Freezer Breakfast Burritos
User Reviews
5
Freezer Breakfast Burritos
Description
The recipe starts by cooking frozen diced hash browns in a generous amount of neutral oil until they develop golden edges. Diced red and green bell peppers join the pan to add color and a slight sweetness. Separately, eggs are whisked with water and gently scrambled in the same skillet to a soft consistency. Combining eggs and potatoes creates a cohesive filling seasoned simply with salt, pepper, and optional crushed red pepper flakes for a bit of heat.
Each burrito is assembled by layering shredded Mexican blend cheese and a hearty portion of the hot filling onto large tortillas, then tightly rolled to encase the ingredients. These burritos can be wrapped individually and frozen for up to two months.
For reheating, it’s best to thaw overnight in the refrigerator before warming in a microwave or oven, preserving the texture and flavor. This recipe offers a make-ahead solution for breakfasts that balance protein, vegetables, and satisfying carbs.
Ingredients
- ½ cup neutral cooking oil generic cooking oil
- 32 ounce hash brown frozen; diced; package
- 1 red bell pepper
- 1 green bell pepper
- 6 egg
- 2 tablespoons water
- salt
- black pepper
- 1 ½ cups Mexican blend cheese or your favorite kind, shredded
- red pepper flakes optional, crushed
- 10 flour tortilla burrito size, large
- 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.
Notes
- Wrap individual burritos in foil and store them in a freezer-safe bag for up to 2 months.
- For best reheating results, thaw burritos overnight in the refrigerator before warming in the microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 114mg | 38% |
| Sodium | 381mg | 16% |
| Potassium | 401mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 32mg | 36% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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