Feel free to mix and match ingredients in these healthy and delicious breakfast burritos. You can use all of the listed mix-ins, or keep it simple with just beans, cheese, and eggs. If you go the simpler route, feel free to cook extra scrambled eggs to really bulk up your burrito. They may take a little prep work on the front end, but these highly adaptable, make-ahead freezer burritos will pay back in dividends when you’re running out of time, groceries, or both. That said, if you want to save a few minutes on the prep time, you can substitute canned refried beans in for the Half-Homemade Refried Beans

Maddy Sweitzer-Lammé
Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

Yield:
10 Burritos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare your eggs: Crack eggs into a large bowl, then use a whisk to whip eggs until they’re totally combined and slightly frothy. Heat a large nonstick skillet over medium-low heat, then add eggs. Using a spatula, constantly stir eggs, making sure to scrape the bottom of the pan, until eggs are partially set, about 4 minutes. The eggs should be less cooked than you want them to be when you eat them, as they’ll continue cooking as they cool, and then they’ll cook as you reheat the burritos.

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  • Assemble whatever fillings you’ve decided to use, and allow them to cool completely. (Steamy burritos won’t freeze as well, so using room temperature ingredients is preferable.)

  • On a large workspace, lay out all ten tortillas. Start with a smear of about 2 tablespoons of beans, then sprinkle a hefty pinch of cheese on top of beans. Add eggs, using about two heaping tablespoons of eggs per burrito. Add any other mix-ins, being careful to create about a 5-inch by 2-inch oval of filling.

  • When you’re ready to roll, turn the tortilla so the long side of the filling pile is facing you, then fold the short ends of the tortilla over the filling. Flip the side closest to you over the two flaps, and roll the burrito onto the last flap. Place on a baking sheet, flap side down, and freeze until solid, about 12 hours.

  • Once the burritos are frozen, remove them from the baking sheet and wrap tightly in plastic wrap or tin foil. Place them in a zip-top bag, and store them in the freezer for up to 3 months.

  • To reheat: Simply remove a burrito from the freezer and remove plastic or tin foil. Gently wrap in a wet paper towel and microwave for 3-5 minutes in 1-minute intervals until a gentle poke on the top of the burrito doesn’t hit a hard, frozen center. Remove paper towel and enjoy with salsa, hot sauce, and fresh avocado, if desired

  • For a special treat, tuck a slice of cheddar cheese under the bottom flap of the defrosted tortilla and place in a skillet that has been preheated over medium heat. Toast until cheese melts, squeezes out and starts to caramelize. Flip and toast top of burrito until golden-brown.

Chef's Notes

Optional Mix-Ins

Roasted Spiced Sweet Potatoes: Preheat the oven to 425°F. Wash and cut 3 small sweet potatoes into 1/2-inch to 1-inch chunks, yielding about 4 cups of potato chunks. In a bowl, toss sweet potato chunks with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon cayenne powder, 1/2 teaspoon cumin powder, and 1/2 teaspoons garlic powder. Transfer to a baking sheet and roast until the pieces are golden brown and tender all the way through, about 20 minutes, tossing the pieces halfway through to cook them evenly. Remove from oven and let cool.

Sweet and Savory Caramelized Onions: Cut two medium yellow onions in half through the root, then cut into thin half-moons. In a large skillet, heat 3 tablespoons olive oil over medium, then add onions. Cook, stirring gently until onions are translucent and tender, but not browning, about 20 minutes. If onions are browning in spots, reduce heat slightly. Add 2 tablespoons of apple cider vinegar, and continue cooking, still stirring every few minutes, about 10 more minutes. Add 1/4 cup water, then cook 10 more minutes. Onions should be golden and tender. Remove from skillet and let cool.

Wilted Spinach: Peel and finely chop 2 cloves of garlic. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add garlic. Sizzle the garlic for about a minute, just until it begins to smell good, then increase to high heat and add 16 ounces of fresh baby spinach, 1/4 teaspoon finely ground black pepper and 1/2 teaspoon of salt. Cook, stirring constantly, until spinach is wilted, then remove from heat and let cool slightly. Transfer to a colander and gently press to release excess liquid. Let cool.