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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