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Easy Make-Ahead Freezer Breakfast Burritos with Scrambled Egg and Cheese

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These freezer breakfast burritos combine fluffy scrambled eggs, gooey cheese, and soft tortillas for a quick, convenient, and delicious morning meal. Perfect for busy mornings, they can be made ahead and frozen for grab-and-go breakfasts.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1/4 cup (60 ml) whole milk (or dairy-free alternative like almond or oat milk)
  • 1 tablespoon unsalted butter
  • 1 1/2 cups (170 g) shredded cheese (blend of sharp cheddar and mozzarella recommended)
  • 8 large flour tortillas (10-inch, soft but sturdy)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional add-ins:
  • 1/2 cup (75 g) diced bell peppers or onions, sautéed
  • 1/2 cup (75 g) cooked breakfast sausage or bacon
  • 2 tablespoons chopped fresh cilantro or green onions

Instructions

  1. Prepare your workspace: Gather all ingredients and equipment. Preheat your skillet over medium heat.
  2. Whisk the eggs: In a large bowl, beat 8 large eggs with 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and slightly frothy (about 1-2 minutes).
  3. Cook the eggs: Melt 1 tablespoon unsalted butter in the skillet. Pour in the egg mixture. Let sit undisturbed for about 20 seconds, then gently stir with a silicone spatula, folding the eggs over themselves. Continue until eggs are mostly set but still slightly moist (about 3-4 minutes). Remove from heat immediately.
  4. Optional add-ins: Stir in sautéed vegetables or cooked meats now for even distribution.
  5. Warm tortillas: Briefly warm tortillas in a dry skillet or microwave for about 10 seconds each to make them pliable.
  6. Assemble burritos: Place about 1/2 cup (120 ml) of scrambled egg mixture in the center of each tortilla. Sprinkle approximately 2 tablespoons (15 g) shredded cheese over the eggs.
  7. Roll burritos: Fold sides of the tortilla over the filling, then roll tightly but gently from one end to the other. Tuck in edges for a neat wrap.
  8. Wrap for freezing: Wrap each burrito individually in aluminum foil or parchment paper, then place in a freezer-safe bag or container. Label with date.
  9. Freeze: Place burritos on a baking sheet in a single layer and freeze for at least 1 hour before transferring to storage to prevent sticking.

Notes

Do not overcook eggs; they continue cooking slightly off heat. Warm tortillas before rolling to prevent cracking. Wrap burritos tightly to avoid freezer burn. For reheating, microwave on medium power in 30-second bursts, flipping occasionally, or use a toaster oven wrapped in foil for a crispier exterior. Burritos keep well in the freezer for up to 3 months.

Nutrition

Keywords: breakfast burritos, freezer meals, make-ahead breakfast, scrambled eggs, cheese, quick breakfast, meal prep

Find it online: https://vexifood.com/easy-make-ahead-freezer-breakfast-burritos-with-scrambled-egg-and-cheese-recipe-for-quick-morning-meals/