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Freezer Breakfast Burritos Trim Healthy Mama Style!

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I love breakfast burritos. Unfortunately, I especially love breakfast burritos from Del Taco and Chik-Fil-A. So I made a healthy, homemade freezer version to keep on hand for those cravings. The kids love them, and there are a million variations, so you can do whatever you want with them (within reason. I do not recommend sardine breakfast burritos).

If you're looking for more healthy, THM-friendly freezer meal ideas, check this out: Easy THM Freezer Meals

Freezer Breakfast Burritos - THM S or E

There are a few different versions and variations you could use to make these burritos an “S” or “E”. Scroll to the bottom of the post for printable recipe cards.

“S” make-ahead breakfast burritos:

1 dozen eggs

2 Tablespoons cottage cheese (don't freak out! I'll explain soon)

1/2 to 1 cup grated cheese of your choice

Veggies, optional

1/2 lb.  sausage, bacon, or other meat of your choice , cooked and patted dry

salt and pepper to taste

1 cup of salsa (more or less to taste)

taco sauce (optional)

8 low-carb tortillas (for a gluten-free option, you could try this recipe for GF Low-Carb Tortillas. I have tried them and liked them but I haven't frozen them before, so you may want to experiment first).

 

1. In a bowl, scramble the eggs with the cottage cheese and salt and pepper. The reason for the cottage cheese is two-fold: 1. it makes for moister, fluffier eggs, which helps to keep the eggs from drying out when frozen, 2. it adds protein, 3. it adds a yummy, cheesy taste to the eggs. Wait, that was three-fold. Either way, try it! I love adding cottage cheese to scrambled eggs and now I can't eat them the “normal” way.

Breakfast Burritos Step 2

2. Spread 8 tortillas with scrambled eggs, shredded cheese, and cooked meat, or any other low-carb ingredients that your family loves.

3. Add salsa to each tortilla. This is another crucial step to make sure the eggs don't dry out too much when you re-heat them.

Freezer breakfast burritos Step Three

This not-awesome picture is just to show you how I like to fold breakfast burritos. When I am doing the folding, my photographer ranges in age from 2 to 10 years old, so…yeah. I'll blame this blurry pic on the mini laborers.

4. I like to fold the burritos by folding the bottom third up, then the right side in, then the left side in, then folding the top down. Clear as mud, right? Maybe I'll do a step-by-step burrito folding photo tutorial. Or maybe I won't, because the pictures probably wouldn't be clear enough anyway.

Freezer breakfast burritos

5. Now! Finally! With 8 folded burritos, I wrap each one in plastic wrap (you could use foil if you don't believe in plastic wrap. Or you could use parchment paper if you have money to burn and you don't believe in plastic wrap OR foil).

6. OR you could do what I did and eat one right away:

THM Breakfast Burritos

That red stuff is taco sauce. I like to make my own using this recipe: Low-carb taco sauce from Holistically Engineered

YUM!

To re-heat, remove the plastic from a breakfast burrito and microwave it for about a minute and thirty seconds.

Freezer Breakfast Burritos - THM "S"
Yields 8
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Ingredients
  1. 1 dozen eggs
  2. 2 Tablespoons cottage cheese (don’t freak out! I’ll explain soon)
  3. 1/2 to 1 cup grated cheese of your choice
  4. veggies, optional
  5. 1/2 lb. sausage, bacon, or other meat of your choice , cooked and patted dry
  6. salt and pepper to taste
  7. 1 cup of salsa (more or less to taste)
  8. taco sauce (optional)
  9. 8 low-carb tortillas (or ingredients to make your own GF tortillas)
Instructions
  1. In a bowl, scramble the eggs with the cottage cheese and salt and pepper.
  2. Spread 8 tortillas with eggs, cheese, and meat.
  3. Add salsa to each tortilla.
  4. Fold the burritos.
  5. Wrap burritos in plastic wrap or foil, and freeze.
  6. To reheat, unwrap burrito and microwave 30 seconds.
  7. To reheat in oven, thaw and cook 5-10 minutes or until heated through.
https://thewellplannedkitchen.com/

To make a low-fat E version, you would use egg whites only, omit the cheese, and use sprouted Ezekiel tortillas instead of low-carb tortillas. When I make the E version, I like to add some veggies, like zucchini or onions sautéed in 1 teaspoon of butter and salt and pepper.

Freezer Breakfast Burritos - THM "E"
Yields 8
Write a review
Print
Ingredients
  1. 15 egg whites, or 2 8 oz. containers liquid egg whites
  2. 2 Tablespoons low-fat cottage cheese
  3. zucchini, onion, or other favorite veggies sauteed in very scant amount of olive oil
  4. salt and pepper to taste
  5. 1 cup of salsa (more or less to taste)
  6. 2 laughing cow light cheese wedges (optional)
  7. taco sauce (optional)
  8. 8 Ezekiel sprouted bread tortillas
Instructions
  1. Whisk egg whites with salt, pepper, and low carb cottage cheese.
  2. Sautee veggies
  3. Pour whisked egg whites over veggies and cook through.
  4. Add Laughing Cow light cheese and melt over cooked egg and veggie mixture.
  5. Portion cooked eggs and vegetables over 8 tortillas.
  6. Top with salsa.
  7. Fold the burritos.
  8. Wrap folded burritos in plastic wrap or foil and store in freezer.
  9. To reheat, unwrap burrito and microwave 30 seconds.
  10. To reheat in oven, thaw and cook 5-10 minutes or until heated through.
https://thewellplannedkitchen.com/

These breakfast burritos are easy and inexpensive to make – and we all love the way they taste! If you're looking for ways to save time and money in the kitchen, I have a NEW list of $7 THM meals coming in the next few weeks! Until then, here's the latest version: $7 THM Dinners

 

 

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18 Comments

  1. I made burritos like this with much excitement, however, I found that I needed a much longer microwave time (about twice as long) and I still had a couple of cold spots that weren’t so great. Maybe my tortillas are just larger and held more? The burrito also leaked a lot of juices which could make for a soggy tortilla mess. I think next time I will individually freeze the cooked CONTENTS of the burrito in ziploc baggies. That way, I can microwave them/stir them until evenly heated and leave any excess juices in the bowl before throwing them in my tortilla.

    1. I’m sorry they didn’t turn out the way you hoped. I’ve never had any of those problems; maybe it’s the tortilla size? I’m sorry you had to microwave them longer, but I’m glad you found a solution!

    1. Mine did not freeze well with wonder-wraps, but they tasted great! They kept in the fridge for about 3 days.

  2. The link to the GF tortillas appears to be broken. I would love to see the recipe if it’s still available somewhere:)

  3. HI! Where do you find low carb flour tortillas large enough for this?? The only ones I have found are about the size of a traditional corn tortilla. Help?! Thanks! Love your many ideas to make my THM life easier!

    1. Hi Kristy! There are giant low-carb tortillas at my Costco, but if I can’t find those I just get the small taco-sized tortillas at the grocery store. They still work. 🙂 Thanks!

  4. Help! It is not clear WHEN to cook the eggs. It says scramble them in a bowl but I cannot believe you then pour them raw over the wrap!

    1. Hey Ann! I’ve made something like these before and have found that after I scramble the mixture in a bowl, I can cook them in a skillet on the stovetop before adding them to my burrito. That way your burrito doesn’t get soggy before you freeze it and you can ensure the eggs are fully cooked before you reheat them to eat!

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