These wheat-free breakfast burritos will fill you up with nourishing ingredients, and are a very simple way to begin a busy morning! Since becoming a mom to a toddler (with four hours notice, I must add), I can absolutely see why freezer meals are so helpful, and why many people choose to stock up on them. Adding to my own stockpile of ready-made freezer meals, especially breakfast meals, has been a priceless investment of time and resources.
Every mom knows how drastically life changes when a little one comes along. One of the biggest changes for me was balancing all of my morning responsibilities without feeling like a chicken with her head cut off. It’s a priority for me to start the day reading Scripture, that’s a non-negotiable, followed by preparing a nourishing breakfast for my family, and sending my husband off for the day. I absolutely despise “the morning rush” and will do anything I can to minimize a frantic start.
Enter, freezer breakfast burritos.
For me, the greatest feeling in the world is waking up, popping a couple of these burritos in the oven, and then leisurely reading my Bible (with coffee in hand of course) until my son wakes up, and breakfast is hot and ready. It’s truly a slice of heaven, and the best way to start my day. We all benefit when momma is relaxed and our bellies are full.
What I love about these burritos is that you can adapt them to any dietary need or personal preference you want. You can keep them very simple with only eggs and cheese, or you can go crazy with all kinds of fun additions like avocado or beans. In the pictures you can see I chose half a slice of Applegate nitrate-free ham, cheddar cheese, and some sautéed peppers. Yum! To make these even easier to prepare, I suggest baking the eggs in a large dish, instead of in a pan on the stovetop where you need to stir continuously. Then, a simple assembly line to layer, wrap, and freeze them is the best approach.
My first go at these I didn’t have any parchment paper on hand so I opted to wrap them in aluminum foil just this once. Big mistake. All my burritos stuck to the foil during baking and needed to be scraped out with a spatula. Not the end of the world, they still tasted perfectly delicious, just not as pretty to look at and a fork was necessary for eating! Along with that, there is great potential that aluminum is leaching into or food when directly wrapped in it and heated. Not worth the health risk in my opinion.
Moral of the story – be sure to wrap the burritos in parchment paper first, and then foil for freezing.
I’ve started a very good habit of keeping my freezer stocked with a decent amount of breakfast food, and it has truly changed my mornings for the better. Here are a couple other freezer-worthy breakfast recipes I’ve incorporated into my routine.
Oatmeal Apple Breakfast Bars – These are good for a quick breakfast, and great to have on hand for a snack as well!
Pumpkin Maple Baked Oatmeal – This one is a favorite, and we get three whole breakfasts out of it! I bake it in a square dish, cut it into 9 pieces, and individually wrap the pieces in parchment paper and then foil for freezing.
Freezer Burrito Hacks for Nourishing Cooks – My blogger friend, Alison, has some great tips for freezer breakfast burritos. Her list is invaluable, so be sure to check them out, along with helpful pictures of how to wrap them.
- 12 eggs
- ¼ cup melted butter, plus extra for greasing your pan
- 1 tsp salt
- 1¼ cups milk, or half and half (my preference)
- 12 corn or brown rice tortillas (if wheat is not an issue for you, use any you prefer)
- Cheese to sprinkle
- OPTIONAL TOPPINGS: Ham, turkey, bacon, sausage, a variety of veggies, avocado. Anything you would put in an omelette.
- Preheat your oven to 350 F. In a large bowl whisk together the melted butter, eggs, salt and milk or half and half. Pour the egg mixture into a greased baking dish.
- Bake the eggs for 10 minutes, and then stir. Bake for an additional 10 minutes, and stir again. Repeat until they are set.
- Assemble your burritos. I typically lay out the tortillas, and do an assembly line starting with cheese, meat, eggs, veggies/avocado.
- Wrap them in a piece of parchment paper, followed by a piece of aluminum foil. This will help the burritos not to stick, and will keep them free from touching the aluminum during storage and baking, which has potential adverse health effects. Freeze in freezer bags or eat immediately.
- EATING FROM THE FREEZER: You can move these directly from freezer to oven. Bake them at 400 F for about 30-45 minutes, depending on your oven. Sometimes I defrost my burritos the night before we’re going to eat them, and then pop them into my convection oven at 400 F for 20-30 minutes. It just depends on if I remember to do it or not!
- ADDITIONAL INFO: I used corn tortillas for the pictures, and they are typically smaller than the wheat or brown rice tortillas I've seen. Adapt folding methods based on how big or small your tortillas are. For the smaller ones, one fold in half works fine like shown in the picture above.