Welcome to the only Breakfast Burrito recipe you will ever need! Once you know the basics of this amazing make ahead meal, you are going to be unstoppable. The possibilities are endless! I will show you all my tips and tricks for how to customize, how to store in the freezer, how to defrost and reheat, and most especially, how to garnish when you are ready to serve, because even the best breakfast burritos are nothing without proper toppings. Nothing, I say!
Table of Contents
- Breakfast burritos for life
- Ingredients for breakfast burritos
- How to make breakfast burritos
- Fill your burrito
- How to fold a burrito
- How to wrap a burrito in foil
- More filling ideas for breakfast burritos
- Burrito combos
- What to eat with breakfast burritos
- How to store breakfast burritos
- Freezer breakfast burritos
- Frequently Asked Questions
- More amazing breakfast ideas
- The Only Breakfast Burrito Recipe You Need Recipe
Happy Day-After-Thanksgiving! Have you recovered from your turkey hangover yet? Are you enjoying this modern age of Christmas shopping in bed in your pajamas (rather than duking it out at 4am at Best Buy?) So spoiled, right?
We are all enjoying some much needed nap and movie watching time over here. Thanksgiving is one of my favorite holidays, but it can be exhausting! Although, we can never agree on what to watch. Last night Eric wanted to finish off T-day with a family movie and was trying to sell us on Godzilla. We have a 3 and 7 year old?? Nothing says happy holidays and Christmas cheer like giant deadly prehistoric monsters that will keep the children awake for weeks.
I made 7 pies for a gathering of 14 people, because I’m ridiculous. I can’t seem to stop myself. Although, I can’t deny the genius of what I’ve done: not only did I get every single pie I wanted for my holiday, I’ve also essentially taken care of my own breakfasts for the next several days. Pie for breakfast is kosher, right? Win-win situation here.
Although none of us will be enjoying the Lemon Meringue Pie in its fulness. Somehow in the chaos yesterday, the rabid children were the ones to start cutting into the pies. By the time the adults got there, my mom was dismayed to find her show-stopper Lemon Meringue (seriously, I can never get my meringue as perfect as hers) had been absolutely ravaged.
Someone had stolen at least half-a-pie’s worth of the meringue, leaving behind a sad puddle of topless lemon custard. A few minutes later I heard my 7-year-old Valentine talking to her cousin: “Meringue is my FAVORITE. I love JUST the meringue, all by itself, nothing else.”
Noooo 🤦♀️🤦♀️ of course it’s my kid. Clearly some pie-etiquette lessons are needed here. Sorry, Mom!!
Well, as much as I love the meringue, I love the lemon custard part even more, so I’ll happily eat it all for breakfast.
But after my pie-for-breakfast days are over (I’m sure this will take a shockingly short amount of time), I already have a plan in place for breakfasts during this holiday season!
Breakfast burritos are kind of a magical thing to have tucked away in your freezer. It’s just already DONE, all you have to do is reheat. Who has time for breakfast-making when there are presents to buy, trees to trim, and cheesy Christmas movies to watch?
Breakfast burritos for life
Everyone loves a good breakfast burrito, right? They’re always one of my top picks at a brunch spot, because you’re basically taking all the good things about breakfast, adding sauce, and wrapping it up in more carbs. What’s not to love here??
Today’s recipe is my favorite basic version. You can go literally anywhere with the ingredients (see below for more combo ideas) but this is where I like to start:
- Bacon: Bake it instead of frying, and save that bacon grease! That stuff is liquid gold!!
- Sausage: I like to cook this until crisp and browned. See the recipe for tips on this!
- Cheese: classic cheddar is my fav, but gouda, pepper jack and Colby jack are all good options. Whatever you use, you want to shred it by hand at home. Pre-shredded cheese has powder added to it that helps it from sticking together, but then it doesn’t stick together as well in your burrito. And our cheese is kind of like our burrito glue.
- Hash browns: Yes, I know we are already eating this on a tortilla. But last I checked, breakfast burritos are not diet food. Embrace this double carb moment. You do NOT want to miss out on this hash brown crispety crunchiness. We are getting there with the saved bacon grease from before, whaaaat yes please.
- Eggs: The most important thing to remember is that the eggs must be cooked slow slow slow. You want super creamy soft eggs for a burrito, not overcooked dry ones. We are adding cream cheese to get amazing results!! All the details below!
- Tortillas: We’re looking for Goldilocks size here, not too big and not too small. Too small, and everything will fall out, too big and all you get is tortilla. Try for around a 10-12″ or “burrito” (large) size. (If you are making these for kids, used the soft taco size but know that you will not be able to add nearly as much filling.) Flour is going to be the best option, since corn tortillas are naturally smaller and don’t hold up as well. Also, be sure to use fresh tortillas! Old ones are likely to be drier and may crack or leak. One last thing: warm your tortillas before wrapping to make them extra pliable for wrapping. More on that later.
- Last tip, assembly matters. NO SOGGY BURRITOS. Pretty sure that’s one of my life mantras. Make sure to layer in the right order: cheese first, to create a nice barrier between the tortilla and the wetter ingredients (like eggs). I like to take it a step further and melt the cheese onto my tortilla before adding the other ingredients. If you are planning to eat right away, go ahead and add hot filling right on top of the cheese. If you plan to refrigerate or freeze them, be sure to add COLD filling. With no steam, there will be less moisture escaping into the tortilla. Also, don’t overstuff! Let’s go!!
Ingredients for breakfast burritos
Here’s a quick overview of the ingredients you’ll want to buy (or may already have at home!) for these burritos. Make sure you have everything ready because they come together so fast! Ingredient measurements and full instructions are in the recipe card.
- Bacon
- Breakfast sausage
- Cheese
- Hash browns
- Butter
- Salt
- Cream cheese
- Avocado
- Cilantro
- big ol tortillas
- Eggs
- Green onions
- Lawry’s seasoning
- Onion powder
- Pepper
- Chipotle Mayo
- Salsa
How to make breakfast burritos
First let’s start off with our bacon! I always bake my bacon. So much easier!
Be sure to save that bacon grease! I always do this and keep it in a jar for the fridge. When I’m not making breakfast burritos, I use it to make Pancakes!
I love the little browned bits that you get when making breakfast sausage. I have a hack for getting even more: once all the sausage is cooked, shovel most of it to the side of the pan, then spread out a single layer and cook undisturbed for a minute or two. Voila! Browned bits. Repeat a few more times to get as much as you want. I love them, but you can totally skip this!
My hot tip: use bacon grease to make your hash browns. SO CRISPYYYYY
Pack your potatoes using a spatula or measuring cup. You want to make kind of a little potato pancake that you can flip. Let cook undisturbed, and divide into sections when flipping.
If you notice your potatoes are getting dry or cooking too fast, add a little pat of butter right on top of the dry spot and it will melt down to the bottom.
Now it’s time to make the eggs! Crack them all into a bowl. Don’t add milk! It just waters down your eggs. Milks them down?? 😂
The most important thing to remember is that we need to cook these eggs sloooooowwwww. The slower the better so that we can keep them soft and creamy.
When they are about halfway cooked, add in the chopped cream cheese.
Hopefully you can tell that these eggs are the creamiest, softest ever. We want super soft eggs for breakfast burritos so that they don’t get dried out!
Line up all your ingredients and get ready to assemble!
Fill your burrito
Warm up your tortillas so they are easy to fold. I actually like to melt the cheese on the tortilla so it creates an extra barrier in between the eggs and the tortilla. You want to keep the wet ingredients as far away from the tortilla as you can, so they don’t all get soggy.
Add your sausage and bacon.
Add your hash browns and a sprinkle of green onions, if you like.
How to fold a burrito
Now it’s time to fold! This is not hard, but if you don’t fold with a good technique you will have filling spilling out everywhere. Here’s how I do it:
Fold the sides a little over the edges, then fold over the edge.
Do one more mini fold at the top like this, so that it looks like an envelope. Then roll it up.
If your burritos are very hot, line them up on a pan and flash freeze for a half hour or so. You don’t want to foil wrap these when they are hot, or the condensation will make your burritos soggy no thank youuuu
How to wrap a burrito in foil
Place the burrito on the foil, then fold the sides over the edges.
If you have burritos with different fillings, be sure to label!
And always store in a ziplock. Foil is not airtight.
More filling ideas for breakfast burritos
If you want to switch things up or add to the OG burritos, check out these options!
- Choose a different meat. Instead of bacon and sausage you can try chorizo, ham, or steak. You could even add leftover brisket, roast, grilled chicken, you name it. I mean really, it’s hard to go wrong here.
- Add beans. They’re so hearty, and have extra protein and fiber that will really fill you up! I like black beans or pinto beans, but any canned beans you have on hand will work. Refried beans would be especially good. Just open up a can, drain and rinse the beans, if needed, and add them to the assembly line when you put the burritos together.
- Make them vegetarian! Leave out the meat and do just beans, or sauté some grated tofu or Soyrizo in place of the sausage.
- Switch up your cheese flavor. I went with the classic cheddar, but if you’re feeling fancy you could mix it up. Pepper jack would add some spice, but Monterey jack, Swiss, or Gruyere would each create a unique addition to the flavor profile. I think queso fresco or feta would both be great, but they melt a little differently, keeping their crumbly texture. You could always combine them with others to get the tangy flavor of the fresco while adding the melt-factor of cheddar. Go wild and get cheesy!
- Get your veggies on! Burritos are such a great vehicle for getting some sneaky veggies in. They must be cooked and LIQUID FREE or you will have soggy burritos! You could go as simple as sautéing onion and garlic in your bacon grease, or do a whole stir fry with onions, garlic, jalapeños, green chiles, tomatoes, mushrooms, chopped spinach, zucchini, corn, or whatever else your heart desires. You can mix sautéed vegetables with the meat or add as a separate filling. Just be warned that vegetables increase the moisture content of your burrito, so keep that in mind when layering and freezing/rewarming.
- Up your protein. If you want to make your burritos more protein heavy, you can replace some of the eggs with liquid egg whites. Just use 3 Tablespoons per egg you replace, and I don’t recommend replacing more than half the eggs. Or, instead of egg whites you can add 1/2 cup cottage cheese (blended is best, but normal works too!) when you scramble the eggs.
Burrito combos
I gave you some general filling option ideas above, but here are the versions that are on my personal list to try next! You literally could go anywhere with burritos!
Chorizo
- Cooked pork chorizo, egg, cheddar, hash browns, hot sauce, pasilla crema (or chipotle mayo)
Gouda-Bacon
- Bacon, Gouda, egg, jalapeno, chive mascarpone (I really want to experiment with mascarpone, I think you could add it solo as a filling that you spread on the tortilla and it will freeze and reheat better than mayo-based sauces.)
Caramelized Onion
- Eggs, hash browns, bacon, caramelized onion, pepper jack cheese
Veggie
- Spinach, mushroom, onion, (saute all those together with salt until there is NO liquid), then eggs, hash brown, Cheddar or gouda
Sausage
- Egg, sausage, cheddar, spicy Aioli, tater tots!
Leftovers
- Leftover pork/shredded beef, eggs, hash browns, salsa, sauteed bell peppers
What to eat with breakfast burritos
Burritos are a good start for an amazing breakfast! You could go as simple as serving with just a side of salsa, to having multiple sides to turn it into a whole brunch. No matter how you serve them up, I guarantee they’ll be a hit, no one can resist a breakfast burrito!
- Condiments! Homemade breakfast burritos would be delicious with some Chipotle Mayo (my fav) 5 Minute Restaurant Style Salsa, Sriracha Mayonnaise, Creamy Tomatillo Cilantro Ranch, Creamy Salsa Dressing, or some Guacamole to dip into or put on top. Then there’s always good ‘ol classic sour cream.
- Fruit! For a quick breakfast, add a banana, clementine, or apple. If it’s more of a family breakfast situation, try making a fruit platter with all your favorites!
- Yogurt or smoothies
- If you like fitting veggies into breakfast but don’t want them in the burrito, they also make a great side. Try some quick 10 Minute Sautéed Zucchini and Squash or a stir fry of any of your favorites.
How to store breakfast burritos
Burritos definitely need to be stored in either the refrigerator or the freezer. In my opinion, storing leftover burritos in the freezer is the BEST. Freezing allows the ingredients to stay mostly intact until you reheat them, whereas in the fridge the filling will start to naturally produce liquid that will eventually make your burrito a sad soggy mess. To freeze, see instructions below.
If you do want to try keeping them in the refrigerator, wrap them well in plastic wrap so flavors can’t get in (or out). Then add them to a large airtight container or ziplock bag. The ingredients will be safe for 3-4 days but I recommend eating within 1-2 days.
Freezer breakfast burritos
Breakfast burritos are a very common freezer meal for a simple, homemade breakfast ready in just a couple of minutes. They will be just as good as they were the day you made them! First, make sure the burritos are completely cool before wrapping. We don’t want to trap all the moisture and steam, because then you just get a soggy tortilla. Wrap them really well in plastic wrap or foil.
Once they are well-wrapped, add them in a single layer to a cookie sheet pan and flash freeze for 30-60 minutes. Add the burritos to a ziplock freezer bag. Yes, it’s an extra step, but it helps prevent freezer burn and keeps the burritos more fresh than having them loose in the freezer. They’ll be good for about 2-3 months there.
To eat, take a burrito out, take of the plastic or foil, wrap it in a damp paper towel, and microwave with the defrost button for 4-5 minutes. Or try power level 5 for 3-5 minutes. You want to cook at a lower level so that you don’t overcook the outside before the inside is even thawed.
Cook time will vary since everyone’s microwaves are different, as well as how compact or dense your filling is. After the first two minutes, check about every 30 seconds or so until it feels hot to the touch in the middle on top and bottom. It may take a few tries to figure out the perfect cook time for burritos in your microwave.
Be careful not to cook too long, as overheated eggs (and vegetables, if you included any) release moisture and could make your burrito soggy.
Frequently Asked Questions
There are many ways to put together a breakfast burrito. In this recipe, we’re using eggs, cheese, hash browns, sausage and bacon. Most any recipe you find is going to include scrambled eggs and cheese, and then sometimes include some type of potato (shredded or cubed hash browns, roasted potatoes, sweet potatoes, etc) as well as some type of breakfast meat (sausage, bacon, ham, etc.). You can even add cooked veggies! There really aren’t any hard and fast rules, so feel free to mix and match ingredients how you like.
It all depends on what you put in your burrito! I think these burritos are well balanced: sausage, bacon, and eggs for protein and fats, and some potatoes for some carbs to fuel your day. Add some veggies if you want to lower the calorie density and add micronutrients, and/or serve with some fruit on the side.
So many things! Really you can combine a burrito with any kind of breakfast food. I love serving mine with 5 Minute Restaurant Style Salsa, guacamole, fruit, yogurt, a smoothie, or any combination of the above!
More amazing breakfast ideas
Whether you’re looking to try something different than burritos, or plan to have these burritos as part of a huge breakfast smorgasbord, check out these other delicious breakfast ideas!
Savory Breakfasts
- Best Breakfast Casserole Recipe with Sausage >> everything you love about breakfast wrapped in one dish – great for holidays!
- Easy Quiche Recipe with Bacon and Spinach >> easy, incredibly flavorful, and hello – BACON
- Grilled Cheese Eggs Benedict with Bacon and Hollandaise Sauce >> this is a go big or go home kind of breakfast, it’s amazing
- Overnight Biscuit and Gravy Casserole >> Tasty, home-style cooking in an easy overnight casserole
- Savory Oatmeal from A Couple Cooks
Sweet Breakfasts
- Easy French Toast Recipe (Caramelized) >> get ready for the best (NON EGGY) french toast of your life – it’s the best!
- Best Waffle Recipe from Scratch >> a classic recipe I’ve been making for over 10 years, it’s that good
- Best Pancake Recipe EVER >> an easy recipe that tastes better than anything you can get from a pancake house!
- The Best Scone Recipe I’ve Ever Made >> crispy on the edges, tender in the middle goodness
- Cherry Turnovers from Budget Bytes
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The Only Breakfast Burrito Recipe You Need
Ingredients
- 1 & 1/2 pounds bacon, thin slice
- 1 pound bulk breakfast sausage
- 1 & 1/4 pounds cheddar cheese, shredded at home, if you have time
- 30 ounces frozen shredded hash browns
- 1/3 cup bacon grease, from the bacon you just cooked (maybe more)
- 1/2 cup butter, or more (1 stick; for the hash browns)
- generous kosher salt, for the hash browns
- black pepper, for the hash browns
- 1/2 cup green onions, chopped
- 4 ounces cream cheese, chopped into chunks
- 15 large eggs
- 1 & 1/4 teaspoons Lawry's Seasoning salt, or kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/4 cup butter, for the eggs
- 15 (10-inch) flour tortillas, warmed (burrito size)
To serve:
- 1 batch Chipotle Mayo, click for recipe
- avocado, sliced
- Restaurant style salsa, homemade or store-bought
- cilantro, optional
Instructions
- Bake your bacon in the oven, it's so much easier. Click for all the details in the post, but the basic idea is to line up 1 and 1/2 pounds bacon in a single layer on a couple baking sheets and bake at 400 degrees F for about 10-18 minutes. It's so much easier than using a pan on the stove, and you can cook a lot more at once.
- Cook the bacon until it is quite crisp; burritos are a rather soggy environment and we want to maintain that crunch. When the bacon is done, remove the slices to a paper-towel lined plate and let cool. Once cool, chop into bite size pieces.
- SAVE your bacon grease! You can either leave it on the pan (and tilt your pan into the skillet later, for the hash browns) or funnel all the grease into a bowl or jar for easier access. It will harden as it cools.
- Meanwhile, brown the sausage. In a large skillet, add 1 pound breakfast sausage and cook over medium high heat for about 5-8 minutes, breaking it up with a wooden spoon.
- Optional: If you want those little crispy browned parts, (my one true love) here's how to do it. Once all the sausage is cooked and no longer raw, pile up most of the sausage on the edge of the pan, and spread out a thin layer of sausage bits over the center of the pan, so each piece is separate. Let them cook undisturbed for a minute or two, until crispy and starting to blacken. Scrape them off to the side and replace with a new "batch" from the pile, and repeat until all your sausage is browned and crispy.
- Shred the cheese. You can do this by hand, but a food processor is much faster. Of course you can also buy pre-shredded cheese, but it does not melt as well, meaning you will have burrito insides that don't melt into each other quite as well. Think of your cheese like burrito glue. (Don't go too far down this train of thought. All you need to remember is that shredding your own cheese makes a better burrito.)
- Cook the hash browns. Heat another large 12-inch skillet over medium high heat (or use the same skillet from browning the sausage, but make sure you clean off any browned bits first). Add 2 tablespoons bacon grease and 2 tablespoon butter to the pan, and swirl to coat.
- Do not thaw the shredded hash browns. Add about 2 cups frozen hash browns to the hot pan. Spread them out and then (this is important!) pack them down tightly into a patty. I used the back of a measuring cup to pack them together. Sprinkle the hash browns generously with kosher salt and black pepper.
- Let cook undisturbed until the edges are starting to brown. If you notice that some parts of the potatoes are starting to look dry and not bubbly on the edges, add a little pat of butter right on top of the potatoes; it will melt down to the bottom.
- Flip your potatoes. We are not stirring, we are not tossing. We are flipping these potatoes like a pancake. Use a spatula to cut your pack of potatoes into smaller (pancake-size) pieces if necessary. Get your spatula under there and flip. Add more butter (or bacon grease) if it's looking dry. Continue cooking, undisturbed, for another 3-4 minutes, still on medium high heat (though turn it down to medium if it starts to smoke.)
- When both sides of your potato-pancake are crispy and browned, remove to a plate. Repeat this process in 3-4 batches until you have cooked all 30 ounces of hash browns. I used two large skillets to make it go faster. (This is better than adding more potatoes at one time to the pan – they won't get crisp.) Let the hash browns cool.
- Make the eggs. Chop 1/2 cup green onions and set aside. Chop up 4 ounces (that's half a pack) of cream cheese into chunks.
- Crack 15 eggs into a large bowl. Add 1 and 1/4 teaspoon seasoning salt (or kosher salt is fine), 1 teaspoon black pepper, and 1 teaspoon onion powder. Whisk vigorously for a little longer than you think you need to. Don't wimp out on me here. You want these eggs to be frothy and bubbly. Break up all those proteins. Use the whisk attachment on your stand mixer if that's easy for you. You could also use a hand mixer. (A whisk really is fine though, just do a good job.)
- Use the same 12-inch skillet that you cooked the potatoes in (make sure to wipe out any absolutely blackened bits; clean it completely if it is NOT a non-stick pan. You need a smooth surface for your eggs.) Heat the pan over medium high heat and let it preheat until very hot, about 2 minutes. Add 1/4 cup (half stick) butter to the pan and let it melt but don't let it brown.
- Add the eggs to the pan all at once. Turn the heat down right away to low. Use a silicone spatula to scrape the edges of the pan. Don't walk away, and keep scraping the bottom and sides of the pan for the next 5 minutes or so. You want these eggs to cook SLOOOWWWW. Eventually you can turn the heat up to medium-low if it is taking forever. But slow cooked eggs is how we keep them soft and tender for our burritos that need to be reheated. (You have reheated scrambled eggs before right? It doesn't always go well? Slow cooking them now helps combat rubbery eggs later.)
- When the eggs have some parts that are getting set, but still some major liquid parts, add the cream cheese chunks. Continue cooking, letting the cream cheese melt (although if it doesn't melt completely, I don't know a soul who would say no to cream cheese chunks in their burritos.)
- I cannot stress this enough: remove your pan of eggs from the heat when they are BARELY SET. These eggs are going to look soft and wet, but should have no sloshy liquid parts. See photo to get an idea. These eggs are barely to the point that you would stick your fork in them to nab a bite. They will continue to cook even off heat, and will set up a little more. But the idea for breakfast burritos is to have very very wet eggs, so that when they are reheated, they don't become rubbery. Even if you plan to eat these right away, cook your eggs less than you would if eating the eggs solo. They will help your burrito parts melt into each other (see above about cheese glue 😂). Nobody wants a dry breakfast burrito, and overcooked eggs are almost always the culprit.
- Add the chopped green onions to the eggs and stir. Top with a sprinkle of cheese if you are obsessed with cheese.
- Heat the tortillas on a plate covered with a damp paper towel. (Warm tortillas don't break when folding.) OR follow instructions for melting cheese below.
- Make the burritos: create an assembly line of your ingredients: tortillas, cheese, hash browns, eggs, bacon, sausage. The closer to room temperature your ingredients are, the better (not the tortillas).
- If you want extra insurance against a soggy burrito, sprinkle about 3-4 tablespoons cheese all over one tortilla (not in a line down the middle.) Microwave the tortilla on a plate for about 20-30 seconds until it's almost melted (but not so much that you dry out your tortilla). This creates an extra barrier in between the wet eggs and the tortilla. (I also tried cheese first without melting, and that is okay too. Melting keeps the cheese more in place.) Wipe the condensation off the plate before adding the next tortilla.
- Add fillings: After you add cheese (melted or not), add a layer of hash browns in a line down the center. Then add a layer of eggs, directly on top of the hash browns. Add a layer of bacon and a layer of sausage. (If you are eating these right away, add a layer of sliced avocado, a sprinkle of cilantro, and a heavy dollop of Chipotle Mayo and or salsa; spread it out.)
- Fold your burrito: Fold the edges of the tortilla up over the top of the ends of the line of filling. See photos. Fold the other edge all the way over the filling using your thumbs. Make one more fold with each end piece so it looks tapered, kind of like the top triangle of an envelope before you close it (but not so pointy). Then finish rolling the burrito until it's closed. It's really helpful to look at the photos if you've never done this.
- Garnish your burritos: I'm just going to say this, it is an absolute CRIME to eat these burritos without proper garnishes. Chipotle Mayo is my favorite, in addition to a healthy serving of Restaurant Style Salsa. Sliced avocado and/or guacamole is also a great choice. Garlic Aioli would also be good, although I would add in some chili powder, or some chopped jalapenos for good measure. Pico de Gallo with sour cream is another great fresh option.
- Wrap your burritos: If you are not serving these right away, wrap your burritos in foil. Get a 12 inch square of aluminum foil. Place your tightly wrapped burrito baby near the bottom, parallel with the edge. Fold the edges of the foil up over the ends of the burrito, all the way to the top. Mold it to the burrito so the ends are covered, then roll up the burrito until it's sealed. See photos. Label with a sharpie if you have burritos with different fillings.
- Refrigerate your burritos: If you plan to eat these within 12 hours, wrap them individually and store in the fridge in ziplocks. Reheat in the microwave for 1-2 minutes on high (no foil!), or in the oven at 350 degrees F for about 8-10 minutes.
- Freeze your burritos: If you don't plan to eat these within 12 hours, freeze your burritos. Place the foil-wrapped burritos in a gallon ziplock. Seal and freeze for up to 3 months.
- Reheating from frozen:Microwave: Unwrap the frozen burrito and remove all traces of foil. Wrap in a paper towel and put it on a plate. Defrost the burrito in the microwave for 3-5 minutes. If you don't have a defrost button, cook it on power level 5 for about 3-5 minutes. About halfway through, you might want to slice it in half and wrap each half in a paper towel, and keep microwaving, so that the heat can penetrate to the center. Stick around and keep checking it every minute or so, every microwave is different and you won't want to overcook it or the tortilla will get all hard and cardboardy. Oven: Preheat the oven to 350 degrees F. Place the foiled wrapped (completely frozen) burritos on a baking sheet. Bake at 350 for about 45-55 minutes, until warmed throughout. This is a great option when you want to serve several people all at once.
Have you ever prepared these for a crowd from the freezer? Could you put them in a roster? Thanks?
Hi Sarah! I never have. I would probably choose to do it in the oven, still wrapped in foil, at a lower temp like 250 or 300. Let me know how the roaster goes!
Have not made yet but we don’t like cream cheese. So I will be leaving it out.
Do you have a recipe for homemade breakfast bowls that can be put in the freezer?
Hi Susan, No problem to leave out the cream cheese, just try and cook the eggs as low and slow as possible to keep them from getting too hard! I don’t have a breakfast bowls recipe. Enjoy!
Hi. I have two questions:
1. Would it be better to let all the fixings cool on their own before putting the burritos together? I’m thinking less heat, less moisture.
2. If I don’t use hash browns (don’t like potatoes), is there an alternative or should I just omit?
Thanks!
Hi Liz! Yes, this is in step 20 but maybe I should have emphasized it more: cooled-off ingredients will result in a less-soggy burrito. Since the tortilla is warm when you wrap (to make it pliable) it’s good to let the wrapped burritos cool off a bit (or flash freeze) before wrapping in foil. But don’t wait so long that they get dry. As for the hash browns, I would just leave them out! Increase your other ingredients if you want to make the burritos go farther. Great questions! Enjoy!