Give your stomach a meal to drool over with these Freezer Friendly Southwestern Breakfast Burritos. Made with bacon, cheese, beans, and more, this recipe is perfect for brunch for 6, or your weekly meal prep!
The most delicious southwestern burritos ever
There are breakfast burritos, and then there are freezer friendly southwestern breakfast burritos. And to say these are delicious would be an understatement!
These burritos have quickly become one of my go-to recipes, especially when I wake up feeling extra hungry and want something that will leave me feeling full all morning. Packed with eggs, bacon, cheese, and black beans, these high-protein burritos are the perfect morning meal.
They’re extra awesome because they do well in the freezer, which makes them great for meal prep or simply planning ahead!
Ingredients in southwest breakfast burritos
These freezer breakfast burritos are full of the yummy ingredients that make a burrito southwestern — lots of onion, pepper, black beans, and cheese!
- Eggs: First up, you’ll need 12 eggs. We’ll be scrambling them as the part of the burrito filling.
- Bacon: Add delicious bacon flavor with turkey bacon. You’ll need about 8 slices.
- Onion: Next, dice up 1 small yellow onion for including in the filling.
- Red Pepper: Sneak in extra veggies with 1 diced bell pepper. I like to use red in this recipe!
- Black Beans: Finally, black beans round out the filling and add extra oomph and protein. You’ll need 1 can, drained and rinsed.
- Seasonings: To add flavor to the beans, use 1/2 tsp of each of the following: salt, pepper, cumin, and smoked paprika.
- Cheese: Can’t have a breakfast burrito without cheese! Divide up 1.5 cups of shredded cheddar for using across the burritos.
- Cilantro: The filling is complete with cilantro. You’ll need 1/2 cup, chopped.
- Tortillas: Finally, use 6 burrito sized tortillas as the shells.
Kitchen items needed for this breakfast
To create southwestern breakfast burritos, you’ll need a number of kitchen tools and materials. You’ll need a cutting board and chopping knife for prepping the veggies, a skillet and spatula for cooking everything, nonstick spray, a large mixing bowl, and parchment paper and foil for wrapping the completed burritos!
For measuring, you’ll need 1/2 tsp, 1/2 cup, and 1 cup.
How to make freezer friendly southwestern breakfast burritos
Freezer friendly breakfast burritos are a really simple dish to create, especially since we’re making it all in one pan. The whole process will take around 35-40 minutes!
Begin by cooking the bacon in a large pan according to the package directions. Once cooked, set aside to cool.
Using the same pan, add nonstick spray and cook the eggs, scrambling them directly in the pan. Once fully cooked, place in a large bowl.
Add more nonstick spray to the pan. Cook the peppers and onions until softened, about 8-10 minutes. Then, add the drained black beans, salt, pepper, cumin, and paprika.
Turn off the heat and add the beans to the bowl with eggs. Let cool for at least 15 minutes to prevent soggy tortillas.
Dice the turkey bacon into small pieces and add it to the egg mixture. Stir everything together.
Cut 6 squares of parchment paper and 6 squares of aluminum foil, and place one tortilla on top of each set — tortilla, parchment, then foil.
Add 2 tbsp of cheese to each tortilla, then top with 3/4 cup of the egg and bacon mix.
Roll the tortilla by folding in the sides and then gently tucking it together as you roll it.
Repeat this step to roll all of the burritos in parchment and foil to ensure that they’re fully covered.
Eat immediately or store in the freezer.
Wondering what you can add and swap to and from these burritos? Here are some ideas!
- Turkey Bacon: First up, I love turkey bacon in this recipe, but you can certainly use regular bacon if that’s your preference! Any kind will be delish.
- Onion: I used yellow onion, but white and red will also work! Red would be particularly tasty.
- Black Beans: If you’re not a fan of black beans, you can simply omit them. Use the seasonings on the eggs instead so that you still get all of the flavor.
- Optional Additions: Finally, there are so many things you can add to your burritos, like extra cheese, sour cream, green onions, avocado, tomatoes, or even potatoes.
How to veganize this recipe
Creating a vegan-friendly version of these freezer breakfast burritos is easy! All we need to replace are the eggs, bacon, and cheese.
For starters, simply swap the bacon and cheese with your favorite plant-based alternatives like Lightlife Smart Bacon and Daiya dairy-free cheese. You could do the same for the eggs using an alternative like Just Eggs, or you can create a delicious tofu scramble!
For storing these in the freezer, be sure to wrap them in parchment paper and foil as described in the steps above. Then, place in the freezer for up to 3 months!
To reheat, unwrap and microwave for 1-2 minutes. You can also toast them in a toaster oven at 400°F for 10-15 minutes.
If you liked this recipe, you’ll want to try these!
Savory breakfasts are always a good idea, especially on a lazy Saturday morning! Nothing says brunch like an indulgent potato skillet or deep-dish quiche. Here are some delicious recipes to try!
- Healthy Spinach Bacon Quiche
- Egg Muffin Cups Four Ways
- Easy Roasted Breakfast Potatoes
- Sweet Potato Egg Breakfast Casserole
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 12 eggs
- 1 pack turkey bacon (about 8 slices)
- 1 small yellow onion, diced
- 1 red pepper, diced
- 1 can black beans, drained and rinsed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1.5 cups shredded cheddar cheese
- 1/2 cup chopped cilantro
- 6 burrito size tortillas
- In a large pan, cook bacon according to package directions. Set aside once cooked to cool.
- In same pan, add nonstick spray and add eggs. Scramble directly in pan. Once fully cooked, place in a large bowl.
- In the same pan, add more nonstick spray. Cook peppers and onions until softened, about 8-10 minutes. Then add in drained black beans and salt, pepper, cumin, and paprika.
- Turn off heat and add beans to bowl with eggs. Let cool at least 15 minutes to help prevent sogginess in the tortilla.
- Dice up turkey bacon into small pieces and add to egg mixture. Stir.
- Cut 6 squares of parchment paper and 6 squares of aluminum foil and place one tortilla on top of each set. It should be foil, parchment on top, tortilla on top.
- Add about 2 tbsp of cheese to each tortilla, then add about 3/4 cup egg mixture on top. Sprinkle cilantro on top.
- Roll tortilla by folding in the sides and gently tucking the tortilla as you roll it over. Keep tucking in the sides as you slowly roll.
- Repeat this step to roll the burrito with the parchment and aluminum foil so that they are fully wrapped. I like to wrap the foil and parchment by going from one bottom corner and going across the foil.
- Eat immediately, or store in freezer.
- To reheat, unwrap and microwave for 1-2 minutes. Or toast in toaster oven for 10-15 minutes at 400.
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