Breakfast Burritos (Freezer Friendly)

Breakfast Burritos filled with eggs, ham, peppers, onions, and cheddar cheese. They’re filling and a great way to start the day. These are also the perfect make-ahead burrito to freeze for busy mornings.

I truly have not met one person that doesn’t enjoy breakfast burritos. They are delicious, filling, and super easy to make, especially for a crowd.

Breakfast burritos are versatile and the variations are nearly endless! If I have eggs and cheese, the rest is really up to whatever I have on hand.

These Breakfast Burritos have simple ingredients that really don’t require a lot of cooking time. You have the eggs, of course, and bell peppers that take just minutes to soften. Ham is a convenient meat for breakfast burritos because it’s already cooked so I love using this as our meat option.

And the best part, these are FREEZER friendly so you can make a whole bunch ahead and enjoy whenever you get a craving for an easy, hearty breakfast.

Ingredients For Breakfast Burritos:

• Eggs
• Ham
• Bell peppers (any color)
• Green onion
• All-purpose seasoning salt
• Black pepper
• Cheddar cheese and Jack cheese
• Large flour or low-carb tortillas

Additional Filling Ideas And Substitutions:

• Protein- Add cooked bacon or breakfast sausage, or make a meatlovers Breakfast Burrito using ham, bacon, and sausage.
• Veggies- This is my favorite part. If I was making breakfast burritos just for myself, I’d load them up with all kinds of veggies. Spinach, mushrooms, artichokes, zucchini, broccoli. Sauté veggies first before adding them to the egg mixture to remove some of the moisture. This will also help if you’re freezing burritos for a future meal.
• Potatoes- Add cooked frozen hash browns, homemade breakfast potatoes, or cooked tater tots when building the burrito. This makes it super filling and delicious.
• Cheese- Any good melting cheese will work. Monterey Jack, pepper Jack, Swiss, Mozzarella, and sharp cheddar.
• Beans- Black beans and pinto beans are great if building a Mexican or Spanish style burrito. Rinse and drain beans first then add them to the egg mixture to heat through.
• Flavor Boosters- Add any of these ingredients to the egg mixture to enhance the flavor- green chilis, taco seasoning, fresh or dried herbs, garlic powder, ranch seasoning mix.

Step by Step How To Make Breakfast Burritos:

Step 1. Heat a large non-stick skillet over medium heat. Add butter, peppers, and onions, and sauté until softened.

Step 2. While veggies cook, whisk eggs until light and fluffy, then mix in ham and seasonings.

Step 3. Turn heat down to low and add more butter and pour in egg mixture. Leave eggs undisturbed for about 15 seconds. Use a spatula to gently fold and move eggs around the pan while they cook. Continue to do this every few seconds until eggs are fluffy and just set. Remove from the heat.

Build Breakfast Burritos:

Add about 1/2 cup egg mixture down the center of a large tortilla, then sprinkle 3-4 tablespoons of shredded cheese. Fold in tortilla sides roll tightly to form a burrito.

Serve with your favorite sauce like salsa, hot sauce, sour cream, or even ketchup and mustard is yummy.

Make ahead and freeze:

I love to stock my freezer with easy and yummy breakfast items for busy mornings. It’s such a treat to have muffins and breakfast cookies on hand, or something more filling like these Breakfast Burritos.

• Freezing burritos– Wrap cooled burrito in parchment paper or foil, then place in a sealed Ziploc freezer safe bag. Freeze up to 2 months.
• To reheat in microwave– Unwrap burrito from paper or foil then wrap in a damp paper towel. Place on a microwave safe plate and cook on high for 3-4 minutes, flipping half way through. To brown tortilla on both sides, place microwaved burrito in a dry skillet on medium high heat and cook 1-2 minutes per side until golden.
• To reheat in oven- Wrap frozen burrito in foil, then place in a 350° degree oven on a cookie sheet for 20-25 minutes, or until center is heated through.

Pro Tips:

• Cook eggs low and slow. Flor light and fluffy scrambled eggs, cook on a low temperature turning often with a rubber spatula.
• Soften tortillas before filling. Wrap tortillas in a damp paper towel and place in the microwave for 30-seconds. This will make them much easier to roll without splitting or tearing.
• Serve sauce on the side if freezing for later. Only fill the burritos with egg mixture and cheese if freezing for later to avoid excess moisture when re-heating later.
• Toast burritos in skillet for extra flavor. Once the burrito is filled and wrapped, toast on both sides until golden brown.

Other Breakfast Items You Might Like:

• Mini Italian Egg Bites
• Overnight Slow Cooker Breakfast Casserole
• Easy Breakfast Casserole

Rate The Recipe⭐⭐⭐⭐⭐

I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat!🤍

Breakfast Burritos (Freezer Friendly)

Breakfast Burritos filled with eggs, ham, peppers, onions, and cheddar cheese. They're filling and a great way to start the day. These are also the perfect make-ahead burrito to freeze for busy mornings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 8 burritos

Calories 324 kcal

Ingredients

  

• 12 eggs lightly beaten
• 3/4 cup diced ham
• 2 tbsp butter or oil, divided
• 1/2 cup bell peppers (red, green, yellow) diced
• 2 green onion, sliced
• 1 tsp all-purpose seasoning salt
• 1 1/2 tsp dried parsley
• 1/4 tsp ground black pepper
• 1 1/2 cups shredded cheddar cheese
• 8 large flour or low-carb tortillas

Instructions

 

• In a large non-stick skillet melt 1 tablespoon of butter over medium heat. Add peppers and onions and sauté until softened, about 5 minutes.
• While veggies cook, whisk eggs in a medium bowl until fluffy. Then whisk in ham and seasonings.
• Turn heat down to low, then add remaining butter. Once melted, pour in egg mixture. Leave undisturbed for 15 seconds. Use a spatula to gently fold and move eggs around the pan while they cook. Continue to do this every few seconds until eggs are fluffy and just set. Remove from the heat.

Build Burritos:

• Add about 1/2 cup egg mixture down the center of a large tortilla, then sprinkle 3-4 tablespoons of shredded cheese. Fold in tortilla sides then roll tightly to form a burrito.
• Serve with your favorite sauce like salsa, sour cream and hot sauce.

Crisp Tortillas:

• Once burritos are filled and rolled, toast both sides in a hot non-stick skillet until golden brown.

Notes

Tips:

• Cook eggs low and slow. Flor light and fluffy scrambled eggs, cook on a low temperature turning often with a rubber spatula.
• Soften tortillas before filling. Wrap tortillas in a damp paper towel and place in the microwave for 30-seconds. This will make them much easier to roll without splitting or tearing.
• Serve sauce on the side if freezing for later. Only fill the burritos with egg mixture and cheese if freezing for later to avoid excess moisture when re-heating later.

Freeze and reheat: 

• Freezing burritos– Wrap cooled burrito in parchment paper or foil, then place in a sealed Ziploc freezer safe bag. Freeze up to 2 months.
• To reheat in microwave– Unwrap burrito from paper or foil then wrap in a damp paper towel. Place on a microwave safe plate and cook on high for 3-4 minutes, flipping half way through. To brown tortilla on both sides, place microwaved burrito in a dry skillet on medium high heat and cook 1-2 minutes per side until golden.
• To reheat in oven- Wrap frozen burrito in foil, then place in a 350° degree oven on a cookie sheet for 20-25 minutes, or until center is heated through.

Filling and substitutions: 

• Meat- Add cooked bacon or breakfast sausage in place of the ham or use all 3!
• Veggies- Add Spinach, mushrooms, artichokes, zucchini, broccoli. Sauté veggies first before adding them to the egg mixture to remove excess moisture. 
• Potatoes- Add cooked frozen hash browns, homemade breakfast potatoes, or cooked tater tots when building the burrito. 
• Cheese- Any good melting cheese will work. Monterey Jack, pepper Jack, Swiss, Mozzarella, and sharp cheddar.
• Beans- Black beans and pinto beans are great if building a Mexican or Spanish style burrito. Rinse and drain beans first then add them to the egg mixture to heat through.
• Flavor Boosters- Add any of these ingredients to the egg mixture to enhance the flavor- green chilis, taco seasoning, fresh or dried herbs, garlic powder, ranch seasoning mix.

Nutritional value includes 1 burrito (using low carb tortilla) without additional toppings. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Serving size: 1 burrito
Servings: 8
Amount per serving
Calories	324
% Daily Value*
Total Fat 18.9g	24%
Saturated Fat 8g	40%
Cholesterol 279mg	93%
Sodium 718mg	31%
Total Carbohydrate 19.8g	7%
Dietary Fiber 11.3g	40%
Total Sugars 1g
Protein 19.9g
Vitamin D 27mcg	136%
Calcium 167mg	13%
Iron 1mg	8%
Potassium 157mg	3%

Keyword bell peppers, Breakfast burritos, Breakfast ideas, Cheddar cheese, Freezer friendly meals, Ham, Healthy breakfast recipes, Low carb tortillas, Meal prep, Scrambled eggs, tortillas

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