Freezer Breakfast Burritos made with potatoes, bacon eggs and cheese make the best grab and go breakfast for busy mornings.
Now that school is in session, we need to simplify our mornings, and I find my kids do so much better in school when they get a little protein in their breakfast. Breakfast Burritos to the rescue! I like to make them on the weekend and freeze a bunch for the week ahead. It really saves time on busy weekday mornings. My kids love to add a little salsa or mild sauce (we love the Taco Bell mild sauce that you can buy in a bottle at the store now). I love feeling a lot better about this kind of breakfast than a bowl of sugar cereal that doesn’t last in their system very long.
There are so many different variations for breakfast burritos, you can do bacon or sausage or ham, potatoes, tater tots or hash browns. We recently made loaded potato skins for a party appetizer, and then we used the baked insides of the potatoes for these freezer breakfast burritos, it’s like a TWO-FER – two recipes for one!
Freezer Breakfast Burritos
Freezer Breakfast Burritos loaded with potatoes, bacon, eggs and cheese make a great grab and go breakfast you can feel good about for busy weekday mornings.
- 8 large eggs lightly beaten
- 1/3 cup whole milk or cream
- 6 small to medium russet potatoes baked (the insides only)
- 4 strips bacon cooked and crumbled
- 2 cups cheddar + Monterey Jack cheese grated
- 2 tablespoons olive oil
- salt and pepper to taste
- 8 8-inch flour tortillas
- handful grape tomatoes diced *optional
- 1 green onion diced *optional
Preheat oven to 400 degrees F. Cover a baking sheet with foil.
Wash, salt and poke the potatoes before baking. Bake potatoes for 1 hour. Let cool and set aside. Slice potatoes in half and scoop out the insides. Rough chop the potato insides into chunks.
Heat olive oil in a large skillet over medium high heat.
Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in the milk or cream; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg is in the pan, about 3-5 minutes.
Add the cheese, bacon crumbles and chunks of potatoes to the scrambled eggs, and toss.
Spread the egg mixture into the center of the tortilla. Fold in opposite sides of each tortilla and then roll it up, burrito style.
Place into oven (400F) and bake until heated through, about 12-15 minutes.Serve immediately and garnish with sliced tomatoes and a little diced green onion.
*TO FREEZE: Cover each burrito tightly with plastic wrap, press and seal wrap or aluminum foil. Store all in a gallon sized plastic bag labeled. Freeze up to 1 month. To reheat, microwave for 1-3 minutes, flip over halfway, or (2) bake at 400F for 20-30 minutes, or until completely cooked through.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
When you are ready to eat one, just take it out of the freezer and microwave it for a couple of minutes. You can also warm up all of them at a time in the oven and bake them at 400F for 20-30 minutes until warmed through.
It’s crazy how a little prep on the weekend can be such a time saver for busy weekdays. Another awesome and healthy breakfast to make ahead is steel cut oats in the instant pot. You can freeze cute little single serve portions and microwave them with a little milk for a hearty breakfast that will stick with you until lunch time.
More awesome breakfast ideas for busy mornings:
–Steel Cut Oats (freeze in single serve portions)
–breakfast bagel sandwich (it’s loaded!)
–wafflewiches (so easy!)
What is your favorite easy breakfast for busy weekday mornings?