freezer burritos

These amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.

Vegetarian Breakfast Burritos

Six 8” whole grain tortillas

full batch homemade hash browns

eggs

pinto beans beans

salt

hot sauce,

unsalted butter

(packed) shredded sharp cheddar cheese

cilantro, divided

green onion

large avocado, diced (optional, if you’re serving the burritos right away)

To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season with the salt and hot sauce.

To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).

To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.

Working with one tortilla at a time, spread about 1/3 cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about 1/3 cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)

Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.

If you’re serving the burritos right away: You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.

If you’re freezing the burritos for later: Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.

To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.

I made these last night and froze them for the rest of the week's breakfast.  The hash browns added so much flavor in the burrito.  They turned out great!

Made these last night for dinner and they were AMAZING!! My husband said half way through eating his plate "I'm not sure how I will ever just eat plain eggs again!".

**I forgot tortillas at the grocery store, so I just put all the egg goodness and toppings on top of a bed of hash browns. Will definitely try wrapping it up in a tortilla next time...but it's still very delicious without the tortilla!

Delicious! Just made these for the family for dinner thinking I would have leftovers to freeze. They were gobbled up very quickly and everyone went back for more. Yum

Just finished eating these for lunch, and my they were delicious! While they took quite a bit of prep work to make, it was well worth the effort. I made a batch  yesterday, and warmed a few up today - I microwaved them until the filling was hot and then transferred them to a warm skillet with a little oil - they crisped up wonderfully and weren't even the slightest bit soggy. Will definitely be making these again, don't be tempted to leave out the hash browns, though, as they make these burritos and add so much flavour.

These breakfast burritos were so delicious! We actually were short some hash browns because my husband and I couldn’t stop snacking on them while we were preparing the other ingredients. This recipie is another winner!

I made these yesterday and they were really yummy.  First, love the hash browns!  So good and pretty simple.  I have been searching for a delicious and vegetarian breakfast burrito since my husband and I visited Denver a couple of years ago.  We met my niece and her husband for breakfast at Snooze and I had what has since been referred to as "THE burrito" there.  I think next time I make these I will be a little more aggressive with the hot sauce (I used sriracha).  I'd also probably experiment with adding some wilted spinach or finely chopped cooked broccoli.  Also, I think these would be amazing with Kate's homemade enchilada sauce on top!  I think this recipe can be pretty flexible with fillings.  The trick is finding burrito wrappers big enough to hold the deliciousness.  Thank you, Kate, for another great recipe!

10 stars for you Kate.  Making this again tonight.  Love it.  Have tried lots of your recipes and I have your book.  Thank you.  Love Cookie as well.  
Karen from Winnipeg, Manitoba

Mind blowing Recipe! Thanks for sharing this recipe and i will surely make this recipe on this weekend.



What type of salsa did you use? Do you have any recommendations?

These are the best breakfast burritos I have ever had. Delicious, filling, and not at all greasy! I made them three days in a row (clearly I have a problem) and they were amazing both with potatos and with extra pinto beans as a substitue. My only change was adding avocado inside the burrito as well as on top. Thank you!

These were excellent! I used salsa verde which I felt complimented the flavors well. I also included onion instead of onion powder in the hash browns (old latke habits die hard) but the method of cooking was on point!! Will definitely make again :)

I love this recipe! I make it tripled to make lunches for me, my sister, and my boyfriend for the week, and they keep just fine in the fridge. Because I’m lazy (and because Trader Joe’s was out of hash browns), I’ve used tater tots inside instead of homemade hash browns, and it’s still quite delicious. It’s definitely among the most requested (and simplest) lunches.

I actually made this today using your breakfast roasted potatoes instead of the hash browns since I had the ingredients in hand. It turned out delicious! Next time I’ll try the recipe as written for comparison. Thank you for generosity in sharing such delicious recipes. I recently purchased your cookbook and am reading through it and flagging must try’s.

Made these for the first time today! Absolutely delicious! I highly recommend even if you aren't vegetarian!

This one is a keeper! I have tried plenty of mediocre breakfast burritos; and they all taste about the same after awhile. But THIS burrito was different. Those hash browns just put it right over the top. I pretty much inhaled the first one, so I had to have a second. Blissfully stuffed.

I can't WAIT to make this for my boyfriend and myself! He's a meat eater, I'm veg, he loves Mexican and I love breakfast food. Match made in heaven.

Hi! I loved this recipe! I don't eat eggs, so I combined it with the minimalist baker's southwestern tofu scramble and it was amazing! :D

These were so delicious!!! Honestly better than any restaurant breakfast burrito I've had - savory, fresh (the generous amount of herbs is key), and zingy (I ended up adding quite a bit of hot sauce to the egg mixture). Also such a great meal prep idea for a Sunday night. Thank you!!

Made these the other week and froze them for an easy breakfast. They were fantastic! I did use store bought hash browns to save some time and added in the whole can of beans because I didn’t want to waste them. I was able to make 8 delicious burritos! Will definitely make again

Since I have discovered this recipe, I have made it 4 times! It's honestly one of my favorite recipes. These freeze well and are great for meal prep.

These Freezer Breakfast Burritos make mornings a breeze! Filled with cheese, sausage, potatoes and eggs, it's a delicious, hearty, portable breakfast on the go!

Freezer Breakfast Burritos

pork sausage

cheddar cheese, shredded

butter

Kosher salt and fresh black pepper

flour tortillas

Cook the potatoes in a large skillet, according to the package directions. Once brown and crispy, remove to a bowl and set aside.

Add the sausage to the same skillet and cook while breaking up into crumbles until browned and cooked through. Remove to a bowl and set aside.

Add the tablespoon of butter to the same skillet (or use non-stick cooking spray if needed) and scramble the eggs to your liking, then set aside in a bowl. Wipe out the skillet and remove from the heat.

Place the tortillas on a board or work surface. Add a portion of the eggs, potatoes and sausage to each tortilla, and then top with the shredded cheese.

Fold the tortillas up burrito style, ending with the seam down. Heat the skillet up over medium heat and add non-stick cooking spray or a little oil to the pan. Once hot, add a few of the burritos to the skillet, seam side down and let the burritos crips until brown on each side. This should only take about 2-3 minutes on each side. Repeat with the remaining burritos.

Let the burritos cool completely, then wrap in plastic wrap and store in a resealable freezer bag. Slicing the burritos in half before freezing helps to reheat the burritos faster. When ready to reheat, remove a burrito from the plastic wrap and wrap in a paper towel.

Place the burrito on a microwave safe plate and cook on the defrost setting for 2 minutes. Now cook the burrito on full power for 45 seconds to 1 minute depending on the size of your burrito. Just give it a few more seconds if the filling isn&#8217;t warmed through.

To Freeze And Reheat The Burritos:

These Turkey Sausage Breakfast Burritos are filling, flavorful, and so easy to make ahead and eat all week!

Turkey Sausage Breakfast Burritos

turkey breast

salt (divided)

black pepper (divided)

sage

thyme

marjoram

red pepper flakes

paprika

oz 50% reduced fat sharp cheddar cheese (divided (I used Cabot))

salsa ((I used medium heat, feel free to use hot if you want these spicy!))

cilantro

low carb 8-inch tortillas ((I used Tumaro’s Low-In-Carb Multi-Grain Wraps))

Place the ground turkey in a mixing bowl and add ¼ teaspoon of the salt, ¼ teaspoon of the black pepper, the sage, the thyme, the marjoram, the crushed red pepper, and the paprika. Mash/stir together with a fork or your hands until well combined (in this step you added sausage seasonings to the ground turkey).

Mist a large skillet with cooking spray and bring over medium heat. Cook the seasoned ground turkey, breaking it up into small chunks, until cooked through. Transfer the cooked turkey into a clean mixing bowl. Wipe out the skillet with a paper towel.

Combine the eggs and remaining ¼ teaspoon of salt and 1/8 teaspoon of black pepper and add a splash of water (I usually quickly woosh it under tap water once or twice).Use a whisk to beat the eggs. Mist the skillet with cooking spray and bring over medium heat. Add the beaten eggs and cook, pushing them around with a spatula to scramble, for a few minutes until cooked through. Use the spatula to break the scrambled eggs up into small chunks. Transfer the eggs to the mixing bowl holding the turkey sausage. Add the shredded cheddar, salsa, and cilantro and stir to combine.

Lay the tortillas on a clean, dry surface and divide the sausage and egg mixture amongst them (about 2/3 cup of filling on each tortilla). Fold in the edges of a tortilla and roll it up to make a wrap. Repeat with the remaining tortillas.

Mist a griddle pan or large skillet with cooking spray and bring to medium heat. Place the rolled burritos onto the hot skillet seam-side-down and cook for 2-3 minutes until the bottoms are golden. Flip the burritos and cook for another 2 minutes until the other side is golden as well.

Delicious, low-calorie (and cheap) freezer burritos.

Homemade Burritos Recipe

2lbs Ground Beef

packs of Mission Carb Balance Whole Wheat Burrito

Organic Black Beans

Organic Pinto Beans

Organic Tomato Paste

Sweet Onion

Add the 2lbs of beef to a pot...

Add the 2lbs of beef to a pot with about 2 cups of water. Put the stove on low and keep breaking up the pieces with a potato masher until the beef is cooked through.  (If you stop too early, they can reform to bigger clumps!) When done, throw off the excess fat.

Season the way you like it with salt,...

Season the way you like it with salt, black pepper, garlic, cumin, chili powder, and cayenne pepper. (The cumin and chili powder are the main ingredients) I love spicy foods so I add lots of black pepper, cayenne pepper, and crushed red pepper.

Add a cup of water then stir in...

Add a cup of water then stir in the tomato paste.

Throw in the diced onions and drained beans.

Allow to cook for 30 minutes, then leave...

Allow to cook for 30 minutes, then leave the mixture to cool.

Once cool, weigh everything by transferring to another...

Once cool, weigh everything by transferring to another pot or large bowl on your kitchen scale. Take this weight and divide it by 32 to know how much each burrito should be filled with.

How to fold burritos: Add the filling at...

How to fold burritos: Add the filling at the bottom half of the tortilla. Fold the bottom of the tortilla up over the filling. Fold down the sides. Tightly roll your burrito the rest of the way.

To freeze, wrap your burritos in parchment paper...

To freeze, wrap your burritos in parchment paper or plastic wrap. Seal with masking tape and label, if desired.

To reheat: Remove the wrapping from the burrito...

To reheat: Remove the wrapping from the burrito and place it in the microwave for 1-2 minutes. Flip the burrito halfway through.

https://www.youtube.com/watch?v=zAXHTI1FgO8

These homemade frozen burritos are low-calorie and inexpensive to make. I have been making them for a few years now and I never get tired of it! Can you say Deeeelicious? I like to bring them to work or eat on lazy days.

This easy freezer burrito meal prep will give you a total of 32 low-calorie meals. My burritos were only about 192 calories and cost $1.92 each. They're also a part of my grocery budget list of $200/mo. for two!

For detailed instructions, go to: https://stackyourdollars.com/cheap-freezer-burritos/

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Low-Calorie Freezer Burritos (Beef &amp; Bean)

Cheesy chicken and rice burritos are the perfect dinner or lunch-time meal prep. They&#039;re simple, yet packed with flavor and incredibly delicious. These burritos are freezer friendly so you can make them months in advance!

Chicken And Rice Burritos (Meal Prep)

(about 3 lbs) boneless skinless chicken breasts (*or thighs)

oz jar salsa (*your favorite brand, red or

taco seasonings (*see note below)

pack burrito-sized flour tortillas (*see note below)

beans

cheddar cheese (*or cheese of choice)

Arrange chicken in a large crockpot and cover with salsa. Cook on high for 2-3 hours until it shreds easily. You can also simmer chicken in salsa on the stovetop in a large pot until it reaches 165°F.

When chicken is almost done cooking, make rice on the stovetop according to package instructions (or you can also make oven baked rice, but start earlier because it takes longer). You&#39;ll make 1 &amp; ½ cups of uncooked rice which will create about 3 cups of cooked rice to add to the crockpot. You can also make rice a day in advance and store in the fridge.

Finely shred chicken (burritos are easier to eat if chicken is shredded into small pieces). I usually shred mine right in the crockpot but you can take it out, shred on a cutting board, and return to the crockpot. Do not drain any of the salsa juices.

Add cooked rice and taco seasonings to the chicken and salsa mixture and stir until well combined.

Wrap tortillas in damp paper towels and microwave them for 1-2 minutes until they become more pliable. This step is important as the tortillas will crack when rolling burritos if they&#39;re not softened.

Spread 1-2 tablespoons of refried beans in the middle of a warmed tortilla. Top with about ⅔ cup chicken and rice mixture and ⅓ cup shredded cheese.

Roll tortilla around fillings to create your burrito and then wrap in a large sheet of parchment. I recommend nice, big parchment sheets as they make wrapping so much easier. I cut mine into 15x15 inch squares! You can also buy pre-cut parchment squares.

Place parchment wrapped burritos in a Ziploc bag or empty tortilla bag. Refrigerate up to 3-4 days or freeze up to 6 months. Note: you can also wrap burritos in foil but you&#39;ll have to remove before microwaving. I prefer parchment because you can microwave burritos right in the wrapper which is great for grab-and-go!

Storage:

From refrigerated: microwave in parchment paper, on high, for 2-3 minutes flipping halfway through cooking. From frozen: microwave in parchment paper, on high power, for 4-5 minutes flipping halfway through. Note: If burrito feels soggy after microwaving, simply let it rest for a few minutes and it will firm up.Note: You can also heat burritos in a large skillet or grill pan on the stove top over medium heat.

How To Heat Burritos:

https://www.youtube.com/watch?v=_4Ex_qmYvY4

https://garlicsaltandlime.com/chicken-and-rice-burritos/

Cheesy chicken and rice burritos are the perfect easy dinner or lunch-time meal prep. They're simple, yet packed with flavor and incredibly delicious. These burritos are freezer friendly so you can make them months in advance!

These freezer-friendly Bean and Cheese Burritos are a convenience food that is healthy, fresh, and easy to make. Most importantly, they are absolutely delicious and the entire family will be snatching them up!

Bean And Cheese Burritos

olive oil, divided

yellow onion, (finely chopped)

garlic (minced (or use a bit more garlic powder))

green bell pepper pepper

Kosher salt

black pepper

garlic powder

smoked paprika chili powder

cumin

chunky store-bought salsa

(10-inch) burrito flour tortillas

brown rice (or rice of your choice)

sharp cheddar cheese or Monterey Jack cheese

If using whole beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin. Stir until fragrant, about 30 seconds. Pour in the drained beans, reserved liquid and salsa. Cook, stirring occasionally until mixture has thickened and most of the liquid has been absorbed, about 5 minutes. Use a potato masher, the back of a fork or an immersion blender to mash up about two-thirds of the beans. Season with a pinch more salt and a few pinches of pepper. Transfer refried beans to a bowl.

If using refried beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook, stirring occasionally until soft, about 5 minutes. Stir in the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin; cook until fragrant, about 30 seconds. Add refried beans, salsa and 1/2 cup of water. Cook, stirring constantly for 1 minute. (Note: Canned refried beans contain salt so we add less here but taste and add a pinch more, if necessary). Transfer refried beans to a bowl.

Fill the burrito: Warm the tortillas (see notes). Working with one tortilla at a time, spread 1/3-1/2 cup refried beans in a strip across the center, leaving some space on the sides so the fillings don&#39;t spill out when you roll it. Top with a 1/4 cup rice then follow with ⅓ cup cheese.

Wrap the burritos: Fold the short left and right sides of the tortilla over the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling, rolling tightly away from you until the burrito is completely rolled.

To finish: When ready to serve, heat remaining 1 tablespoon oil in a heavy-bottomed skillet over medium heat. Place 3 burritos seam side down and cook until golden about 2-3 minutes a side. Repeat with remaining burritos (you don&#39;t need to add more oil unless you&#39;re making a really large batch). Alternatively, transfer the burritos to a parchment lined baking sheet fitted with a wire rack and bake in a 400ºF oven until golden and crispy, about 10-12 minutes. Serve warm with your favourite sauce for dipping.

Easy and delicious recipe!  I added corn and a jalapeño pepper to the bean mixture and they are so good and convenient to have in the freezer for a quick meal or snack!
Mucho gracias, Sandra!

Really delicious!! I'm not much of a bean fan, but these will be in my regular rotation!

I made a double batch using the amount of ingredients made for one?? Triple-checked the ingredient list and it does say 2 15 oz cans refried beans. I followed the recipe correctly including the amount to put in each burrito. I used 10 inch burritos, putting between 1/3 and 1/2 cup filling and wound up with 12. This is the second time I made this and last time the burritos were smaller, and made 8 before I ran out of tortillas and still had plenty leftover refried beans filling. Did I read something wrong?? Next time I’ll add more cheese (I eyeballed it) but overall it does taste good, just made more than expecting.

Great for quick meals from the freezer. The burritos are delicious.

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Vegetarian Breakfast Burritos

Freezer Breakfast Burritos

Freezer Breakfast Burritos

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Homemade Burritos Recipe

Chicken And Rice Burritos (Meal Pre...

Bean And Cheese Burritos

Top 7 freezer burritos recipes from across the web

The most viewed freezer burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Breakfast Burritos

Freezer Breakfast Burritos

Freezer Breakfast Burritos

Turkey Sausage Breakfast Burritos

Homemade Burritos Recipe

Chicken And Rice Burritos (Meal Pre...

Bean And Cheese Burritos

The most viewed freezer burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine