Description
These mini breakfast burritos are designed for busy mornings, allowing you to assemble them in advance and freeze them for a quick, 90-second microwave reheating. They feature scrambled eggs, cheese, and spinach in small tortillas, ensuring a portable and mess-free breakfast.
Ingredients
Scale
- 4 small flour tortillas (4 inches / 10 cm)
- 6 large eggs
- 1 cup shredded cheddar cheese (115g)
- 2 tbsp heavy cream or whole milk (30ml)
- 1 cup packed fresh or frozen spinach (30g)
- Salt and black pepper to taste
- Butter or oil for cooking
Instructions
- Crack 6 eggs into a bowl and add heavy cream (or milk), salt, and pepper. Whisk until well combined.
- Heat a non-stick skillet over medium-low heat with a little butter or oil. Pour in the eggs and stir gently with a spatula until soft curds form. Remove from heat while slightly underdone to prevent rubberiness.
- Ensure any additional fillings (veggies, meat) are fully cooked and cooled to room temperature. If using frozen spinach, thaw and squeeze out all excess water.
- Lay a tortilla flat. Place 1/4 cup of scrambled eggs in the center, topped with 2 tablespoons of cheese and any other desired fillings.
- Fold the bottom of the tortilla up over the filling, then fold the left and right sides in. Roll tightly from the bottom up to create a secure burrito.
- Wrap each burrito tightly in plastic wrap to maintain shape.
- Place wrapped burritos on a baking sheet and freeze for at least 1 hour until solid (flash freezing).
- Transfer frozen burritos to heavy-duty freezer bags, squeezing out excess air. Label with the date and store for up to 3 months.
- To reheat, remove plastic wrap and place burrito on a microwave-safe plate. Cover loosely with a damp paper towel.
- Microwave on high for 60 seconds, flip, and microwave for another 30-60 seconds. Let sit for 1 minute before eating.
Notes
Cool all fillings completely before assembling to prevent sogginess. Wrap each burrito individually in plastic wrap before freezing to prevent them from sticking together. Do not overfill the tortillas to avoid tearing. For oven reheating, wrap in foil and bake at 350°F (175°C) for 20-25 minutes.
- Prep Time: 12 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini burrito
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 1
- Protein: 14
Keywords: breakfast burritos, freezer meals, meal prep, quick breakfast, mini burritos, egg burritos, busy morning breakfast