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Breakfast burritos offer a fast and filling way to fuel up on busy mornings. But with a little advance planning you can make getting breakfast on the table even easier. These make-ahead egg and bean burritos come together in a flash, and can be wrapped up and frozen for a quick morning feast. You can reheat breakfast burritos in the microwave or in the oven and you should definitely feel free to experiment with different fillings — we’ve included four easy variations to get your started.
The recipe makes four servings, but can be scaled up or down as needed. You may want to make an extra-large batch so breakfast is taken care of for a while. Eggs, beans, cheese and most vegetables freeze quite well, but toppings like salsa, sour cream, guacamole and fresh herbs are better added just before serving. Be sure to let your fillings cool before assembling the burritos, as ingredients that are too hot or too wet make for soggy burritos. We also recommend using room-temperature tortillas, because cold ones tend to crack when you roll them up. And speaking of rolling, try to create neat, tight burritos, which freeze better. Well-wrapped, the burritos can be frozen for 1 month. And while they may be called breakfast burritos, there’s nothing to keep you from serving them for lunch or dinner. (Don’t feel like freezing the burritos? You can also enjoy them right away — just be sure to warm the tortillas before assembling them.)