← back

Breakfast Burritos

Scrambled eggs, crispy potatoes, cheese, and all the fixings wrapped in a warm tortilla — grab-and-go breakfast perfection.

breakfast • prep: 10 min • cook: 15 min • serves 4

Ingredients

  • 8 large eggs
  • 4 large flour tortillas (10-inch)
  • 1 cup frozen diced hash browns
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, chopped (or 4 sausage links, sliced)
  • 2 tablespoons butter
  • ¼ cup salsa
  • Salt and pepper to taste
  • Hot sauce (optional)
  • Sour cream (optional)

Instructions

  1. Cook the meat and potatoes: In a large skillet over medium-high heat, cook chopped bacon until crispy, about 5 minutes. Add hash browns and cook for 4-5 minutes until golden. Remove from skillet.

  2. Scramble the eggs: Reduce heat to medium-low. Add butter to the skillet. Beat eggs with salt and pepper, pour into the pan. Stir gently with a spatula until just set — keep them soft.

  3. Warm tortillas: Microwave tortillas for 15 seconds or warm in a dry skillet.

  4. Build burritos: Layer eggs, bacon, hash browns, cheese, and salsa down the center of each tortilla. Fold bottom up, then sides in, and roll tightly.

Notes

  • Storage: Wrap individually in foil and freeze for up to 3 months. Reheat in the microwave for 2 minutes or in a 375°F oven for 15 minutes.
  • Variations: Add black beans, avocado, or sautéed peppers and onions. Use chorizo for a spicier version.
  • Tips: Warm the tortillas before rolling — cold tortillas crack. Keep the eggs slightly underdone since they’ll continue cooking in the wrap.
  • Make Ahead: Perfect meal prep breakfast. Make a batch on Sunday for the whole week.