Breakfast Burritos

Introduction

There’s nothing quite like a fully-loaded breakfast burrito to start your day. These burritos are packed with savory protein, fluffy eggs, and hearty potatoes, all wrapped up for a perfect on-the-go meal. You can make a big batch ahead of time, making busy mornings a breeze.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 10 burritos

Ingredients

• 1 pound bacon or breakfast sausage (cooked and crumbled)
• 4 tbsp butter (divided)
• 2 cups frozen diced potatoes
• 1 green bell pepper (diced)
• 1 large red onion (diced)
• 12 large eggs
• ¼ cup milk
• 1 tsp salt
• ½ tsp black pepper
• 2 cups cheddar cheese (shredded)
• 8 burrito sized tortillas
• Salsa,Fresh cilantro (Optional)

Instructions

1. If using bacon or sausage, cook it in a large skillet according to package directions until crispy or browned. Crumble or chop, then set aside. Drain any excess grease from the skillet.
2. In the same skillet over medium-high heat, melt 2 tablespoons of butter. Add the frozen diced potatoes and cook, stirring occasionally, until they begin to thaw and brown, about 8-10 minutes.
3. Add the diced green bell pepper and red onion to the skillet with the potatoes. Cook, stirring frequently, until the vegetables are softened and the potatoes are golden and cooked through, about 7-9 minutes more. Transfer the potato and vegetable mixture to a bowl and set aside.
4. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
5. Wipe out the skillet and return it to medium-low heat. Melt the remaining 2 tablespoons of butter. Pour in the egg mixture and gently scramble them, stirring slowly with a spatula until they are just set and still slightly moist, about 5-7 minutes.
6. To assemble, warm the tortillas slightly in a microwave or a dry skillet to make them pliable. On each tortilla, layer a portion of the potato-vegetable mixture, a scoop of scrambled eggs, a generous sprinkle of the cooked bacon or sausage, and shredded cheddar cheese.
7. Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to enclose everything completely.
8. Serve immediately with optional salsa and fresh cilantro. For make-ahead burritos, proceed to the Storage & Reheating section.

Variations

• Crisp It Up: After rolling, lightly toast your assembled burrito in a dry skillet over medium heat for 1-2 minutes per side to create a warm, slightly crispy exterior.
• Lighter Egg Style: For denser, folded eggs, don’t scramble them. Pour the egg mixture into the skillet and let it set like an omelet, then cut it into strips for layering.
• Breakfast Bowl: Skip the tortilla altogether and serve all the components layered in a bowl for a lower-carb option.
• Dip It: Serve your burrito with a side of cool sour cream or creamy avocado for dipping, in addition to the salsa.

Tips for Success

• Thoroughly drain your cooked meat and blot the potato mixture with a paper towel if it seems greasy to prevent soggy burritos.
• Don’t overcook the eggs; they will continue to cook slightly from residual heat. Taking them off the heat while still slightly soft ensures a creamy texture.
• Use large, fresh tortillas designed for burritos (often labeled “extra large” or “burrito size”) to make rolling easier and prevent breakage.
• Let the filling components cool for a few minutes before assembling to avoid steaming the tortilla and making it tear-prone.

Storage & Reheating

Let the assembled burritos cool completely, then wrap each one tightly in foil or parchment paper and place them in a freezer bag. They will keep in the freezer for up to 2 months. To reheat, remove the foil, wrap the burrito in a damp paper towel, and microwave for 2-3 minutes, flipping halfway, until hot throughout.

FAQ

Can I use fresh potatoes instead of frozen?

Yes, you can dice about 2 medium russet or Yukon Gold potatoes. Parboil them for 5 minutes, drain, and pat very dry before cooking in the skillet to achieve a similar texture.

How do I prevent my burrito from getting soggy?

Ensure all fillings (especially the potatoes and cooked meat) are well-drained and not piping hot when you assemble. A good barrier layer of cheese between the fillings and the tortilla also helps.

Can I make these vegetarian?

Absolutely. Simply omit the bacon or sausage. You can add a bit of smoked paprika to the potatoes or eggs for a hint of smoky flavor.

Why warm the tortillas?

Warming makes the tortillas more flexible and less likely to crack or tear when you fold and roll them. A 20-second stint in the microwave under a damp paper towel works perfectly.

Can I use a different type of cheese?

Definitely. Monterey Jack, pepper jack for a kick, or a Mexican blend would all work wonderfully in place of the cheddar.

How long will they last in the fridge?

Assembled, uncooked burritos will last for 2-3 days in the refrigerator when wrapped tightly. Reheat as directed.