Breakfast Burritos
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These Breakfast Burritos are so hearty, tasty and great to just grab and go in the morning. Freezer friendly and super simple to make, they’re loaded with delicious bacon, hash browns, diced tomatoes and perfectly melted cheese. A guaranteed family favorite!
Breakfast Burritos
Why skip breakfast when you can have an already-prepped tasty meal to grab and go when you’re heading out the door. Or even more, pack it in a lunch bag for you or your kids at school. This delicious recipe is quick, easy and super tasty. No need to worry about breakfast since these Breakfast Burritos are prepped and cooked in just 45 min!
- Tasty Ingredients
- Simple Instructions
- Freezer Friendly – Can Be Made in Advance
- Great Lunch Box Meal
There’s something so delicious about bacon and cheese, diced tomatoes, hash browns and scrambled eggs wrapped up so neatly in a tortilla, all cooked to pure perfection! When your breakfast is this tasty, you just can’t go wrong. Plus, since they are freezer-friendly, you can make them in advance. Breakfast is served!
Ingredient Notes
- Hash Browns – I used frozen hash browns, but you can use potatoes, just cut them in small pieces. If you’re using fresh potatoes, they will take a bit longer to cook.
- Bacon – Chopped into small slices. I prefer a thick cut bacon, but use your favorite.
- Eggs – Aim for large eggs and look for pasture raised as well.
- Tortillas – You’ll want large flour tortillas for easy wrapping. Use your favorite or make your own with my flour tortillas recipe!
- Cheese – I added a mix of Monterey Jack and Mozzarella shredded cheese.
- Oil – Work with a high-temp oil such as olive oil, safflower, sunflower or avocado oil.
- Tomatoes – Medium Roma tomatoes, diced into small cubes.
- Parsley – Freshly chopped.
- Milk – To make your scrambled eggs creamier. You can use any regular milk or if you’re aiming for less far, you can use almond milk instead.
- Butter – Salted or unsalted butter works.
How To Make Breakfast Burritos
- Cook the bacon: In a large skillet cook the bacon over medium heat, until crispy, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain.
- Cook the hash browns: In the same skillet using the bacon fat, cook the hash browns until golden brown, about 5 minutes.
- Cook the eggs: In a medium bowl, whisk the eggs, with the milk, salt and pepper together. To the same skillet, melt the butter then add the egg mixture and scramble until the eggs are just cooked through. Use a rubber spatula to stir the eggs until soft curds form.
- Assemble burritos: In the center of each tortilla, layer with hash browns, scrambled eggs, Monterey jack cheese, mozzarella cheese, cooked bacon, some diced tomato and a bit of chopped parsley. Fold in the two sides and roll up tightly.
- Brown the burritos: Heat the vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
- Serve: Serve hot with hot sauce or salsa.
Frequently Asked Questions
Can I make these breakfast burritos in advance?
The answer is YES! These delicious burritos are great to meal prep and store in the freezer. All you need to do is make them, wrap them tightly and then throw them in the freezer. They’ll last up to a month and the taste will be just as good as you imagine it!
What else can I add to these burritos?
The best part about these breakfast burritos is that you can add anything you’d like. If you’d like more veggies, add some bell peppers, or some chopped red onion. If you’re craving more herbs, you can add some cilantro. You can customize these as you see fit.
How can I serve them?
While these tasty bites are amazing on their own, there are some other delicious options to mix. You can try out some Homemade Salsa, or some Pico de Gallo to dip into or drizzle all over your burritos! There are so many options, so be open to experimenting with whatever sounds tastier to you.
Expert Tips
- You can use store bought tortillas or you can make them yourself, following my recipe for homemade Flour Tortillas. However, large flour tortillas are best since they’re big enough to wrap burrito style.
- If you are looking to make a more healthier version of this, you can keep the bacon out or substitute it with shredded chicken for a different approach.
- While the recipe includes milk, there are other ways to help your scrambled eggs get the texture you’re looking for. You can substitute the amount of regular milk with almond milk or water. Either one of these will help the eggs get creamier and blend well with the rest of your ingredients.
- If making these as meal prep, you can freeze them before toasting them and and just toast them when you’re ready to serve them.
Leftovers
Fridge
If you’re adding this recipe to your meal-prep of the week, you can store these breakfast burritos in an airtight container in your fridge for up to 4 days.
Freezer
If you’re making them ahead of time and wish to store them in your freezer, you can wrap them tightly in a plastic wrap or store them in an airtight container in your freezer. They’ll be great in there for up to 1 month.
When reheating, you can add them in the oven for about 10 minutes or if you’re really in a rush, throw them in the microwave for 2 minutes and you’ll be good to go! They can be frozen before or after toasting them.
More Delicious Recipes To Try
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Breakfast Burritos
Ingredients
- 8 slices bacon (chopped)
- 2 cups frozen hash browns
- ⅓ cup milk
- 8 large eggs
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoon butter (unsalted)
- 2 medium Roma tomatoes (diced)
- 8 large tortillas
- 1 cup Monterey Jack cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- ¼ cup fresh parsley (chopped)
- 2 tablespoon vegetable oil (for heating burritos)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the bacon: In a large skillet cook the bacon over medium heat, until crispy, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain.
- Cook the hash browns: In the same skillet using the bacon fat, cook the hash browns until golden brown, about 5 minutes.
- Cook the eggs: In a medium bowl, whisk the eggs, with the milk, salt and pepper together. To the same skillet, melt the butter then add the egg mixture and scramble until the eggs are just cooked through. Use a rubber spatula to stir the eggs until soft curds form.
- Assemble burritos: In the center of each tortilla, layer with hash browns, scrambled eggs, Monterey jack cheese, mozzarella cheese, cooked bacon, some diced tomato and a bit of chopped parsley. Fold in the two sides and roll up tightly.
- Brown the burritos: Heat the vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
- Serve: Serve hot with hot sauce or salsa.
Notes
- You can use store bought tortillas or you can make them yourself, following my recipe for homemade Flour Tortillas. However, large flour tortillas are best since they’re big enough to wrap burrito style.
- If you are looking to make a more healthier version of this, you can keep the bacon out or substitute it with shredded chicken for a different approach.
- While the recipe includes milk, there are other ways to help your scrambled eggs get the texture you’re looking for. You can substitute the amount of regular milk with almond milk or water. Either one of these will help the eggs get creamier and blend well with the rest of your ingredients.
- If making these as meal prep, you can freeze them before toasting them and and just toast them when you’re ready to serve them.
- If you’re adding this recipe to your meal-prep of the week, you can store these breakfast burritos in an airtight container in your fridge for up to 4 days.
- If you’re making them ahead of time and wish to store them in your freezer, you can wrap them tightly in a plastic wrap or store them in an airtight container in your freezer. They’ll be great in there for up to 1 month.When reheating, you can add them in the oven for about 10 minutes or if you’re really in a rush, throw them in the microwave for 2 minutes and you’ll be good to go! They can be frozen before or after toasting them.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is a great recipe! I made them (using sausage this time) and froze extras. We went on vacation for a few days (packed them in ice chest) and had them for breakfast…just a quick reheat in the hotel microwave! What a hit! And got my day started off just great on food I knew was tasty. Thank you! I’ll be doing this again for sure!
My pleasure, Joan! So glad you enjoyed them!
Absolutely Delicious!! We had leftovers and a quick pop in the microwave and then I put them in the frying pan for a minute to crisp up made them even better the next day. – probably because I didn’t have to cook. We had them for dinner and I made a side salad…thanks for such a great recipe.
So glad you enjoyed it so much!
These are perfect for meal prep! Love it
I love how easy these were to make. Everyone loved them!
So glad you liked them!