Breakfast Burrito

5 from 1 vote

An easy, classic breakfast burrito loaded with bacon, fluffy scrambled eggs, crispy hash browns, peppers, onions, and cheddar — perfect for making ahead and freezing.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 563kcal

Author: Lisa Longley

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.)

Nutrition