Having breakfast burritos ready to go makes busy mornings so much easier. This grab and go burritos are filled with scrambled eggs, crispy bacon, sautéed zucchini and onions, salsa, corn, and rice for a hearty breakfast you can prepare ahead of time.
This recipe makes a generous batch, so you can keep a few burritos in the refrigerator for the week and freeze the rest for later. When you need a quick breakfast, simply warm one in the microwave and enjoy a filling meal without having to cook everything from scratch.
Whether you are planning ahead for busy weekdays or looking for practical freezer meals to keep on hand, these make-ahead breakfast burritos are a great option.
Why We Love These Breakfast Burritos
A delicious way to use garden zucchini. Fresh zucchini and sweet onions add vegetables to a hearty breakfast. Removing the seedy center of large zucchini and cooking the pieces until tender helps keep the filling from becoming watery.
Perfect for making ahead. Prepare the filling in advance and refrigerate it for quick breakfasts, or assemble the burritos and freeze them individually.
A hearty, filling breakfast. Eggs and bacon provide protein, while rice and corn make the filling substantial enough to keep you satisfied through the morning.
Easy to customize. Use your favorite salsa, adjust the taco seasoning to your taste, or swap ingredients based on what you have in the refrigerator.
A practical way to save time. Cooking the ingredients in batches and combining everything at the end makes it easy to prepare several breakfasts at once.
If you have plenty of zucchini to use up or simply want to make mornings a little easier, these breakfast burritos are worth adding to your meal prep routine.
Freezer Breakfast Burritos with Bacon, Eggs, and Zucchini
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Kitchen Essentials
Ingredients
- 2 Large Zucchini peeled if needed, cored and diced
- 1 Medium Sweet Onion diced
- 1 Pound Bacon cooked and chopped
- 12 Large Eggs
- 16 Ounces Salsa 1 jar of a thicker variety
- 4 Tablespoons Taco Seasoning
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Cup Corn cooked
- 4 Cups Rice cooked white or jasmine rice
- 24 Large Flour Tortillas as needed
Instructions
How to Make Salsa Scramble Breakfast Burritos
- Cook the bacon until crisp, drain it, and chop it into small pieces.1 Pound Bacon
- Prepare the rice according to the package directions.4 Cups Rice
- Wash the zucchini, trim off the ends, and cut each zucchini lengthwise. If the centers are soft and full of large seeds, scoop them out with a spoon. If the skin if tough, peel that off before dicing. Dice the remaining zucchini into small, even pieces.2 Large Zucchini
- Dice the sweet onion and set the vegetables aside.1 Medium Sweet Onion
- Having everything ready before you start cooking makes this recipe much easier to put together.
- Heat a large skillet over medium heat and add a little butter or cooking oil.
- Add the diced onion and cook for about 1 to 2 minutes, stirring occasionally, until it begins to soften and turn translucent.
- Add the diced zucchini and taco seasoning. Increase the heat to medium-high and cook for approximately 10 to 15 minutes, stirring frequently.4 Tablespoons Taco Seasoning
- The zucchini should become tender, and much of the excess moisture should evaporate. If liquid collects in the bottom of the pan, continue cooking until the mixture is no longer watery. Transfer the cooked vegetables to a large mixing bowl.
- Crack the eggs into a mixing bowl and add the salsa, salt, and black pepper. Whisk until combined.12 Large Eggs, 16 Ounces Salsa, ½ Teaspoon Salt, ½ Teaspoon Black Pepper
- Wipe out the skillet if necessary, then add a little butter or cooking oil and return it to medium-low or medium heat.
- Pour in the egg mixture. As the eggs begin to set, gently stir and fold them with a spatula. Continue cooking until the eggs are softly set and no longer runny.
- Depending on the size of your skillet, you may find it easier to cook the eggs in two batches.
- Transfer the scrambled eggs to the bowl with the zucchini and onions.
- Add the chopped bacon, cooked corn, and cooked rice to the bowl.1 Cup Corn
- Gently stir everything together until the ingredients are evenly distributed.
- Taste the filling and adjust the seasoning if needed. Depending on the saltiness you may not need much additional salt.
- Tip. Warm the flour tortillas covered with damp paper towels in the microwave. 15 seconds for a stack of 4 tortillas. This will make them easier to fold without tearing.24 Large Flour Tortillas
- Spoon the filling into the center of each tortilla, leaving enough room around the edges to fold in the sides. Fold in the sides, then roll the tortilla tightly around the filling.
- Serve immediately while the filling is warm.
- You can also keep the filling in a covered container and assemble individual burritos as needed. For longer-term storage, wrap the assembled burritos individually and freeze them.
Your Own Private Notes
Notes
Tips for the Best Breakfast Burritos
Spoon the filling into each flour tortilla, using just enough so you can fold and roll it easily. The total number of burritos will depend on the size of your zucchini, the tortillas, and how generously you fill each one. Kitchen tip: Zucchini contains a lot of water, particularly when it comes straight from the garden. Giving it enough time in the skillet helps prevent the finished burritos from becoming soggy. Use a thicker salsa when possible. A thick salsa adds flavor without making the eggs too wet. If your salsa is thin, drain off some liquid before using it. Do not overcook the eggs. Scramble them until just set. They will continue to cook slightly from residual heat, and keeping them tender makes for a better reheated breakfast. Let the filling cool before wrapping. Allowing excess steam to escape helps prevent moisture from collecting inside the tortillas. Do not overfill the tortillas. It may be tempting to pack in as much filling as possible, but leaving room to fold the tortilla makes wrapping easier and helps prevent it from splitting. Label your freezer burritos. Write the name and date on the storage bag or container so you know what you have ready to eat.Nutrition
Choosing the Best Salsa
The salsa you choose can make a difference in the texture of the scrambled eggs.
A thicker, chunky salsa usually works well because it adds flavor without introducing too much liquid. Restaurant-style salsa and some homemade salsas can be thinner, so you may need to drain off some excess liquid before mixing it with the eggs.
If your salsa is particularly watery, you can also reduce the amount slightly and adjust the seasoning to taste. The goal is flavorful, fluffy scrambled eggs rather than a watery filling.
Variations and Substitutions
One of the nice things about breakfast burritos is how easily you can adjust the filling to suit your family.
Add More Vegetables
If you have other vegetables from the garden or refrigerator, consider adding diced bell peppers, mushrooms, or chopped spinach.
Cook vegetables that release a lot of moisture before adding them to the filling. This helps keep the finished burritos from becoming soggy.
Make Them Spicier
Use a hot salsa, add diced jalapeños, or sprinkle in a little crushed red pepper. You can also serve the finished burritos with hot sauce.
Change the Meat
Sausage or diced ham can replace the bacon. If you use sausage, cook it thoroughly and drain excess grease before adding it to the filling.
Add Cheese
Shredded cheddar, Monterey Jack, or a Mexican-style cheese blend would be delicious in these burritos. Stir it into the filling after the eggs have cooked, or sprinkle some over the filling as you assemble each tortilla.
Use Brown Rice
Brown rice can replace the white or jasmine rice. It adds a slightly nutty flavor and works well in a hearty breakfast filling.
Make Smaller Burritos
Use smaller tortillas to make breakfast portions that are easier for children to hold. Just remember that smaller tortillas will hold less filling, so you will need more of them.
How to Meal Prep Breakfast Burritos
If you want breakfast ready for several mornings, this recipe makes meal prep straightforward.
Prepare the filling as directed, then divide it into individual portions in airtight containers. Refrigerate the portions promptly and use them within 3 to 4 days.
In the morning, warm a portion of the filling until hot throughout and spoon it into a freshly warmed tortilla.
You can also assemble the burritos ahead of time and refrigerate them. Wrap each burrito individually and store them in an airtight container. For the best texture, keep the filling relatively dry and avoid adding extra salsa inside the tortilla.
If you know you will not eat the burritos within a few days, freezing them is a better option.
How to Freeze Breakfast Burritos
These breakfast burritos are convenient to freeze individually, making it easy to take out just what you need.
- Prepare the filling and allow it to cool slightly. Do not leave cooked food at room temperature for more than 2 hours.
- Warm the tortillas so they are flexible and less likely to tear.
- Spoon the filling into the center of each tortilla, taking care not to overfill it.
- Fold in the sides and roll each tortilla tightly.
- Wrap each burrito individually in aluminum foil or freezer-safe wrap.
- Place the wrapped burritos in a labeled freezer bag or airtight freezer container.
- Freeze promptly.
For the best quality, use the frozen burritos within 2 to 3 months.
Important: If you wrap the burritos in aluminum foil, remove the foil before reheating them in the microwave.
How to Reheat Frozen Breakfast Burritos
My favorite method is to use the microwave because it makes breakfast quick and easy.
Microwave Method
- Remove the frozen burrito from its aluminum foil.
- Wrap the burrito in a damp paper towel.
- Place it on a microwave-safe plate.
- Microwave for about 1 minute and 30 seconds, then let it rest in the microwave for another minute.
- Check the center. If it is still cold, continue heating in short intervals until the filling reaches 165°F.
Microwave wattages and burrito sizes vary, so the original 1 minute and 30 second cooking time is a starting point rather than a guarantee that the center is hot enough.
Let the burrito stand briefly before eating, since the filling can be hotter than the tortilla.
Oven Method
If you prefer to reheat several burritos at once, preheat the oven to 350°F.
Remove any plastic wrapping and place the frozen burritos in an oven-safe baking dish. Cover the dish with foil to help prevent the tortillas from drying out.
Heat until the centers reach 165°F. The time will depend on the size of the burritos and your oven, so allow additional time for larger burritos and check the centers before serving.
Air Fryer Method
For a crispier tortilla, you can reheat a frozen burrito in an air fryer. Remove all foil and other packaging first.
Heat at approximately 325°F, turning as needed, until the filling is hot throughout and reaches 165°F. Check periodically, since smaller burritos will heat faster than larger ones.
How to Store Leftover Breakfast Burrito Filling
If you have leftover filling, transfer it to a shallow, airtight container and refrigerate it promptly.
Refrigerate cooked egg and bacon filling for 3 to 4 days. Reheat only the portion you plan to eat, bringing it to 165°F.
For longer storage, freeze the filling in individual portions. Thaw it in the refrigerator before reheating, or reheat it directly from frozen, allowing extra time.
For food safety, do not leave cooked eggs, bacon, or rice sitting at room temperature for extended periods.
Can I make these breakfast burritos the night before?
Yes! You can prepare the filling the night before and refrigerate it in an airtight container. In the morning, reheat the filling thoroughly and spoon it into warm tortillas.
You can also assemble the burritos ahead of time and refrigerate them. For the best texture, avoid adding extra salsa inside the tortillas.
Can I use frozen corn?
Absolutely. Thaw the corn and drain off any excess water before adding it to the filling. You can also use drained canned corn or freshly cooked corn cut from the cob.
Do I have to use rice?
No. Rice makes the filling hearty and helps stretch the recipe, but you can reduce the amount or leave it out. If you omit it, you will have a filling with a higher proportion of eggs, vegetables, and bacon.
Can I use homemade salsa?
Yes! Homemade salsa works well, especially if it is relatively thick. If it is very watery, drain off some of the liquid before mixing it with the eggs.
How long do breakfast burritos last in the freezer?
For the best quality, enjoy them within 2 to 3 months. Keep them wrapped tightly in freezer-safe packaging to help prevent freezer burn.
Can I reheat a breakfast burrito more than once?
It is best to reheat only the portion you plan to eat. Repeated cooling and reheating can affect both quality and food safety.
A Handy Breakfast to Keep on Hand
These Salsa Scramble Breakfast Burritos are a practical way to use fresh garden zucchini while making busy mornings a little easier. The combination of eggs, bacon, vegetables, corn, rice, and salsa creates a hearty filling that is easy to customize.
Make a batch for the week or wrap individual burritos and tuck them into the freezer for mornings when there is little time to cook.
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My family loved this!