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Start by preheating your oven to 400 F and lining a rimmed baking sheet with parchment paper.
On the baking sheet, we’re going to combine diced red potatoes, a diced red bell pepper, diced green bell pepper, diced onion, olive oil, sea salt, ground black pepper, and garlic powder. Then, toss to coat everything evenly.
Spread the veggies out into an even layer on the baking sheet and roast in the oven until the potatoes are tender, about 20-25 minutes. This will become our roasted veggies hash for our burritos. You can add in or remove any veggie you don’t like here as well.
While the vegetables are roasting in the oven, we’re going to get our eggs ready. So, in a large bowl, combine our eggs, shredded cheddar cheese, sea salt, ground black pepper, and garlic powder, and whisk together until smooth and fully mixed.
Heat a large skillet over medium heat. When it’s hot, add a little olive oil followed by our egg mixture, and cook, stirring constantly with a spatula, until the eggs are mostly set but still a little moist, about 4-6 minutes.
Then, remove from the heat. The eggs will continue to cook once you remove them from the heat so don’t wait until they look completely cooked over the heat or you’ll risk overcooking them.
Now that we’ve prepped our veggies, eggs, and bacon, let everything cool some before assembling out burritos. Otherwise, the burritos might become soggy from the steam and they won’t freeze well.
To make our breakfast burritos, tear off 12 squares of aluminum foil, and have all the filings ready in stations.
Place a whole wheat tortilla on top of a piece of foil. Make sure the first ingredient says whole wheat before you buy it. You could also use a homemade tortilla or a healthy wrap.
Top the tortilla with approx. 1/4 cup of the roasted vegetables, followed by 2-3 tablespoons of our cheesy scrambled eggs, and then top with a dusting of our bacon crumbles. If you wanted to add any other toppings, like some salsa, right here would be the time.
Fold the sides of the tortilla inward over the filling, then roll from the bottom up to form the burrito.
Wrap the burrito tightly in the aluminum foil and then repeat with the remaining ingredients.
Place the burritos into a freezer safe bag or storage container, and then place into the freezer for long term storage.
These frozen breakfast burritos will last in the freezer for up to 3 months, making it an awesome make ahead breakfast option. When you’re ready to eat, just remove from the freezer, unwrap the burrito from the foil, and microwave on high for 1 to 2 minutes, until it’s warmed through, or you could heat them up in the oven at 350°F for about 12 to 15 minutes.