Freezer-Friendly Breakfast Burritos with Eggs and Spinach Recipe

Introduction

Start your mornings right with these freezer friendly breakfast burritos filled with fluffy eggs and fresh spinach. They’re easy to make ahead and perfect for quick breakfasts on busy days.

Ingredients

• 12 large eggs
• ⅓ cup whole milk
• ¼ cup plain Greek yogurt
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground cumin
• 1 tsp olive oil
• 5 oz baby spinach
• 1½ cups shredded Monterey Jack cheese
• 10 whole-wheat 10-inch tortillas
• Optional: hot sauce for serving

Instructions

1. Step 1: Preheat your oven to 375 °F. Line an 18×13-inch sheet pan with parchment paper and lightly oil it to prevent sticking.
2. Step 2: In a large bowl, whisk together the eggs, milk, Greek yogurt, kosher salt, black pepper, and ground cumin until the mixture is frothy.
3. Step 3: Pour the egg mixture evenly into the prepared pan. Bake for 12 minutes or until the eggs are just set but still moist.
4. Step 4: While eggs bake, blanch the baby spinach by briefly boiling it for 30 seconds, then drain and squeeze out excess water. Roughly chop the spinach.
5. Step 5: Once baked, chop the eggs into 1-inch pieces and combine them in a bowl with the chopped spinach and shredded Monterey Jack cheese.
6. Step 6: Warm the tortillas to make them more pliable. Place about ½ cup of the egg mixture onto each tortilla, then roll tightly into burritos.
7. Step 7: Double-wrap each burrito in plastic wrap followed by foil for freezer storage. Freeze immediately.
8. Step 8: To reheat, unwrap the foil and microwave the burrito for 2–3 minutes or bake at 350 °F for 25 minutes from frozen until heated through.

Tips & Variations

• For extra flavor, add sautéed onions or bell peppers to the egg mixture before baking.
• Use your favorite cheese such as cheddar or pepper jack for a different twist.
• If you prefer dairy-free, substitute the milk and yogurt with unsweetened almond milk and skip the cheese.
• To keep tortillas from tearing when warming, cover them with a damp paper towel and microwave for 20-30 seconds.

Storage

Store the wrapped burritos in the freezer for up to 3 months. Reheat directly from frozen using the method described above. For best texture, avoid thawing before reheating to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time and freeze them?

Yes! These burritos are designed to be made in advance and frozen for up to 3 months, making mornings quicker and easier.

Can I use fresh spinach instead of baby spinach?

Absolutely. Just chop fresh spinach finely and blanch it briefly before mixing to soften and reduce moisture.

Freezer-Friendly Breakfast Burritos with Eggs and Spinach Recipe

Print Recipe

★★★★★

4.8 from 161 reviews

Delicious and nutritious freezer-friendly breakfast burritos filled with fluffy baked eggs, sautéed spinach, and melted Monterey Jack cheese wrapped in whole-wheat tortillas. Perfect for a quick, make-ahead breakfast that can be easily reheated in the microwave or oven.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes baking + 25 minutes reheating if baked
• Total Time: 27 minutes (excluding freezing and reheating time)
• Yield: 10 burritos 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Mixture

• 12 large eggs
• ⅓ cup whole milk
• ¼ cup plain Greek yogurt
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground cumin

Vegetables and Cheese

• 1 tsp olive oil
• 5 oz baby spinach
• 1½ cups shredded Monterey Jack cheese

Wraps

• 10 whole-wheat 10-inch tortillas

Optional

• Hot sauce for serving

Instructions

1. Preheat: Preheat the oven to 375 °F. Line an 18×13-inch sheet pan with parchment paper and lightly oil the surface to prevent sticking.
2. Whisk: In a large bowl, beat together the eggs, whole milk, plain Greek yogurt, kosher salt, black pepper, and ground cumin until the mixture is frothy. Pour this mixture evenly into the prepared baking sheet and bake for 12 minutes, or until the eggs are just set but still moist.
3. Spinach: While the eggs bake, blanch the baby spinach in boiling water for 30 seconds. Immediately transfer to cold water to stop cooking, then squeeze out excess water and chop the spinach roughly.
4. Combine: When the baked eggs are done, chop them into approximately 1-inch pieces. In a large mixing bowl, combine the chopped eggs, blanched spinach, and shredded Monterey Jack cheese, mixing gently to distribute evenly.
5. Wrap: Warm the whole-wheat tortillas briefly to make them pliable. Portion about ½ cup of the egg and spinach filling onto each tortilla. Roll tightly to form burritos. For freezing, double-wrap each burrito tightly in plastic wrap and then in foil to prevent freezer burn.
6. Reheat: To serve, unwrap the foil and microwave the burrito for 2 to 3 minutes until heated through, or bake from frozen at 350 °F for 25 minutes until hot in the center. Serve with optional hot sauce if desired.

Notes

• Blanching spinach helps to remove excess moisture and maintain a vibrant green color.
• Double-wrapping burritos helps prevent freezer burn and keeps them fresh longer.
• Warming tortillas before wrapping helps prevent cracking and makes rolling easier.
• These burritos can be stored in the freezer for up to 3 months.
• Adding hot sauce upon serving adds a nice spicy kick, but it’s optional.

Keywords: breakfast burritos, freezer friendly, baked eggs, spinach, whole-wheat tortillas, healthy breakfast, make ahead, quick breakfast