These make-ahead breakfast burritos are a game-changer for busy mornings. Packed with protein and ready in just 30 minutes, they’re perfect for meal prep and can be stored in your freezer for weeks. Each satisfying burrito delivers 12g of protein and essential nutrients to fuel your day, while keeping calories reasonable at 368 per serving. Whether you’re rushing to work or need a quick breakfast solution for the family, these portable bundles of deliciousness will revolutionize your morning routine.
Main Ingredients
- Oil: ½ cup, ideal for achieving crispy hashbrowns
- Frozen Hash Browns: 32 oz package, diced variety works best
- Bell Peppers: 1 red and 1 green, adds wonderful color and crunch
- Eggs: 6 large eggs, key protein component
- Cheese: 1½ cups Mexican blend, creates perfect melty texture
- Tortillas: 10 large flour tortillas, burrito size for easy rolling
Additional Elements
- Seasonings: Salt, pepper, optional red pepper flakes
- Water: 2 tablespoons for fluffy eggs
- Hot Sauce: Optional, for serving
Cooking Instructions
- Prep Hashbrowns: Heat oil in large skillet, add frozen hashbrowns and cook for 5 minutes until starting to crisp
- Add Vegetables: Mix in diced bell peppers, continue cooking for 5 minutes until potatoes golden
- Prepare Eggs: Whisk eggs with water in separate bowl until well combined
- Cook Eggs: Push potato mixture aside, add eggs and soft scramble
- Combine: Mix eggs and potato mixture, season to taste
- Assemble: Layer cheese and ½ cup filling on each tortilla, roll into burritos
- Finish: Optional toasting in skillet for crispy exterior
Make-Ahead & Storage Tips
These breakfast burritos are perfect for busy mornings! Once assembled, wrap each burrito in foil or plastic wrap and pop them in a freezer bag. They’ll keep beautifully for up to 3 months. When you’re ready to eat, just microwave for 1-2 minutes (remove the foil first!), or warm them in a 350°F oven for about 20 minutes.
Quick Variations
Want to switch things up? Add crispy bacon bits, cooked breakfast sausage, or black beans for extra protein. Not a fan of bell peppers? Try diced onions, mushrooms, or spinach instead. You can also swap the Mexican cheese blend with cheddar, pepper jack, or whatever cheese you love most!
Serving Ideas
Make these burritos even more amazing with some tasty sides! Set out bowls of fresh salsa, guacamole, and sour cream for dipping. Love spicy food? Add a few drops of your favorite hot sauce inside the burrito or serve it on the side. For a complete breakfast spread, serve with fresh fruit or a simple side salad.
Pro Tips
Don’t skip toasting the assembled burritos – it makes the tortilla slightly crispy and helps melt the cheese. When folding your burrito, tuck the sides in first, then roll from the bottom up, keeping it nice and tight. This prevents the filling from falling out! And here’s a handy tip: if your tortillas are a bit stiff, warm them for 15-20 seconds in the microwave to make them more flexible and easier to roll.
Breakfast Burritos (Freezer Friendly)
Equipment
- Extra-large skillet
Ingredients
Burrito Ingredients
- 1/2 cup oil
- 32 ounce frozen diced hash browns
- 1 whole red bell pepper
- 1 whole green bell pepper
- 6 whole eggs
- 2 tablespoons water
- to taste Salt and pepper
- 1 1/2 cups shredded Mexican blend cheese or your favorite kind
- to taste Crushed red pepper flakes optional
- 10 large flour tortillas burrito size
- to taste hot sauce for serving, if desired
Instructions
- Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns.
- Cook hashbrowns, occasionally tossing, for about 5 minutes. Season well with salt and pepper.
- Add the diced bell peppers and continue cooking, tossing occasionally, for another 5 minutes or so, or until the potatoes start to get golden the sides.
- Meanwhile, add the eggs and water to a bowl and whisk well with a fork.
- Push the potato mixture off to the side of the pan and pour the beaten eggs into the pan.
- Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.
- Combine the eggs and potatoes. Taste and season with additional salt and pepper, as needed.
- Add crushed red pepper flakes, if desired.
- Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it.
- Add a heaping ½ cup of the potato mixture to the tortilla and fold it tightly into a burrito.
- If serving immediately, I like to toast them in a large skillet for a few seconds on all sides. Serve with your favorite hot sauce, if desired.
