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Freezer Breakfast Burritos


A smart solution for days when you need a grab-and-go breakfast. Freeze a batch of spinach,bean, and egg burritos.

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  • 1 T. olive oil
  • 8 oz. baby spinach
  • 1/2 t. salt
  • 2 garlic cloves (minced)
  • 8 large eggs
  • 1/4 t. black pepper
  • 8 8" tortillas
  • black beans
  • white cheddar cheese


Adapted from


Step 1

In a large skillet heat 1/2 T. olive oil over medium heat. Add spinach and season with 1/4 t. salt, and cook until wilted, about 5 minutes. Stir in garlic, and cook 1 minute; transfer to a bowl. Add 1/2 T. olive oil to skillet. In a large bowl, whisk eggs, salt and pepper. Cook, stirring, 2 minutes. On each tortilla add 2 spoonfuls each of beans, spinach and egg, and a small handful of cheese. Fold in 2 sides of tortilla and roll it up. Seal with plastic wrap, freeze on a baking sheet for 30 minutes, transfer to a resealable plastic bag, and freeze for up to 2 months. When ready to eat, remove from freezer and microwave on high until warm, 1-2 minutes.

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