Weekday mornings just got a whole lot easier with these delicious, make-ahead breakfast burritos!
Loaded with an array of southwestern ingredients such as beans, salsa and cheese, you can’t go wrong with this early morning breakfast.
These burritos include everything you really need for a healthy breakfast, so you can eat them alone or serve them with a side of fresh fruit. Another plus, you can customize them (both inside and out) for your family any way you’d like.
How to make your burritos in bulk (for a crowd or to freeze)
This is a great recipe because start to finish, whether making a single or triple batch, the prep time takes less than 30 minutes of your Sunday afternoon. Depending on how large your pan is, your cook time may increase slightly when bulk preparing this recipe, but shouldn’t vary by much.
If you’re serving them for a crowd, you may want to set out some avocado slices, hot sauce, extra salsa or Greek yogurt in nice bowls for everyone to garnish their Southwestern Breakfast Burritos.
How to freeze your burritos
For busy mornings when there’s hardly enough time to get out the door, we’ve found that having homemade frozen burritos on hand, that can be popped in the microwave in a pinch, is massively helpful.
- 8 large eggs
- 2 tablespoons milk
- 1/8 teaspoon Himalayan pink salt
- 1/8 teaspoon black pepper
- 1 teaspoon virgin coconut oil
- 1/3 cup chopped onions
- 1/4 cup salsa
- 1/2 cup beans (pinto or black)
- 1/3 cup freshly grated cheese
- 2 tablespoons fresh chopped cilantro (optional)
- 5 (8″) round whole-grain tortilla wraps
- 2 avocados, sliced
- In a large bowl, add eggs, milk, salt and pepper, beat until eggs are light and fluffy.
- In a large skillet, melt coconut oil over medium heat. Add onions and sauté for 2-4 minutes, stirring frequently, until translucent and tender.
- Pour egg mixture into skillet. Do not stir constantly. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
- When eggs are 3/4 of the way set (about 2-4 minutes) add salsa, beans, cheese and cilantro. Continue pulling and folding eggs until all ingredients are combined, eggs are fluffy and no visible liquid egg remains (about 2 minutes). Remove from heat.
- Set up your assembly line by laying tortillas out on a flat surface. Top each tortilla, with approximately 2/3 cup of egg mixture. If serving immediately, top egg mixture with avocado slices before folding (optional). Fold the sides of the tortilla slightly toward the center and then roll the tortilla lengthwise, like a burrito.
- If you prefer a warm or crispy burrito shell: If eating immediately, line a large baking sheet with parchment paper and rolled burritos, bake just until tortilla shells are warm and lightly browned.
- Allow the burritos to cool completely. Individually wrap each burrito in aluminum foil. Place wrapped burritos in a large freezer bag, remove excess air from bag and seal. Freeze for up to 2 months. Defrost your burritos in the fridge overnight.
Be careful not to overcook your eggs. The heat retained in the pan will continue to cook and firm up the eggs after the pan is removed from the heat.
To amp up the heat: Spice up this simple recipe by adding some hot sauce to your egg mixture.
Dairy-free option: Use almond milk in place of milk and omit the cheese.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
Keywords: Breakfast, Freezer-Friendly, Gluten-Free, Kid-Friendly & Fun, One Pot Meals