These make-ahead breakfast burritos combine scrambled eggs, crispy bacon, garden zucchini, sweet onions, salsa, corn, and rice. Taco seasoning adds a little extra flavor, while the rice and vegetables help stretch the filling into a generous batch.
If your garden has been producing more zucchini than you know what to do with, this is another practical way to put that harvest to good use.
Having a few homemade breakfasts tucked away in the freezer can make a big difference on busy mornings. Instead of starting from scratch, you can warm up a hearty breakfast burrito and have a filling meal ready in just a few minutes.
We like recipes that help us spend a little time in the kitchen now and save time later. Make a batch of these burritos, wrap them individually, and store them in the freezer for a quick breakfast throughout the coming weeks.
They are handy for workday mornings, weekends when everyone has something going on, or any day when you would rather heat up breakfast than cook a full meal.
Why Make Breakfast Burritos for the Freezer?
Preparing breakfast ahead is one of those simple kitchen habits that can make everyday life easier. Here are a few reasons to keep these burritos on hand.
- Use up garden zucchini. Fresh zucchini and sweet onions add vegetables to a hearty breakfast. A delicious way to use that overgrown squash.
- Make a large batch at once. Rather than preparing breakfast every morning, cook the filling in one session and assemble individual burritos.
- Save time during the week. Keep a few burritos in the refrigerator for the next couple of days and freeze the rest for later.
- Stretch your ingredients. Rice and corn add substance to the filling, making this a practical recipe for feeding a hungry family.
- Customize them to your liking. Use a favorite salsa, adjust the seasoning, or change the vegetables and meat to suit what you have available.
Make-Ahead Freezer Breakfast Burritos with Garden Zucchini
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Equipment
Ingredients
- 2 Large Zucchini peeled if needed, cored and diced
- 1 Medium Sweet Onion diced
- 1 Pound Bacon cooked and chopped
- 12 Large Eggs
- 16 Ounces Salsa 1 jar (preferably a thicker variety)
- 4 Tablespoons Taco Seasoning
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Cup Corn cooked
- 4 Cups Rice cooked white or jasmine rice
- 24 Large Flour Tortillas as needed
- Butter or cooking oil, for the skillet
Instructions
- Cook the bacon until crisp, drain, and chop it into small pieces.1 Pound Bacon
- Prepare the rice and set it aside.4 Cups Rice
- Remove the seedy center of the zucchini if needed, then dice the zucchini and onion.2 Large Zucchini
- Melt a little butter in a large skillet over medium heat. Add the onion and sauté for 1–2 minutes. Stir in the zucchini and taco seasoning. Cook over medium-high heat for 10–15 minutes, stirring often, until the zucchini is tender and excess moisture has evaporated. Transfer the vegetables to a large mixing bowl.1 Medium Sweet Onion, Butter, 4 Tablespoons Taco Seasoning
- Mix the eggs and salsa. In a separate bowl, whisk the eggs with the salsa, salt, and pepper until well combined. Tip: If the salsa is very watery, drain off some excess liquid before adding it to the eggs.12 Large Eggs, 16 Ounces Salsa, ½ Teaspoon Salt, ½ Teaspoon Black Pepper
- Scramble the eggs. Lightly grease the skillet and heat over medium-low to medium heat. Pour in the egg mixture and gently stir until the eggs are just set. Cook in batches if needed.
- Combine the filling. Add the scrambled eggs to the cooked zucchini and onion. Stir in the chopped bacon, corn, and cooked rice until everything is evenly mixed. Taste and adjust the seasoning.1 Cup Corn
- Assemble the burritos. Allow the filling to cool slightly. Warm the tortillas until flexible, then spoon the filling into the center of each one. Fold in the sides and roll tightly. Avoid overfilling so the tortillas are easier to wrap.24 Large Flour Tortillas
- Tip: Spoon the filling into each flour tortilla, using an amount that allows you to fold and roll the tortilla comfortably. The number of burritos will vary depending on the size of your zucchini, the tortillas, and how much filling you use in each one.
- Serve or store. Enjoy the burritos warm, refrigerate portions for upcoming breakfasts, or wrap individual burritos for the freezer.
Notes
Tips for Making the Best Freezer Breakfast Burritos
A few simple steps help these burritos hold up well in the refrigerator or freezer. Cook the Zucchini Until the Moisture Evaporates Zucchini contains a lot of water, especially when it is freshly picked from the garden. If the pieces are large and seedy, scoop out the soft center before dicing. Cook the zucchini and onions with the taco seasoning until the zucchini is tender and much of the excess moisture has evaporated. This helps prevent watery filling and soggy tortillas. Choose a Thick Salsa Salsa gives the scrambled eggs plenty of flavor, but some varieties contain more liquid than others. A thicker salsa is generally the easiest to work with. If your favorite salsa is particularly watery, drain off some of the excess liquid before mixing it with the eggs. Avoid Overcooking the Eggs Scramble the eggs until they are just set. They will be reheated later, so keeping them tender helps the filling maintain a better texture. Let the Filling Cool Before Wrapping Allow the filling to cool slightly before assembling the burritos. Excess steam trapped inside the tortilla can create condensation, which may make the burritos soggy. For food safety, do not leave the cooked filling at room temperature for more than two hours. Refrigerate it promptly if you are not assembling the burritos right away.Nutrition
How to Prepare Breakfast Burritos Ahead of Time
Once the filling is cooked, you can assemble the burritos for the refrigerator or freezer.
- Warm the flour tortillas briefly so they are flexible and easier to roll.
- Spoon the filling into the center of each tortilla, leaving room around the edges.
- Fold in the sides and roll the tortilla tightly around the filling.
- Allow any remaining steam to escape before wrapping.
- Wrap each burrito individually and place them in an airtight container or freezer bag.
The number of burritos you make will depend on the size of the tortillas and how much filling you use. With this generous batch of filling, you should have plenty to prepare several breakfasts ahead.
If you plan to eat the burritos within the next few days, refrigerate them. Freeze the rest promptly so they are ready when you need them.
How to Freeze Breakfast Burritos
Freezing individual burritos makes it easy to take out just what you need.
Wrap each burrito tightly in aluminum foil or freezer-safe wrap, then place the wrapped burritos in a labeled freezer bag or airtight container. Label the package with the name and date so you can keep track of what is in the freezer.
For the best quality, use the frozen burritos within two to three months.
If you are making these for a family, you can even divide them into smaller bags so you can grab a few at a time without handling the entire batch.
How to Reheat Frozen Breakfast Burritos
The microwave is convenient when you need breakfast in a hurry.
Microwave Instructions
- Remove the aluminum foil and any other non-microwave-safe wrapping.
- Wrap the frozen burrito in a damp paper towel.
- Place it on a microwave-safe plate.
- Microwave for about 1 minute and 30 seconds, then let it rest for another minute.
- Check the center and continue heating in short intervals until the filling reaches 165°F.
The original heating time is a starting point. Larger burritos and different microwave wattages can require more time, so always check that the filling is hot throughout.
Oven Instructions
To heat several burritos at once, place them in an oven-safe dish without any plastic wrapping. Cover the dish with foil and warm in a 350°F oven until heated throughout. Check the center of the burritos to make sure the filling reaches 165°F.
Air Fryer Instructions
For a crispier tortilla, remove all foil and packaging and place a burrito in the air fryer. Heat at approximately 325°F, checking periodically and turning as needed until the center reaches 165°F. Heating times vary depending on the size of the burrito and whether it is frozen or thawed.
Ways to Customize the Filling
One of the best things about making breakfast burritos at home is that you can use ingredients you already have.
- Add bell peppers: Dice and sauté them with the onion and zucchini.
- Change the meat: Cooked breakfast sausage or diced ham can replace the bacon.
- Add cheese: Cheddar or Monterey Jack adds a creamy, savory flavor.
- Adjust the heat: Choose mild or hot salsa, or add a little diced jalapeño.
- Use a different rice: Brown rice works well if that is what you have on hand.
- Add other vegetables: Mushrooms or spinach can be included, provided excess moisture is cooked off before combining the filling.
You can also leave out the rice if you prefer a filling with a greater proportion of eggs and vegetables. Just keep in mind that changing the ingredients will affect how many burritos the batch makes.
Storing Leftover Breakfast Burritos
Refrigerate cooked breakfast burritos in an airtight container and eat them within three to four days. If you have leftover filling rather than assembled burritos, store it in a shallow, covered container and refrigerate it promptly.
For longer storage, freeze individual portions. Reheat only what you plan to eat, and bring the center to 165°F before serving.
A Little Kitchen Prep Goes a Long Way
Making a batch of breakfast burritos is a simple way to get ahead in the kitchen. You can use fresh garden zucchini, make good use of ingredients already in your refrigerator, and stock the freezer with homemade breakfasts that are ready when you need them.
A little preparation today can mean one less thing to worry about on a busy morning. Keep a few burritos handy for the week and save the rest in the freezer. When breakfast time comes around, all you need to do is warm one up and enjoy.
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My family loved this!