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Easy Freezer-Friendly Egg and Cheese Breakfast Burritos

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A quick and simple recipe for freezer-friendly egg and cheese breakfast burritos that are perfect for busy mornings and meal prep.

Ingredients

Scale
  • 12 large eggs, beaten
  • 1 ½ cups (170g) shredded cheddar cheese
  • 6 large flour tortillas (10-inch size)
  • ¼ cup (60ml) milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon (14g) butter
  • Optional add-ins:
  • ½ cup (75g) cooked breakfast sausage or crumbled bacon
  • ¼ cup (40g) diced bell peppers or onions, sautéed
  • A handful of fresh spinach leaves
  • Hot sauce or salsa, to serve

Instructions

  1. In a large bowl, whisk together 12 large eggs, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon black pepper until fully blended (about 2 minutes).
  2. Heat a non-stick skillet over medium heat and add 1 tablespoon butter. Let it melt and foam gently for about 1 minute.
  3. Pour in the egg mixture. Let it sit without stirring for 30 seconds, then gently stir with a spatula, pushing cooked edges toward the center. Continue folding and stirring every 30 seconds until eggs are mostly set but still slightly creamy (about 4-5 minutes). Avoid overcooking.
  4. Prepare optional add-ins if using (sausage, bacon, sautéed veggies). Fold them into the eggs now or layer inside the burrito later.
  5. Warm each tortilla in a dry skillet for 15-20 seconds per side or microwave covered with a damp paper towel for 20 seconds.
  6. Lay a warm tortilla flat. Spoon about ¾ cup (180g) of scrambled eggs onto the center. Sprinkle with ¼ cup (28g) shredded cheddar cheese and add any optional fillings.
  7. Fold the sides over the filling, then roll tightly from the bottom up to form a burrito.
  8. Wrap each burrito tightly in aluminum foil or parchment paper, then place in a freezer-safe container or zip-top bag. Label with the date.
  9. To reheat, unwrap foil and microwave on high for 1-2 minutes, flipping halfway through, or bake in a 350°F (175°C) oven for 15-20 minutes wrapped in foil.

Notes

Do not overcook the eggs; keep them soft and slightly creamy. Warm tortillas before wrapping to prevent cracking. Wrap burritos tightly and freeze flat for best results. Avoid watery vegetables inside before freezing to prevent sogginess. Reheat by microwaving with flipping halfway or baking wrapped in foil.

Nutrition

Keywords: breakfast burritos, freezer-friendly, egg and cheese, quick breakfast, meal prep, easy breakfast

Find it online: https://bitesienna.com/easy-freezer-friendly-egg-and-cheese-breakfast-burritos-recipe-for-quick-morning-meals/