Breakfast Burritos - make ahead for busy mornings
I’ve got a great breakfast idea for you today. If your house is anything like ours, mornings can be pretty hectic. These breakfast burritos can be made ahead, frozen and then your kids can reheat them for a quick breakfast!
My kids love a hot breakfast, and sometimes I’m on my game, get up early and can get it all done, but most days I’m having my kids grab something quick that they can fix themselves before they head out to school. These frozen breakfast burritos are a great, super filling option for them. The crisp bacon, scrambled eggs and melted cheese combo hits the spot and gives them enough energy to make it through the morning.
Another great thing about these breakfast burritos is that you can use any filling that you like. For this particular batch of burritos I used bacon, eggs and cheddar cheese, but really there are no restrictions on what you can add, as long as it all fits into the wrap. We also enjoy sausage, diced potatoes, peppers and onions and pepper jack cheese or ham, spinach and swiss cheese.
To make these bacon, egg and cheese breakfast burritos I like to cook all of the ingredients first.
Then, I create an assembly line and put it all together. For this batch I used:
1 pkg. whole wheat tortillas (10 ct.)
18 eggs
A splash of milk
Salt & Pepper
1 pkg. sliced cheddar cheese (10 ct.)
1 pound of bacon
Saran wrap
Ziploc bag
First thing I like to do when cooking these breakfast burritos, is to go ahead and get the bacon in the oven. Cooking bacon in the oven is so easy, and way less messy than cooking it on the stove. To cook bacon in the oven:
preheat your oven to 375°F
line your cookie sheet with parchment paper
place the bacon on the sheet and leave a small amount of room between each slice so they don’t stick together
cook for 17-20 minutes
The bacon takes the longest time, so I start it first and then get everything else ready while it is cooking. I go ahead and scramble the eggs (using eggs, milk and seasoning with salt and pepper), slice the cheese in half and take the tortilla shells out of the package.
Once the bacon is cooked, I start assembling the wraps. First I place two 1/2s of cheese on the tortilla shell, add a piece of bacon and a large scoop of egg. I don’t measure how much egg is in each wrap, but with 10 wraps, I used 18 eggs, so approximately 1.5 eggs per wrap. You just want to make sure you can easily close the wraps and that you have enough to fill all the wraps.
Next I fold the wraps, making sure to fold each end of the wrap inward as I roll them. This will ensure that nothing falls out of the ends while the kids are eating them. Nothing is worse than eating a burrito and all the good stuff falls onto the plate and not in your mouth!
From this point, I wrap each burrito in Saran Wrap (you could also use foil) and then in a Ziplock freezer bag and store in the freezer until we are ready to eat them.
All in all this breakfast burrito recipe takes me about 30-45 mins to make (including bacon cooking time) and I have 10 quick breakfast options for those busy mornings.
Tips & Tidbits for cooking these Breakfast Burritos:
Use any type of tortilla wrap you like. I prefer the whole wheat wraps, because I like the fact that they provide more nutrients for my kids and contain more fiber which will help keep them fuller longer.
You can use any filling you like, including egg whites, if you prefer. Other nice additions would be diced potatoes, veggies, ground or link sausage, skip the meat all together.
Once filled, wrap the tortilla shells as tightly as possible, without ripping them. Once they are frozen they will hold their shape, even after reheating them.
To heat the breakfast burritos from frozen: unwrap the burritos, and rewrap them with a paper towel. Microwave at 50% for 2-3 minutes.
These can be eaten without freezing them. One of my favorite ways to serve them is to toast the breakfast burritos on a hot skillet. This really crisps up the shell and gives it a great crunch.
