These southwestern freezer breakfast burritos are filled with plenty of veggies, beans, scrambled eggs and delicious smoky flavors. Stock your freezer with them this week!
What’s in this post:
About this recipe
As silly as it my sound, these scrambled egg burritos are probably one of my most cherished recipes. I have been making them for years.
When I was broke as a student. When I was beyond tired from 20 months of not sleeping at night because our first girl just wouldn’t let us.
When I realized that having two kids doesn’t just double your motherly love, but also your motherly load. As in, somebody always wants something. Always.
These burritos are… The best. I have no other words.
They work as a freezer friendly make ahead breakfast just as well as they work as a last minute dinner. (Secret spilled: We have them for dinner more often than I’d ever care to admit.)
They’ll save you on all those occasions you feel like you cannot. lift. another. finger, but there’s tiny humans demanding to be fed.
They’ll save you on rough school mornings, on early morning trips to sports events, on those nights everyone seems to have a different schedule.
Stock your freezer with them. Now. They’re truly magical ✨
Go easy on the scrambling
If you watch the video below, you’ll see that I initially don’t really scramble the eggs, I just carefully fold them around in the pan.
You’ll stir in beans, corn and sauce once the egg is cooked, which will break it up more. If you start off with larger pieces of egg, you won’t risk it totally disintegrating.
Watch the sauce
But some BBQ sauces can be really spicy, so if you’re making these for young kids be sure to check the sauce you’re using.
Alternatively, if you’re not a fan of BBQ sauce you can use ketchup for an extremely kid-friendly version or salsa for some extra punch.
Prevent soggy burritos
This doesn’t apply if you’re not making these for the freezer but eating right away.
But if you want to stock up on these for easy make ahead meals, be sure to allow the filling to cool before wrapping.
Make it your own
My favorite thing about these burritos is that they are so versatile.
You could add green pepper instead of red, switch up the beans, add bacon or some cheddar… Whatever you like!
I do love avocado and some sour cream or Greek yogurt dip with this recipe, but I add them on the side at the table. They don’t really freeze well, so be sure to only wrap up ingredients that are still tasty after thawing and reheating.
How to freeze these breakfast burritos:
Before beginning with the assembly, prepare as many pieces of aluminium foil as you’re planning on freezing burritos.
Roll up each burrito tightly around the filling by folding in the sides and rolling up from the bottom, then wrap firmly in a piece of aluminium foil (check near the end of the video for a demo).
Freeze the burritos in a single layer. Once they’re frozen, store them in labelled zip-top bags. I usually freeze them in stacks of three, because that’s how many I typically need at a time.
To defrost and re-heat, unwrap and microwave on high for about 2 minutes until piping hot and steaming. (Please don’t microwave them in the aluminium foil, it will go up in flames – been there, done that.) OR heat in your oven preheated to 350°F for around 15 minutes.
I highly recommend doubling this recipe for the freezer! It’s not much extra work and you’ll have 12 burritos stored away for busy times.
Watch how to make homemade freezer breakfast burritos (50 sec):
Get the printable recipe here:
Southwestern BBQ Scrambled Egg Freezer Breakfast Burritos
- 1/2 tablespoon olive oil
- 1 large red onion chopped
- 1 large red bell pepper diced
- 8 large eggs beaten
- 1 can black beans
- 1/2 cup corn kernels
- 1/2 cup BBQ sauce
- 1/2 tablespoon taco spice mix
- 6 large whole wheat tortillas
- Optional: Shredded cheddar, cooked bacon, salsa
- Heat the olive oil in a large skillet over medium heat. Add the onoon and pepper and cook until softened, about 3 minutes.
- Pour the beaten eggs into the pan and let them sit until they're starting to set on the bottom. Carefully fold them until they're just cooked.
- Fold in the beans and corn and cook until heated. Add the BBQ sauce and spices and carefully mix.
- Cool the filling for 10-15 minutes. Use the tortillas at room temperature.Before beginning with the assembly, prepare as many pieces of aluminium foil as you’re planning on freezing burritos.Roll up each burrito tightly around the filling by folding in the sides and rolling up from the bottom, then wrap firmly in a piece of aluminium foil (check near the end of the video for a demo).Freeze the burritos in a single layer. Once they’re frozen, store them in labelled zip-top bags. I usually freeze them in stacks of three, because that’s how many I typically need at a time.To defrost and re-heat, unwrap and microwave on high for about 2 minutes until piping hot and steaming. (Please don’t microwave them in the aluminium foil, it will go up in flames – been there, done that.) OR heat in your oven preheated to 350°F for around 15 minutes.
- To Eat Immediately
- Warm the tortillas. Use the filling while hot. Serve with desired garnishes, we love avocado, sour cream, cilantro and green onion.