Breakfast Burritos

Breakfast burritos solve two problems at once: they turn odds and ends into a solid breakfast, and they freeze beautifully for busy mornings. If you’ve got tortillas, eggs, a little cooked meat, a handful of cheese, and a few vegetables, you’re already most of the way there.

We actually prefer Bacon Tortillas, so we frequently make our own. If you follow a low carb or Keto way of eating, you can purchase low carb tortillas in various flavors as well including spinach herb, sun-dried tomato, etc. The Mission Carb Balance tortillas are only 3g of net carbs per tortilla.

These are more of a build-your-own method than a fussy recipe, which is exactly why they work. Make a batch now, stash them in the freezer, and future-you can reheat one in under a minute instead of standing in the kitchen wondering what happened to your morning.

Ingredients for Breakfast Burritos

You can keep these simple or load them up, but the trick is balance. Too much filling and the burritos burst. Too much wet filling and they go soggy. Aim for a hearty but not overstuffed wrap.

Choose one or more meats:

• Cooked bacon
• Cooked hamburger
• Diced ham
• Cooked sausage

Choose one or more vegetables:

• Finely diced onion
• Chopped green pepper
• Chopped scallions
• Salsa
• Chopped asparagus bits
• Diced tomatoes, seeded if freezing
• Hash browns

Add cheese:

• Cheddar
• American
• Swiss
• Provolone
• Monterey Jack
• Pepper Jack

If you want to make your own wraps, the homemade tortilla dough below makes 16 large tortillas. If low-carb works better for your budget or your eating plan, store-bought low-carb tortillas also work well, and they hold up nicely for freezer meals.

Need a homemade option? Try MYO: Low Carb Atkins Tortillas or MYO Flour Tortillas if you want to skip the store package entirely.

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How to Make Breakfast Burritos

Cook the vegetables first so they lose some moisture before they hit the tortilla. That one step saves you from the sad, damp burrito problem later.

1. Sauté the onions and green peppers in a skillet until they begin to soften.
2. Add a couple of eggs to the pan and scramble until fully cooked through.
3. Stir in a handful of cooked meat and warm it through.
4. Add a handful of shredded or chopped cheese and a sprinkle of salt and pepper.
5. Spoon the filling into a flour tortilla.
6. Fold in the sides, roll tightly into a burrito, and place seam-side down.
7. Flash freeze the burritos until firm, then vacuum seal or wrap tightly for freezer storage.
8. To reheat, wrap a burrito in a paper towel and microwave for 40 to 55 seconds, depending on thickness, or heat in the oven until hot through.

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Homemade Tortillas

If you’ve got a few pantry basics, homemade tortillas are easy enough to make and far cheaper than buying specialty wraps. The dough is simple, forgiving, and worth the small bit of effort.

• 6 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening, cut into small pieces
• 2 1/2 cups warm water

1. Place the flour in the bowl of a mixer.
2. Add the baking powder and salt and mix well.
3. Add the shortening.
4. Mix on low while slowly adding the warm water.
5. Continue mixing on low for 90 seconds, or until the dough is well combined.
6. Scrape the dough onto a lightly floured surface and divide it into 2 equal portions.
7. Cover with plastic wrap and let rest at room temperature for 20 minutes.
8. Divide each half into 8 equal portions for a total of 16 dough balls.
9. Lightly flour the work surface and rolling pin, then roll each ball into an 8-inch round.
10. Stack the rounds on a baking sheet with plastic wrap between each tortilla and let them rest for 10 minutes.
11. Cook each tortilla in a hot skillet just until bubbles form and the tortilla is lightly browned on each side.
12. Remove from the heat, fill as desired, and freeze if making breakfast burritos ahead.

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Tips for Best Results

Seed the tomatoes if you plan to freeze the burritos. That extra juice turns into a soggy mess once thawed, and nobody needs that kind of disappointment before coffee.

Cool the filling slightly before wrapping. Steam trapped inside the tortilla creates condensation, and condensation is the enemy of a good freezer burrito.

Don’t overfill. About 1/2 to 3/4 cup filling per 8-inch tortilla is a good working range. More than that makes rolling harder and reheating uneven.

Freeze first, then package. Flash freezing keeps the burritos from sticking together, so you can grab one or two without chiseling them apart like breakfast archaeologists.

If you want a little more heat, take a look at Breakfast Burritos with a Kick for a spicier variation.

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Serving Suggestions

These burritos work as a complete grab-and-go breakfast, but they’re also easy to dress up if you’ve got another five minutes.

• Serve with salsa or hot sauce.
• Add a side of fruit for a quick balanced breakfast.
• Pair with hash browns for a heartier brunch plate.
• Top with extra shredded cheese after reheating if you want a softer, meltier finish.

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Storage and Freezing

Refrigerate freshly made burritos within 2 hours and use them within 3 to 4 days. For longer storage, freeze them well wrapped for an estimated 2 to 3 months for best quality. Reheat leftovers to 165°F. That timing follows basic leftover safety guidance from the USDA Food Safety and Inspection Service.

For homemade tortillas on their own, store cooled tortillas tightly wrapped at room temperature for about 2 days, refrigerate for up to 1 week, or freeze for longer storage. If you fill and freeze the burritos, label the package with the date so you don’t wind up playing freezer roulette a month from now.

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💸 Budget101® Price Breakdown: Breakfast Burritos

🛒 Walmart Grocery List

• Cooked Bacon, 12 oz
• Cooked Hamburger Crumbles, 9 oz
• Diced Ham, 8 oz
• Cooked Sausage Crumbles, 9.6 oz
• Yellow Onion, 1 each
• Green Bell Pepper, 1 each
• Green Onions, 1 bunch
• Salsa, 16 oz
• Frozen Cut Asparagus, 11 oz
• Roma Tomato, 1 each
• Shredded Hash Browns, 30 oz
• Shredded Cheddar Cheese, 8 oz
• American Cheese Slices, 12 oz
• Swiss Cheese Slices, 8 oz
• Provolone Cheese Slices, 8 oz
• Monterey Jack Cheese, 8 oz
• Pepper Jack Cheese, 8 oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Breakfast Burritos

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🖨️ Print-Friendly Breakfast Burritos

Breakfast Burritos

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 45 minutes mins

cook timeCook 20 minutes mins

total timeTotal 1 hour hr 5 minutes mins

These make-ahead breakfast burritos wrap scrambled eggs, cooked meat, cheese, and sautéed vegetables in soft tortillas for an easy freezer breakfast. Estimated total batch cost for 16 homemade tortillas is $5.65, or about $0.35 each for the tortillas alone, before optional fillings.

ServingsServings 16 burritos

CourseCourse bread, Breakfast, lunch, Main Course

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $5.65

Ingredients

1/21x2x

• ▢ 6 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup vegetable shortening
• ▢ 2 ½ cups warm water
• ▢ 2 eggs
• ▢ ½ cup cooked bacon
• ▢ ¼ cup finely diced onion
• ▢ ¼ cup chopped green pepper
• ▢ ½ cup shredded cheddar cheese
• ▢ Salt to taste
• ▢ Black pepper to taste

Equipment

Large mixing bowl or stand mixer

Rolling Pin

Large Skillet

Baking Sheet

Plastic Wrap

Vacuum sealer or freezer-safe wrap

Instructions

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1. Place the flour in the bowl of a mixer.
2. Add the baking powder and salt and mix well.
3. Add the shortening and mix on low while slowly adding the warm water.
4. Continue mixing on low for 90 seconds, or until the dough is well combined.
5. Scrape the dough onto a floured surface, divide into 2 equal portions, cover, and let rest 20 minutes.
6. Divide each half into 8 equal portions.
7. Roll each portion into an 8-inch round and stack with plastic wrap between each tortilla.
8. Let the tortillas rest 10 minutes.
9. Cook each tortilla lightly on both sides in a hot skillet until bubbles form.
10. Sauté the onion and green pepper in a skillet until softened.
11. Add the eggs and scramble until cooked through.
12. Stir in the cooked bacon, cheddar cheese, salt, and pepper.
13. Spoon filling into tortillas, roll into burritos, and place seam-side down.
14. Flash freeze until firm, then wrap or vacuum seal for storage.
15. Reheat wrapped in a paper towel in the microwave for 40 to 55 seconds, depending on thickness.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated cost covers the homemade tortilla batch plus one sample filling batch of eggs, bacon, onion, green pepper, cheese, salt, and pepper using current online retail pricing. Prices vary by store and date.
Prep and cook times are estimates based on mixing, resting, rolling, cooking tortillas, sautéing the filling, assembling, and flash-freezing the burritos.
Refrigerate cooked burritos within 2 hours and use within 3 to 4 days.
Freeze tightly wrapped burritos for an estimated 2 to 3 months for best quality.

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