerator, instead of the freezer, after you make them. They'll keep for 2-3 days.
Add-ins for breakfast burritos: Cooked, crumbled sausage or bacon; fresh spinach; sautéed or roasted veggies; cooked, shredded hash browns; etc.
Topping ideas: Extra salsa or fresh pico de gallo, extra cheese (melt over the top when reheating), avocado slices or guac, Greek yogurt or sour cream, chopped fresh cilantro, hot sauce or sriracha, pickled red onions, pickled or fresh jalapeños, etc.
Serving Size:1 burrito
Amount Per Serving: Calories: 336Total Fat: 18g