Make-Ahead Freezer Breakfast Burritos with Garden Zucchini
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.
Servings: 24 burritos
Calories: 205kcal
As an Amazon Associate I earn from qualifying purchases.
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
Calories: 205kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 715mg | Potassium: 209mg | Fiber: 3g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg