Can I freeze breakfast burritos after cooking?

Yes. Cool completely, wrap individually in foil or parchment, then seal in a freezer bag. They keep for up to 3 months.

How do I reheat a frozen breakfast burrito?

Unwrap and microwave on 50% power for 3–4 minutes, or wrap in foil and heat in a 350°F oven for 25–30 minutes.

Can I make these vegetarian?

Yes. Omit the ham and add sautéed mushrooms, spinach, black beans, or extra vegetables in the same amount.

How many burritos does this recipe make?

This recipe yields 8 burritos (one per tortilla).

What's the best way to cook the eggs for burritos?

Scramble them over medium heat until soft and slightly moist; they'll continue cooking when wrapped and reheated.

Freezer Friendly Breakfast Burritos with Ham & Eggs

Name: Freezer Friendly Breakfast Burritos with Ham & Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz. cheddar; 1 yellow onion; 1 bell pepper; 2 Tbsp butter (divided); 2 pinches salt and pepper; 1 lb. cooked ham; 12 large eggs; 8 large flour tortillas ((burrito size))

CookOSBeta

Freezer Friendly Breakfast Burritos with Ham & Eggs | CookOS

Ingredients

8 oz. cheddar
1 yellow onion
1 bell pepper
2 Tbsp butter (divided)
2 pinches salt and pepper
1 lb. cooked ham
12 large eggs
8 large flour tortillas ((burrito size))

8 Ingredients

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Instructions

1
Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
2
Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
3
Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
4
Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
5
Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
6
To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
7
To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
8
Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.
9
Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
10
To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.