Fuel Your Mornings the Easy Way: Bacon + Veggie Breakfast Burritos (Freezer-Friendly!)
- Stacie Edwards
- Jul 24
- 2 min read
Let’s talk about mornings for a second...
They’re chaotic. Someone forgot to pack their lunch. Someone else can’t find socks. You’ve reheated your coffee twice and still haven’t taken a sip.
The last thing you need is to stand over a stove making a “real” breakfast from scratch.
That’s where these Bacon + Veggie Breakfast Burritos come in.
They’re freezer-friendly, packed with protein, and best of all—your kids will actually eat them.
We make these with our pasture-raised sliced belly bacon (a.k.a. the good stuff), fluffy scrambled eggs, sautéed peppers and onions, melty cheese, and your favorite tortillas.
Wrap it, stash it, reheat it, done.
Bacon + Veggie Breakfast Burritos
Ingredients:
1 lb pasture-raised sliced belly bacon (cooked and chopped)
6–8 eggs
1 cup sautéed onions and peppers
1 cup shredded cheddar
6–8 tortillas (flour, sprouted, cassava…whatever works for your crew)
Instructions:
Cook bacon until crispy, then chop into bite-sized pieces.
Scramble your eggs in a skillet.
Sauté onions and peppers if you haven’t already.
Lay out your tortillas and fill each one with eggs, bacon, veggies, and cheese.
Roll them up burrito-style. Wrap each one in foil.
Store in the fridge or freezer depending on how soon you’ll eat them.
Make-Ahead Tips:
Fridge: These will keep up to 4 days. Reheat in the foil at 350°F for 15–20 minutes.
Freezer: Store for up to 3 months. Thaw overnight in the fridge or bake straight from frozen at 350°F for 25–30 minutes.
These are a game-changer for busy weekday mornings and honestly, they’re pretty great for lunch and dinner too.
You can make a double batch and feel like a breakfast-prep hero.
Want more easy, healthy breakfast recipes that your kids will devour?
Grab our free 5-day breakfast recipe email series and we’ll send them straight to your inbox.
Because when you know your farmer, you can trust your food.. and your freezer.
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