• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Breakfast and Brunch

    Make-Ahead Breakfast Burritos

    Published: Aug 4, 2019 · Modified: Mar 15, 2022 · by Jess Smith · Jump to Recipe · 3 Comments · This post may contain affiliate links.

    Make-Ahead Breakfast Burritos
    Make-Ahead Breakfast Burritos
    Make-Ahead Breakfast Burritos
    Make-Ahead Breakfast Burritos
    Make-Ahead Breakfast Burrito
    Make-Ahead Breakfast Burritos

    a Breakfast Burritos on a white plate

    These easy make-ahead breakfast burritos are filled with scrambled eggs, bell peppers, ham, and cheese. Easy to freeze, and even easier to bake straight from the freezer, these make a great breakfast, lunch, or dinner. Top them with guacamole, sour cream, or salsa!

    This recipe is part of a new freezer meal series here on Inquiring Chef! All during August, check back in for the easy, family-friendly freezer meals that our family has been loving in the weeks leading up to back-to-school. We all need more dinners that require little to no work. (If only I could figure out a little-to-no-work option for packing the kids' lunches....)

    Bonus: To make things even easier, these freezer meals all come with a free recipe label with reheating instructions! Print the recipe at the bottom of the post and you’ll get a cut-out label to attach to the top of the meal.

    a tortilla topped with scrambled egg, ham and cheese

    Now....back to the make-ahead breakfast burritos....

    A batch of breakfast burritos in the freezer is like money in the bank. Molly and Clara start kindergarten later this month, and I’ve been entirely focussed on stocking our freezer to prepare for busy weeknights. Or, in the case of these burritos that work any time of day, to save myself on busy mornings, at lunch, or for dinner.

    These breakfast burritos can be baked directly from the freezer, so pop them in the oven for a warm breakfast or at night while setting the table, wrangling baths, putting the baby to bed, running around the house, etc. The burritos are ready when you are.

    cooking peppers and onions in a skillet

    Breakfast Burrito Ingredients

    Customize these any way you like, but here’s a look at my go-to ingredients.

    • Onions and Bell Peppers - These are the aromatics / veggies I usually opt for here. They’re classic, colorful, and get nicely browned when cooked that adds flavor to the burritos. If you want to add more veggies, or swap them out, just about anything will work here. Just make sure you saute the vegetables until very tender and dry so that they don’t release moisture into the burritos.
    • Honey-Baked Ham - This adds a lot of flavor and the tiniest hint of sweetness that balances the peppers and onions. Get this from the deli-counter so that it’s fairly thin-sliced. Feel free to skip it for a vegetarian option.
    • Eggs - Scrambled eggs give the burritos a protein-packed filling.
    • Cheese - I like to use deli-sliced cheese here. The sky is the limit - it would be great with Colby Jack or even Pepper Jack for a bit of spice!

    scrambling eggs in a skillet

    ham, peppers and onions on a tortilla

    The Extra Step: Baking the Burritos

    The filling inside breakfast burritos is fully cooked before the burritos are wrapped, so you can eat them right after filling them, but I recommend an extra step! If you have the time, wrap the burritos in foil and bake them at 400°F for 10 minutes (or 450°F for 40 to 45 minutes if baking from the freezer). This will help all of the flavors in the filling to come together and the cheese to melt. 

    Then (and this is the best!), peel back the foil on each of the burritos and bake them with the tops exposed to the heat for another 5 minutes. This will give the tops a slightly golden, crisp crust that is super satisfying when you bit into or slice into the burritos.

    a burrito on a piece of foil

    Freeze This Meal

    This is an easy freezer meal and is great for batch cooking. Make them, customize the filling, and label each one with the fillings you’ve chosen. To freeze the burritos, wrap them individually in foil. Transfer the burritos to a freezer-safe plastic bag and tightly seal (pressing out as much air as possible as you seal the bag). Freeze the burritos for up to 6 months. 

    Just print the recipe below for a cut-out label with reheating instructions. Tape it to the freezer bag so that cooking directions are always at your fingertips.

    Make-Ahead Breakfast Burritos in a freezer bag

    How to Deliver This Meal To Someone Else

    This would be a fun easy freezer meal to deliver to someone who could use a little extra TLC because it can be completely customizable. 

    Deliver with:

    • Sour cream
    • Salsa
    • Guacamole
    • Margarita mix (just for something fun!)

    Looking for other easy Tex-Mex dinners?

    • Chicken Enchilada Pasta
    • Slow Cooker Taco Meat
    • Tex Mex Stuffed Zucchini
    • Tex Mex Burgers with Guacamole
    • Slow Cooker Tex Mex Stuffed Peppers

    Favorite Tools

    • Quarter Sheet Pans - I am totally hooked on my “quarter” sheet pans which are smaller than most cookie sheets / sheet pans. These are the right size to hold 4 breakfast burritos (and many other side dishes that are sized for a family of 4).
    • Nonstick Frying Pan - Even though I have tried using a cast iron pan with some success, I still always turn to a high-quality nonstick pan when I’m scrambling eggs. 

    a Breakfast Burrito on a white plate, and topped with sour cream

    Make-Ahead Breakfast Burritos
    Print Recipe
    5 from 4 votes

    Make-Ahead Breakfast Burritos

    These flavorful breakfast burritos are filled with scrambled eggs, bell peppers, ham, and cheese, but can be customized with any of your favorite fillings. These can be baked from frozen and served for breakfast, lunch, or dinner. Top them with guacamole, sour cream, or salsa!
    Prep Time25 mins
    Cook Time10 mins
    Total Time35 mins
    Course: Breakfast, Dinner, Lunch
    Cuisine: Southwestern
    Keyword: batch cooking, easy freezer meal, freezer-friendly breakfast
    Servings: 4
    Calories: 431kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $8

    Equipment

    • aluminum foil
    • Nonstick Skillet
    • quarter sheet pan

    Ingredients

    • 4 Burrito-Sized Tortillas (I prefer flour; use gluten-free corn tortillas if you need this gluten-free)
    • 2 Tablespoons Cooking Oil divided
    • 2 Red Bell Peppers, roughly chopped
    • 1 Onion, chopped
    • 8 ounces Thinly-Sliced Honey-Baked Ham, chopped (from the deli counter)
    • 8 slices Cheddar Cheese (from the deli counter)
    • 8 Eggs
    • Salt and Pepper, to taste
    • Guacamole, Sour Cream, Salsa (optional, for serving)

    Instructions

    • Preheat oven to 400°F. Lightly grease a sheet pan.
    • On a large counter or table, set out 4 squares of aluminum foil that are large enough to hold the tortillas. Top each piece of foil with one tortilla.
    • Place a large nonstick frying pan over medium heat. When the pan is hot, add 1 tablespoon cooking oil and then bell peppers, and onions with a pinch of salt. Saute the peppers and onions until very tender, 5 to 7 minutes (don’t rush this step because the peppers and onions will develop flavor as they cook).
    • Add chopped ham and continue cooking until ham starts to brown lightly on the bottom of the pan, 3 to 4 minutes more.
    • Divide the peppers, onions, and ham between the tortillas.
    • Return the skillet to the stove and reduce to medium-low heat and add 1 tablespoon cooking oil.
    • In a small bowl, whisk eggs until evenly combined. Pour the eggs into the bowl and cook, stirring constantly, to scramble the eggs slowly, 5 to 6 minutes. Season eggs with some salt and pepper.
    • Top each tortilla with 2 slices of cheese and then eggs.
    • Fold over the sides of the tortillas and then roll them up from the bottom to tightly enclose filling. Wrap tortillas tightly with foil and transfer them to the sheet pan (see below for freezer instructions).
    • Bake burritos for 10 minutes to let flavors come together and cheese melt.
    • Optional step: To give the burritos a bit of added texture, peel back the foil on each of the burritos and bake them with the tops exposed to the heat for another 5 minutes. This will give the tops a slightly golden, crisp crust that is super satisfying when you bit into or slice into the burritos.
    • Serve immediately with guacamole, sour cream, or salsa.

    Notes

    Burritos can be frozen, tightly wrapped in foil, and then transferred to a plastic freezer-safe bag for up to 6 months. To reheat, bake at 450°F (wrapped in foil) for 40 to 45 minutes or until an instant read thermometer inserted in the middle reads 145°F. Carefully pull back the foil on top and continue cooking for 5 minutes to get the top crisp and golden. 
    Print and attach the label below so cooking instructions are ready when you are!
     
    breakfast burritos freezer label

    Nutrition

    Serving: 1burrito | Calories: 431kcal | Carbohydrates: 1g | Protein: 27g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 101mg | Sodium: 1031mg | Potassium: 217mg | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 0.7mg | Calcium: 408mg | Iron: 0.9mg

    Molly and Clara are living their best summer lives in these last weeks before school. They're on a mission to visit every park in town!

    *This post contains affiliate links*

    Related

    « Healthy Smash Cake for Baby's First Birthday
    BBQ Pulled Chicken »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Joy

      August 05, 2019 at 11:42 am

      My friend is having a baby next month, and I’d love to make her some freezer meals. I think this will be one of them! It looks easy to make and delicious!

      Reply
    2. Becky

      August 05, 2019 at 12:47 pm

      I think these look delicious. I think I will freeze some for us.

      Reply
    3. Lorrie Roa

      November 14, 2019 at 1:02 am

      Great article. This article is well written and I agree with everything you said. Having a healthy breakfast can change life so much. Thanks for the breakfast inspiration! I think breakfast is my absolute favorite too–I go to bed and think about what I will have too. I almost always go sweet for breakfast but sometimes love some savory—especially like on the weekends!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Semolina Cake
    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers
    • Lasagna Bolognese

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef