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.
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.
- 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.
- 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.
| 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% |