Freezer-Friendly Breakfast Burritos

Breakfast Burritos Freezer Friendly | Lexi's Clean Kitchen

These Freezer Breakfast Burritos are the perfect grab and go breakfast filled with all of your favorite breakfast fixings! They are great when cooking for others or for when you needed a meal prep breakfast ready to go! They’re customizable based off of what you love and easy to make.

Unwrapped freezer breakfast burritoFreezer Breakfast Burritos Recipe

Monday mornings come fast after a long weekend, but that doesn’t mean you shouldn’t have a healthy, filling breakfast. Cue the make ahead Freezer Breakfast Burritos! These burritos can be customized to your liking, frozen ahead of time and heated up for a handheld on-the-go breakfast! The prep doesn’t really take that long, and when you pull one of these from the freezer you’ll be thanking yourself you did it. I stuffed my burrito with home fries, ground Spicy Italian Sausage, bacon, fluffy scrambled eggs and beans for the ultimate protein packed quick and easy breakfast! But feel free to get creative and add your favorite burrito add-ins!

Meal Prep Breakfast Burrito Filling Ideas

The truth is you can put just about anything you like in your meal prep breakfast burritos. The trick is to make sure the filling is too wet, or else it will make the burrito soggy. Here are some of the filling ideas we used for our breakfast burritos, but feel free to get creative.

  • Homemade Homefries
  • Bacon
  • Sausage
  • Scrambled Eggs
  • Cheese
  • Scallions
  • Black Beans
  • Avocado

Breakfast Burritos Freezer Friendly | Lexi's Clean KitchenHow to Store Freezer Breakfast Burritos

The first tip I have to offer is to make sure that when you assemble your burritos that the filling isn’t very hot. Let it cool slightly before packing it. The quicker you can get this to freeze, the better.

Once you’ve assembled and wrapped your burritos in either plastic wrap or aluminum foil, lay them on a sheet pan to flash freeze in your freezer. Once they’re fully frozen, place them in a tightly sealed bag for long term storage. You can store these up to 3 months in the freezer.

How to Heat them Up

To reheat, unwrap them and place on a plate with the seam side down. Reheat in a microwave for 2-4 minutes until heated through, or place in a toaster oven and bake for 15 minutes, or until heated through.

Breakfast Burritos Freezer Friendly | Lexi's Clean KitchenIf you like this meal prep recipe, check out these others:

If you like this breakfast recipe, check out these others:

Freezer-Friendly Breakfast Burritos

Prep Time 10 minutes Cook Time 30 minutes Total Time 0:40 Serves 8

Ingredients

    Classic Home Fries from page 42 of the Lexi's Clean Kitchen Cookbook

    • 2 cloves garlic, minced
    • 1 large onion, diced small
    • 1 green bell pepper, diced small
    • 1 red bell pepper, diced small
    • 2 tablespoons ghee, butter, or oil of choice
    • 4 medium russet potatoes
    • 1 teaspoon garlic granules
    • 1 teaspoon paprika
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • Optional: 1/8th teaspoon cayenne pepper

    Other

    • 1 package nitrate-free bacon, cooked according to package instructions
    • 1 cup cheddar cheese, more as desired
    • 2 tablespoons scallions
    • 1 Spicy Italian Sausage, casing removed
    • 1 15-ounce can black beans
    • 4 eggs, soft scrambled
    • 1 package gluten-free tortillas or tortillas of choice
    • 1 avocado, diced
    • 1 tablespoon scallions, sliced thin

    Directions

    1. Pre-heat oven to 375 °F.
    2. Heat the ghee in a large ovenproof skillet over medium heat until hot, about 5 minutes.
      Add the minced garlic, diced onion, and diced pepper to the skillet. Cook stirring often, until the vegetables are slightly soft, about 5 minutes.
    3. Add in the potatoes and cook stirring often for about 10 minutes. Add more ghee here if the potatoes are sticking to the pan.
    4. Add in spices and mix until well combined.
    5. Place in the oven and bake for 25 minutes or until the potatoes are soft, tender and golden brown.
    6. Let cool slightly. Place in a bowl and set aside for assembly.
    7. While the potatoes bake, cook the bacon, the sausage, and the scrambled egg in three separate skillets.
    8. For the Italian sausage, heat a medium skillet with ghee or oil of choice. Add the sausage to the pan and cook until fully cooked through and no pink remains. Once cooked through, remove from heat and let cool slightly. Place sausage in a food processor and pulse once or twice. Pour into a bowl.
    9. Assemble: Lay a tortilla flat. Place home fries, bacon, sausage, black beans, scallions, and avocado in the center of the tortilla. Fold in the sides and roll, making sure to use your fingers to keep in all of the filling while rolling. Either eat right away or wrap individually in tinfoil, freeze or refrigerate to enjoy for later!

    Recipe Notes

    1. Refrigerator: The burrito will last for 3-4 days.
    2. Freezer: The burrito will last for up to three months. To thaw the frozen burritos, remove the tinfoil and place the burrito on a microwave-safe plate. Microwave for 60-90 seconds, or until warmed through. You can also thaw the burrito in the oven: pre-heat oven to 375 °F and bake for 30 minutes in the tinfoil, or until warmed through.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Copycat Chipotle Chicken Burrito Bowls [VIDEO]

    Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

    These Copycat Chipotle Chicken Burrito Bowls are the perfect low-carb, grain-free, dairy-free, and Whole30 compliant make ahead meal! Delicious Mexican cauliflower rice paired with homemade pico de gallo, avocado, and perfectly seasoned grilled chicken is meal prep perfection. Made in partnership with Shenandoah Valley Organic!

    Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

    I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics.

    On their website you can see where all of the farms are located, so you know just where your chicken was raised.

    Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

    Their chicken is seriously amazing. You can literally taste the quality! Their business model is one that I love. It’s a farmer focused one; created by farmers, for farmers.  It was created this way to provide the highest quality organic chicken at an affordable price while encouraging healthy eating and cultural awareness.

    These burrito bowls are a game changer. An amazing chipotle crema, fresh pico de gallo, marinated chicken, and all the fixins’!

    Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

    Plus, this Mexican-style cauliflower rice is AMAZING.

    Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

    Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

     Watch the video:


    Copycat Chipotle Chicken Burrito Bowls

    Prep Time 25 minutes Cook Time 10 minutes Total Time 0:35 Serves 4

    Ingredients

      Wet Rub

      Pico De Gallo

      • 1 jalapeño, diced
      • 1 red onion, diced
      • 3 ripe tomatos, diced
      • 2 tablespoons cilantro, roughly chopped
      • 1 lime, juiced

      Mexican Cauliflower Rice

      Chipotle Crema

      Sautéed Peppers & Onions

      Other Ingredients

      Directions

      1. Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
      2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
      3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
      4. Once chicken is cooked through, let cool, dice and set aside until ready to eat.
      5. In a separate medium skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and set aside.
      6. Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
      7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
      8. Assemble bowl: Place cauliflower rice on the bottom, top with grilled chicken, sauted onions and peppers, black beans if using, pico de gallo, scallions, and a drizzle of chipotle crema.

      Recipe Notes

      *This is a great meal prep item! Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat!

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      This post is sponsored by Shenandoah Valley Organic! All opinions are always 100% my own.