The kids are back in school now, so that means we’re back to having a morning routine. I miss those lazy days of summer, but I’m making breakfasts and freezing them so I can press that snooze button a few more times before crawling out of bed. These breakfast burritos are the perfect, healthy breakfast made quick right out of the freezer.
Ingredients
2 teaspoons olive oil
1 red bell pepper, seeded and chopped
2 cups of cubed potatoes {I used red, blue & white}
4-8 sliced of cooked bacon, chopped {depends on how bacony you like it}
1/4 teaspoon chili flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 eggs
1/2 cup cheese of choice
8 small tortillas
{you can also add onions to this, but I completely spaced them!}
Directions
Heat the olive oil in a large skillet over medium-high heat. Cook the peppers until slightly charred, about 7 minutes. Add potatoes, bacon and red pepper flakes and cook until the potatoes are soft. Season with salt and pepper and remove from pan.
Whisk together the eggs in separate bowl. Reheat the skillet over a medium heat {add a touch more olive oil to the pan if desired}. Add eggs, scrambling until cooked through. 
Set up an assembly line and fill tortillas with eggs, potato mixture & cheese. Roll up burrito-style and cool in the refrigerator. When cool, wrap each burrito in plastic wrap and place in a heavy duty Ziploc freezer bag. Freeze.
To heat, unwrap the burrito and place on paper towel. Microwave on high for one to two minutes until the cheese is melted and the burrito is hot. Gobble up and then have yourself an awesome day!
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Ricki @ The Questionable Homesteader says
I love this idea!!! Especially the freezer part. Will be makings so of these as I’ve been having a hard time getting out the door in the mornings lately…still working on getting back into the school day routine…
Jane says
Do they go from freezer to microwave and are done in a couple of minutes? How long would they stay good in the freezer? Looks like such a great way to cut time in the morning.
Wendy C says
Thank you!! I hate purchasing pre-made and have wondered just how to put them together to freeze.
Robert says
I hate to burst your bubble, but if you cook them in the microwave they cease to be healthy. Any enzymes that may have survived the initial cooking process are immediately destroyed, and the water, and all the vitamins and minerals are altered to the point of making them completely unhealthy to the human body. If you want to be healthy start with throwing out your microwave. Otherwise you are just wasting a lot of time and money for nothing. There’s good reason why microwaves have been banned by the Russian government in their country since they first uncovered the German technology during WWII. Their scientists researched them thoroughly and saw what it did to the food.
Brenda says
Microwave ovens were banned in the USSR in 1976 and the ban was lifted under Gorbachev. There are microwaves everywhere in Russia. In fact there are Russian made microwaves. Over cooking your food is the same as overcooking it by any means. Using your microwave to properly re-heat your food will not harm you anymore than reheating it on the stove. To make things short and simple, ultra high temperature can split H2O into hydrogen 1H and oxygen O. This is the basic molecular change that would be most likely to take place in extremely overheated foods that contain water. And chances are if you have heated your foods to this level, you are not going to be eating it because it is overcooked. Everyone knows cooking your food kills some of the nutrients and enzymes in food. When french fries are deep fried in oil at high temperatures become carcinogenic, the same as burned meat becomes carcinogenic when it has been blackened on a grill, I.E grill marks. The point is overcooking food can make it poison. Do you eat everything raw? If so go, to a raw food website and spread misinformation there. I love this tip on freezer burritos and made them this morning! Really appreciate all of Mavis’s wonderful tips!! This burrito is healthier for my family than many alternative breakfasts, its home made with eggs that my chickens laid, vegetables from my garden, I know all the ingredients, and the vitamins and minerals are still the same and there. Enzymes die when you cook period. We supplement our diet with raw foods, and that is where you get your enzymes. And we all know Mavis also eats raw fruits and vegetables and smoothies too.
Sara says
I’m on my …. fourth try with these burritos. There’s always something “off”. I’d like to know others’ success stories (and I don’t care about microwaves or raw food so anyone who wants to burst my bubble can put a cork in it. I have a three hour commute and an out of work husband and I love this idea). 1) When I used fresh potatoes, when frozen, even after thoroughly cooking, they lost liquid and my burritos got very drippy. I am going to try frozen cubed potatoes – not sure what they cost. You didn’t get that at all? Then what specific type of potato did you buy? (I mean like russet, red, yukon gold, etc). 2) the whole wheat tortillas were a disaster. White better. Got a brand you love? 3) Cheese – I tried a mexican blend – bland. Pre-shredded sharp cheddar was oddly grainy. Velveeta, just gross. What cheese do you use? Do you shred your own or buy it shredded? I love these… I just can’t get them to be any good. Thanks for your great photos too!!
Jeanine says
I love breakfast burritos and always have a supply in the freezer for the hubby. 🙂 I make mine a bit differently, tho. I fry up a pound of pork sausage, then whisk up a dozen eggs. After the sausage is fully cooked, I pour the egg mixture on top and cook until it’s fully dry. Moisture=Bad. Season generously with salt and pepper. I also toss in some garlic powder and cayenne or Texas Pete hot sauce. Plop it on a flour burrito tortilla, top with freshly shredded cheddar cheese, roll him up and good to go. 🙂
Wendyo says
I don’t know if you need any more input on your burrito questions–I notice the date is from a while back–, but thought I’d throw my two cents worth in! I agree with the suggestion of cooking the eggs beyond the point you think they’re done to get as much moisture out as possible. For the potatoes, maybe use frozen hashbrowns that have been thawed and allowed to drain well in a colander. Or, you could partially boil potatoes, drain well, and cube them before browning them with the other ingredients. I’ve found that if I parboil potatoes for anything that’s going in the freezer, it seems to help them behave. 🙂 As for cheese, a better quality American cheese (whatever store brand that is like Kraft Deluxe is what I’ve used) or co-jack cheese tends to freeze well. Packaged shredded cheese, especially cheddar, can get grainy after freezing. I think it’s the starchy stuff they put in the bags of shreds to keep the shreds from sticking to each other; makes it drier. And if you’re looking to save a couple pennies (I always am) block cheese is usually a better value than shreds, especially if you have a warehouse store to shop (we have Sam’s Club). Hope you’ve found breakfast-burrito-success!
Sara says
Wendyo those were great tips. On round two I used O’brien potatoes (just a bag of ore Ida ones?) and American cheese. I found a shredded american cheese at a food service outlet. I also cooked those eggs for real, but used some. Utter and milk in the mix. These were much better. I think I like chili (like a can of Hatch enchilada sauce?) better than salsa. I bet they’d be great with sausage but in don’t eat eat meat. Thanks for those tips!
Sara says
And, good grief. Sorry for all the typos…
Michelle says
How long can the Burritos be in the freezer?
JRod says
First off; disclaimer that my suggestions are not healthy in any way whatsoever and should just be skipped entirely if that matters a lot to you. If you’re into quick and super easy and in the some-breakfast-is-better-than-no-breakfast camp, continue on and don’t judge…
Some shortcuts I’ve used that have turned out really well:
-frozen bag of potatoes-either O’Brien or regular-petite diced
-bacon pieces in a bag or jar
-pre-cooked crumbled sausage; turkey sausage is also available
-wax paper sandwich bags; perfect size and so much better than aluminum foil (that can’t go in the microwave) or plastic wrap (less plastic and easier to use). I then put them in a large freezer bag (reusable). Minimal freezer damage too! I’ve always eaten them all before they even start freezer burn (store in the bottom to last longer).
I always shred my own cheese because pre-shredded has a coating that makes it not stick to itself.
Some new varieties I want to try to make:
Western Omelet style-diced ham, mushrooms, O’Brien potatoes and maybe Swiss cheese.
Huevos Rancheros-rice and beans in place of potatoes with Pepper Jack cheese (no need then for salsa or diced chiles). I’m thinking diced Canadian bacon or maybe even some diced/crumbled Chorizo; but now we’re exiting easy…
Mavis says
Sometimes it’s nice to choose easy over healthy. I have to strike that balance or I’d lose my mind!
Sara says
Wax paper sandwich bags! What a great idea! I do use the o’brien potatoes, also shread my own cheese too. I think I’m having the most trouble getting good fluffy scrambled eggs. Seriously. I can cook anything, and my scrambled eggs? Not awful, not great. My omelets are a lot better. Love all these great ideas, thanks everyone!
Kamiko says
i’ve had some “healthy” foods i wouldn’t feed to my dog, and if i had a match, i could ignite it like cardboard! i lvoe my bacon and i love my microwave, and my O’Brien potatoes!
Tina says
How exactly do you fold the tortilla?