Freezer Breakfast Burritos

Don’t rush out the door without breakfast: These made-ahead breakfast burritos can be ready in 60 seconds
Breakfast Burrito

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These frozen breakfast burritos are the perfect readymade morning meal.

This recipe is courtesy of Gimme Some Oven.

16
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 large eggs
  • 1/4 Cup milk
  • Salt and pepper
  • 2 Tablespoons olive oil
  • 1 medium white onion, peeled and diced
  • 1 Pound Yukon gold potatoes, diced
  • 1 large red bell pepper, cored and diced
  • 1 4-ounce can chopped green chiles
  • 2 Teaspoons salt
  • 1 Teaspoon ground cumin
  • 1 15-ounce can black beans, rinsed and drained
  • 16 large flour tortillas
  • 2 Cups shredded Pepper Jack cheese
  • Salsa, for serving

Directions

In a large bowl, whisk together eggs, milk, and a generous pinch of salt and pepper until smooth. Heat a large sauté pan with 1 tablespoon of oil in, over medium heat. Add the eggs and cook for 4-6 minutes, stirring occasionally, until they are scrambled and cooked through. Transfer to a separate plate and set aside.

Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally, until the onion is mostly cooked, and slightly translucent. Add the potatoes and bell peppers, and stir to combine. Continue cooking, stirring frequently, for 7-10 more minutes, or until the potatoes are tender and cooked through. Stir in the black beans, green chiles, salt, and cumin, and continue cooking for 2 more minutes. Remove the mixture from the heat and set aside.

To assemble your burritos, spread out a large sheet of plastic wrap on a flat surface and lay the tortilla in the center of it. Add a large spoonful of scrambled eggs in the center of the tortilla, followed by a large spoonful of the potato mixture, followed by a few tablespoons of shredded cheese. Fold the two opposite sides of the tortilla in so that they meet and overlap, fold in the remaining two open ends so that the burrito is sealed. Wrap it tightly in plastic wrap so that the entire burrito is very tightly sealed. Transfer the burritos to the freezer, where they will last for up to 3 months.

To thaw the frozen burritos, remove the plastic wrap and place a burrito on a microwave safe plate. Microwave for 60-90 seconds, until warmed through. Serve plain or with salsa for dipping.

Breakfast Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Breakfast Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.

Nutritional Facts

Total Fat
15g
23%
Sugar
3g
N/A
Saturated Fat
5g
27%
Cholesterol
155mg
52%
Protein
16g
33%
Carbs
42g
14%
Vitamin A
111µg
12%
Vitamin B12
0.5µg
8.1%
Vitamin B6
0.2mg
12.1%
Vitamin C
22mg
37%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
8%
Vitamin K
7µg
8%
Calcium
270mg
27%
Fiber
5g
18%
Folate (food)
63µg
N/A
Folate equivalent (total)
167µg
42%
Folic acid
61µg
N/A
Iron
4mg
21%
Magnesium
42mg
10%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
16%
Phosphorus
333mg
48%
Polyunsaturated
2g
N/A
Potassium
403mg
12%
Riboflavin (B2)
0.4mg
22%
Sodium
676mg
28%
Thiamin (B1)
0.4mg
25.9%
Zinc
2mg
11%