Freezer-Friendly Breakfast Burritos
About this recipe
These Freezer-Friendly Breakfast Burritos are a perfect solution for busy mornings or camping trips. Packed with tender scrambled eggs, ham, and melty cheese, they are not only delicious but also easy to prepare ahead of time and freeze for later use.
In this video, Natasha from Natashas Kitchen shows you how to make these burritos with a simple yet flavorful filling, ensuring they stay moist and tasty even after freezing.
Ingredient notes
- The recipe calls for 6 medium 8-inch diameter flour tortillas, which are ideal for wrapping the filling.
- You can use either white or brown Button mushrooms, and they are optional; the burritos will still taste great without them.
- Natasha suggests using Black Forest ham, but any chopped ham will work, and it's optional if you prefer a meatless option.
Tips from Natashas Kitchen's video
- To keep the tortillas soft and easy to roll, keep them in their packaging until you're ready to use them.
- When scrambling the eggs, remove them from the heat as soon as they are just cooked through to prevent overcooking.
- For the best texture, sauté the burritos in a skillet after thawing to achieve a crispy exterior.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a medium mixing bowl, combine six large eggs with a pinch of salt, a pinch of black pepper, and two tablespoons of sour cream. Whisk together thoroughly.
- 2
Add two ounces of chopped ham to the egg mixture and stir to combine. Set aside.
- 3
Thinly slice half a pound of Button mushrooms.
- 4
Place a large skillet over medium heat and add one tablespoon of oil. Add the mushrooms and sauté for about five minutes, stirring occasionally. Season lightly with salt and pepper until lightly browned.
- 5
Remove the mushrooms from the pan and add one tablespoon of butter. Once melted, add the egg mixture and scramble for about three minutes until just cooked through but still moist. Transfer to a separate dish.
- 6
To assemble the burritos, take a tortilla and spread one tablespoon of sour cream in the center. Top with 1/6 of the cooked eggs, a generous amount of shredded mozzarella cheese, 1/6 of the mushrooms (if using), and one to two tablespoons of diced fresh tomatoes (optional).
- 7
Roll the burrito from top to bottom, tucking the top flap around the filling, then fold the edges in tightly and roll to secure. Repeat with remaining tortillas.
- 8
If freezing, wrap each burrito individually in parchment paper and label them. Store in a freezer-safe Ziploc bag for up to one month.
- 9
To heat, place a skillet over medium heat and add one to two tablespoons of oil. Once hot, add the burritos with the folded side down and cook until golden brown, about two minutes per side.
Heads up — we had to guess a little:
- The quantity of oil for sautéing is inferred as 2-4 Tbsp based on typical cooking practices.
Credit where it's due: this recipe was transcribed from Natashas Kitchen's original video on YouTube. Follow them there — it's their dish.
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