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Home / Recipes / Breakfast / Southwestern BBQ Scrambled Egg Freezer Breakfast Burritos

Southwestern BBQ Scrambled Egg Freezer Breakfast Burritos

30 mins
| 2 Comments | Jump to Recipe 08/30/17 | Updated: 05/26/20 | by Nora

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!

female hand holding breakfast burrito cut in half

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. They are so simple and so good!

Recipe tips

overhead view on pan with southwestern scrambled eggs

Egg 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.

Sauce

In case it wasn’t blatantly obvious, I love all things BBQ. I love it around meatballs, on meatloaf, in cornbread casserole… Err, you get my point.

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.

No 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.

Freezer instructions

overhead view on burritos packed in freezer bag

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.

stack of freezer breakfast burritos

Watch the recipe video

Printable Recipe Card
stack of freezer breakfast burritos
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Southwestern BBQ Scrambled Egg Freezer Breakfast Burritos

Need a quick and healthy breakfast for busy mornings? Stock your freezer with these delicious Southwestern BBQ Scrambled Egg Breakfast Burritos!
Recipe by Nora from Savory Nothings
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Recipe details

Prep 20 mins
Cook 10 mins
Total 30 mins
Difficulty Easy
Servings 6 burritos

Ingredients
 

  • ½ tablespoon olive oil
  • 1 large red onion chopped
  • 1 large red bell pepper diced
  • 8 large eggs beaten
  • 1 can black beans
  • ½ cup corn kernels
  • ½ cup BBQ sauce
  • ½ tablespoon taco spice mix
  • 6 large whole wheat tortillas
  • Optional: Shredded cheddar, cooked bacon, salsa

Instructions
 

  • 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.

To Freeze

  • 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.
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Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Breakfast
Cuisine: Tex-Mex

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Amanda says

    January 29, 2018 at 5:48 pm

    If I put cheese in these, will they still freeze well?

    Reply
    • Nora says

      January 29, 2018 at 10:00 pm

      Definitely Amanda! I sometimes put cheese in an it works just fine! Hope that helps – Nora x

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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