Breakfast Burritos Recipe
You're going to love these freezer-friendly breakfast burritos! They're easy to make, a breeze to customize and great for those rushed, chaotic mornings!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8 burritos
Calories: 447kcal
- 3 cup frozen hash browns or home fries
- 10 slices bacon
- 12 large eggs lightly beaten
- 1/4 cup whole milk
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 8 (8 inch) flour tortillas
- 1 cup ham cubed, (or chopped sliced ham)
- 1 cup cheddar cheese shredded
- 1 cup monterey jack cheese shredded
Cook potatoes according to package instructions; set aside.
Cook bacon until crispy, crumble; set aside.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and paprika.
Place a large skillet set over medium-low heat. Add a drizzle of olive oil or a small pat of butter. Add the egg mixture to the skillet and cook until fully set, about 5-7 minutes; set aside.
Top tortillas with potatoes, bacon, eggs, ham and cheese. Roll them up and place into ziploc bags.
Freeze for up to three months. Reheat in the microwave for 2 minutes on high, flip, then reheat for another 2 minutes. Reheat in the oven at 400 degrees for 20-30 minutes.
You can add any thing you'd like to these burritos. Try switching out the ham for cooked sausage, or add vegetables!
These breakfast burritos can be frozen for up to three months. It's essential to store them in airtight ziploc bags or vacuum-sealed bags to maintain their freshness and prevent freezer burn. After three months, the burritos will still be safe to eat, but the quality in terms of flavor and texture might begin to degrade.
Serving: 8serving | Calories: 447kcal | Carbohydrates: 16g | Protein: 26g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 336mg | Sodium: 833mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 713IU | Vitamin C: 6mg | Calcium: 267mg | Iron: 3mg