Freezer-Friendly Breakfast Burritos Recipe

Ingredients

• 6 pieces Large Egg (room temperature)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground if possible)
• 8 tablespoons Sour Cream (2 tbsp for egg mixture, 1 tbsp per tortilla for spreading)
• 2 ounces Black Forest Ham (chopped)
• 0.5 pound White or Brown Mushrooms (thinly sliced, optional)
• 1 tablespoon Vegetable Oil (for sautéing mushrooms)
• 1 tablespoon Unsalted Butter (for scrambling eggs)
• 6 pieces Flour Tortilla (8‑inch diameter, medium size)
• 1 cup Mozzarella Cheese (shredded, generous amount per burrito)
• 0.5 cup Fresh Tomato (diced, optional, 1‑2 tbsp per burrito)

Instructions

1. Prepare Egg Mixture

   In a medium mixing bowl, whisk together 6 large eggs, a pinch of salt, a pinch of black pepper, and 2 tbsp sour cream until fully combined. Stir in 2 oz chopped Black Forest ham.

   Time: PT5M

2. Slice Mushrooms

   Thinly slice 0.5 lb white or brown mushrooms.

   Time: PT5M

3. Sauté Mushrooms

   Heat 1 tbsp oil in a large skillet over medium heat. Add sliced mushrooms, season with a pinch of salt and pepper, and sauté, stirring occasionally, for about 5 minutes until moisture evaporates and mushrooms are lightly browned.

   Time: PT5M

   Temperature: medium heat

4. Scramble Eggs

   Add 1 tbsp butter to the same skillet, let melt, then pour in the egg mixture. Cook, stirring gently, for about 3 minutes until eggs are just set but still moist. Remove from heat immediately and transfer to a separate dish.

   Time: PT3M

   Temperature: medium heat

5. Assemble Burritos

   Lay out 6 medium 8‑inch flour tortillas. Spread 1 tbsp sour cream in the center of each tortilla. Top with 1/6 of the scrambled eggs, a generous handful of shredded mozzarella, 1/6 of the sautéed mushrooms (if using), and 1‑2 tbsp diced fresh tomato (optional). Fold the top flap over the filling, tuck the sides in, and roll tightly.

   Time: PT10M

6. Wrap and Freeze

   Wrap each burrito individually in parchment paper, label with a Sharpie, and place all wrapped burritos into a freezer‑safe Ziploc bag. Store in the freezer for up to 1 month.

   Time: PT5M

7. Reheat Frozen Burritos (Optional)

   When ready to eat, heat 1‑2 tbsp oil in a large skillet over medium heat. Place burritos seam‑side down, cook without turning until the bottom is golden brown (about 2 minutes). Flip and cook each side for another 2 minutes, adding more oil if needed, until all sides are crisp and the interior is hot.

   Time: PT6M

   Temperature: medium heat

Nutrition Facts

Calories

300

Protein

15g

Carbohydrates

30g

Fat

12g

Fiber

2g