You might think that months of developing recipes for my breakfast cookbook would put a damper on my interest in morning food. But indeed, it has not. In fact, every week I seem to think of something new that I wish had fit into the pages of Rise & Shine. These Freezer-Friendly Breakfast Burritos are one of them. Let me tell you why:

They’re Darn Tasty.

Scrambled eggs with peppers, zucchini, fresh chives, and Cheddar wrapped snug in soft flatbread is hard to beat for a satisfying start to the day. Whisking a bit of cottage cheese into the eggs makes them extra fluffy.

Egg Burritos are Good for you.

The recipe calls for a cup of vegetables and is packed with protein thanks to the eggs and cottage cheese. Using whole-grain tortillas means extra fiber, too.

Portable.

For busy mornings when breakfast needs to come along for the ride, tuck a breakfast burrito into a napkin or sandwich bag and take it to go.

They’re Freezer-Friendly

The recipe makes four burritos and can easily be doubled. Pop what you don’t eat in the freezer until next time. To reheat, just microwave on high for two minutes.

Easy to Make

Scrambling eggs is one of the first skills I taught my kids in the kitchen. With this recipe, they can make breakfast for themselves, and for you too. Littler ones will need a little guidance with the knife and help at the stove, more experienced kids can do the whole thing on their own. Let them!

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Freezer-Friendly Breakfast Burritos

These breakfast burritos are the whole package when it comes to a healthy morning bite: tasty, easy to make, freezable, portable, and good for you.

Course Breakfast

Prep Time 6 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 4

Calories 290 kcal

Author Katie Morford

Ingredients

• 5 eggs
• 1/3 cup cottage cheese
• 2 teaspoons extra-virgin olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced zucchini
• 1 heaping tablespoon minced chives
• 1/2 teaspoon kosher salt
• Black pepper
• 4 large whole-grain flour tortillas
• 8 thin slices Cheddar cheese

Instructions

1. In a medium bowl, whisk together the eggs, cottage cheese, salt, and several cracks of black pepper.

2. Heat the oil in a medium cast iron or non-stick skillet over medium-high. Add the red pepper and saute a minute or so. Add the zucchini and saute until just tender. 

3. Drop the heat to medium-low and add the eggs and chives to the pan. Scramble with the vegetables until cooked.

4. Lay 2 thin slices of cheese on the center of each tortilla and microwave on high until melted. 

5. Spoon the egg mixture onto the tortillas and roll up like a burrito. 

6. Serve warm. See notes for freezing instructions. 

Recipe Notes

To freeze and reheat:

Wrap each burrito in aluminum foil and store in a resealable bag in the freezer. To reheat, defrost overnight in the fridge. In the morning, unwrap and microwave on high until warmed through, about 1 minute.