Easy Freezer-Friendly Egg and Cheese Breakfast Burritos
A simple, quick, and freezer-friendly breakfast burrito recipe featuring fluffy scrambled eggs and melty cheese wrapped in soft tortillas, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 8 large eggs, room temperature
- 2 tablespoons shredded cheese (cheddar or Monterey Jack recommended)
- 4 large flour tortillas (10-inch)
- 1 tablespoon unsalted butter or oil
- Salt and pepper to taste
- Optional add-ins: diced bell peppers or onions (sautéed), cooked breakfast sausage or bacon crumbles, fresh spinach or chopped tomatoes, hot sauce or salsa on the side
Instructions
- Crack 8 large eggs into a mixing bowl, add a pinch of salt and pepper, and whisk until yolks and whites are fully combined (about 1 minute).
- Place a non-stick pan over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan evenly (about 2 minutes).
- Pour the whisked eggs into the pan. Let them sit undisturbed for 20 seconds until they start to set around the edges. Then gently stir with a spatula, pushing eggs from the edges to the center to create soft curds. Cook slowly for about 5 minutes until eggs are just set but still moist. Remove from heat to avoid overcooking.
- Quickly warm each tortilla in a dry skillet or microwave for 10 seconds until pliable.
- Lay a tortilla flat. Spoon about 1/4 cup (60 ml) of scrambled eggs onto the center. Sprinkle 2 tablespoons of shredded cheese on top. Add any optional fillings like cooked sausage or sautéed vegetables now.
- Fold the sides of the tortilla in, then roll from one end to the other, keeping the filling tucked inside firmly but gently. Wrap each burrito tightly in parchment paper or aluminum foil.
- Place wrapped burritos in a freezer-safe bag or container. Label with date. Freeze for up to 3 months.
- To enjoy, unwrap burrito and microwave on high for 1-2 minutes or until heated through. For a crispier texture, unwrap and warm in a skillet over medium heat for 1-2 minutes per side.
Notes
Cook eggs low and slow, stirring gently to keep them creamy and fluffy. Warm tortillas before rolling to prevent tearing. Wrap burritos individually to avoid freezer burn. Let eggs cool slightly before assembling to prevent soggy tortillas. Burritos freeze well up to 3 months.
Nutrition
- Serving Size: 1 burrito
- Calories: 280
- Sugar: 1
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 14
Keywords: breakfast burritos, freezer-friendly, egg and cheese, quick breakfast, make ahead, easy breakfast, freezer meal