these freezer breakfast burritos come together quickly and make for an easy & delicious breakfast on busy weekday mornings!
Okay, you guys asked for freezer breakfast burritos and I’m finally giving them to you!
I actually love the idea of freezer burritos because it feels like such a special breakfast (especially on a busy weekday morning!) but really all you’re doing is heating it up!
If you watched my IGTV video of these, then you know that I love them because they:
- Are quick and easy
- Are full of flavor
- Pack whole grains, protein, fiber & veggies all in one wrap
- Make mornings easier
- Use whatever you have on hand
I love a meal that can be customized based on what you’ve got on hand and this is definitely one of those.
No peppers? Use zucchini! Don’t like sweet potato? White potatoes work too! Out of refried beans? Regular black beans or pinto make a great replacement.
There’s nothing worse than getting halfway through a recipe only to realize you’re short of something. And luckily you’ll never have to experience that with these babies.
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easy freezer breakfast burritos
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 2 burritos 1x
- Category: breakfast
Description
these freezer breakfast burritos come together quickly and make for an easy & delicious breakfast on busy weekday mornings!
Ingredients
For the Roasted Spiced Sweet Potatoes:
- 1/2 large sweet potato, peeled & cubed
- 2 teaspoons chipotle chili powder (more or less as desired)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt & pepper, to taste
- Olive oil
For the Burritos:
- 2 whole wheat tortillas (I love Mission brand)
- 4 eggs
- Splash of milk
- 1 bell pepper, washed, de-seeded & diced
- 1/2 red onion, diced
- 1/2 cup shredded mexican blend cheese
- 4–6 tablespoons refried black beans
- Salt & pepper to taste
- Small pad of butter
Instructions
For the Sweet Potatoes:
- Preheat oven to 425 degrees F
- On a baking sheet lined with parchment paper, spread cubed sweet potato in a single layer and drizzle with olive oil. Top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper. Roast for 25-30 minutes or until potatoes are fork tender and crispy on the outside.
For the Burritos:
- Place a non-stick sauté pan over medium heat and add a drizzle of olive oil. Place peppers and onions in the pan and sauté 2-3 minutes or until just tender. Remove from the pan and set aside.
- Meanwhile, add a splash of milk to the eggs and whisk well. To the same pan you cooked the peppers and onions in, add a small pad of butter and lower the heat to medium low. Add the eggs and scramble until cooked through. Once cooked, remove from the heat.
- Lay your whole wheat tortilla on a flat surface then spray on far edge with 1-2 tablespoons refried beans followed by 2-4 tablespoons onions and peppers, half the eggs then half the cheese. Wrap tightly then roll up with tin foil. Repeat this for the other burrito.
- Store in a ziploc bag labeled with the name and date they were made.
Notes
- You can scramble the eggs and the veggies together if you like. I just didn’t happen to do that, but there’s nothing wrong with doing so!
- These will keep 1-2 months in the freezer. To defrost, you can either bake them in the oven on 400 degrees F for 30 minutes (you can keep them wrapped in the tinfoil while doing so!) or microwave on high for 3 minutes (rotating halfway through).
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