Frozen Breakfast Burritos

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These make ahead frozen breakfast burritos make for a delicious meal prep breakfast that you can unwrap, reheat and enjoy quickly!


  • 10 large flour tortillas (burrito size)
  • 1/2 lb bacon
  • 2 russet potatoes, cubed
  • 1 box spinach (roughly 5 oz)
  • 1 bell pepper (red, yellow or orange), chopped
  • 12 large eggs
  • 12 cups shredded cheese (I like cheddar or pepper jack but any cheese works)


  1. Preheat oven to 425 degrees F and spread potatoes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 30-40 minutes, flipping halfway through. Set aside to cool.
  2. Add bacon to a large pan and cook over medium-high heat until cooked through and level of crispiness is reached. Alternatively you can cook your bacon in the oven.
  3. Place bacon onto a paper towel lined plate and pat with an additional piece of paper towel to remove extra grease. Chop bacon into small bite-sized pieces.
  4. Pour out remaining bacon grease, leaving only 1-2 tbsp in the pan. Add spinach and bell pepper to the bacon pan (or splash some olive oil in a pan if baking bacon) and cook over medium-high heat for 5 minutes or until all spinach is wilted. Remove veggies from pan and set aside.
  5. Add eggs to a large bowl and whisk to combine. Sprinkle in some salt.
  6. If additional bacon grease is remaining add eggs directly to pan over low-medium heat. If no grease/oil is remaining add a splash of bacon grease or olive oil. Cook until eggs are fully cooked through, stirring continuously.
  7. Place tortillas in a dish towel, wrap and microwave for 30 seconds.
  8. Set up your burrito filling station by laying out tortillas, eggs, chopped bacon, cooked potatoes, cooked veggies, and cheese.
  9. Into the bottom third of each tortilla, layer the eggs, bacon, potatoes, veggies and sprinkle with cheese.
  10. Roll in the sides of each tortilla, then from the bottom roll the tortilla upwards to seal in all ingredients.
  11. Wrap each breakfast burrito in individual sheets of aluminium foil.
  12. Place burritos in a ziploc bag and store in freezer for up to 6 months.

To Defrost in Microwave:

  1. Remove breakfast burrito from tin foil and place onto a plate.
  2. Microwave breakfast burrito for 1 minute and 30 seconds. Flip and microwave for an additional minute. Microwave in 30 second increments if not fully defrosted.
  3. For a crispier burrito you can heat a splash of olive oil in a pan and add your defrosted burrito to cook on both sides until crispy.
  4. Top with salsa, additional cheese or guacamole, as desired.

To Defrost in Oven:

  1. Preheat oven to 350 degrees F.
  2. Remove burritos from tinfoil and place on a baking sheet.
  3. Bake for 15-20 minutes or until hot inside.
  4. Top with salsa, additional cheese or guacamole, as desired