Make a batch of High Protein Freezer Breakfast Burritos for a quick and easy on-the-go breakfast. Whole wheat tortillas are filled with chicken, sausage, eggs, vegetables and cheese, then frozen until ready to eat.
These high protein freezer breakfast burritos are my secret to an easy and hassle free AM. They are filling enough to keep you going all morning, and are filled with protein-packed, flavorful ingredients.
You can make an entire batch of 12 freezer burritos in less than an hour, and they will keep for up to 3 months in the freezer. There’s nothing better than having a hot and filling breakfast without all the extra work.
Love breakfast foods? Try my Hash Brown and Egg Breakfast Skillet – it’s perfect for a weekend breakfast or brunch. Want to indulge? I love these Quick 30 Minute Cinnamon Rolls. That’s right, they’re ready in 30 minutes!
For the amount of filling you’ll be making for your burritos, it’s best to use 8″ or 10″ tortillas. I use a whole wheat, low-carb tortilla, but I suggest using your favorite brand and type.
There are a few keys to success when building your own freezer burritos. I find it easiest to use all of your available counter space and lay out all of your tortillas on their own individual pieces of foil. This way, you can easily see that each burrito is filled evenly.
Then, lay down your cheese slice in the middle of each tortilla. The cheese helps act as a barrier between the tortilla and all of your other ingredients, so the tortilla is less likely to get soggy.
Most important of all, you want to allow your filling ingredients to cool before assembling. If you add hot scrambled eggs to your burrito, for example, all that excess moisture get trapped inside. This becomes a soggy burrito when you try to reheat it later.
How do I reheat my burritos?
Personally, I prefer to thaw my burritos in the refrigerator the night before. Then, in a skillet over medium heat, warm for 3-4 minutes per side. The tortilla gets nice and toasty on the outside, and warm on the inside.
If you’re in a hurry, you can pull your burrito straight from the freezer, wrap in a damp paper towel, and microwave for 1-2 minutes, or until your burrito is thawed and warmed through. However, if there’s ever an option, I highly recommend not microwaving. This method tends to overheat and dry out the edges while you’re trying to thaw the middle.
You can even place your breakfast burrito in a toaster oven for 10-15 minutes at 350 degrees, depending on whether your burrito is thawed (ten minutes) or frozen (fifteen minutes). Since every appliance is different, I recommend that you watch your first burrito carefully until you figure out the best cooking time for you.
High Protein Freezer Breakfast Burritos
- 2 tablespoons olive oil divided
- 1 medium onion sliced
- 1 bell pepper sliced
- 16 ounces ground chicken
- 16 ounces ground hot breakfast sausage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 6 large eggs
- 12 slices of cheddar cheese
- 12 8-10" tortillas
- In a sauté pan over medium heat, add 1 tablespoon olive oil. Once hot, add sliced onion and bell pepper. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent - about 3 to 4 minutes. Remove from pan and set aside.
- Add ground chicken and sausage to skillet. Season with salt, pepper, paprika, and garlic powder. Cook for 3-4 minutes before stirring, to get a nice brown crust on the bottom side. Stir and continue cooking for 3-4 minutes, or until meat is cooked through.
- In a bowl, whisk eggs together until combined. In a fresh nonstick pan over medium heat, add 1 tablespoon of olive oil. Pour in eggs. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and set aside to cool.
- Lay out 12 tortillas on top of 12 squares of foil. Lay one slice of cheese in the middle of each tortilla. Then, evenly distribute vegetables, meat, and eggs between the tortillas. Tightly wrap each burrito, and wrap in foil.
- Store burritos in a gallon size freezer bag until ready to thaw and reheat.
- Stovetop - Thaw burrito in refrigerator the night before. Over medium heat, add a drop of olive oil to pan. Once heated, add burrito and cook for 3-4 minutes on each side, or until browned and crispy.
- Microwave - Thawed or frozen, wrap burrito in a damp paper towel and microwave for 1-2 minutes, or until heated through.
- Toaster oven/oven - Preheat to 350 degrees and bake for about 10 minutes for a thawed burrito, or 15 minutes for a frozen burrito. Check and add more time as needed to warm through.