Sunrise Breakfast Burritos (Freezer-Friendly)
If your morning is anything like ours, crazy pretty much sums it up!
These breakfast burritos are the perfect meal to prep over the weekend and refrigerate or freeze for future grab-and-go breakfasts. You can even pack them for lunch or cut them in half to serve as a snack.
Sometimes we’ll substitute peppers with other vegetables, such as spinach or mushrooms, OR use black beans in place of meat for a vegetarian option!
Top tips for prepping ahead (on your food prep day or the night before)
Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights. We know, we know, we’re always talking about meal prep, but it truly is key to healthy eating!
- Chop your potato, onion, bell pepper and garlic (if you’re using fresh)
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.
Kid-friendly and great for lunches
These burritos are great for lunches. If frozen, pull a burrito out in the morning, put it in your or your kiddo’s lunchbox and it will be thawed by lunchtime!
How to freeze your burritos
For busy mornings when there’s barely 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.
What you’ll need
- Heavy duty aluminum foil
- Large freezer baggies
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. Label your bag and freeze for up to 2 months. Defrost burritos in the fridge overnight.
How to reheat your burritos
In the microwave: Unwrap and discard the foil. Place the defrosted burrito on a microwave-safe plate. Heat on medium power for 2-3 minutes, until your burrito is warm in the center.
In a skillet: Thaw your burritos in the fridge overnight. Unwrap and discard the foil. Lightly coat the top and bottom of the burrito with a tiny bit of EVOO. Place the defrosted burrito in a skillet seam side down. Cover and cook on medium-low for about 8 minutes or until lightly browned and crisp. Turn the burrito over, cover and cook for an additional 5-8 minutes, until golden brown and heated through.
In the oven or toaster oven: Thaw your burritos in the fridge overnight. Keep the burritos in their wrapped foil and bake at 375 degrees for 15 minutes, or until they’re heated through.
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Hi beautiFULL, We’re Pam and Kalie
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