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There's more than one way to make a knock-your-socks-off breakfast burrito. For our vegetarian friends: try the classic veggie breakfast burrito or California-style if you're an avocado fan. Need a little extra protein? Roll up the Southwest version or whip up a classic bacon, egg, and cheese burrito with a drizzle of chipotle aioli. The best part? You can easily double the recipe to yield 8-10 breakfast burritos (depending how full you stuff them!) for easy heat-and-eat breakfasts throughout the week.
BY:Peas and Crayons
To make any of these breakfast burritos ahead, tightly wrap them in aluminum foil after rolling. Store in the refrigerator and reheat as needed. Microwave for 60-90 seconds or let sit at room temperature before cooking. Warm olive oil or butter in a skillet on medium heat, then cook burritos until hot on the inside and toasty on the outside, flipping halfway through. Alternaively, bake in foil at 350F until warmed through, about 15 minutes.
Prefer to freeze them? These breakfast burritos can be stored in the freezer for up to a month! Freeze burritos in a single layer on a sheet pan lines with parchment paper. Once fully frozen, wrap burritos individually in parchment paper or foil and add to a large freezer bag (don't forget to label with the date!). To reheat, unwrap burrito and wrap in a damp paper towel. Place on a microwave-safe plate and microwave until warmed through, about 3 minutes. Enjoy immediately or crisp up the outside in a skillet with a little bit of olive oil or butter.
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