Breakfast Burrito Recipe {Freezer Friendly} - Butter Your Biscuit (2024)

FAQs

Breakfast Burrito Recipe {Freezer Friendly} - Butter Your Biscuit? ›

In the middle of a flour tortilla add some cheese, then a couple of tablespoons of the scrambled eggs. Followed by some bacon and sausage, jalapeños, and onions.. Add a few tater tots and some fresh tomatoes and a pinch of cilantro then tuck the sides in and roll up the tortilla.

How Long Can a Breakfast Burrito Last in the Freezer? These burritos will last in an airtight container or ziplock bag in the fridge for up to 3 days or in the freezer for up to 3 months. I don't recommend freezing them longer than 3 months because they will begin to lose moisture and can develop freezer burn.

These burritos can last for months in the freezer and reheat within minutes in the microwave, so keep a stash on hand for when you need a quick, healthy breakfast.

1. Cook frozen burritos at 300°F for 15 minutes or until desired crispness. 2. Serve with Ranch Dressing and Spicy Salsa.

Yes, you can freeze sour cream for later use when it's unopened. The original container that the sour cream comes in is typically freezer-safe, so there's no need to transfer it into a different container.

Transfer the wrapped burritos to a freezer-safe plastic container or bag. Store in the freezer for up to 6 months (but ideally use within 3 months, or else they might have some freezer burn and off flavors). Reheat the burritos: To reheat a large burrito, unwrap from foil and place on a microwave-safe plate.

Wrap them well.

I reheat several in one sitting usually. An alternative means of wrapping is to wrap each one individually in foil or plastic wrap and then store the whole lot in a freezer bag. This method is particularly helpful if you're going to pack a few burritos for work or school.

A “basic” burrito of tortilla, two eggs and potatoes starts at 740 calories and 31 g fat. This is a burrito with NO cheese and NO meat. Start adding cheese, beans, bacon, sausage, carne adovada, and/or chorizo and the calories and fat grams quickly add up to 1,000 – 1,200 calories (or more if you smother it in chile).

Why are my breakfast burritos soggy? ›

Tip: Overcooking can result in increasingly soggy burritos as the ingredients will continue to release more and more moisture with prolonged heat. Tip: If you have a food thermometer, you can take the temperature of your reheated burritos to know they are cooked completely when reheated to a temperature of 165°

You can also freeze scrambled eggs after they have been cooked. This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good. Let the cooked scrambled eggs cool completely.

Microwaving a burrito results in a softer tortilla, while cooking in the oven gives a crispier shell. There is no need to thaw frozen burritos before baking them.

Cool the burritos completely. Individually wrap the burritos in plastic wrap or press-n-seal and transfer them to a large freezer bag. Freeze for up to 3 months. Microwave method: Remove the plastic wrap and wrap each burrito in a damp paper towel.

Featuring real eggs, sausage and cheese rolled into soft flour tortillas, these fully cooked breakfast burritos are the ultimate grab and go breakfast. With 11 grams of protein per serving, these burritos are a tasty microwavable breakfast option that is easy to prepare and ready in minutes.

Fold the burritos: Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. Wrap and freeze: Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos.

Sour Cream – keeps the eggs moist. Ham – We used chopped deli ham to make these burritos protein-packed. Cheese – Shredded mozzarella cheese keeps the filling moist and gooey and helps it reheat better.

Microwave the tortilla on a plate for about 20-30 seconds until it's almost melted (but not so much that you dry out your tortilla). This creates an extra barrier in between the wet eggs and the tortilla. (I also tried cheese first without melting, and that is okay too. Melting keeps the cheese more in place.)