Freezer-ready Breakfast Burritos
Yield: 15 burritos
  • 15 whole wheat tortillas
  • 16 eggs- beaten with a splash of milk, salt and pepper
  • 1 green pepper chopped
  • 1 medium sized onion chopped
  • 2 cups grated cheddar cheese
  • 1½ cups of cooked, crumbled bacon
  • hot salsa (optional)
  1. Sauté the onion in some olive oil until lightly browned.
  2. Add the peppers and cook for another few minutes or until soft.
  3. Add the beaten eggs and cook on medium heat and stir frequently until cooked through.
  4. Assemble the burritos- being careful not to put too much filling in or they won't roll up as easily.
  5. Wrap each one snugly with plastic wrap and place them in freezer bags.
  6. To prepare: remove plastic wrap, and loosely wrap the burrito in a paper towel. Microwave for 60 seconds, and toast to finish in a toaster oven or in a skillet. (You can also just nuke for 2 minutes but I prefer the toasty texture.)
Recipe by The Baker Chick at