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.Print
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. Substitute peppers with other vegetables, such as spinach or mushrooms, OR use black beans in place of meat for a vegetarian option!
- 3/4 teaspoon butter, coconut oil or extra virgin olive oil
- 1 large potato, cut into 1/4-inch cubes (about 3/4 pound; recommend sweet or russet)
- 1/2 large onion, diced
- 1 large bell pepper, chopped
- 1 tablespoon chopped garlic
- 3/4 pound meat of your choice (sliced steak, ham hock, ground beef or sausage)
- 1 pinch Himalayan pink salt
- 1 pinch pepper
- 10 eggs
- 1/2 cup cheddar cheese, freshly grated
- 8–10 large tortillas, whole wheat/grain (corn or brown rice tortilla for gluten-free)
15-ounce can black beans, drained and rinsed (in place of meat)
- In a large skillet over medium heat, melt 1/4 tsp. of the butter/oil. Add potatoes and cook for 10 minutes, stirring every minute or so. (If you’re using sweet potatoes, cook an additional 5 minutes.) Add onions, peppers, and garlic. Cook 5-8 minutes, until potatoes and veggies are desired texture. Remove from pan and set aside in a large bowl.
- Wipe pan clean, melt 1/4 tsp. butter/oil and add meat. Cook until no longer pink in the middle. Season with salt and pepper to taste. Remove from pan and add to the large bowl with cooked veggies.
- Whisk eggs in a large bowl.
- Wipe pan clean and add remaining 1/4 tsp. butter/oil. Add eggs to the skillet. Cook on medium-low for 4-6 minutes, until eggs are completely cooked through and no longer runny. Season with salt and pepper to taste. Reduce heat to low, add cheese to eggs. Stir until cheese is melted and remove from heat.
- Add eggs to bowl with veggies and protein of choice. Mix to combine.
- Cut eight pieces of foil into 10-inch squares. Lay a tortilla on each piece of foil. On half of each tortilla evenly distribute eggs, potatoes, veggies and meat. Fold each tortilla in half quesadilla style or wrap like a burrito.
- Allow burrito to cool completely. Once cooled, wrap foil around each burrito and place them in a freezer-safe baggie. Refrigerate for up to 5 days or freeze for up to 2 months.
- If you prefer a crispy burrito shell, you can brown your burritos prior to freezing or just before serving. To brown, coat the top and bottom of the burrito with a tiny bit of EVOO. Place burrito in a skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burrito and cook for an additional minute, until golden brown.
- If frozen, allow burrito to thaw in the fridge overnight. Eat cold, heat burrito in the oven or unwrap from foil and warm in the microwave. Add desired toppings (we add salsa, avocado and hot sauce) and enjoy!
Dairy-free: To make this meal dairy-free, omit the cheese.
We recommend organic ingredients when feasible.
Keywords: Breakfast Burrito, Gluten Free, Kid Friendly