Mexican Breakfast Burritos

Freezer Mexican Breakfast Burritos Recipe so you can stock the freezer with easy grab and go breakfast burritos.

– Eggs – Picante Sauce – Milk – Salt And Pepper – Butter – Shredded Mexican Style Cheese – Burrito Size Flour Tortillas – Sour Cream


In a large bowl beat the eggs, ¾ cup Picante sauce, milk, salt, and pepper until combined. Cook the eggs until fluffy and cooked through. Place a fine mesh strainer in a bowl and pour the cooked eggs into the strainer to drain. Allow the eggs to cool to room temperature.

Lay a flour tortilla down on your work surface. Layer one teaspoon of sour cream in a line off center of the tortilla, ⅓ cup of the cooked eggs on top of the sour cream, 2 tablespoons of shredded cheese over the eggs, and 2 teaspoons of Picante sauce.

Fold the sides of the tortilla in over the filling and roll the bottom edge  of the tortilla up and over the filling to form a burrito. Fill all tortillas.  Wrap each Mexican breakfast burrito in a double layer of plastic wrap and place into Ziploc bags and place in freezer. 

To heat frozen Breakfast Burritos, take one or two breakfast burritos from the Ziplock bags and remove the plastic wrap from each burrito. Wrap the breakfast burritos in a paper towel and microwave for 2 minutes or until heated through and the cheese is melted, flipping once.


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