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freezer friendly loaded breakfast burritos! making these for postpartum — recipe in the comments
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freezer friendly loaded breakfast burritos! making these for postpartum — recipe in the comments

I’m having a baby in a few weeks, so I’m stocking up on some freezer meals for postpartum. And even if you’re not with child, these are great burritos to keep in your freezer anyway. They’re super loaded. We’ve got tater tots and bacon, which you just make in the oven. And then you saute some peppers and onions and mix those with eggs. I also added some cilantro, which was tasty, but made them look green, so don’t be afraid. I did the sheet pan method for the eggs as well. So, you just bake them and cut them into squares and put them in the burrito. It didn’t come out like super beautiful this way, but it was very, very convenient. And then, of course, can’t forget the cheese. Then you just got to wrap those babies, which I know can be hard, but then um I also fry them a little bit to get them crispy on the edges before freezing. I have no idea what life’s going to look like the next few months, but I am feeling a little bit more relaxed knowing I have a breakfast burrito in the freezer because they never do me wrong.

21 Comments

  1. @carina_wolff

    freezer-friendly loaded breakfast burritos!

    RECIPE (makes 8)
    18 oz tater tots
    Old Bay Seasoning
    8 strips of bacon
    3 tbsp olive oil
    4 bell peppers, chopped
    1 medium yellow onion, chopped
    16 large eggs
    1 tbsp onion salt (can also use onion powder with a pinch or two of salt)
    1/3 cup cilantro leaves, stems removed
    8 burrito size flour tortillas
    4 cups shredded cheddar cheese

    Preheat oven to 400 F. Spread parchment paper on the bottom of 2 large baking sheets. Add the bacon strips to one baking sheet. On the other, add tots, and toss in a few dashes of old bay. Transfer both to the oven. Bake tots according to package, and bake bacon for 13-14 minutes until crispy.

    While both are cooking, heat up olive oil in a large skillet on medium heat. Add the peppers & onions, and season with salt & pepper. Sauté until peppers & onions have softened, stirring occasionally, about 10 min.

    While peppers & onions are cooking, add eggs, onion salt & cilantro to a blender. Blend until everything is evenly combined and eggs are mixed together without getting frothy.

    Once bacon & tots are done cooking and peppers & onions are ready, lower oven temperature to 350 F. Line a large baking sheet with parchment pepper, and spread the pepper & onion mixture across the pan. Pour the eggs on top. Carefully transfer to the oven, and bake for about 15 minutes or until eggs have fully set.

    To assemble your burritos, cut your eggs into 8 even portions, and crumble the bacon with your hands. Spread tortillas flat, and top with cheese, tots, eggs, bacon, and more cheese, and then wrap.

    To grill the outside of your tortillas, heat up some olive oil in a large skillet on med-high heat. Add the burritos to the skillet, and cook for 3 minutes on each side or until crispy & golden brown.

    Let cool before wrapping in foil. Store in freezer safe bags or containers.

    REHEATING OPTIONS:

    1. Thaw the night before in the fridge. In the morning, wrap in a wet paper towel and microwave for 1 minute.

    from frozen:

    2. Remove burrito from foil and wrap in a damp paper towel. Microwave for 2-4 minutes total, but do 1 minute at a time on each side.

    3. Bake in foil at 450 F for 30-40 minutes.

  10. @terrapax8554

    The aluminum foil is something all people should use much much less…And how do you warm them up? I hope in an oven.

  17. @deathbyzen

    tried them! i replaced the bacon with cooked andouille sausage. i browned it with the green peppers and onions and added it to the egg mix when i baked it. also i had chorizo seasoning for the tots instead of old bay. they were awesome!! thank you for the tip about baking the egg in a sheet tray. my egg slices were a little large to wrap in my tortillas so it took some finessing but i think next time if i score or slice the egg pieces length-wise they're easier to wrap.

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