Nothing is more disappointing than when you’re rushing in the morning and you grab that breakfast burrito from your freezer, throw it in the microwave, only to be disappointed with a molten lava exterior and an icicle interior…and it doesn’t even taste good! But I don’t want to disappoint you, so check it out…
Want a visual? Please check out my full video on how I prep and serve each one!
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Storing 🥡🧊
To store your burritos, you need to think about how long you want them to last and when you’re planning to eat them.
If you’re planning to eat them within the next week, then we can store them in the fridge. You can place all the burritos into a Ziploc bag and keep them refrigerated, or you can individually wrap each one in parchment paper like they do at restaurants or taco shops. That is way cooler looking. For that, I’m honestly not even going to try to explain how to do it.
But if you’d like to watch me do it as I explain it, feel free to click that video (😉).
If you’re not planning to eat them all within a week, then you’re going to want to store them in the freezer. (Anything you’re not going to eat in the next 5–7 days should be frozen.) For this, I would recommend storing each burrito individually in a vacuum-sealed bag or individually in a Ziploc bag that you’ve sucked all the air out of. Keep in mind, the longer it sits in the freezer in a non–vacuum-sealed bag, the higher the risk for freezer burn. So if you can, vacuum seal it.
Reheating ♨️🔥
Now, there are a multitude of ways you can reheat these, but the two best ways I’ve found are the microwave and the air fryer. The microwave gives you convenience. The air fryer gives you the best result.
Microwave
If you’re microwaving your burrito from the refrigerator, you’re looking at roughly two minutes. That said, your microwave might be different than mine. Your refrigerator might be colder or warmer than mine. So I’d recommend the first time you do this, microwave for about 1 minute and 45 seconds, flipping halfway through, and then adjust from there. Generally speaking, you’ll need somewhere between 1 minute and 45 seconds to 2 minutes and 15 seconds to reheat your burrito all the way through from the refrigerator.
If you are microwaving from frozen, then:
Microwave for 1 minute, then let it rest for 1 minute
Microwave again for 1 minute, then let it rest for another minute
Microwave again for 30 seconds to 1 minute
This should ensure your burrito is fully heated through without blowing out one of the ends.
Air Fryer
From the refrigerator, place your burrito in the air fryer at 350°F and cook for 6–8 minutes. For the best result, flip it halfway through.
From the freezer, it gets a little more lengthy.
Start by air frying your frozen burrito at 325°F for 10–12 minutes
Then increase the temperature to 375°F
Continue cooking for another 3–4 minutes, or until the outside is nice and crispy
Alternatively (Joint Appliance Effort)
There is a method to cook your frozen burrito in about half the time, but it does require using both the microwave and the air fryer.
Microwave your frozen burrito for 1 minute, then let it rest for 1 minute
Microwave again for 1 minute, then let it rest for 1 minute
Place it in your air fryer set to 350°F for 5–6 minutes
This will ensure your burrito is cooked all the way through and crispy on the outside—because nothing is more disappointing than being satisfied by a nice, crispy, warm exterior only to be met with a cold interior.
Breakfast Burrito Meal Prep
Prep Time: 45 minutes
Cook Time: 2 hours (A lot of that cooked time is food in the oven while you’re prepping the next thing, so realistically speaking it should be a good amount less)
Servings: 10 Burritos
Ingredients:
Eggs
Egg (18)
Milk (⅓ cup)
Salt (to taste)
Black Pepper (to taste)
Unsalted Butter (2 tbsp)
Meats
Bacon (1 pound)
Sausage (1 pound)
Homemade Sausage (optional)
Ground Pork 75/25 (1 pound)
Maple Syrup (3 tbsp)
Garlic (2 cloves)
Dried Thyme (1 tsp)
Dried Sage (1 tsp)
Fennel Seeds (2 tsp)
Salt (to taste)
Black Pepper (to taste)
Veggies
Russet Potato (3)
Red Bell Pepper (1)
Green Bell Pepper (1)
Yellow Onion (2)
Olive Oil (3-4 tbsp)
Garlic Powder (3 tbsp)
Smoked Paprika (2 tbsp)
Salt (to taste)
Black Pepper (to taste)
Sauce
Mayonnaise (½ cup)
Sour Cream (½ cup)
Chopped Calabrian Chilis (2 tbsp)
Sun Dried Tomato (1 tbs)
Garlic (2 cloves)
Lemon Juice (1 tbsp)
Salt (to taste)
Other
Tortilla (10, but I would recommend a few spares, just in case you tear any)
Monterey Jack Cheese (8oz)
Pre-Prep 🗂️🔪:
Now the first thing you want to do is get everything out that you’re going to need. This is going to help speed up your process and make sure you don’t forget anything. So take everything out of the pantry, out of the cupboard, out of the refrigerator, out of the shoebox—wherever you keep it—and put it all somewhere on your countertop in a nice, organized group. (Except for the pork. If you’re making your sausage from scratch, we’ll get into that later.)