This post may contain affiliate links. Breakfast burritos are my favorite! Fold in the two shorter/extremity sides, and after that roll up tightly. Sign up for daily recipes and receive a Free E-Cookbook! Beans can also be added! Instead, I’m just going to move along, and get down to discussing this recipe. This is my go-to Tex-Mex breakfast when we have a busy schedule, plus it’s freezer-friendly so we always make … First off let’s talk about how many servings you will get out of this recipe. Feel like getting fancy with it? I don’t recommend making these with corn tortillas, but you can mix the filling together and use the tortillas to make breakfast tacos or quesadillas! Thanks for sharing how to store and reheat them! Cook the hashbrowns: Next, using the same skillet, cook the hashbrowns. We just need them to be a little warm as it makes them more stretchy. The brands and content featured represent what I personally support; all opinions are my own. This Sausage and Spinach Breakfast Burrito gets a lot of play in our house, but today I’m sharing his all time favorite! Servings: 15 to 20 burritos . My husband has a deep affinity for breakfast burritos. So far both the breakfast burritos on my site are vegetarian (one with tater tots and one loaded with veggies) but I think we have room in our recipe box for some bacon, egg, and cheese deliciousness too! Set out a variety of filling ingredients and toppings and let everyone assemble their own. Add salt and pepper to taste, wrap tightly and slice. My Mexican Cauliflower Rice is also a tasty option and can even be mixed into your breakfast burrito. Simply put, baked potatoes will be perfectly cooked, and will only take you 10 minutes to brown up, while raw potatoes can take anywhere from 30 to 40 minutes to cook through. A Breakfast Burrito is the BEST quick and easy breakfast, made with hearty breakfast sausage or bacon (we made them with both options for testing and team bacon won), savory eggs, cheese, and avocado with pico de gallo, wrapped in a flour tortilla. Add the eggs to the pan and scramble until cooked through. Feel free to leave out the hashbrowns or replace it with some potato wedges or tater tots! Breakfast Recipes Eggs Meat & Seafood Mexican Food Pork Recipes Recipe Worldly Foods, Your email address will not be published. Finely chop up the potatoes into chunks, and crush the bacon into pieces, and dice the onion and bell pepper. Bring a pan to medium heat with a little oil to prevent sticking. Then in a separate bowl crack the eggs and lightly whisk them up. However, I am at a loss of words, I mean how could a humble man such as myself truly write praise good enough for the champion of breakfast meals, the breakfast burrito. Daniel Gritzer. Cook the eggs: Because we are making such a large batch of burrito filling, you will need to get out another large skillet and distribute half of the potato, onion and bell pepper mixture to it. Please check out all of our recipes and cooking lessons from the main menu located at the top of the page. Thanks for letting me know. We use cookies to ensure that we give you the best experience on our website. Breakfast burritos are always a hit around here. Not your momma's breakfast burrito! You can always add a little lemon squeezed over it if it might bother you. Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Finally to roll the burrito by folding in the sides and rolling. A little meal prep can make a huge difference in how smoothly a week can go. Take out and reheat when needed. When fully frozen, wrap burritos individually in foil or parchment paper and place wrapped in large freezer bags. Thanks for the recipe! This Bacon Egg and Jalapeño Breakfast Burrito is a very close second! cans of hatch green chilies, Some of your favorite salsa (or make one of our homemade salsas), Neutral flavored oil (canola, or vegetable), *To freeze the breakfast burritos, simply wrap them in aluminum foil, place them in a large freezer bag, and then place them in the freezer*, Enjoy these breakfast burritos with either our salsa roja, or salsa verde. Top with a bit of adobo sauce, fold the bottom edge of the tortilla over the top of the filling and start rolling. We LOVE breakfast burritos here! Let the egg cook just until it starts to set, then add the cheddar cheese, potatoes, sausage, and bacon to the center of the egg wrap. I like to cook mine for just 2 min or so and then finish them off on an oiled skillet to sear each side – totally optional but so tasty!