This freezer friendly breakfast burrito recipe is perfect for busy families. Made with fluffy eggs, hash browns, bacon, saut̩ed peppers and onions, and melty cheese, this is the perfect grab-and-go breakfast. This recipe makes eight breakfast burritos, perfect for feeding a hungry crew or stocking a freezer Рor both!
So often, I hear from readers that they need more quick breakfast ideas – so relatable. Regardless of whether you live on your own or if you have a busy family, breakfast can be a really stressful time of day as you try to get a good start to the day quickly.
These easy breakfast burritos are the answer to busy mornings. They come together fast, freeze beautifully, and reheat like a dream. They are perfect for those days when you need something satisfying to grab on your way out the door. Make the full batch of eight burritos so you can have one for breakfast and freeze the rest for later!
Key Ingredients
- Tortillas: Look for 10 inch flour tortillas, typically labeled “burrito.” You need tortillas this big to fully wrap and hold the filling for pan frying and freezing.
- Bacon: If you aren’t a big fan of bacon, this can be replaced with sausage or ham. Keep in mind that a key step in the recipe is to cook vegetables and hash browns in the reserved bacon grease. Sausage won’t give you that much grease, so you will likely need to add some oil to the skillet to properly cook everything.
- Hash browns: Look for shredded hash browns in the freezer section. Most bags come in 32 ounces so you will only use half. There is no need to thaw them first.
- Eggs: You need eight large eggs for this recipe. This recipe hasn’t been tested with just egg whites, but if that is something you want to try, replace the eggs with 12 egg whites or 1 1/2 cups liquid egg whites. Keep in mind that egg whites dry out faster so be careful to remove them from the skillet when they still look wet and slightly soft.
- Cheddar cheese: Monterey Jack and Pepper Jack cheese would be great swaps here. For best results, always shred your cheese from the block to avoid the preservatives in pre-shredded cheese that prevent cheese from melting well.
How to Make Breakfast Burritos
- Whisk together your eggs with salt and pepper in a large bowl.
- Cook the bacon in a large skillet. Once it begins to crisp, transfer it to a paper towel-lined plate and then dice into small pieces. Leave the grease in the skillet.
- Sauté the vegetables in the bacon grease. Then add the hash browns. Cook them until they are thawed, have softened, and have begun to crisp.
- Scramble the eggs. Using a spatula, work around the edge of the pan, gently pulling the eggs towards the center of the pan until they begin to thicken.
- Put the burritos together. Add some of the hash brown and vegetable mixture to the center of a tortilla, then layer some scrambled eggs, shredded cheese, and bacon. Fold in the sides of the burrito, and then tightly roll the burrito closed.
- If eating right away, pan fry the burritos seam-side down for five minutes, covered. Then flip the burritos and cook for five more minutes. Serve warm and enjoy.
Make Ahead and Freeze
These are great to make in advance. Make the burritos through step 6 (skipping the pan frying in step 7). Allow the burritos to slightly cool. Then store them in an airtight container in the refrigerator for up to three days.
If freezing, roll the burritos individually in plastic wrap, wrapping tightly. Then place the burritos in an airtight container in the freezer. For best results, eat within three months of freezing.
How to Reheat Breakfast Burritos
Reheating from the refrigerator: Reheat the burritos in the microwave and then pan fry them to make them crisp. I like to wrap my burritos in a damp (not wet) paper towel and microwave for 60 to 90 seconds.
Reheating from frozen: Remove the plastic wrap and microwave for three to four minutes wrapped in a damp (not wet) paper towel. Then pan fry to crisp the outside or pop it in the air fryer for a minute or two.
How to Keep Breakfast Burritos From Getting Soggy
The biggest culprit in soggy burritos is adding ingredients that lose a lot of moisture or are wet to begin with. These include ingredients like tomatoes, mushrooms, avocado, spinach, and salsa. These are all delicious, but shouldn’t be added if the burritos will be made in advance or frozen.
Additionally, the filling shouldn’t be piping hot when the burrito is rolled. Hot ingredients create steam, and steam leads to moisture and sogginess. Given the steps in this recipe, the ingredients will naturally cool before rolling. But if they are too hot to handle, they are too hot to roll up in the tortilla shell. This is less of an issue if you are eating the burrito right away, but if freezing or making ahead, make sure the filling is warm and not hot.
Breakfast Burrito Variations
Part of what makes this the best breakfast burrito recipe is how easy it is to customize. Here are a few other ideas for mix-ins and substitutions.
- Vegetarian breakfast burritos: You can skip the bacon and add more vegetables to make a vegetarian breakfast burrito. Black beans would be a great addition. Since you won’t have any bacon grease, sauté the vegetables in butter.
- Swap the bacon for sausage: Cooked breakfast sausage or ham would also be delicious in breakfast burritos. Keep in mind you will need butter or oil to sauté the vegetables without the bacon grease.
- If you are serving these right away, add in other mix-ins: Mushrooms (sautéed in the bacon grease with the peppers and onions), avocado, or spinach are great additions to these burritos if you are eating them immediately after making them. (If freezing they will add too much moisture.) Salsa is also a great addition to serve with these.
What to Serve with Breakfast Burritos
Consider serving these with salsa and guacamole given the Southwestern feel of this recipe.
To round out this breakfast, make my fruit salad which is a really light and sweet contrast to these savory burritos. Yogurt parfaits, strawberry banana smoothies, and healthy blueberry muffins are three more great options for the same goal of balancing savory with sweet and light.
If you make this breakfast burritos recipe or any of my other recipes, I’d love to know what you think! Leave a comment below sharing how you enjoyed them.
Breakfast Burrito
Ingredients
- 8 large eggs
- 1/2 teaspoon kosher salt
- dash black pepper
- 8 ounces bacon (226.8 grams)
- 1 red bell pepper diced
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1/2 teaspoon kosher salt
- dash black pepper
- 16 ounces frozen hash browns not thawed (453.6 grams)
- 2 tablespoons unsalted butter (28.25 grams)
- 2 cups cheddar cheese shredded (226 grams)
- 8 tortilla shells 10 inch or burrito size
Instructions
- In a large bowl, whisk together the eggs, 1/2 teaspoon kosher salt, and a dash of black pepper until smooth. Set aside.8 large eggs, 1/2 teaspoon kosher salt, dash black pepper
- In a large skillet, cook the bacon until it is crisp. Remove from the skillet and place on a paper towel-lined plate. Once cooled, chop into small pieces.8 ounces bacon
- While waiting for the bacon to cool, add the pepper, onion, and garlic to the bacon grease. Season with 1/2 teaspoon kosher salt and a dash of black pepper. Cook until the vegetables are soft, about five minutes.1 red bell pepper, 1 small yellow onion, 4 garlic cloves, 1/2 teaspoon kosher salt, dash black pepper
- Add the hash browns to the skillet. Cook until they are thawed and soft, about 5 minutes. Remove the hash browns and vegetables from the skillet.16 ounces frozen hash browns
- Add the butter to the skillet and allow it to melt. Then add the eggs. Using a spatula, work around the edge of the pan, gently pulling the eggs towards the center of the pan until they begin to thicken. Cook until the eggs are scrambled and just cooked, but still wet.2 tablespoons unsalted butter
- Construct the burritos by adding 1/2 a cup of hash brown and vegetable mixture to the center of a tortilla. Add 1/2 cup of scrambled eggs, 1/4 cup of shredded cheese, and 1 1/2 tablespoons of diced bacon. Fold in the sides of the burrito, and then roll the burrito closed.2 cups cheddar cheese, 8 tortilla shells
- If eating right away, pan fry the burritos. (Skip pan frying any burritos that you are freezing.) Spray a large skillet with cooking spray and place it over medium heat. Add the burritos (4 at a time), seam side down, and cook for 5 minutes, covered. Then flip the burritos and cook for 5 more minutes. Serve warm and enjoy. (See instructions in the post for making ahead, freezing, and reheating.)
Lucia says
Hi, the Burritos are great on the go breakfast. But they must have refried beans to be considered burritos. They “glue” the flour tortilla, north mexican (that’s what we call it to differentiate from the”real” corn tortilla in México ) and keep the insides warm for a longer time.
Also it is best to warm up the tortillas just enough on a Comal or warm skillet, right before folding to make them more elastic.
I really love your meals, they make life so much easier and delicious to
live.