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These Make Ahead Beef Breakfast Burritos are freezer friendly! Using tender, slow cooker shredded beef, breakfast potatoes, eggs and cheese, they can be made ahead of time and frozen. Just reheat them in the morning for a quick and hearty breakfast!
This is a sponsored post, written by me on behalf of the Washington State Beef Commission and Fred Meyer. Opinions, as always, are all my own! Thank you for supporting the brands that support Fox and Briar!
It is hard to believe that Summer is coming to an end and Fall will be here before we know it! Can you believe that kids have started going back to school already? After a lazy Summer, getting back into routine of early mornings, work and school can be a challenge. I’ve never been a morning person, so getting breakfast has always been difficult for me. When faced with the choice between sleeping a little later or having time to eat, I almost always choose sleep! That is why I love being able to have a make ahead breakfast to grab when running out the door.
These Make Ahead Breakfast Burritos are a life saver for busy mornings!
You can make a huge batch ahead of time and freeze them. Then just reheat in the morning and you have a hot, protein rich breakfast with no effort.
When I decided to make these Make Ahead Beef Breakfast Burritos, I knew I wanted to make the beef in my slow cooker. Tender, flavorful shredded beef in a burrito, is there anything better? I stopped by my local Fred Meyer meat department, and perused the different cuts of beef. Have you ever found yourself in the meat department, unsure of what cut of beef is best for your recipe? The Washington State Beef Commission has a really cool feature on their website called the Interactive Butcher Counter that allows you to enter exactly what you are looking for and how you are planning to cook it. Then they show you the best cuts for your recipe. You can even pull it up on your cell phone when you are right in the store. I entered that I wanted a fork tender cut for my slow cooker and the website told me the best cuts for that method. I ended up going with a chuck roast, and let me tell you, it turned out just as tender as I was hoping.
The cut of beef that you choose makes a huge difference in how your recipe turns out. Depending on if you are grilling, braising, roasting or pan frying, choosing the right cut will ensure that your meal turns out just how you want it. Chuck roast is my favorite cut for a low and slow cooking method, such as in this recipe or in my Red Wine Beef Stew. If I need dinner fast, I love to use flank steak, such as in my Mexican Grilled Flank Steak Salad with Honey Lime Dressing because a flank steak is best when it is cooked quickly. I always think about how I am going to be cooking the meat when I am looking at what cut to buy. Generally larger roasts with lots of connective tissue, from the larger muscles groups are going to be tougher, so require a longer cooking period to make them tender. They are perfect for stews and slow cooker recipes. For grilling, you usually want something that can be cooked faster. My personal favorite steak to grill is a rib eye, but flank steak is less expensive and also delicious.
One thing I love about shopping at Fred Meyer is that they always have the nicest guys behind the butcher counter! If I can’t find a certain cut that I am looking for, I always ask if they can help me. They will always show me where to find it or go check in the back to see if they have it. They are also great at giving tips if you are looking at a cut that you are unfamiliar with. Don’t be afraid to ask your butcher for help if you can’t find something, or are unsure about how to cook a certain cut!
Want to find even more beef recipes? Check out the Families in Motion page with a collection of family friendly recipes. You can also find more protein rich, beefy breakfast ideas on the “Beef. It’s what’s for dinner” breakfast collection.
Make Ahead Beef Breakfast Burritos (Freezer Friendly!)
Ingredients
- 3 ½ shredded cheddar cheese
- 14 burrito sized flour tortillas
- Shredded Slow Cooker Beef see recipe below
- Breakfast Potatoes see recipe below
- 24 eggs scrambled (or about 2 eggs per burrito), divided evenly between burritos
Instructions
- Wait until all ingredients are cool before assembling burrito for best results.
- To make one burrito, fill a tortilla with about 1/4 cup shredded cheese, 1/3 cup shredded beef, 1/3 cup breakfast potatoes and 1 portion of eggs (equal to 1-2 eggs). Repeat until you used all ingredients or you have made as many burritos as you want.
- Fold in ends of tortilla and roll tightly. Can be eaten right away or frozen for later. To freeze, wrap each burrito individually in plastic wrap and then place in a freezer bag. Freeze until ready to eat.
- To reheat, remove plastic wrap and reheat in the microwave for 3-4 minutes, or until hot. To reheat in the oven, cover with foil and bake at 350° for 45 minutes to an hour, or until hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slow Cooker Shredded Beef
Ingredients
- 3 pound chuck roast
- 1 onion sliced
- 6 garlic cloves
- 1 can tomato paste 6 ounce
- 1 tablespoon chipotle in adobo or to taste
- 1/4 cup lime juice about 2 limes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- salt to taste
- pepper to taste
Instructions
- Slice onion in about 4 thick slices and arrange in a single layer on the bottom of the slow cooker.
- Whisk together tomato paste, lime juice, adobo chilis and worcestershire sauce in a small bowl, set aside.
- in another small dish, mix together the paprika, chili powder, oregano, cumin, salt and pepper.
- Sprinkle the spice mixture all over the roast, pressing it into the meat so that it sticks.
- Place seasoned roast on top of onions in slow cooker. Pour tomato paste mixture on top of roast, spreading to around to cover the top.
- Cover and cook on low for about 7-8 hours.
- Remove roast from slow cooker and use to forks to shred the beef. Return beef to slow cooker and toss in the liquid. Continue to cook on low for about 30 more minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Breakfast Potatoes
Ingredients
- 2 pounds yukon gold potatoes peeled and diced into 1 inch cubes
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion diced
- 6 tablespoons + 2 teaspoons olive oil
- pinch red pepper flakes
- salt
- pepper
Instructions
- In order to get crispy potatoes, it is best to cook these in at least two batches to avoid crowding the pan. To cook in two batches, prepare half of the ingredients according to instructions, then repeat with the rest of the ingredients.
- Add 1/2 of the potatoes to a saucepan and season with salt. Cover with water and cover pan with lid. Bring to a boil. When water has started boiling, allow potatoes to boil for 5 minutes. Drain water from potatoes and return to pan. Drizzle with 1 teaspoon of olive oil.
- Meanwhile, in large skillet, heat 2-3 tablespoons olive oil over medium high heat.
- When skillet is hot, add potatoes, arrange in a single layer to make sure as much surface area of the potatoes is in contact with the hot pan. Allow potatoes to cook without moving them for 2-3 minutes, until potatoes start to get brown and crispy on the bottom. Add half of the bell peppers and toss or stir to combine, flipping the potatoes.
- Cook, stirring frequently until peppers start to get sear and brown, 2-3 minutes. Add onions, season pan with salt, pepper, and red pepper flakes to taste.
- Continue to cook, stirring often, until onions are soft and everything is golden, 5-7 minutes.
- Remove from pan and repeat with second half of ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What liquid are you talking about when you return shredded beef to slow cooker? and when do you add in the 6 cloves of garlic!?
Hi Dionna,
All of the ingredients will release some liquid during cooking, which will be in the crock pot when it is all finished. That is the liquid I am referring to. The garlic is added to the tomato paste mixture, I have updated the recipe to reflect that. Thanks for your comment!
This is making me hungry Meghan!! Wow! It’s the perfect make ahead meal too – I think my husband wouldn’t mid them for lunch everyday 🙂
Thanks so much Dini! My hubs has been taking them to work, and it is so convenient!
This looks so amazing! Plus, I can probs make these over the weekend and have them for school lunch -a plus plus!
Thank you so much Anne! They are perfect for making on the weekend, then you reap the rewards when you are too busy to cook!
yummers!! We love wraps in any form and these burritos sound perfect for the weather we are heaving right now. Plus, those potatoes!! Perfect <3
Thank you so much Swayam!
I have a feeling these breakfast burritos will save my butt this fall when life becomes hectic again.
Yes! So good for crazy days. Thank you Nicole!
What a fun idea! These would also be great for frozen lunches to store at work (with you name on them and a big warning if someone else eats them) 🙂
Haha! Totally, Annie! My hubs has been taking them to work, and the nice thing is they thaw out in your backpack so you don’t even have to risk it by putting it in the fridge 🙂
This is great. I hate cooking a traditional British fry Up when we have guests over, but having some of these to hand would save me that eoffrt and make a welcome change.
SUCH a time saver! Thanks Jane!
Hi Jane. I love food too, and have heard of a traditional British fry………but what does it consist of?
I’ve never heard of the Interactive Butcher Counter, but it sounds awesome! These burritos wouldn’t last in my freezer Meghan…they wouldn’t even make it to the fridge. Nope, wrapped up and straight in my piehole, lol 😀 !!
I’m seriously getting hungry just looking at these pictures! I love my sleep too, but I also love to eat, so it’s a toss up for me. If I know I’m going to have something good for breakfast I will definitely make the time to get up early to eat it! Usually, week days it’s something simple. It would be a total treat to have these 🙂
Hahaha, Dawn! I will admit, I did eat one straight away! But it is nice to have them stashed 🙂 I agree, i love eating too, and if I go to long without eating I get super grumpy! Another reason I need food at the ready 🙂 Thanks friend!
Looks like a winner! Very informative & full of excellent advise~~the pictures bring it all together, helping me see the cleverness of prepping ahead!
You have a way of presenting a recipe that makes me want to run out and try it!
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Thanks so much!