Easy Freezer Breakfast Burritos
These easy freezer breakfast burritos are packed with fluffy eggs, crispy seasoned potatoes, black beans, peppers, onions, and plenty of melty cheese. Make a batch ahead of time, store them in the freezer, and reheat whenever you need a quick, filling breakfast.
Servings: 8
Ingredients
For the Crispy Potatoes
- 2 medium potatoes cut into small cubes
- 1 tablespoon oil
- 1 teaspoon Old Bay seasoning
For the Egg and Vegetable Filling
- 2 tablespoons oil
- 1 1/2 cups diced bell peppers and onions
- 1 15- ounce can black beans drained and rinsed
- 1 tablespoon taco seasoning
- 12 large eggs
For Assembling
- 8 ounces reduced-fat Mexican-style shredded cheese
- 8 large burrito-size flour tortillas
- Optional for Serving
- Chipotle mayonnaise
- Hot sauce
- Salsa or pico de gallo
Instructions
- Prepare the potatoes: Cut the potatoes into small, evenly sized cubes. Smaller pieces cook more quickly and are easier to distribute throughout the burritos.
- Season the potatoes: Add the potatoes to a bowl with 1 tablespoon oil and the Old Bay seasoning. Toss until the potatoes are evenly coated.
- Air-fry the potatoes: Transfer the potatoes to the air-fryer basket and arrange them in an even layer. Air fry at 400°F for about 20 minutes, shaking the basket halfway through, until the potatoes are tender and golden brown.
- Cook the vegetables: While the potatoes cook, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the diced bell peppers and onions and sauté until softened and lightly browned.
- Add the beans: Add the drained black beans and taco seasoning to the skillet. Stir and cook for 2 to 3 minutes, until the beans are warmed through and any excess moisture has evaporated.
- Cook the eggs: Crack the eggs directly into the skillet with the vegetables and beans. Gently scramble everything together, stirring frequently, until the eggs are just set. Avoid overcooking them because they will cook further when the burritos are reheated.
- Cool the filling: Remove the skillet from the heat. Allow the egg mixture and potatoes to cool completely before assembling the burritos. Wrapping the burritos while the filling is warm can trap steam and make the tortillas soggy.
- Warm the tortillas: Warm the tortillas briefly in a dry skillet or microwave until soft and pliable. This makes them easier to roll without tearing.
- Assemble the burritos: Divide the crispy potatoes, egg and bean mixture, and shredded cheese evenly among the eight tortillas.
- Roll the burritos: Fold the left and right sides of each tortilla inward over the filling. Fold the bottom edge up and over the filling, then continue rolling tightly to form a burrito.
- Wrap for freezing: Wrap each cooled burrito individually in parchment paper. Place the wrapped burritos in a large freezer-safe zip-top bag.
- Freeze: Press as much air as possible from the freezer bag, seal it tightly, and label it with the date. Freeze the burritos for up to 2 to 3 months.
Notes
How to Reheat From Frozen
Microwave Keep the frozen burrito wrapped in parchment paper. Microwave for 2 to 3 minutes, flipping halfway through. Continue heating in 30-second intervals as needed until the center is completely hot. Allow the burrito to rest for about 1 minute before eating so the heat can distribute evenly. Air Fryer Remove the parchment paper. Air fry the frozen burrito at 350°F for 12 to 15 minutes, flipping halfway through, until the tortilla is crisp and the center is heated through. Oven Remove the parchment paper and wrap the frozen burrito in aluminum foil. Bake at 375°F for 35 to 40 minutes. Remove the foil during the final 5 to 10 minutes for a crispier tortilla.How to Reheat After Thawing
Microwave Thaw the burrito in the refrigerator overnight. Keep it wrapped in parchment paper and microwave for 1 to 2 minutes, flipping halfway through, until fully heated. Air Fryer Remove the parchment paper and air fry the thawed burrito at 350°F for 6 to 8 minutes, flipping halfway through. Oven Wrap the thawed burrito in foil and bake at 375°F for 15 to 20 minutes. Remove the foil during the final few minutes for a crispier exterior. Skillet Place the thawed burrito seam-side down in a covered skillet over medium-low heat. Cook for 3 to 4 minutes per side, or until the tortilla is golden and the filling is hot. For a faster crispy burrito, microwave it first until heated through, then toast it briefly in a skillet.Other Notes
Do not overcook the eggs: Cook the eggs only until they are set. Slightly softer eggs stay more tender after freezing and reheating. Cool everything completely: Warm filling creates condensation inside the wrapping, which can lead to soggy tortillas and excess ice crystals. Remove excess moisture: Drain the black beans thoroughly and cook the peppers and onions until their released liquid has evaporated. Use large tortillas: Burrito-size flour tortillas provide enough room for the filling and are less likely to split while rolling. Do not overfill the burritos: Divide the filling evenly among all eight tortillas. Overfilled burritos are difficult to roll and may burst during reheating. Leave wet toppings out: Do not freeze the burritos with salsa, sour cream, avocado, or other watery toppings. Add them after reheating. Wrap in parchment first: Parchment paper protects the burritos in the freezer and can stay on when they are microwaved. Use a freezer bag: After individually wrapping the burritos, place them together in a freezer-safe zip-top bag. Pressing out the excess air helps protect them from freezer burn. Storage: For the best flavor and texture, enjoy the frozen breakfast burritos within 2 to 3 months.Nutrition
Calories: 327kcal | Carbohydrates: 34g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 246mg | Sodium: 561mg | Potassium: 529mg | Fiber: 6g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 4mg
