I don’t know why I’ve never made these Easy Freezer Breakfast Burritos before! They’re so easy! And convenient! And tasty!! Growing up my family would always hit up this gas station by our house when we were leaving town as a family, just for their breakfast burritos. They were wrapped in foil and made with just eggs, potatoes, green chile and cheese. They were my favorite and the reason I made these burritos the way I did. With just eggs, green chiles, cheese, and potatoes!
As I get closer to my due date (praying these babes arrive around 36 weeks) I’ve been planning some meals to make ahead and pop in the freezer. I have a feeling our mornings are going to be a little crazy– and I always get a little hangry if I don’t eat something for breakfast shortly after getting up. Since I won’t be working out for a bit, I’m going to need good, wholesome breakfasts to help establish and keep my milk supply for these babies. I need something to sustain me!
Hello Breakfast Burritos!
I simply roasted some diced baby red potatoes, scrambled some eggs and egg whites together with green chiles and cheese, seasoned with salt and pepper, combined the potatoes and eggs and rolled it up into Light Flat Out Wraps. You could use any of the flat out wraps. I found they rolled up so much easier than whole grain and low carb whole wheat tortillas (they cracked and didn’t stay together when I rolled them) They still tasted okay, but just didn’t hold as well.
But use whichever you prefer. Regular tortillas, whole wheat, low carb, or the flat out wraps. I just personally love the Flatout flatbread Wraps best and felt they made rolling up the burritos so easy!
Pop ’em in the freezer and then when you’re ready for a quick breakfast, heat it up in the microwave or oven quickly and eat up! I’m seriously obsessed and thinking I’ll take these to a friend that just had a baby as well. Go light on the green chiles if you don’t want them to spicy for kiddos 🙂 These are fairly small, so I like to eat them with a bowl of fruit or banana with peanut butter on the side and it fills me right up!
Easy Freezer Breakfast Burritos
10 whole eggs
10 egg whites
2/3 cup shredded mexican cheese
2 (4 oz cans) diced green chiles (mild if making kid friendly)
6-7 baby red potatoes, washed and diced
2 tbsp olive oil
salt and pepper
12 Flatout Flatbread Wraps or Whole Wheat Tortillas
Preheat oven to 400
In a large bowl, toss the diced baby red potatoes in olive oil and season with salt and pepper. Spread onto a lightly greased baking sheet and roast for 25-30 minutes until edges start to crisp and potatoes are fork tender. Remove from oven and set aside.
In a separate mixing bowl, whisk eggs, egg whites, green chiles, cheese and salt and pepper (1/4 tsp each) together. Heat a large skillet with cooking spray over medium heat. Pour the eggs into the skillet and cook, stirring gently until scrambled and cooked through. Remove from heat. Gently stir the potatoes into the egg mixture.
Place about 1/2 cup of egg filling in the center of 12 Flatout Wraps or tortillas. Roll up like a burrito (watch this if you need help) Place along side each other on a baking sheet. Place in the freezer until burritos are frozen. Wrap each burrito in a piece of foil and put the burritos in a ziplock storage bag. Keep in the freezer until ready to eat.
When ready, unwrap burrito, place on a plate and microwave for 2-3 minutes until warmed through or bake on a baking sheet at 35o until heated through. Enjoy!
Wanna know what else I’m making in prep for these babies…Not all freezer meals, but just good to have on hand!
My Honey Baked Oatmeal (make a double batch and it will last all week!)
My Busy Mom Lunch Bowls (Chicken Sausage, Peppers, Quinoa)