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Learn how to make breakfast burritos with this recipe intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!
Ingredients
- 1 (12 ounce) package bacon
- 10 large eggs
- 3 tablespoons milk
- ¼ teaspoon salt
- 3 tablespoons vegetable oil
- 4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O'Brien®)
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 10 sheets aluminum foil
- 10 large flour tortillas
- 1 ½ cups shredded Cheddar cheese
- 1 cup salsa, or to taste
Directions
Step 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm.
Step 2
Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl.
Step 3
Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
Step 4
Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.
Step 5
Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
Step 6
Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 546 | |
| % Daily Value * | |
| Total Fat30g | 38% |
| Saturated Fat10g | 52% |
| Cholesterol217mg | 72% |
| Sodium1269mg | 55% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber4g | 14% |
| Total Sugars3g | |
| Protein23g | |
| Vitamin C6mg | 31% |
| Calcium270mg | 21% |
| Iron5mg | 25% |
| Potassium639mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Easy peasy to make. I watched a YouTube video on how to fold a tortilla and added the ingredients less the salsa. Mrs. does not like spicy :(0 I used mayo instead. Happy wife = happy life! ;0)
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The recipe is easy to follow but takes longer time then posted. They forgot about the assembly and wrapping time. And the time to let it all cool (unless serving it hot) before assembling burritos.
But they turned out great and everyone was full and satisfied. I would definitely make it again.
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Hubby says Do it again ?.
We are on a temporary work assignment so we are living in our 5th wheel during the week.
You know the limited space in a 5th wheel. So on the weekend I made these to freeze so he could have a warm breakfast every day without cooking.
Great recipe. Thank you. -
I made a lot. I used eggs, sausage, bacon, cheese and garlic. Half had sausage and half had bacon. My hubby absolutely loved them. Yeah! It?s a winner. Made 20 all together. I will definitely be making a stash of these again.
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I made 5 of these for my husband and he really enjoyed the breakfast burritos. I used La Victoria Roasted Pepper Salsa and instead of measuring, I just spooned the amount of salsa I felt was appropriate for him. Otherwise, I felt the amount of ingredients were spot on to yield the burritos. I don’t think it’s possible to write how to wrap a burrito any better than the recipe author did. It does get easier after wrapping the first one, following the written directions. Overall, my husband says this is a perfect and delicious recipe as written, but also easy to adjust if you’d like to use a different meat in the burritos (e.g. sausage, ham, etc.). Excellent and I’ll be making these or another variant of them in the future for him. Thanks for the recipe!
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Update 2/7/2019: Okay DO NOT try to reheat these from frozen. I managed to make it work by heating it for 3 minutes, 1 minute at a time, and turning it after each minute was up. This got the insides fully warmed but made the tortilla overcooked and chewy. Much better to remove individual burrito from freezer, put in fridge, then reheat for a minute or two. The texture also isn’t what I wanted, too heavy on the potatoes (using my 1.75 oz egg and potato), I would bump the egg to 2 or 3 oz and just make a lot more eggs than the recipe calls for, then 1 or .50 oz of potato. Needs some tweaking, basically. Might be a personal preference, I like lots of eggs in my burritos, however my husband prefers the potato so I’ll be keeping the ratio as is for him. ORIGINAL: Overall a really great recipe! Only thing I would change is to season the eggs after they are cooked instead of before, seasoning them prior to being cooked makes the end result watery. I also whisked them for a long time to make them airy and did the chef method of constantly and briskly stirring with a spatula until they start forming, keeping them as smooth as possible, but this takes a lot of effort which I only do because my husband is picky about eggs. I also used heavy cream instead of milk, it is high in fat but I had some sitting around that needed to be used up and it is delicious in eggs. Sour cream is actually a better alternative to milk but milk is still more commonly used and in more fridges than sour cream
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this worked well. needed to double everything for my family size. froze nicely and was delicious
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Super easy and the kids love them.
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Was a hit before the 4th of July parade!! I think our 3 year old granddaughter ate the most Will have in freezer to pop in microwave often!
Great breakfast !! Fruit on the side and your done! -
These were wonderful. Loved the Ore Ida potatoes in them! Yum!
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Making these is a bit of work but once you have all the ingredients cooked, the assembly line to make them went smoothly. We went away on a group trip to the mountain cabin. Made and froze these as per recipe. They transport well in a cooler and ice packs. Put in freezer when we arrived. Fantastic idea! We just grabbed out of the freezer, microwaved for 3 minutes and we were out the door exploring. I have made a second time, using left over steak and baked potatoes. I made hash browns with onions, garlic, paprika, s&p. I rolled them up and we now have steak burritos in the home freezer! Options to serve with: sour cream, salsa, avocado, pico, or just catsup. Thanks for such a great breakfast on the go recipe!!!
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Put sausage and bacon in it and doubled the tortillas so they dont tear.
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I made these for a fishing trip..they are really tasty and perfect to put in the microwave before heading out on the water. We microwaved them for about 2-3 minutes, wrapped them back in tin foil and into a baggie. Ate them on the boat along with our coffee..perfect breakfast!
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bf really liked it
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These burritos are fantastic! The first time I made them, I followed the recipe exactly. The second time, I used ground sausage instead of bacon. Both ways are delicious. This is a keeper in our house.
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My husband loves these. They are easy to make and store.
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I made these for my grown son’s breakfasts since he leaves for work very early. He states they are good. I thought they were dry. I would do them again for convenience but I can’t rave about them.
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I made a half recipe to see if we liked it. We backpack and carry a freeze dried breakfast skillet so looking for something similar. Couldn?t find hash browns with onions and peppers so saut?ed some before I cooked the potatoes. Didn?t overcook the eggs since someone said recipe was dry. Used sausage. Both of us liked this and I plan to make more and freeze dry them. We can either eat in a burrito or without on the trail. Good find.
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This was a delight, premade, I knew what was in it, and cheaper than “just add an egg “I usually have on hand.
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I make these for my husband every weekend and work. I make with and without potatoes.
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I have made these with sausage and bacon. My husband doesn’t want them with salsa, but I do, easy to customize for each person. The only change I made was to cook the potatoes at the same time as the meat to save time. Great easy breakfast to grab and go! Highly recommend.
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This was sooooo yummy! I also added smoked paprika and hot chipotle seasoning on the bacon and sausages and it was chefs kiss
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I made these for a weekend getaway for 18 people…everyone loved them. The only thing I did different was I combined bacon and sausage for each burrito. Was perfect for people that woke up at different times to eat and super easy clean up! Im going to make another double batch for home this weekend.Great recipe!
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