So, you’re racing out the door and trying hard not to grab a croissant (again) but really you crave something comforting. The low-carb breakfast burrito with eggs and cheese recipe is my go-to fix. It’s quick, fills you up, and kinda feels like you’re eating at a five-star restaurant—even if you’re barefoot and clutching coffee in a chipped mug. If you ever wondered how to actually prep, store, and revive your burritos so they don’t end up sad, dry husks in the fridge, I swear, I’ve got your back today. Let’s make mornings less… well, tragic.
Reheating Frozen Breakfast Burritos in the Oven or Microwave
You’ve made a bunch of burritos. “Now what?” you think, coffee in hand and microwave sighing at you. Truth is, reheating these guys is all about patience (or a lack thereof, if you’re like me). Oven’s the way to go if you’ve got 20 minutes and want that crispy outside. Crank the heat up to 375°F, wrap your burrito in foil so it doesn’t dry out, and toss it on a baking tray. If you’re running late for work—microwave, baby. Just zap it in 30 second blasts, flipping once. It’ll stay moist if you wrap it in a damp paper towel. Burritos will taste almost like you made them fresh that morning… I mean, maybe better because you did zero work right now.
How To Make Low-Carb Breakfast Burritos
Alright, let’s talk about actually cooking these low-carb breakfast burritos. You’ll need eggs, shredded cheese (any kind you like, I honestly don’t care), and low-carb wraps. Sometimes I toss in leftover veggies or bacon if there’s any lurking in the fridge. I whisk up eggs with a splash of milk, scramble them soft (not runny, not rubbery, just right), and then throw on a heap of cheese while the eggs are still steamy. After that, spoon it all onto your wrap, fold, and roll it up tighter than your winter scarf. Want spice? Shake on a little hot sauce.
My friend Nicky always said, “These taste way fancier than the ten minutes it took,” and honestly, I agree.
I used this recipe for my meal prep last week and can’t believe how easy it is. Still tasted fresh by Friday! — Jenna D.
How To Freeze Breakfast Burritos
Here’s where I ruin my own surprise—I always make extras. Laying the finished burritos in a row on parchment paper, I let them cool so the wrap doesn’t steam itself soggy. Once they’re cool-ish, I tightly wrap each in foil or a freezer bag. Chuck ’em in the freezer, preferably flat so they don’t freeze all weird and lumpy. It literally transforms weekday mornings. And don’t forget—label them. Trust me, at six a.m., everything in the freezer is a burrito-shaped mystery without a label.
How To Reheat Freezer Burritos
You want that burrito warm and gooey, right? If you took time to freeze it, take another minute to reheat it right. Unwrap the burrito (EVERY time—please don’t microwave the foil, unless you need early-morning sparks), set it on a plate, and pop it in the microwave for a minute. Flip it, add 30 seconds. Boom, done. In the oven? Bake at 350°F for about 25 minutes, or until the cheese is bubbly and you can’t resist anymore. I swear, no one can tell the difference from freshly made.
What To Serve With Breakfast Burritos
Wanna take your burrito game up a notch? Try these:
- Sliced avocado (with chili and sea salt… every time)
- Dollop of salsa or guacamole—extra messy is best
- Side of fresh greens if you’re feeling all healthy
Sometimes I have black coffee on the side, sometimes a tall glass of OJ if it’s one of those mornings. Mix and match—no rules here.
Common Questions
Q: Can I use different cheese?
A: Oh, absolutely. Use whatever is looking happy in your fridge. Cheddar, pepper jack, feta—kind of hard to mess this up.
Q: Any low-carb wrap ideas?
A: Yeah! There are tons now: spinach wraps, cauliflower, or whole grain. I’ve even made these with lettuce leaves. Messy but good.
Q: How long will these keep in the freezer?
A: I say three months. Maybe longer, but honestly, mine never last that long before I eat them!
Q: Can I add meat?
A: Go for bacon, sausage, even leftover chicken. Just keep everything cooked before adding.
Q: Is there a way to make these dairy free?
A: For sure! Use dairy-free cheese or skip the cheese altogether. Scrambled tofu’s solid, too.
Try It Out and Make Mornings Better
Low-carb breakfast burritos are the ultimate make-ahead meal—easy to switch up, hassle-free to freeze, and shockingly tasty straight from your microwave. If you’re tired of boring breakfasts or skipping altogether, give these a go. Promise, they’ll make weekday mornings so much less hectic. For more nifty breakfast ideas, check out these meal prep hacks. Now go, make some brunch magic!
Low-Carb Breakfast Burritos
Ingredients
Method
- Whisk together eggs with a splash of milk.
- Scramble the eggs until soft, adding cheese while eggs are still hot.
- Spoon the mixture onto the wraps and fold tightly.
- Wrap each burrito in foil or a freezer bag to prepare for freezing.
- Place burritos in a preheated oven at 375°F for 20 minutes or microwave on a plate, wrapping in a damp paper towel and heating for 1 minute, flipping once and adding 30 seconds.
- Cool burritos on parchment paper before wrapping them tightly in foil or storing in a freezer bag.
- Serve with sliced avocado, salsa, or a side of fresh greens.