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Breakfast Burritos

These Breakfast Burritos are so hearty, tasty and great to just grab and go in the morning. Freezer friendly and super simple to make, they're loaded with delicious bacon, hash browns, diced tomatoes and perfectly melted cheese. A guaranteed family favorite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 457 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 8 slices Bacon chopped
  • 2 cups frozen hash browns
  • ⅓ cup milk
  • 8 large eggs
  • ¼ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 2 tablespoon butter unsalted
  • 2 medium roma tomatoes diced
  • 8 large tortillas
  • 1 cup Monterey jack cheese shredded
  • 1 cup mozzarella cheese shredded
  • ¼ cup fresh parsley chopped
  • 2 tablespoon vegetable oil for heating burritos

Instructions

    Cup of Yum
  1. Cook the bacon: In a large skillet cook the bacon over medium heat, until crispy, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain.
  2. Cook the hash browns: In the same skillet using the bacon fat, cook the hash browns until golden brown, about 5 minutes.
  3. Cook the eggs: In a medium bowl, whisk the eggs, with the milk, salt and pepper together. To the same skillet, melt the butter then add the egg mixture and scramble until the eggs are just cooked through. Use a rubber spatula to stir the eggs until soft curds form.
  4. Assemble burritos: In the center of each tortilla, layer with hash browns, scrambled eggs, Monterey jack cheese, mozzarella cheese, cooked bacon, some diced tomato and a bit of chopped parsley. Fold in the two sides and roll up tightly.
  5. Brown the burritos: Heat the vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
  6. Serve: Serve hot with hot sauce or salsa.

Notes

  • You can use store bought tortillas or you can make them yourself, following my recipe for homemade Flour Tortillas. However, large flour tortillas are best since they're big enough to wrap burrito style.
  • If you are looking to make a more healthier version of this, you can keep the bacon out or substitute it with shredded chicken for a different approach.
  • While the recipe includes milk, there are other ways to help your scrambled eggs get the texture you're looking for. You can substitute the amount of regular milk with almond milk or water. Either one of these will help the eggs get creamier and blend well with the rest of your ingredients.
  • If making these as meal prep, you can freeze them before toasting them and and just toast them when you're ready to serve them.
  • If you're adding this recipe to your meal-prep of the week, you can store these breakfast burritos in an airtight container in your fridge for up to 4 days.
  • If you're making them ahead of time and wish to store them in your freezer, you can wrap them tightly in a plastic wrap or store them in an airtight container in your freezer. They'll be great in there for up to 1 month.When reheating, you can add them in the oven for about 10 minutes or if you're really in a rush, throw them in the microwave for 2 minutes and you'll be good to go! They can be frozen before or after toasting them.

Nutrition Information

Serving 1burrito Calories 457kcal (23%) Carbohydrates 27g (9%) Protein 20g (40%) Fat 30g (46%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 233mg (78%) Sodium 677mg (28%) Potassium 393mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 873IU (17%) Vitamin C 9mg (10%) Calcium 259mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 457

% Daily Value*

Serving 1burrito
Calories 457kcal 23%
Carbohydrates 27g 9%
Protein 20g 40%
Fat 30g 46%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 233mg 78%
Sodium 677mg 28%
Potassium 393mg 8%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 873IU 17%
Vitamin C 9mg 10%
Calcium 259mg 26%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.