These Meal Prep Breakfast Burritos are a make-ahead breakfast with all your favourite toppings – store in the freezer for up to 3 months!
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These burritos are perfect for those busy mornings, since they can be reheated in just minutes! They're also filled with hearty ingredients like scrambled eggs, cheese, and your choice of protein and veggies.
Why you'll love this recipe
- Freezer-friendly: Freeze your burritos for an easy grab-and-go breakfast option.
- Yummy toppings: Add in different fillings of your choice like protein, veggies and sauces.
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Ingredients and substitutions
- Flour tortillas – use white or whole wheat tortillas.
- Frozen hashbrowns – try making them with tater tots instead.
- Turkey bacon – swap out for breakfast sausage or regular bacon.
- Olive oil – use any neutral cooking oil like avocado oil.
- Bell peppers – use any veggies of your choice.
- Red onion – white or yellow onion would also be good.
- Eggs – egg whites would also work.
- Milk – use any dairy or dairy-free milk.
- Shredded cheddar cheese – mozzarella or Monterey Jack would also be good.
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How to make a breakfast burrito
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Step 1: Prep ingredients.
Chop up the veggies and grate cheese.
Step 2: Make the hashbrowns.
Bake the hashbrowns until golden-brown.
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Step 3: Cook the turkey bacon.
Cook the bacon, let it cool, then crumble into pieces.
Step 4: Sauté the veggies.
Sauté the peppers and onions until softened.
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Step 5: Make the eggs.
Scramble the eggs.
Step 6: Assemble your burritos.
Roll all the toppings up in the tortillas, then serve or freeze.
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Recipe tips and variations
Here are my top tips for making these yummy burritos:
- Microwave the tortillas: This will make them easier to wrap.
- Don't overcook the eggs: Scramble until slightly runny so they don't overcook when reheating.
- Let them cool: Let the toppings cool before assembling if you're freezing your burritos.
- Swap out the meat: Breakfast sausage or regular bacon would be delicious!
- Customize: Try adding black beans, spinach, avocado, or your favourite hot sauce.
Frequently asked questions
How do I wrap these burritos?
Keep your toppings in the center of the tortilla, fold one side in towards the filling, then fold in the opposite side. Roll from the edge to the top and voila!
How do I keep the burritos from getting soggy?
To prevent the burritos from getting soggy, let the filling come to room temperature before assembling and roll your burritos tightly.
Can I make vegetarian breakfast burritos?
Yes! Just swap out the turkey bacon for a plant-based option like black beans or refried beans.
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Serving suggestions
While these breakfast burritos are an entire meal on their own, you could serve them with:
- Salsa or sour cream for dipping
- Fresh fruit like berries or banana
- A healthy smoothie
How to store and reheat your burritos
To store: Wrap the burritos in plastic wrap or tinfoil and store them in the fridge for 5 days.
To reheat: Stick them in the oven for 10 mins at 400°F to get them nice and crispy, toast them in a skillet or microwave for 1-2 mins.
To freeze: Freeze the wrapped burritos in Ziploc bags for up to 3 months. Reheat from frozen for 3-4 mins in the microwave or in the toaster oven for 10 mins.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on having these freezer breakfast burritos on the go.
- Freeze these burritos in Ziploc bags up to 3 months to prevent freezer burn.
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Meal Prep Breakfast Burritos
Ingredients
- 8 flour tortillas
- 2 cups frozen hashbrowns
- 8 slices turkey bacon
- 1 tbsp olive oil
- 1/2 each red and green pepper, diced
- 1 small red onion, diced
- 12 eggs
- 1/2 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 450 F. Spread hashbrowns out on a parchment-lined baking sheet and bake for 10-15 minutes until fully cooked, stirring once halfway through.
- Meanwhile, cook turkey bacon in a large skillet for 4-5 minutes over med-high heat. Remove and let cool, then crumble up and set aside. Meanwhile, add olive oil to skillet and saute bell peppers and onions for 3-4 minutes until softened. Remove once softened and set aside with bacon.
- Mix together eggs, milk, salt & pepper in a large bowl, then add eggs back to pan, scrambling until slightly runny then remove from heat.
- Microwave flour tortillas for 10-20 seconds until soft and pliable. Spread a little bit of egg, turkey bacon, hashbrowns, veggies and cheese then fold into burritos (see the video below to see how it's done!)
- Wrap each burrito in plastic wrap then place five at a time in a large Ziploc freezer bag. Let cool for 20-30 minutes then freeze up to 3 months – they will also last in the fridge up to 5 days. To reheat from frozen, microwave for 3-4 minutes on high, or heat for 10 minutes in a toaster oven. Serve and enjoy!
Video
Notes
Nutrition
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