breakfast burritos

<p>An easy make-ahead Breakfast Burrito Recipe that goes straight from the freezer to the microwave or oven for a fast, satisfying breakfast.</p>

Freezer Breakfast Burritos

eggs

milk (your choice)

salt

black pepper

butter (or avocado oil)

Cheddar cheese

burrito-size tortillas

Optional Add-Ins:sautéed bell peppers, onions, jalepeno peppers, or mushrooms

salsa

spinach

green onions

avocados

cheeses (Monterey Jack, feta, etc)

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.

In a large skillet, melt the butter over medium heat, making sure it doesn&#8217;t brown. Pour in the egg mixture and scramble the eggs until set but still moist. Remove from the heat and set aside.

Prepare an assembly line with all the ingredients, including 8 square pieces of foil. Assemble each burrito on top of the foil by placing approximately 1/2 cup eggs, 1/4 cup cheese, 1/3 cup potatoes, and 2 tablespoons bacon (and any additional add-ins, if desired) in the middle of the tortilla. Use a spoon or your hands to toss the ingredients before wrapping the tortilla.

Fold in the sides of the tortilla. While holding those in place, fold up the bottom of the tortilla over the ingredients and roll tightly into a burrito. Then, wrap the burrito tightly in the foil. (Freezing instructions begin here.)

Bake for 10-15 minutes, until warmed through and the cheese is melty.

Make It Now:

https://content.jwplatform.com/videos/oFYSIxWK.mp4

This easy, make-ahead Breakfast Burrito Recipe that goes straight from the freezer to the microwave or oven for a fast and satisfying breakfast.

Breakfast Burritos are the perfect breakfast! Loaded with potatoes, eggs, and either ham, bacon or sausage, these breakfast burritos are the best way to start your day! Double the batch and freeze to save time on busy mornings!

Breakfast Burritos

lb breakfast sausage

lb bacon

lbs red potatoes

oz cheese (any kind you like)

soft taco tortillas (I used flour)

eggs (extra large)

milk

olive oil

Salt

salt and pepper

Bake your bacon, brown sausage, fry up ham.

Meats:

Preheat oven to 450.

Dry cubed potatoes with a towel to eliminate any extra water.

Toss the potatoes with 1/3 c olive oil, 1 tsp salt, 1/2 tsp pepper. Use additional seasoning (such as Emeril's or Seasoning Salt) if desired.

Roast for 30 minutes until golden brown. Start checking at 20 minutes.

Roasted Red Potatoes:

Whisk 12 eggs and 1/2 c milk in a bowl until well combined.

Heat a large skillet with nonstick cooking spray (or melt 1 Tbls butter) over medium heat.

Spray skillet and add egg mixture.

Cook eggs,stirring occasionally until eggs are set.

Season with salt and pepper to taste.

Scrambled Eggs:

Place 5-10 tortillas on a plate. Cover with a wet paper towel.

Heat in microwave for 30 seconds at 50% power. Heat the tortillas in batches.

Tortillas

Set up an assembly line with all the ingredients.

Place the tortillas on a large baking sheet or cutting board.

Putting it all together:

Build your burritos - cheese, eggs, potatoes, meat.

Fold in the sides of the tortilla and roll burrito up.

Pat firmly on top of the burrito making sure the seam is on the bottom.

Make sure the burrito is tightly rolled.

Assembling burritos

Line a baking sheet with parchment paper.

Place burritos on the sheet, seam side down.

Press down on the burritos again lightly making sure that the edges are tucked in.

Place baking sheet in the freezer for an hour to flash freeze the burritos.

Remove from freezer and wrap burritos in plastic wrap individually.

Place in a ziploc bag. I ended up with 24 burritos.

Freezing Burritos

Remove plastic wrap.

Wrap burrito in wet paper towel.

Heat for 3 minutes on 50% power.

Serve with fresh salsa - yummy!

To heat the burritos:

These amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.

Vegetarian Breakfast Burritos

Six 8” whole grain tortillas

full batch homemade hash browns

pinto beans beans

hot sauce,

unsalted butter

(packed) shredded sharp cheddar cheese

cilantro, divided

green onion

large avocado, diced (optional, if you’re serving the burritos right away)

To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season with the salt and hot sauce.

To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).

To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.

Working with one tortilla at a time, spread about 1/3 cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about 1/3 cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)

Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.

If you’re serving the burritos right away: You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.

If you’re freezing the burritos for later: Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.

To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.

I made these last night and froze them for the rest of the week's breakfast.  The hash browns added so much flavor in the burrito.  They turned out great!

Made these last night for dinner and they were AMAZING!! My husband said half way through eating his plate "I'm not sure how I will ever just eat plain eggs again!".

**I forgot tortillas at the grocery store, so I just put all the egg goodness and toppings on top of a bed of hash browns. Will definitely try wrapping it up in a tortilla next time...but it's still very delicious without the tortilla!

Delicious! Just made these for the family for dinner thinking I would have leftovers to freeze. They were gobbled up very quickly and everyone went back for more. Yum

Just finished eating these for lunch, and my they were delicious! While they took quite a bit of prep work to make, it was well worth the effort. I made a batch  yesterday, and warmed a few up today - I microwaved them until the filling was hot and then transferred them to a warm skillet with a little oil - they crisped up wonderfully and weren't even the slightest bit soggy. Will definitely be making these again, don't be tempted to leave out the hash browns, though, as they make these burritos and add so much flavour.

These breakfast burritos were so delicious! We actually were short some hash browns because my husband and I couldn’t stop snacking on them while we were preparing the other ingredients. This recipie is another winner!

I made these yesterday and they were really yummy.  First, love the hash browns!  So good and pretty simple.  I have been searching for a delicious and vegetarian breakfast burrito since my husband and I visited Denver a couple of years ago.  We met my niece and her husband for breakfast at Snooze and I had what has since been referred to as "THE burrito" there.  I think next time I make these I will be a little more aggressive with the hot sauce (I used sriracha).  I'd also probably experiment with adding some wilted spinach or finely chopped cooked broccoli.  Also, I think these would be amazing with Kate's homemade enchilada sauce on top!  I think this recipe can be pretty flexible with fillings.  The trick is finding burrito wrappers big enough to hold the deliciousness.  Thank you, Kate, for another great recipe!

10 stars for you Kate.  Making this again tonight.  Love it.  Have tried lots of your recipes and I have your book.  Thank you.  Love Cookie as well.  
Karen from Winnipeg, Manitoba

Mind blowing Recipe! Thanks for sharing this recipe and i will surely make this recipe on this weekend.



What type of salsa did you use? Do you have any recommendations?

These are the best breakfast burritos I have ever had. Delicious, filling, and not at all greasy! I made them three days in a row (clearly I have a problem) and they were amazing both with potatos and with extra pinto beans as a substitue. My only change was adding avocado inside the burrito as well as on top. Thank you!

These were excellent! I used salsa verde which I felt complimented the flavors well. I also included onion instead of onion powder in the hash browns (old latke habits die hard) but the method of cooking was on point!! Will definitely make again :)

I love this recipe! I make it tripled to make lunches for me, my sister, and my boyfriend for the week, and they keep just fine in the fridge. Because I’m lazy (and because Trader Joe’s was out of hash browns), I’ve used tater tots inside instead of homemade hash browns, and it’s still quite delicious. It’s definitely among the most requested (and simplest) lunches.

I actually made this today using your breakfast roasted potatoes instead of the hash browns since I had the ingredients in hand. It turned out delicious! Next time I’ll try the recipe as written for comparison. Thank you for generosity in sharing such delicious recipes. I recently purchased your cookbook and am reading through it and flagging must try’s.

Made these for the first time today! Absolutely delicious! I highly recommend even if you aren't vegetarian!

This one is a keeper! I have tried plenty of mediocre breakfast burritos; and they all taste about the same after awhile. But THIS burrito was different. Those hash browns just put it right over the top. I pretty much inhaled the first one, so I had to have a second. Blissfully stuffed.

I can't WAIT to make this for my boyfriend and myself! He's a meat eater, I'm veg, he loves Mexican and I love breakfast food. Match made in heaven.

Hi! I loved this recipe! I don't eat eggs, so I combined it with the minimalist baker's southwestern tofu scramble and it was amazing! :D

These were so delicious!!! Honestly better than any restaurant breakfast burrito I've had - savory, fresh (the generous amount of herbs is key), and zingy (I ended up adding quite a bit of hot sauce to the egg mixture). Also such a great meal prep idea for a Sunday night. Thank you!!

Made these the other week and froze them for an easy breakfast. They were fantastic! I did use store bought hash browns to save some time and added in the whole can of beans because I didn’t want to waste them. I was able to make 8 delicious burritos! Will definitely make again

Since I have discovered this recipe, I have made it 4 times! It's honestly one of my favorite recipes. These freeze well and are great for meal prep.

Beef Fajita Breakfast Scramble

1½ lb skirt steak or flank steak

green bell pepper, red

onion,

tbsp vegetable oil, (divided)

sharp cheddar cheese, (shredded)

tsp cumin

tsp garlic salt

tsp chili powder

½ tsp black pepper

½ tsp red crushed peppers

lime juice

Add cumin, garlic salt, chili powder, pepper and red crushed peppers into a large sealable baggie. Seal, shake to combine and then add lime juice. Shake to mix.

Place skirt steak into baggie, seal, shake and then place into the fridge for 4 hours or overnight.

For The Marinade

Heat cast iron skillet, or large frying pan, over high heat. Add two tablespoons of oil to pan and then add peppers and onions.

Sauté until tender but still crisp. Remove from skillet and place in large bowl and set aside.

Add remaining two tablespoons of oil into pan and heat over medium high heat.

Remove steak from baggie and place in hot skillet.

Cook 5-6 minutes on each side for medium. Remove from skillet and place on cutting board.

Remove from steak skillet and place on cutting board. Cut against the grain and then cut into bite size pieces.

Place steak into large bowl with peppers, stir and set aside.

Add whisked eggs to skillet. Cook until desired doneness.

Next, add steak and peppers to scrambled eggs, mix to combine.

Top with cheese, let melt and then enjoy!

Cooking The Fajitas

Stuffed with melty cheddar cheese, softly scrambled eggs, creamy avocado, pork sausage and crispy potatoes, our homemade breakfast burrito recipe will make any night owl into a morning person.

Homemade Breakfast Burrito Recipe

russet potatoes, peeled and grated

lb breakfast sausage, ground (not links)

eggs, beaten

tsp ground pepper

green onions,

flour tortillas

cheddar cheese, grated

avocados, sliced

cilantro

Using a cheesecloth remove as much water from grated potatoes as possible

You may have to twist the cloth very hard

(This step is crucial to achieving extra crispy potatoes.)In a large skillet brown breakfast sausage over medium heat until cooked through, about 5 minutes

Remove meat from the skillet and set aside

In the same skillet add in the eggs and season with ½ tsp salt and pepper

Using a rubber spatula stir the eggs slowly but frequently until cooked through

Once cooked remove from skillet and set aside along with sausage.In the same pan add olive oil and bring heat to medium/high

Add in potatoes spreading out evenly on the surface of the skillet

Allow to cook for 2-3 minutes before stirring/flipping potatoes

Continue doing this every 2-3 minutes until potatoes are slightly crispy and cooked through

Add in green onions along with sausage and eggs and stir until mixture is combine

Remove from heat.Preheat oven to a low broil.Working with one tortilla at a time place ½-¾ cup sausage mixture in the middle of the tortilla

Top with ⅓ cup cheese, avocado slices, salsa and cilantro

Carefully roll up the burritos, tucking in the corners

Line burritos on a baking sheet and place in oven

Remove once tortillas are just golden and serve hot!

Stuffed with melty cheddar cheese, softly scrambled eggs, creamy avocado, pork sausage and crispy potatoes, our homemade breakfast burrito recipe will make any night owl into a  morning person.

Breakfast Burritos by The Modern Proper

Instant Pot Breakfast Burritos are an easy way to make breakfast burritos for a crowd! Simple ingredients like frozen O'Brien Hash browns, Diced Ham, and Eggs are thrown in the Instant Pot to cook without babysitting! 

Instant Pot Breakfast Burritos

O'Brien hash browns

ham ((or protein of your choice))

sour cream

shredded cheese

tsp salt

tsp pepper

**This recipe must be made using the PIP method. I used my 3 qt liner for my inner pot. If you don't have one, I strongly recommend ordering one for under $15 on amazon. Link to product in post above.**

Spray the inner liner with non stick spray. Measure out and dump the hash browns into the bottom of the liner.

Pour the ham (or protein of your choice) on top of the frozen hash browns.

In a medium bowl, whisk together the eggs, milk, sour cream shredded cheese, salt and pepper.

Pour the eggs into the small liner on top of the hash browns and protein.

Cover tightly with foil.

In the LARGE liner, pour one cup of water into the bottom and then place the trivet inside of the liner.

Place the small 'inner pot' inside of the large pot, onto the trivet.

Cook on Manual HIGH for 25 minutes. QR.

Carefully take foil off, stir and then replace the foil.

Cook a second time on Manual HIGH for 10 minutes. QR

The filling is now ready to be stuffed into tortillas to make delicious breakfast burritos!

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

bacon

eggs (beaten)

scallions (chopped)

red bell pepper (diced)

shredded cheddar or pepper jack cheese

flour

Reynolds Wrap Heavy-Duty Aluminum Foil

hot sauce

Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.

Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.

In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.

Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.

On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder.  Set aside, seam-side down, and repeat with remaining tortillas and filling.

If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.

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Vegetarian Breakfast Burritos

Beef Fajita Breakfast Scramble

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