Breakfast Burritos

Name: Breakfast Burritos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 strips center cut bacon; 10 large eggs; 4 scallions; 1/2 red bell pepper; 1/2 teaspoon salt; 12 tablespoons shredded cheddar or pepper jack cheese; 6 8-inch flour tortillas; 6 pieces heavy duty foil; Hot sauce for serving

User Reviews

5.0

180 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Calories
261 kcal
Course
Breakfast
Cuisine
American, Mexican

Breakfast Burritos

Iris Warren

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These easy freezer breakfast burritos are a delicious, protein-packed way to start the day with scrambled eggs, veggies, bacon and cheese.

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Ingredients

Servings

6 strips center cut bacon
10 large eggs (beaten)
4 scallions (chopped)
1/2 red bell pepper (diced)
1/2 teaspoon salt
12 tablespoons shredded cheddar or pepper jack cheese
6 8-inch flour tortillas (low-carb (I used Ole Xtreme Wellness))
6 pieces heavy duty foil (cut 10 x 12 inches each)
Hot sauce for serving (optional)

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Instructions

Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.
Place the foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then roll it up.
To reheat, thawed overnight in the refrigerator: (Best results)
Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.
Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).
Transfer burrito to the refrigerator the night before. Bake in foil, in a preheated oven 425F 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast.
In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
Use a sharpie to label it with the name and date. (also helpful to write down cook time and temp).
To reheat direct from freezer to oven: (Best results)
Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.
Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. Let stand 2 minutes before eating.
On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
To reheat direct from freezer to microwave (Least favorite results): Remove the burrito from the foil and place on a microwave safe dish, cover with a paper towel microwave 1 minute. Turn then cook an additional 1 to 1 1/2 minutes. Let stand 2 minutes before eating. (optional, brown on a skillet 2 minutes on each side to toast, or broil 2 to 3 minutes.
If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.
To reheat in air fryer, thawed overnight in the refrigerator: (crisp results)
Transfer burrito to the refrigerator the night before. Unwrap and discard foil, spritz with a little oil and air fry in a preheated air fryer 400F 8 to 9 minutes, turning halfway until heated through in the center.

Notes

Refrigerate for 4 to 5 days. Freeze for up to 3 months.

Nutrition Information

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Serving 1burrito Calories 261kcal (13%) Carbohydrates 18g (6%) Protein 21g (42%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 325mg (108%) Sodium 723mg (30%) Fiber 11g (44%)