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Easy Freezer-Friendly Egg and Cheese Breakfast Burritos

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A quick and easy recipe for freezer-friendly egg and cheese breakfast burritos, perfect for busy mornings. These burritos are creamy, cheesy, and can be customized with optional fillings.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 2 tablespoons milk or cream (whole or skim)
  • 1 cup shredded cheddar cheese or a blend like Monterey Jack
  • 6 large flour tortillas, burrito size
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter or oil (for scrambling eggs)
  • Optional fillings: cooked breakfast sausage, crispy bacon, diced bell peppers, or sautéed onions
  • Salsa or hot sauce, for serving

Instructions

  1. Beat the eggs: In a medium bowl, crack 8 large eggs and add 2 tablespoons (30 ml) of milk. Whisk until the mixture is smooth and pale yellow, about 20 seconds.
  2. Heat the skillet: Place a 10-inch non-stick skillet over medium-low heat and add 1 tablespoon (14 g) of butter. Let it melt gently without browning.
  3. Cook the eggs: Pour the eggs into the skillet. Let them sit for a few seconds until they start to set around the edges. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Stir slowly until eggs are mostly set but still moist, about 3-4 minutes. Remove from heat immediately.
  4. Add cheese: Sprinkle 1 cup (about 100 g) shredded cheddar or chosen cheese over the eggs, folding it in gently so it melts without clumping.
  5. Prepare tortillas: Warm 6 large flour tortillas in a dry skillet or microwave for 15-20 seconds until pliable.
  6. Assemble burritos: Lay a tortilla flat and evenly distribute about 1/6th of the egg and cheese mixture in the center. Add any optional fillings if using. Fold in the sides and roll tightly from one end to the other to form a burrito.
  7. Wrap for freezing: Wrap each burrito tightly in aluminum foil or parchment paper. Place all wrapped burritos in a freezer-safe container or large zip-top bag. Label with the date.
  8. Freeze: Store in the freezer for up to 3 months. When ready to eat, unwrap and microwave for 2-3 minutes on high, flipping halfway through, or bake at 350°F (175°C) for 20-25 minutes until heated through.

Notes

Cook eggs on medium-low heat to keep them tender and creamy. Warm tortillas before rolling to prevent cracking. Wrap burritos tightly to avoid freezer burn. Flash freeze burritos on a baking sheet before bagging to prevent sticking. Reheat by microwaving or baking for best texture. Optional fillings can be added for variety. For dairy-free, use plant-based cheese and milk alternatives. For gluten-free, use gluten-free tortillas and handle gently.

Nutrition

Keywords: breakfast burritos, freezer-friendly, egg and cheese, quick breakfast, meal prep, easy breakfast, make ahead breakfast

Find it online: https://lenatable.com/easy-freezer-friendly-egg-and-cheese-breakfast-burritos-recipe-for-quick-mornings/