make ahead 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

eggs

pinto beans beans

salt

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, beans and cheesy goodness wrapped tightly in a tortilla make this a perfect family friendly, make-ahead meal. Loaded with veggies, meat and beans they are protein packed, filling and delicious.

Freezer Burritos

onions, chopped

red pepper, chopped

hamburger

enchilada sauce

Rotel

refried beans

chili powder

hot sauce

tortillas

shredded cheese

On the stove sauté onions and peppers over...

On the stove sauté onions and peppers over medium to high heat, till onion is translucent. Season with salt and pepper if desired.

Add ground beef to vegetables and cook till...

Add ground beef to vegetables and cook till ground beef is no longer pink. Drain off any excess grease or fluids.

Add enchilada sauce, Rotel, refried beans, chili powder...

Add enchilada sauce, Rotel, refried beans, chili powder and hot sauce to pan with meat. Heat and stir till combined.

Once filling is warm begin assembling burritos with...

Once filling is warm begin assembling burritos with meat mixture and small handful of shredded cheese.

Wrap burritos being sure to tuck in the...

Wrap burritos being sure to tuck in the ends. Place burritos in a freezer safe container and store till you are ready to enjoy in the freezer!

https://mediavine-res.cloudinary.com/video/upload/spoze1gdukzt5opm1fdw.mp4

Beef, beans and cheesy goodness wrapped tightly in a fresh tortilla makes Freezer Burritos the best family friendly lunch and dinner option.

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Vegetarian Breakfast Burritos

Freezer Burritos

Top 2 make ahead burritos recipes from across the web

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

Top Tags

Vegetarian Breakfast Burritos

Freezer Burritos

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