Breakfast burritos are an easy meal to prep and freeze for breakfast, lunch or dinner. I like to make these assembly-line style to save time. Use your favorite fillings to customize them to your taste and follow the same process to make burritos for lunch or dinner.

Breakfast burrito basics

You can use almost any vegetable or protein in your breakfast burritos. You will absolutely need:

• large flour tortillas
• eggs
• seasonings
• protein and veggies
• cheese

How much do I need of each ingredient?

The guideline I typically use is 2 eggs for each large tortilla. The rest of the ingredients, you can adjust according to how big you want your burritos to be. This recipe is extremely flexible. If you don’t have quite enough eggs, add more protein and veggies to compensate for that.

Seasoning the eggs

Seasoning the eggs is an important step to adding flavor to your breakfast burritos. I like to use Epicure dip mixes, like French Onion, CCB or Garden Vegetable to add flavor. Onion powder or flakes and garlic powder are also great additions to use. If you’re using dip mixes, you’ll want to scramble the eggs and let the seasoning rehydrate in the eggs before cooking.

Prepping the toppings

You want to cook the toppings, before adding the eggs. This allows the vegetables to release their water, preventing a soggy breakfast burrito. Here are some combinations I like:

• Broccoli and cheese
• Sausage & peppers
• Mushroom, peppers and real bacon bits

I also like to add pickled banana peppers to all of these combinations for an extra kick. Basically, any topping you would put in an omelet would work well in a breakfast burrito.

Assembling the breakfast burritos

Using an assembly line to prep these breakfast burritos is quick and helps ensure all your burritos are the same size. Spread out all the tortillas on the counter. You don’t need to warm them, unless your tortillas are really dry. The heat from the filling will warm them slightly, making them easier to roll.

Start by sprinkling a small layer of shredded cheese on the tortilla. You will do this again on top of the filling. Adding the cheese on the top and bottom helps seal the tortillas while they bake and holds everything in.

Then add a large scoop of filling to each tortilla. You are aiming for about one cup of filling/burrito.

Once you have distributed the filling to all of the tortillas, ensure they are approximately all the same size and make any adjustments if necessary.

Next, add the pickled banana peppers if using, then top with another layer of cheese.

Folding the breakfast burritos

When you are folding, move the filling to the middle third of the tortilla. Fold in the sides first, then, fold up the bottom and roll the rest.

Freezing the burritos

Once you have rolled all of the burritos, line them up on a parchment covered baking sheet, seam side down, and freeze them before storing in a freezer bag. Alternatively, you can wrap them individually in plastic wrap or foil, then place them in a freezer bag, if you don’t have the freezer space to freeze them on a baking sheet first. Use this same process to roll up leftover burrito bowl fillings to have for a quick lunch or dinner.

Reheating the burritos

You can reheat these burritos a few ways, depending on how much time you have. I like to defrost them slightly in the microwave for about four minutes, before either broiling on each side until browned, or baking for approximately 20 minutes. If you don’t defrost them in the microwave, you can simply bake them for about an hour. You can also place foil wrapped burritos on a campfire or BBQ if you are taking them camping. Check out my tips for packing for camping here.

Serving your breakfast burritos

The burritos will be hot when you take them out of the oven, so let them rest for 5-10 minutes before digging in. Add your favorite hot sauce, guacamole or salsa while you eat or try my favorite, chili crisp as a spicy topping.

If you still have some toppings left after making your burritos, try this breakfast pizza for another easy breakfast option.