Freezer Breakfast Burritos
These delicious make-ahead breakfast burritos are perfect for busy mornings, packed with protein, veggies, and melty cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 burritos 1x
- Category: Breakfast
- Method: Freezing
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 8 Eggs
- 1 lb Turkey sausage or beef chorizo
- 1 cup Shredded cheddar or Monterey Jack cheese
- 1 Bell pepper, diced
- 1 Onion, diced
- 1 cup Spinach
- 8 Flour tortillas or whole wheat or corn tortillas
- Salt
- Pepper
- 1 tbsp Taco seasoning
- Hot sauce (to taste)
Instructions
- Cook the breakfast meat in a large skillet over medium heat until fully cooked. Drain excess fat if necessary.
- Toss in diced bell peppers and onions to the skillet, cooking until they are soft.
- Add spinach and cook just until wilted to maintain its bright color.
- Whisk the eggs with a little salt and pepper in a separate bowl.
- Pour the whisked eggs into the skillet with the meat and vegetables. Stir gently until fully cooked and fluffy.
- Lay a tortilla flat and add a scoop of the egg mixture in the center.
- Sprinkle with cheese and any additional toppings, then fold the sides over the filling and roll from the bottom to the top.
- Wrap each burrito tightly in plastic wrap or aluminum foil.
- Place the wrapped burritos in a freezer-safe bag and label them with the date.
Notes
These burritos can stay frozen for up to three months. Reheat in the microwave or oven when ready to eat.
Nutrition
- Serving Size: 1 burrito
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg