Freezer Breakfast Burritos Recipe (2024)

FAQs

How do you freeze breakfast burritos so they don't get soggy? ›

Wrap and freeze: Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet — they'll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.

How Long Can a Breakfast Burrito Last in the Freezer? These burritos will last in an airtight container or ziplock bag in the fridge for up to 3 days or in the freezer for up to 3 months. I don't recommend freezing them longer than 3 months because they will begin to lose moisture and can develop freezer burn.

Hot sauce: If you like your burritos spicy, hot sauce can be a great way to add some extra heat. Beans: If your frozen burrito doesn't already have beans in it, you can add some black beans or refried beans to add some protein and fiber. Rice: A scoop of cooked rice can add some bulk and texture to a frozen burrito.

After you've added all the fillings to your burrito, roll it into a tight cylinder, folding over the ends to keep it contained, and wrap the burrito tightly in foil. Once all your burritos are rolled and wrapped, store them in a plastic freezer-safe container, like a Ziploc, for three to six months.

Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.

To assemble burritos, place each tortilla on a sheet of foil. Add ½ cup scrambled eggs to the bottom half of the tortilla, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months.

You can also freeze scrambled eggs after they have been cooked. This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good. Let the cooked scrambled eggs cool completely.

It's the perfect combination of all my favorite breakfast foods - softly scrambled eggs, roasted potatoes, cheese, salsa, avocado, bacon and a soft tortilla (plus a few extra things to boot!) It's perfection wrapped up into a beautiful little roll and then dipped in more salsa or guacamole.

Tip: Overcooking can result in increasingly soggy burritos as the ingredients will continue to release more and more moisture with prolonged heat. Tip: If you have a food thermometer, you can take the temperature of your reheated burritos to know they are cooked completely when reheated to a temperature of 165°

Homemade Frozen Burritos are one of my secret weapons when it comes to easy, quick meals. Packed with all your favorite ingredients, these delicious burritos are so much better than what you can buy in stores and can be popped out of the freezer at any time for a hearty meal that's ready in 3 minutes.

Why are my frozen burritos soggy? ›

If ingredients are hot or warm when you put them in the freezer, it will create condensation, making the burrito soggy when you reheat. Serve with sauces on the side. Skip watery sauces such as sour cream, guacamole, or salsa on the burrito itself, and serve them on the side instead.

Balance is important not just in the burrito itself but in what goes into the burrito. The best burritos strike a balance between all the different flavors and textures: earthy beans, spicy meat, gooey cheese, tangy guacamole, and creamy sour cream.

To help seal the burritos and have them come out nice and crispy when re-heated place each folded burrito in a heated pan and allow it to brown on each side for a few seconds. When ready to freeze wrap each burrito in parchment paper to make it that much easier when pulling out burritos later to enjoy.

Grease the Foil Before Wrapping

To freeze the burritos, we recommend wrapping them in aluminum foil and sealing them in a zipper-lock bag.

Add square of egg, sausage patty, and one slice of cheese to each muffin, then top with muffin top. Repeat until all sandwiches are made. Lay a square of parchment paper on top of a square of aluminum foil and wrap each sandwich individually. Add to a large ziploc bag and seal.