Sheet Pan Breakfast Burritos (Freezer-Friendly)
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These freezer breakfast burritos are made with sheet pan baked eggs, bacon, vegetables and cheese, then scrambled and added to large tortillas with sauce of your choice. They're specifically made for batch-prepping and freezing for meal prep. Note - ingredients can be approximate
Equipment
- Sheet pan, with at least a 1 inch lip
Ingredients
- 12 eggs
- 1 cup water, see note 1
- 6 pieces short cut bacon
- ½ zucchini, shredded
- ½ red onion, diced
- ¼ cup frozen spinach, see note 2
- 1 tomato, diced
- ¼ cup cheese, grated
- 2 tablespoon chives, fresh recommended, subs note 3
- 1 teaspoon chilli flakes, optional, adjust to taste, subs note 3
- Salt and pepper, to taste
- 6 large wraps
- ¼ cup BBQ sauce, or sauce of choice
Instructions
Preparing
- Preheat oven to 160°C / 320°F and line a large baking tray with baking paper or aluminium.You want it to be tight without any gaps to prevent the egg mixture from spilling.
- If using ¼ cup frozen spinach, reheat in the microwave for 1 minute until it can be broken apart. Remove excess liquid with a paper towel.
- Dice: 6 pieces short cut bacon, ½ red onion, 1 tomato
- Grate: ½ zucchini and squeeze out excess liquid.
- Add 12 eggs, 1 cup water, 1 tsp chilli flakes, Salt and pepper in a large bowl.
- Stir through bacon, zucchini, onion, spinach, tomato, ¼ cup cheese and 2 tbsp chives
- Pour mixture into the lined sheet pan and spread evenly.
Cooking
- Bake for 30 minutes at 160°C / 320°F or until firm in the centre.
- Use a spatula to gently scramble the baked egg in the tray for a soft burrito-style texture.
- Then, allow to cool completely (at least 30 minutes) to prevent steam making the wraps soggy.
- Add a small amount of the ¼ cup BBQ sauce to the centre of each of the 6 large wraps.
- Spoon egg mixture over the sauce.
- Fold sides inward, bring the bottom up and over the filling, tuck tightly, and roll to seal.
- Wrap tightly in baking paper and store in the freezer.
Video
Notes
Note 1 - Water
If you're freezing the sandwiches, I recommend using water in the mixture as it helps with the overall texture once frozen and reheated by preventing it from going tough. Milk, by comparison, can tighten the egg protein causing tough eggs when frozen and reheated. If having these fresh, you can use milk or cream instead. Note 2 - Spinach
I recommend frozen spinach because it's already wilted so a lot easier to combine with the mixture. If using fresh spinach, wilt on a pan with a little oil first and then add in. Note 3 - Flavouring
This can be adjusted to preference. Some of my recommendations include: rosemary, oregano, Italian herbs, dill, salt and pepper. Storing Store in an airtight container for 3-4 days. Texture may decrease slightly. Reheating I recommend reheating in a sandwich press wrapped in parchment / baking paper as this will help provide the best texture. You could also reheat in the microwave, airfryer or the stove. Freezing Wrap tightly in parchment / baking paper then place in a freezer safe container or bag and freeze for 3-6 months.
If you're freezing the sandwiches, I recommend using water in the mixture as it helps with the overall texture once frozen and reheated by preventing it from going tough. Milk, by comparison, can tighten the egg protein causing tough eggs when frozen and reheated. If having these fresh, you can use milk or cream instead. Note 2 - Spinach
I recommend frozen spinach because it's already wilted so a lot easier to combine with the mixture. If using fresh spinach, wilt on a pan with a little oil first and then add in. Note 3 - Flavouring
This can be adjusted to preference. Some of my recommendations include: rosemary, oregano, Italian herbs, dill, salt and pepper. Storing Store in an airtight container for 3-4 days. Texture may decrease slightly. Reheating I recommend reheating in a sandwich press wrapped in parchment / baking paper as this will help provide the best texture. You could also reheat in the microwave, airfryer or the stove. Freezing Wrap tightly in parchment / baking paper then place in a freezer safe container or bag and freeze for 3-6 months.
Nutrition
Calories: 513kcalCarbohydrates: 38gProtein: 23gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 356mgSodium: 973mgPotassium: 436mgFiber: 3gSugar: 8gVitamin A: 1671IUVitamin C: 7mgCalcium: 194mgIron: 4mg
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