Healthy Freezer Breakfast Burritos

There’s nothing better on a chaotic morning than grabbing a homemade breakfast burrito from the freezer, popping it in the microwave, and knowing you’re getting real food instead of a mystery drive-thru wrap. These freezer burritos are stuffed with scrambled eggs, black beans, peppers, onions, and just enough cheese to feel satisfying.

I love making a big batch on Sunday, so breakfast is basically handled for the week (or longer). They’re filling, freezer-friendly, and easy to customize with whatever veggies or proteins you already have in the fridge. Plus, they reheat in just a couple of minutes, so you can eat a hot, protein-packed breakfast even when you’re rushing out the door.

You can keep the base simple, like the recipe below, or make a little “burrito bar” at home with different fillings. Either way, once you’ve got a freezer stash, you’ll wonder why you ever paid restaurant prices for breakfast burritos.

Before You Get Started

Here are a few things worth knowing before you start rolling so your burritos freeze and reheat really well.

• Choose sturdy tortillas: Use soft, burrito-size flour or low-carb tortillas since they wrap and freeze better than smaller or very thin tortillas. Warm them before filling so they don’t crack when you roll.
• Drain the beans well: Make sure the black beans are rinsed and well drained so extra liquid doesn’t make the burritos soggy once frozen.
• Cool the filling completely: Let the egg, bean, and veggie mixture cool to room temperature before wrapping. Filling burritos while everything is steaming hot is the fastest way to end up with wet tortillas later.
• Use cheese as a barrier: Sprinkle a little cheese directly on the tortilla before adding the filling. It melts into a thin layer that helps protect the tortilla from moisture when you freeze and reheat.

How to Make Healthy Freezer Breakfast Burritos

Here’s a quick overview of how to pull these breakfast burritos together from start to finish.

1. Cook the Veggies

Heat the olive oil in a skillet over medium heat. Add the sliced peppers and red onion and cook, stirring occasionally, until they’re soft and beginning to caramelize.

2. Warm the Beans

Stir the drained black beans into the veggie mixture and let them warm through for a minute or two so everything is well combined and seasoned.

3. Scramble the Eggs

Whisk the eggs with salt and pepper, then pour them into the pan with the veggies and beans. Scramble gently until the eggs are just cooked through but still soft.

4. Warm the Tortillas

Soften the tortillas in the microwave or oven so they’re pliable. This makes them much easier to roll without tearing.

5. Fill, Roll, and Freeze

Lay out each tortilla, sprinkle on some cheese, then add a portion of the egg mixture. Roll into burritos, tucking in the sides as you go. Eat any you want right away, then let the rest cool completely before wrapping individually and freezing.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help these freezer breakfast burritos turn out perfectly every time.

• Set up an assembly line: Line up your warm tortillas, cheese, and cooled egg filling, and build all the burritos at once. It’s the fastest way to make a big batch and lets you easily tweak fillings from one burrito to the next.
• Add meat if you like: Stir in cooked turkey bacon, turkey sausage, lean ham, or leftover rotisserie chicken with the beans and veggies. Just make sure any meat is fully cooked and cooled before you assemble and freeze.
• Try different veggies: Peppers and onions are classic, but you can add in cooked spinach, shredded zucchini, diced broccoli, cauliflower rice, or drained diced tomatoes. Just cook off any extra moisture first.
• Season the eggs well: Eggs can taste flat if they’re under-seasoned. Taste the veggie-bean mixture before adding eggs and adjust the salt and pepper so the whole filling is flavorful.
• Skip salsa in the filling: Salsa adds great flavor, but can make tortillas soggy in the freezer. Instead, serve salsa on the side or add it after reheating.
• Make a quick single burrito: If you’re not batch-prepping, you can scramble a single serving of eggs in the microwave and build one burrito fresh using the same filling combination.
• Pack in extra veggies: This is the perfect place to use up leftover roasted veggies, sautéed spinach, mushrooms, or zucchini. Just avoid watery vegetables that haven’t been cooked yet, since they can release liquid and soften the tortilla.
• Skip the salsa inside the burrito: Salsa is delicious, but it adds extra moisture. For freezer burritos, keep salsa on the side and add it after reheating so the tortilla stays nice and sturdy.

Serving Ideas

Here are some easy and delicious ways to serve these breakfast burritos.

• With salsa or hot sauce: Serve with your favorite red salsa or green salsa, pico de gallo, or hot sauce for extra flavor.
• Add fresh toppings: After reheating, add sliced avocado or guacamole, chopped cilantro, or a spoonful of Greek yogurt or light sour cream.
• Pair with fruit: Round out the meal with a bowl of berries, sliced melon, or apple slices for a fresh, sweet contrast.

Storage & Reheating

Here’s how to store, reheat, and enjoy your breakfast burrito leftovers.

• Store in the fridge: If you plan to eat them within 2–3 days, wrap cooled burritos tightly in plastic wrap or foil and store in an airtight container in the fridge.
• Freeze for later: For longer storage, wrap each cooled burrito in plastic wrap or parchment, then foil, and freeze in a freezer bag for up to 3–4 months.
• Reheat gently: For best results from frozen, unwrap, then wrap the burrito in a slightly damp paper towel and microwave for 2–3 minutes, flipping halfway through. For extra crispiness, finish in a dry skillet or toaster oven for a couple of minutes.
• Use up leftovers: Slice reheated burritos into bite-size pieces for a high-protein snack, turn them into a burrito bowl over greens or rice, or chop and scramble them into a quick skillet hash with extra veggies.