Bacon & Egg Freezer Breakfast Burritos
30 min504 kcal each
Scrambled eggs with scallion and pepper, a strip of bacon and melted cheddar rolled in a charred tortilla. Wrap them in foil and freeze, and breakfast is ready to bake straight from the freezer.
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Plan this recipeIngredients
for 4 servings- Bacon6 slice
- Eggs10 piece
- Spring onions4 piece
- Red bell pepper½ piece
- Cheddar, reduced-fat, grated56 g
- Flour tortillas, 20 cm6 piece
- Salt½ tsp
Method
Prep 20 min · cook 10 min- Char the tortillas briefly on both sides in a dry pan or over a flame so they become pliable.
- Cook the bacon in a large non-stick pan over medium heat for 4–5 minutes, then drain on paper towel; pour off all but 1 teaspoon of the fat.
- Whisk the eggs with the salt, stir in the spring onion and diced pepper, and scramble in the pan over medium heat until just set.
- Spoon a sixth of the egg onto the lower third of each tortilla, add a strip of bacon and a sixth of the cheese, fold in the sides and roll up tightly.
- To eat now, brown the burritos seam-side down in a covered pan over medium heat for about 2 minutes a side; serve with hot sauce.
- To freeze, wrap each burrito in foil and bag it. Keeps 3 months frozen; bake from frozen in foil at 220 °C for 40–45 minutes, or from thawed for 20 minutes, then unwrap for the last 5.
Nutrition
per servingCal
504
Protein
28g
Carbs
33g
Fat
28g
Of 28g of fat per serving, 10g is saturated.
