Breakfast Burrito Recipe {Freezer Friendly} - Butter Your Biscuit (2024)

FAQs

How do you freeze breakfast burritos so they don't get soggy? ›

Freeze in a Single Layer

Once the tortillas are filled and cozy inside their foil wrapping, they'll need to be frozen. Freezing the tortillas in a single layer before transferring to longer-term storage in a zip-top freezer bag is the fastest and best way to freeze the burritos.

Assemble the Breakfast Burritos

Fold the burrito: Fold in the sides of the tortilla, then roll it up. Use your fingers to keep all of the filling in as you roll. Serve or store: Enjoy these burritos right away, or store them in the fridge or freezer until you're ready to serve!

The main cause of sogginess in frozen burritos is excess moisture soaking into the tortilla. An easy way to prevent this is to create a barrier between the wetter ingredients and the tortilla. A layer of cheese can work, or a layer of thick, creamy refried beans.

Transfer the wrapped burritos to a freezer-safe plastic container or bag. Store in the freezer for up to 6 months (but ideally use within 3 months, or else they might have some freezer burn and off flavors). Reheat the burritos: To reheat a large burrito, unwrap from foil and place on a microwave-safe plate.

You absolutely can freeze sour cream. As with any food, freezing will stop the growth of microorganisms indefinitely, keeping it safe until you thaw it for reuse. The caveat is that like other dairy products, sour cream will lose some of its thickness and smooth, creamy texture once it's frozen and thawed.

How do you keep frozen breakfast sandwiches from getting soggy? To keep freezer breakfast sandwiches fresh and crispy, be sure to wrap each sandwich individually with parchment paper or aluminum foil before storing them in a freezer bag.

One is simply defrosting in a microwave for around 3 to 3 ½ minutes. Alternatively, you can remove the burrito from the freezer the night before and place it in the fridge to thaw overnight, and then when you're ready to eat; you can toss it into a ripping hot, dry pan and heat through.

You can also freeze scrambled eggs after they have been cooked. This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good. Let the cooked scrambled eggs cool completely.

What to Avoid in a Burrito Recipe if Freezing: While there are so many ingredients that are fair game for freezer burritos, there are a couple of ingredients you should avoid: Avocado. It just doesn't freeze well. Instead, serve your reheated burrito with sliced avocado or guacamole!

But here's the secret: Wrap the burrito in a damp paper towel. This will keep the tortilla from drying out in the microwave while steaming the tasty fillings.

How to make a frozen burrito better? ›

step one : after your burrito comes out of the microwave, liberally squeeze lime all over it. step two : spoon on your crema, drizzle on the tapatio. step three : add your garnishes. salsa verde, a few slices of avocado, chopped cilantro, and a pile of pickled onions.

Sour Cream – keeps the eggs moist. Ham – We used chopped deli ham to make these burritos protein-packed. Cheese – Shredded mozzarella cheese keeps the filling moist and gooey and helps it reheat better.

To assemble burritos, place each tortilla on a sheet of foil. Add ½ cup scrambled eggs to the bottom half of the tortilla, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months.

Soft scramble the eggs and season with salt and pepper. Add the cheese on top and let melt. To assemble, lay the 4 tortillas on a clean flat surface. Divide the cooked eggs equally on each tortilla, followed by the chopped bacon, roasted potatoes, salsa, avocado and chopped cilantro.

Cool the filling before stuffing. It's important that the filling ingredients are at room temperature. Otherwise, as they cool, the moisture they release will be absorbed by the tortilla and it will become soggy. Drain any excess moisture from the salsa.

Sour Cream – keeps the eggs moist. Ham – We used chopped deli ham to make these burritos protein-packed. Cheese – Shredded mozzarella cheese keeps the filling moist and gooey and helps it reheat better.

The best way to bake frozen burritos and keep them soft is to preheat your oven to 350°F (175°C). Place the frozen burritos on a baking sheet and cover them loosely with aluminum foil. Bake for 25-30 minutes, then remove the foil and continue baking for an additional 5-10 minutes until the burritos are heated through.

Using corn tortillas instead is a good first step, but another crucial way to prevent an overly soggy burrito is to toast the whole thing in an oiled pan to toughen up the tortilla.

Place a damp paper towel over your burrito and microwave it on medium for 2+ minutes until it's heated through. Alternatively, wrap your burrito in foil and bake it for 30+ minutes at 225°F until it's up to temperature.