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Aug 18, 2008 02:02 PM

Freezing scrambled eggs?

Hey chow.

I want to make and freeze some breakfast burritos so that those early school mornings are a little easier.

When freezing scrambled eggs that are going to be reheated, how far should I cook them? Should I add anything? Not add anything?


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  1. Why chance it?? You can scramble an egg, fresh and hot, in a couple of minutes. I fail to see the time saving particularly versus the taste and texture deterioration.

    3 Replies
    1. re: steakman55

      Since callmijane asked, I'd assume there's a good reason, such as a preteen or teen kid who leaves for the bus at 6:30 or 7 am while mom and dad are busy showering/working out/already gone-- any number of reasons why make ahead is preferable-- (as said by one who has two preteen/teen kids myself)

      My advice would be to just give it a try "as is" nothing special. I think in a burrito the freezing probably wouldn't be too bad.

      1. re: DGresh

        I would try to make them the night before and give them a quick nuke in the morning. I doggie bagged half of a huge egg brunch to the office and it was delicious after a minute in the microwave.

      2. re: steakman55

        I am curious as to some of the deeper motivations behind the original question because I have the same question. I think it's a very reasonable question if you are not a morning person and are barely functioning when you stumble out the door. I am one such person and would love to be able to grab two frozen meals and zombie-march to work.

      3. Thawing frozen scrambled egg burritos would take time and technique. Breakfast burritos using a MW would be faster and less mess. Get out the tortillas and heat in dry pan; crack egg in bowl, lightly whip and nuke until it rises like a wild souffle; assemble with your addiitons. The egg can be waved with cheese and anything else added.

        1. The original comment has been removed
          1. i'd undercook them so yellow sections of the scrambled eggs are soft, and white sections are still a little slippery translucent (but well incorporated into the scrambled yolks). assemble burrito, wrap well in heavy duty saran wrap. freeze. then....ZAP for 30 seconds on high. that should do it! timing may vary....

            i don't thing you need to change anything else, but you may need to experiment a little with salt levels....

            8 Replies
              1. re: callmijane

                If alkapal's suggestion doesn't work, I have a thought. Have not tried this for frozen eggs but...
                When making a large amoung of scrambled eggs that had to be held over a warming tray we used to add a bit of white sauce to the egg mixture before cooking it.That seems to make the eggs more stable and a little silky. I am thinking that this might help with your project.
                And yes, I have watched my daughter, a single mother, try to get herself and three kids off to school, daycare, and work; I understand not one more minute of time. Congratulations on trying to get them a good breakfast in spite of the obstacles.

                1. re: The Old Gal

                  old gal, i think your idea is brilliant!!!! it will help keep the eggs smooth and soft, imo.

                  maybe it could even have some shredded cheese melted in -- since it is a breakfast burrito, after all. maybe just make the omelet with the white sauce, cheese, (cooked sausage crumbles?), chiles and pico de gallo together, then roll that up in the tortilla to freeze.

                  1. re: alkapal

                    Well, I made the burritos before i got your suggestion, old gal. Tried one this morning- I put eggs, veggie sausage, cheese, potatoes and onions. I think the potatoes were a mistake, they turned out kind of grainy/mealy, but the eggs worked pretty well!

                    I'll make another round of them in a few weeks, and will try your method!

                        1. re: callmijane

                          Thank you. My daughter starts school next month. I have a repertoire of fully home-made but fast to re-heat foods for her. I'll be testing the scrambled egg burrito very soon. I think that I'll be using the few available purchased tortillas here in place of the ones I make (which we eat as I make them).

                      1. re: callmijane

                        If you want potatoes in the burrito, why not add frozen hash browns before rolling and freezing? In general, fresh potatoes don't freeze well, but hash browns seem to have been figured out.

              2. I loved reading this thread! Very funny.

                Yes, you can make and freeze them. I would scramble the egg without adding milk or water to them, but the burritos will freeze and thaw fine. Undercooking the egg a touch is a good idea too, as suggested. Cheese will help, and other veggies, just don't get too much moisture that will make a soggy burrito when reheated. Oven warming gently is best, if you have time, otherwise microwave wrapped in a paper towel to avoid drying out.

                Wouldn't it be nice if we all had the time to make every little thing from scratch? I've always wanted to grind my own flour too, but it ain't happened yet.