Freezer-Friendly Breakfast Burritos

A stash of breakfast burritos in the freezer means a hot breakfast on busy mornings with no cooking. These are filled with scrambled eggs, crispy potatoes, black beans, spinach and cheese, and they reheat from frozen in a few minutes.

The most important step is letting the filling cool completely before rolling. Warm filling steams inside the tortilla, and that moisture turns into ice crystals and soggy burritos later.

Reheating from frozen

• Microwave: remove the foil, wrap in a damp paper towel and heat for 2 1/2–3 minutes, turning halfway, until hot in the center.
• Oven: bake in the foil at 375°F (190°C) for 35–40 minutes. Unwrap for the last 5 minutes to crisp the tortilla.
• Air fryer: thaw overnight in the fridge, then cook at 350°F (175°C) for 8–10 minutes.

Make sure the center is steaming hot before eating.

Freezer-Friendly Breakfast Burritos

A stash of breakfast burritos in the freezer means a hot breakfast on busy mornings with no cooking. These are filled with scrambled eggs, crispy potatoes, black beans, spinach and cheese, and they reheat from frozen in a few minutes.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8 burritos

Ingredients Method Notes

Ingredients

  

• 1 lb (450 g) organic potatoes cut into 1/2-inch cubes
• 2 tbsp olive oil divided
• 1 1/4 tsp fine sea salt divided
• 1/2 tsp smoked paprika
• 10 large organic eggs
• 1/4 cup milk
• 3 cups baby spinach roughly chopped
• 1 can (15 oz / 425 g) black beans drained and rinsed
• 1 1/2 cups shredded cheddar or Monterey Jack
• 8 large (10-inch) flour tortillas
• salsa for serving

Method

 

1. Heat the oven to 425°F (220°C). Toss the potatoes with 1 tablespoon of oil, 1/2 teaspoon of salt and the paprika, spread on a sheet pan and roast for 25–30 minutes, stirring once, until crisp.
2. Whisk the eggs, milk and remaining salt. Heat the remaining oil in a large nonstick skillet over medium-low heat, add the spinach and stir until wilted, then pour in the eggs.
3. Cook, stirring gently, until the eggs are just set but still slightly moist, about 4–5 minutes. They will firm up when reheated.
4. Spread the potatoes, eggs and beans on a tray and let them cool completely, about 20 minutes.
5. Warm the tortillas briefly so they are pliable. Divide the eggs, potatoes, beans and cheese among them, placing the filling in a line in the lower third.
6. Fold in the sides, roll up tightly and wrap each burrito in foil or parchment. Freeze in a zip-top bag.

Notes

• Don't overfill; about 3/4 cup of filling per 10-inch tortilla rolls neatly.
• Slightly undercook the eggs so they don't turn rubbery when reheated.

Why we roast the potatoes

Potatoes fried in a skillet are delicious but take a long time in batches. Roasting a full sheet pan lets you scramble the eggs at the same time. Cut the cubes small so they fit neatly in a burrito, and let them get properly crisp; they soften a little in the freezer, so a good crust helps. If you are short on time, use frozen diced hash browns roasted according to the package.

Storing and reheating

Freeze for up to 3 months. Refrigerated, unfrozen burritos keep for 3 days.

FAQ

Why are my burritos soggy?

Usually because the filling was warm when wrapped. Let it cool fully, and drain beans well.

Can I use whole-wheat tortillas?

Yes; warm them well first, since they crack more easily than white flour tortillas.

Ingredient swaps

• Add cooked crumbled sausage or diced ham with the potatoes.
• Use sweet potatoes instead of white potatoes.
• Swap black beans for sautéed peppers and onions.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.