• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Breakfast Brunch Pork
4.7 from 7 votes

Breakfast Burritos

Jump to RecipePrintRate
By: Joanna Cismaru •3/23/23 7 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for breakfast burritos.

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!

a stack of breakfast burritos.
Table of Contents Open
  • Breakfast Burritos
  • Ingredient Notes
  • How To Make Breakfast Burritos
  • Frequently Asked Questions
    • Can I make these breakfast burritos in advance?
    • What else can I add to these burritos?
    • How can I serve them?
  • Expert Tips
  • Leftovers
    • Fridge
    • Freezer
  • More Delicious Recipes To Try
  • Breakfast Burritos
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of ingredients needed to make breakfast burritos.
  • 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

process shots showing how to make the filling for breakfast burritos.
  1. 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.
  2. Cook the hash browns: In the same skillet using the bacon fat, cook the hash browns until golden brown, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Serve hot with hot sauce or salsa.
process shots showing how to assemble breakfast burritos and how to toast them.

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.

a stack of breakfast burritos.

Expert Tips

  1. 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.
  2. 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.
  3. 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.
  4. 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.
a stack of breakfast burritos.

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.

a stack of breakfast burritos.

More Delicious Recipes To Try

  • Chicken Burritos
  • Cajun Seasoning
  • Chicken Enchiladas
  • Vegan Tofu Breakfast Burritos
  • Sheet Pan Steak Fajitas
  • Sausage Frittata
  • Easy Breakfast Sandwich

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.

a stack of breakfast burritos.
4.72 from 7 votes

Breakfast Burritos

Prep 15 minutes minutes
Cook 30 minutes minutes
Total 45 minutes minutes
8
Rate Recipe Print Recipe
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!
Prevent your screen from going dark

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving: 1burritoCalories: 457kcal (23%)Carbohydrates: 27g (9%)Protein: 20g (40%)Fat: 30g (46%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 233mg (78%)Sodium: 677mg (29%)Potassium: 393mg (11%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 873IU (17%)Vitamin C: 9mg (11%)Calcium: 259mg (26%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a stack of breakfast burritos.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 20
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Subscribe
Notify of
guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Joan U
Joan U
Posted: 2 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joan U
Posted: 2 years ago

My pleasure, Joan! So glad you enjoyed them!

0
Reply
NA
NA
Posted: 2 years ago

5 stars
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.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  NA
Posted: 2 years ago

So glad you enjoyed it so much!

0
Reply
Danica
Danica
Posted: 5 years ago

5 stars
These are perfect for meal prep! Love it

0
Reply
Alicia
Alicia
Posted: 5 years ago

5 stars
I love how easy these were to make. Everyone loved them!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Alicia
Posted: 5 years ago

So glad you liked them!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

a serving of spaghetti bolognese in a white bowl garnished with parsley.
1 hour hr 5 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz