Print

Breakfast Burritos Recipe: Easy Freezer Friendly Meal Prep for Busy Mornings

breakfast burritos - featured image
Print Recipe

These easy breakfast burritos are packed with creamy scrambled eggs, crispy potatoes, melty cheese, and your choice of bacon or sausage, all wrapped in a warm flour tortilla. Perfect for meal prep, they freeze and reheat beautifully for busy mornings or brunch gatherings.

Ingredients

Scale
  • 8–10 large flour tortillas (10-inch)
  • 8 large eggs, room temperature
  • 1/4 cup whole milk
  • 1 1/2 cups shredded cheddar cheese (or Monterey Jack)
  • 8 strips cooked bacon or 8 oz breakfast sausage, crumbled (or smoked tofu for vegetarian)
  • 2 cups diced potatoes or hash browns, cooked until crispy
  • 1 red bell pepper, diced
  • 3 green onions, sliced
  • 1 cup baby spinach (optional)
  • Salt and black pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)
  • 1/4 tsp ground cumin (optional)
  • Hot sauce or salsa to taste (for serving or inside burritos)
  • 1 tbsp oil (for cooking potatoes)
  • Butter (for scrambling eggs)

Instructions

  1. Prep the ingredients: Peel and dice potatoes if using fresh. Dice bell pepper, slice green onions, chop spinach, and grate cheese. Cook and crumble bacon or sausage. Lay out tortillas.
  2. Cook the potatoes: Heat 1 tbsp oil in a medium skillet over medium heat. Add diced potatoes, salt, and pepper. Cook, stirring occasionally, until golden and crispy (12–15 minutes). If using frozen hash browns, follow package instructions. Set aside.
  3. Cook the protein: In the same skillet, cook bacon until crispy (8–10 minutes) or brown sausage until fully cooked. Drain and chop. For vegetarian, sauté mushrooms or crumble smoked tofu.
  4. Scramble the eggs: Whisk together eggs, milk, salt, pepper, and cumin in a large bowl. Heat a nonstick skillet over medium-low, add butter, and pour in eggs. Stir gently until soft curds form and eggs are slightly shiny. Stir in green onions and spinach.
  5. Assemble the burritos: Lay each tortilla flat. Sprinkle about 1/4 cup cheese down the center. Add a scoop of eggs, potatoes, protein, and bell peppers. Optionally, add salsa or hot sauce.
  6. Roll the burritos: Fold in the sides, then roll tightly from the bottom up. Place seam-side down. If freezing, wrap each burrito snugly in aluminum foil. Place wrapped burritos on a baking sheet.
  7. Freeze or eat: For freezer storage, place wrapped burritos in a zip-top bag and freeze up to 2 months. To eat right away, heat in a dry skillet over medium heat until golden and cheese is melted (2–3 minutes per side).
  8. Reheating from frozen: Unwrap foil, wrap burrito in a damp paper towel, and microwave on high for 2–3 minutes, flipping halfway. Or bake (still wrapped in foil) in a 350°F oven for 30–40 minutes.

Notes

Microwave tortillas for 10–15 seconds to prevent cracking when rolling. Cool burritos before freezing to avoid sogginess. For extra crispy burritos, toast in a skillet after microwaving. Pat cooked potatoes and veggies dry to prevent soggy burritos. Make a double batch for easy grab-and-go breakfasts.

Nutrition

Keywords: breakfast burritos, freezer meal, meal prep, easy breakfast, make ahead, brunch, eggs, bacon, sausage, vegetarian option, kid friendly

Find it online: https://blixfood.com/breakfast-burritos-recipe-easy-freezer-friendly-meal-prep-for-busy-mornings/