Freezer breakfast foods are a must in my house and breakfast burritos top the list as one of our favorites. Since these are in the freezer and ready to eat my husband and I actual get to sit and enjoy breakfast together before we part for the day. Doesn’t that sound romantic? Haha seriously though it is so nice to just have breakfast ready.
The last few months we have been eating the same breakfast burrito recipe. Although it is very good I didn’t want us to get bored so I decided to venture out and test some new flavor combinations.
The first one I came up with was inspired by ingredients my husband sometimes likes to get in his omelets when we go out to breakfast. Well, that is not entirely true; the spinach was my idea. I just happen to have some leftover in the refrigerator 🙂 Can’t let food go to waste now can we?
This freezer burrito can easily be made vegetarian by removing the bacon. However, unless I want to see a grown man cry, in my house the bacon must stay.
- 12 large eggs
- ¾ cup 1% milk
- 1 (10 ounce) package sliced white mushrooms
- 2 cups baby spinach, chopped
- 6 slices of sharp American cheese, cut in half
- 6 slices of bacon, cooked and cut in half
- Salt and pepper to taste
- 12 flour tortillas (I try to use one that has no more than 140 per tortilla)
- Beat eggs and milk in large bowl and set aside.
- In a large pan coated with cooking spray cook mushrooms till soft, about 5 – 7 minutes. As the mushrooms cook break into small pieces with spatula.
- Add in spinach and cook until wilted.
- Add eggs and stir frequently until thoroughly cooked.
- In the center of a burrito add ⅓ cup egg mixture, ½ slice cheese, and ½ slice bacon. Fold burrito ends in and roll up. Continue with rest of the burritos. Serve hot.
Freezer Instructions
Let egg mixture cool slightly before filling burritos. Once breakfast burritos are prepared then wrap in plastic wrap and place in freezer bag. Store in freezer.
Reheating Instructions
Remove burrito from bag and plastic wrap. Heat up in microwave for 2 ½ – 3 minutes or until completely heated through. To keep the tortilla soft place a coffee cup of water in with the burrito as it cooks in the microwave.
Check out all my other freezer cooking recipes.
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We made these on Saturday night and promptly froze all of them. My husband and I were a little nervous heating these up and trying them out this morning, but no need, they were delicious! We heated one on the Foreman grill so the tortilla was crispy and the other in the microwave. Either way is great. The only problem we had is that a lot of water comes out of these after being reheated. I ‘m not sure if it’s user error or what. I just let it drain for a bit before eating it, and it still tastes good.
I have no idea how I stumbled across your website (pintrest?), but I am so happy I did! Your recipes look amazing, and the fact that you have freezing instructions for almost everything is even better.
Hey there! Thanks for finding my site – so glad you did. Did you use frozen spinach? I have had that kind of problem with frozen before which is one of the reason I started using fresh bagged spinach for the burritos. Maybe there was a lot of moisture in the mushrooms…hmmm… Sorry that happened…but I am glad you enjoyed them nonetheless.. Stay in touch!
I’m trying out a version with soyrizo instead of bacon. Will report back on results. 😉
These are great! I might try with Sprouted Whole Grain Tortillas- they are “clean” and have tons of fiber.
http://www.foodforlife.com/product/tortillas/ezekiel-49-sprouted-whole-grain-tortillas
I need to try those tortillas. I have heard so much about them.
What size tortillas did you use?
Can you use eggbeaters instead of eggs? Not sure if anyone has tried and if they hold as well as regular eggs.