The Best Freezer Breakfast Burritos (No More Falling Apart)

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more budget-friendly.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are nutritious, and canned beans save time and money.

Preheat the oven and cook the frozen hash browns until done.

In a cold pan, add 12 eggs and turn the heat to super high, whisking continuously.

Switch to a spatula, scraping the curds that form, and alternate on and off the heat until eggs are almost scrambled but still a bit runny.

Add cold butter to the eggs and continue cooking until they are just about done, then season with salt and pepper.

In another pan, add a touch of butter and sliced onions, cooking until they sweat and soften.

Cook crispy bacon starting in a cold pan with water on medium-low heat until the water evaporates and the bacon is crispy.

Sauté maple flavored ham until cooked through.

For assembly, start with a tortilla, adding burrito sauce, a couple tablespoons of scrambled eggs, grated cheese, and hash browns.

Add toppings like onions and avocado, or go for a loaded version with all ingredients including bacon and ham.

Wrap the burrito by folding in the sides and rolling from the back, ensuring to hold the ingredients in place while wrapping tightly.

Place the wrapped burrito seam side down and wrap in parchment paper, labeling them for storage.

Store in the freezer for up to 3 months, but ideally consume within 2 weeks to avoid freezer burn.

To serve, microwave the burrito for at least 1 minute on high until soft, then toast each side in a pan with butter or olive oil until golden brown.

Cooking Techniques

Equipment Needed

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Dietary

Allergens