Although convenient, store-bought frozen burritos can be pretty lackluster.
Don’t get me wrong, I’ve indulged in many a frozen burrito in a pinch. But it’s just never as good as I want it to be.
Dry and rubbery eggs. Soggy, ripped tortillas with fillings spilling out. These are just the tip of the iceberg (or, iceburrito, if you will).
That’s why, when tinkering with our recipe for breakfast burritos in The Everyday Athlete Cookbook, we optimized them for freezing and reheating, accounting for the extreme temperature variations that frozen burritos have to endure while staying intact.
Here are the secrets to perfect homemade frozen breakfast burritos so that you can skip the freezer aisle and get a breakfast that’s just as convenient (and far more delicious).
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1. Leave the Eggs Slightly Wet
When reheated, eggs can turn rubbery—especially when they've been frozen first. Leaving them slightly wet safeguards against dreaded overcooked eggs.
It ensures that when the burrito is reheated the residual moisture within the eggs will cook them through just right, leaving you with a soft (not tough) scramble.
2. Fold In the Fillings
Another benefit to slightly wet eggs is that they hold onto fillings better. So instead of layering your fillings (think: spinach, beans, and/or herbs) when you assemble the burrito, stir them directly into the eggs first. The eggs will firm up around the fillings as they cook with their residual heat and lock them in place.
Instead of having inconsistent burrito bites, you'll get a more satisfying and even distribution (and less spillage).
The Everyday Athlete CookbookIn conjunction with clinical dietician and nutritionist Alicia Romano, we developed recipes to give you energy and endurance for the activities you love using science-backed levels of carbohydrates, protein, healthful fats, and tons of flavor.
3. Warm the Tortillas
Before assembling, wrap the tortillas in a damp (clean!) dish towel and microwave until warm, about 1 minute. The added moisture and heat makes them more pliable and less brittle. This keeps the tortillas from tearing when rolling them around fillings.
4. Grease the Foil Before Wrapping
To freeze the burritos, we recommend wrapping them in aluminum foil and sealing them in a zipper-lock bag. The foil locks the burritos' moisture in and limits the space between the food and the cold air, which is how freezer burn forms. They can be frozen for up to two months (future-you will be grateful).
But when you're ready to eat a burrito, there's nothing worse than getting bits of tortilla stuck to the foil—this causes the filling to spill out and makes for a messier eating experience. Lightly greasing the foil before wrapping and freezing allows for easier removal when reheating the burritos at a later date.