breakfast burrito

Start your day right with this hearty Breakfast Burrito from Delish.com.

Cheesy Bacon Breakfast Burrito

bacon

(450 grams) package frozen hash browns

eggs

milk

butter

salt

black pepper

flour tortillas

g cheddar

avocado,

sauce,

Yes, I add them to soups and casseroles too!

Do you use frozen potatoes in recipes beyond breakfast?

https://streaming.hearstdigitalstudios.com/85985077-0919-42cd-b681-d3c63854e02f/video_rover_16x9_1080p_hd_1558538869_58514.mp4

We're giving you the best possible reason to skip the line at Chipotle.

This Cheesy Baked Burrito Will Ruin All Other Burritos For You!

Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com

Freezer Breakfast Burritos

cheddar (1.69)

onion

bell pepper (1.00)

salt and pepper (0.05)

lb. cooked ham (3.75)

eggs (2.79)

flour tortillas (burrito size) (1.39)

Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.

Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.

Dice the ham, then add it to the skillet with another ½ Tbp butter.  Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.

Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.

Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they&#039;ll become dry. Season the eggs with a pinch of salt and pepper.

To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.

To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape

Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.

To reheat from frozen, use the microwave&#039;s defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

To Reheat Breakfast Burritos

(16-oz.) package frozen hash browns

Kosher salt

c. shredded cheddar

Made it for my boyfriend and he loved it!! Definitely 5 stars!

Grand as a nut sack on a Monday morning! Loved it

My husband loved it! Thank you. I'm vegan and my husband isn't so I'm always looking for things to make for him. I didn't taste it, but he said it was five stars.

This hearty, healthy breakfast burrito recipe is sure to kickstart your morning. I love to serve it with Cilantro Lime Dressing for dipping, but hot sauce, sour cream, or your favorite salsa would be good too.

Best Breakfast Burrito

potatoes

Extra-virgin olive oil (for drizzling)

½ teaspoon smoked paprika

red pepper flakes

red bell pepper

tortillas

spinach

red cabbage (optional,

black beans

pico de gallo

avocado

cilantro leaves

Sea salt and black pepper

lime (for squeezing)

Cilantro Lime Dressing (for dipping)

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.

Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.

Scramble the eggs: brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.

Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.

This healthy breakfast burrito recipe is easy and delicious! Filled with eggs, cheese, avocado and vegetables this easy and healthy savory breakfast will keep you full for many hours.

Healthy Breakfast Burrito Recipe

jalapeno,

tbsp cream cheese

tomato paste

garlic (optional)

spinach (washed)

avocado, large

scallion, thinly sliced

mozzarella cheese

olive oil

sausage (optional)

Scramble the eggs lightly in a non-stick pan. 

Mix the tomato paste, 1 tsp olive oil,...

Mix the tomato paste, 1 tsp olive oil, the cream cheese and garlic (optional) to form a creamy spread. Spread this over the tortilla. If desired cook a sausage as well. Tip: wipe the pan clean, so that you can use it to toast the burrito.

Put all the rest of the ingredients in...

Put all the rest of the ingredients in the tortilla, except olive oil and wrap the burrito.

Toast on the folded side first at medium...

Toast on the folded side first at medium high heat with olive oil, so that the ends “seal”. Do this until golden brown, flip and toast on the other side as well.

Transfer to a cutting board and slice carefully...

Transfer to a cutting board and slice carefully in the middle. Serve immediately!

A delicious combination that's easy to make and tasty too.

Vegetarian breakfast burrito

onion (small)

red pepper (or yellow/orange)

tomato

tbsp oil

tbsp black beans

eggs (or 3 if extra-large, lightly beaten)

tbsp grated cheese

cilantro (leaves chopped)

Sour cream, avocado, hot sauce, extra cheese

Dice the onion, pepper and tomato fairly small.

Heat the oil in a skillet/frying pan or shallow pan over a medium heat and fry the onion for a couple minutes until softening.

Add the pepper and cook another minute or two then add the tomato. Reduce the heat a little if sticking or drying out.

Add the beans and mix through then add the eggs. Cook, stirring regularly, as if you are cooking scrambled eggs. Take off the heat just before they are fully cooked as they will continue to cook a bit after in the pan.

Meanwhile warm the tortillas gently (in microwave, under grill or in a skillet/frying pan) - if you forget don't worry it's not the end of the world.

Add the cheese and cilantro to the eggs and mix through then fill the two tortillas. Add any or all of your preferred toppings and serve immediately.

Bacon Egg and Cheese Breakfast Burrito makes the start of any day fun, great to prepare ahead of time and to have it on-the-go! Enjoy the most important meal of the day with this easy recipe!

Bacon Egg and Cheese Breakfast Burrito

hash browns

half and half

paprika

cheddar cheese (shredded)

mozzarella cheese (shredded)

Hot sauce (for serving)

Place a large, cast-iron skillet over medium heat. Once hot add the bacon slices and cook until crispy, working in batches, about 8 minutes per batch.

Place cooked bacon slices on a paper towel-lined plate, to drain off excess fat.

Discard most bacon fat from the skillet, leaving in only about 2 tablespoons.

Cook the Bacon:

Cook the hash browns according to package directions in the skillet in the bacon fat and transfer to a plate when done.

In a medium bowl, whisk together eggs and half and half until combined.

Cook the Hash Browns:

Wipeout the same cast-iron skillet, place it over medium heat and melt the butter.

When butter is just starting to foam, add the beaten eggs and reduce heat to medium-low.

Using a rubber spatula, stir the egg mixture occasionally until soft curds form. Season with paprika, and salt and pepper to taste.

Cook the Eggs:

Arrange tortillas on a flat surface.

In the center of each one, layer hash browns, ¼ of the scrambled eggs, ¼ cup each cheese, and 4 slices of bacon per burrito.

Fold in the two shorter/extremity sides, and after that roll up tightly.

Serve with hot sauce for dipping.

Assemble the Burritos:

https://www.youtube.com/watch?v=b-tRTsIAhbY

Learn how to make Bacon Egg and Cheese Breakfast Burrito. It makes the start of any day fun, great to prepare ahead of time and to have it on-the-go! Enjoy the most important meal of the day with this easy recipe!
⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️

INGREDIENTS FOR BACON EGG AND CHEESE BREAKFAST BURRITO RECIPE:

16 slices  bacon 
16 ounces  package frozen hash browns 
8  large eggs 
1/3 cup  half and half 
4 tablespoons  butter 
1/2 teaspoon  paprika 
 Kosher salt 
 Freshly ground black pepper 
4  large flour tortillas 
1 cup  cheddar cheese  (shredded)
1 cup  mozzarella cheese  (shredded)
 Hot sauce  (for serving)

🖨 PRINT RECIPE & DIRECTIONS HERE:
https://sweetandsavorymeals.com/bacon-egg-and-cheese-breakfast-burrito/

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Email:

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#sweetandsavorymeals #breakfast #breakfastburrito

Bacon Egg and Cheese Breakfast Burrito - Sweet and Savory Meals

Freezer Friendly Breakfast Burritos

These Meal Prep Freezer Breakfast Burritos are a make ahead breakfast that you can grab on the go and take with you to work. 

Meal Prep Freezer Breakfast Burritos

hashbrowns

turkey bacon

red and green pepper, diced

red onion, diced

tsp pepper

cheddar cheese

Preheat oven to 450. Spread hashbrowns out on a parchment-lined baking sheet and bake for 10-15 minutes until fully cooked, stirring once halfway through.

Meanwhile, cook turkey bacon in a large skillet for 4-5 minutes over med-high heat. Remove and let cool, then crumble up and set aside. Meanwhile, add olive oil to skillet and saute bell peppers and onions for 3-4 minutes until softened. Remove once softened and set aside with bacon.

Mix together eggs, milk, salt &amp; pepper in a large bowl, then add eggs back to pan, scrambling until slightly runny then remove from heat.

Microwave flour tortillas for 10-20 seconds until soft and pliable. Spread a little bit of egg, turkey bacon, hashbrowns, veggies and cheese then fold into burritos (see the video below to see how it&#x27;s done!)

Wrap each burrito in plastic wrap then place five at a time in a large Ziploc freezer bag. Let cool for 20-30 minutes then freeze up to 3 months - they will also last in the fridge up to 5 days. To reheat from frozen, microwave for 3-4 minutes on high, or heat for 10 minutes in a toaster oven. Serve and enjoy!

https://www.youtube.com/watch?v=hZE5kiuimwg

These Meal Prep Freezer Breakfast Burritos are perfect as make ahead breakfasts that you can take with you to work!

• About 369 calories/7 freestyle point per serving •

PRINT RECIPE: https://thegirlonbloor.com/meal-prep-freezer-breakfast-burritos/

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It's got two layers of eggs for massive savory flavor.

Easy Breakfast Burrito 

chili powder, garlic powder, and cumin

kosher salt, divided

butter, divided

avocado, divided

purchased pico de gallo, drained and divided

10-inch large tortillas (burrito size)

In one medium bowl, whisk together 2 eggs with the chili powder, garlic powder, cumin, and 1/8 teaspoon of the salt. In another medium bowl, whisk 2 eggs with 1/8 teaspoon of the salt, then add the shredded cheese.

In a skillet, heat 1/2 tablespoon butter. Add the first bowl of eggs and cook over medium low heat, scraping as the eggs solidify, about 1 to 2 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Remove the cooked eggs to a plate. Then add 1/2 tablespoon butter to the pan and do the same thing to cook the second bowl of cheesy eggs.

Bring the tortillas to room temperature or lightly warm them in the microwave: this helps them to not break when wrapping the burritos.

Place the tortilla on a cutting board. Place the toppings in the center of the tortilla: a sprinkle of cheese (optional but can help reduce sogginess of the tortilla), the spiced eggs and the cheesy eggs, 2 tablespoons of the drained pico de gallo, and the 1/2 mashed avocado. Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Repeat with the other burrito. Cut in half and serve. (You can freeze the leftover burrito if you like. Let the egg filling come to room temperature first. Place a foil wrapper under the tortilla before you roll it. Roll it up and freeze for up to 1 month. Reheat in the foil in a 350 degree oven until warmed through, about 15 minutes or so.)

Toast the burrito (optional): Add a bit of butter to a skillet, and add the wrapped burrito. Cook on medium high heat for about 1 minute until golden, then flip and toast the other side for another minute.

Breakfast Soft Yolk Burrito with runny yolks, cheese and meat of your choice make a delicious quick breakfast.

Breakfast Soft Yolk Egg Burrito

Tablespoon Bacon Grease (or other fat)

Ham (chopped (or other meat))

Eggs

Tortilla

Tablespoon Cream Cheese (Optional)

cheddar cheese (or other cheese)

Heat cast iron skillet over medium heat.

Add in the fat.

Toss in the ham and lightly brown.

Smear cream cheese on tortilla.

Crack the eggs into the skillet and scramble just the whites.

Grate in the cheese.

Turn off burner and crack the yolks.

Mix together to achieve desired yolk preference.

Add mixture on top of cream cheese.

Roll up.

These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they&#039;re vegan!

The Best Vegan Breakfast Burritos

burrito-sized flour tortillas ((use GF as needed))

Vegan Queso Sauce ((recipe below))

Eggy Tofu Scramble ((recipe below))

Crispy Roasted Potatoes ((recipe below))

Pico de Gallo ((recipe below))

lime juice

salt salt

Hot sauce for serving ((I like Cholula or Tapatio))

Squeeze a little bit of lime juice onto the diced avocado and sprinkle with a bit of salt to season.

Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of the queso sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.

Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.

Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.

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The most viewed breakfast burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Bacon Breakfast Burrito

Freezer Breakfast Burritos

Cheesy Bacon Breakfast Burrito

Best Breakfast Burrito

Healthy Breakfast Burrito Recipe

Vegetarian breakfast burrito

Bacon Egg and Cheese Breakfast Burr...

Freezer Friendly Breakfast Burritos

Meal Prep Freezer Breakfast Burrito...

Easy Breakfast Burrito

Breakfast Soft Yolk Egg Burrito

The Best Vegan Breakfast Burritos

Easiest vegan breakfast burrito

Whole30 Breakfast Burrito

Cheesy Pesto Avocado Bacon Breakfas...

📋 Mediterranean Breakfast Burrito ...

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Homemade Breakfast Burritos Recipe

10-Ingredient Vegan Breakfast Burri...

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Easy Vegan Breakfast Burrito (Freez...

The most viewed breakfast burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine