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Easy Freezer-Friendly Egg and Cheese Breakfast Burritos

freezer-friendly egg and cheese breakfast burritos - featured image
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Soft tortillas filled with fluffy scrambled eggs and melted cheese, perfect for quick, make-ahead breakfasts that freeze and reheat beautifully.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) whole milk or cream
  • 1 cup shredded cheddar cheese (about 4 oz / 115 g), sharp or mild
  • 6 large flour tortillas (10-inch / 25 cm), fresh and soft
  • 1 tablespoon (14 g) unsalted butter
  • Salt and pepper to taste
  • Optional add-ins: diced bell peppers, green onions, cooked bacon or sausage, hot sauce

Instructions

  1. Crack 6 large eggs into a mixing bowl. Add 1/4 cup (60 ml) whole milk or cream. Whisk gently until uniform and slightly frothy.
  2. Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until melted and foamy but not browned.
  3. Pour in the egg mixture. Let sit undisturbed for 15-20 seconds until edges start to set. Gently push eggs from edges toward center with a spatula, forming soft curds. Move slowly to avoid drying out.
  4. When eggs are mostly set but still slightly runny (3-4 minutes), sprinkle 1 cup shredded cheddar cheese evenly over eggs. Fold gently until cheese melts and eggs are fully cooked but moist. Remove from heat immediately.
  5. Let the egg and cheese mixture cool on the counter for 10 minutes to prevent soggy tortillas.
  6. Warm the flour tortillas in a dry skillet or microwave for about 15 seconds until soft and pliable.
  7. Lay each tortilla flat. Spoon about 1/6 of the egg and cheese filling onto the center, spreading slightly but leaving room to fold.
  8. Fold the sides in toward the center, then roll the tortilla tightly from the bottom up to enclose the filling completely.
  9. Wrap each burrito individually in parchment paper or foil, then place in a freezer-safe bag or container. Label with date and contents.
  10. Freeze for up to 2 months. To reheat, unwrap and microwave on high for 1-2 minutes, flipping halfway through, or bake wrapped in foil at 350°F (175°C) for 20-25 minutes until heated through.

Notes

Cook eggs gently over low heat to keep them tender and avoid rubberiness after freezing. Cool filling completely before wrapping to prevent soggy tortillas. Use fresh, soft flour tortillas for best results. Wrap burritos tightly and individually to prevent freezer burn. Reheat carefully to avoid drying out eggs and cheese separation. Optional add-ins should be cooked and moisture reduced before adding.

Nutrition

Keywords: breakfast burritos, freezer-friendly, egg and cheese, make-ahead breakfast, quick breakfast, meal prep, easy breakfast

Find it online: https://leilameals.com/easy-freezer-friendly-egg-and-cheese-breakfast-burritos-recipe-for-quick-mornings/