Breakfast Burritos
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This hearty breakfast burrito is the perfect start to your day, packed with scrambled eggs, crispy bacon, and savory hash browns all wrapped in a soft tortilla. Easy to make and even easier to reheat, it's a great meal to keep on hand for busy mornings!
This recipe is intended to be made in a large batch so excess servings can be frozen and reheated as needed.
Ingredients:
1 (12 ounce) package bacon
10 large eggs
3 tablespoons milk
¼ teaspoon salt
3 tablespoons vegetable oil
4 cups frozen hash brown potatoes with peppers and onion
½ teaspoon garlic salt
¼ teaspoon ground black pepper
10 sheets aluminum foil
10 large flour tortillas
1 ½ cups shredded Cheddar cheese
1 cup salsa, or to taste
Instructions:
This recipe was sourced from All Recipes. For more delicious dishes, browse through our forum here!
This recipe is intended to be made in a large batch so excess servings can be frozen and reheated as needed.
Ingredients:
1 (12 ounce) package bacon
10 large eggs
3 tablespoons milk
¼ teaspoon salt
3 tablespoons vegetable oil
4 cups frozen hash brown potatoes with peppers and onion
½ teaspoon garlic salt
¼ teaspoon ground black pepper
10 sheets aluminum foil
10 large flour tortillas
1 ½ cups shredded Cheddar cheese
1 cup salsa, or to taste
Instructions:
- Cook Bacon: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until it’s evenly browned—about 10 minutes. Drain the bacon on paper towels and crumble it into bits. Keep the skillet warm for later use.
- Scramble Eggs: In a bowl, whisk together eggs, milk, and salt until fully combined. Pour the mixture into the hot skillet. Cook and stir over medium-high heat until the eggs are scrambled and fully set, around 5 minutes. Transfer the scrambled eggs to a bowl and set them aside.
- Prepare Potatoes: Heat the vegetable oil in the same skillet over medium-high heat. Add frozen hash browns, garlic salt, and black pepper. Fry until the potatoes are browned on one side (4-5 minutes), flip them over, and cook the other side until golden brown, another 4-5 minutes. Let the potatoes cool.
- Assemble Burritos: Lay 10 sheets of aluminum foil on a flat surface, each large enough to wrap a tortilla. Place a tortilla on top of each sheet of foil. Evenly distribute shredded Cheddar cheese over each tortilla, followed by the scrambled eggs, bacon bits, salsa, and potatoes, in that order. Roll each burrito tightly, tucking in the ends.
- Wrap and Store: Wrap each burrito securely in aluminum foil. Place them in resealable plastic bags in a single layer, removing as much air as possible before sealing. Store in the freezer until you’re ready to reheat.
- Reheat: When ready to enjoy, remove the aluminum foil, place the burrito on a microwave-safe plate, and cover with a paper towel. Microwave for 1-2 minutes, or until heated through.
This recipe was sourced from All Recipes. For more delicious dishes, browse through our forum here!
