Bacon and Scrambled Egg Freezer Breakfast Burritos

These make ahead Cheesy Bacon and Scrambled Egg Freezer Breakfast Burritos are easy, delicious and affordable. Great for busy weekday mornings!

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I know it's always SO easy to buy pre-made breakfast items found in the freezer section. But today, I'm sharing a homemade freezer breakfast burrito with you that's simple, cheaper than store bought and super delicious!

It doesn't take much time to prep these wonderful burritos. You can brown and serve these immediately, store them in the fridge for a couple days, then eat or freeze them for future meals.

The best thing about these burritos? Kids love them, and you know the ingredients are better for you than store bought.

You can add pretty much any ingredients to your burritos as long as it's not something like tomatoes, that will make them soggy. We love adding black beans and sautéed bell pepper.

This recipe is great to add to your meal plan because you can make ahead for weeks at a time!

Keep scrolling for tips, process photos, additional breakfast recipes and more!

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• eggs
• milk
• salt
• black pepper
• onion powder
• butter
• flour tortillas
• bacon
• fiesta blend cheese

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Don’t try to fill the tortillas with hot filling. Instead, wait for the filling to cool down. This helps avoid condensation from steam that will make your tortillas soggy.

• These can be refrigerated for a few days or frozen for up to three months.

• I recommend using freshly shredded cheese whenever possible for better taste and melt.

More breakfast recipes you may like:

• Air Fryer Fruity Pebbles French Toast
• Breakfast Banana Splits
• Lucky Charms Pancakes
• Rainbow Waffles
• Cinnamon French Toast Sticks
• Overnight Vanilla Oats with Fresh Fruit

You can add or substitute with these ingredients:

• use sausage instead of bacon
• add sautéed onions
• use any shredded cheese instead of fiesta blend
• add sautéed bell peppers
• add hot sauce to the egg mixture before scrambling
• add rinsed canned black beans

Kitchen equipment and supplies you may need:

• OXO Good Grips 2-Piece Silicone Whisk Set
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• Tramontina Professional Fry Pans (12-inch)
• Precut Parchment Paper Sheets
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 6-Piece Plastic Measuring Spoons

I hope you enjoy this recipe as much as our family did!

Yield 8 burritos

Author Sweet Hazel Honey

Prep time

20 Min

Cook time

5 Min

Total time

25 Min

Bacon and Scrambled Egg Freezer Breakfast Burritos

Ingredients

• 12 large eggs
• 2 tablespoons milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 3 tablespoons butter
• 8 burrito-sized flour tortillas
• 8 slices bacon, cooked and crumbled
• 1 cup fiesta blend cheese

Instructions

1. In a bowl, whisk the eggs together with the milk, salt, black pepper, and onion powder until mixed.
2. Heat a 12 inch skillet over medium heat. Place the butter into the skillet and melt completely, swirling to cover the bottom of the skillet. To the butter, add the whisked egg. Cook, stirring often to scramble, until the eggs are completely set.
3. To make the burritos, place a tortilla on a work surface. Add about 1/4 cup of scrambled eggs to the tortilla. Top the eggs with one crumbled piece of bacon. Top the bacon with about 2 tablespoons of shredded cheese.
4. Fold the tortilla side into the middle. Then, fold over the third side and roll the center over to close.
5. To freeze:
6. Wrap the burritos in parchment paper or aluminum foil. Freeze in a single layer on a baking sheet. Then, transfer the burritos to an airtight container and freeze for up to 3 months.
7. To heat or reheat:
8. Thaw from frozen in the refrigerator overnight or in the microwave until warm.
9. To heat, place the burrito in a skillet, air fryer or toaster oven until the tortilla begins to brown and is warmed through, flipping if needed.
10. Serve the burritos with salsa and/or fresh fruit if desired.

Notes

These burritos can also be stored in the refrigerator in an airtight container for a couple days, then reheated.

Don’t try to fill the tortillas with hot filling. Instead, wait for the filling to cool down. This helps avoid condensation from steam that will make your tortillas soggy.

Nutrition Facts

Calories

322.06

Fat

20.22

Sat. Fat

7.52

Carbs

16.35

Fiber

1.1

Net carbs

15.25

Sugar

1.58

Protein

18.3

Sodium

814.28

Cholesterol

301.46

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Around this time in blog history....

One year ago:

• 20 Minute Double Noodle Soup

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