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Make-Ahead Breakfast Burritos

Freezer breakfast burrito (plated with salsa and sour cream)
Lauren Salkeld
Cook Time:
20 mins
Prep Time:
15 mins
Servings:
4
RATE THIS RECIPE
(90)

Chef notes

Mornings can be hectic, especially if you have kids (or just yourself) to get out the door. Between making sure everyone’s teeth are brushed and bags are packed, there’s usually little time to whip up a from-scratch breakfast that pleases the entire family. That’s when make-ahead recipes come to the rescue. Though they require some advanced planning and prep, having a few options stashed in the freezer — like egg muffins or healthy blueberry oat bars — will help make the start of the day feel less frantic.   

For a satisfying morning meal that’s simple to freeze, reheat and even take on the go, try these breakfast burritos. Each one is packed with scrambled eggs, black beans and shredded cheese, which will help keep stomachs full for school or work. The next part is easy. Place the fillings in separate bowls and set up a wrapping station. Lay out one 8 or 10-inch tortilla — whole-wheat is a great source of fiber, but you can also use white — then pile the ingredients in, roll up and wrap in aluminum foil. Make sure not to overstuff the burritos, otherwise they make split or break. Stick them in the freezer and reheat in a  microwave or oven on hectic mornings.  

Swap Option: The filing possibilities are truly endless when it comes to these make-ahead burritos! Add spinach or chopped bell peppers to the scrambled eggs for a veggie boost. Add sausage, bacon bits or chorizo if you have a family of meat lovers. You can also make these vegan by swapping the egg and cheese for plant-based versions. See below for even more ideas.

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • kosher salt, to taste
  • 2 tablespoons unsalted butter
  • freshly ground black pepper, to taste
  • 10 large eggs
  • 4 (8-to 10-inch) white or whole-wheat flour tortillas, room temperature
  • 1 cup shredded cheese, such as cheddar or Monterey jack
  • sour cream, for serving
  • salsa, for serving
Fulfilled by

Preparation

Cook the beans

In a medium saucepan over medium heat, warm the olive oil. Add the garlic and sauté 1 minute. Add the beans and cook until heated through, about 5 minutes. Season to taste with salt and pepper. Set aside to cool.

Scramble the eggs:

In large skillet over medium-low heat, melt the butter. In a medium bowl, whisk the eggs until they yolks and whites are homogenous. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, 4 to 5 minutes; season to taste with salt and pepper.

Assemble the burritos

Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Arrange 1/4 of the beans on 1 side. Sprinkle with 1/4 of the shredded cheese. Roll the tortilla up to form a burrito, then wrap it in heavy-duty aluminum foil. Repeat to make 3 more burritos. Place the foil-wrapped burritos in a large plastic freezer bag and freeze for up to 1 month. For faster reheating, defrost burritos in the fridge overnight.

To reheat in the microwave: Completely unwrap the burritos (make sure there is no foil left). Place 1 to 2 burritos on a microwave-safe plate and microwave until hot, 2 to 3 minutes, depending on the microwave (if still frozen, the burritos will take longer). Tip: If you’ll be transporting the warmed burrito, save the foil and rewrap the burrito after heating.

To reheat in the oven: Preheat the oven to 350 F. Remove the burritos from the plastic bag but leave them wrapped in foil. Warm the burritos, directly on the oven rack, until hot, about 20 minutes (if still frozen, the burritos will take longer).

To serve: Cut each burrito in half crosswise and serve with sour cream and salsa.

VARIATIONS

Refried Beans: Replace the black beans with refried beans.

Sautéed Veggies: Chop 1 small onion and 1 red bell pepper then sauté in 2 tablespoons of olive oil until softened and starting to brown; season to taste with salt and pepper. Add the eggs and scramble as usual (you won’t need to add any butter or additional oil). 

Roasted Potatoes: Cut 2 small red-skinned or sweet potatoes into small chunks, then toss with olive oil, salt and pepper and roast in a 350 F until tender, 25 to 30 minutes. Let cool then divide among the burritos when assembling.

Garlicky Greens: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add 1 minced garlic clove and sauté 1 minute. Add 4 handfuls (5 ounces) baby spinach or kale and sauté until wilted, 2 to 3 minutes; season to taste with salt and pepper. Transfer to a colander set in the sink and press on the greens to squeeze out any excess liquid; let drain while you scramble the eggs, then divide among the burritos when assembling.