This post may contain affiliate links. If you make a purchase through an affiliate link, I will earn a commission at no extra cost to you. Mama needs some moula to keep this lil blog a truckin’ so thank you for your support. Xo.
Warning: bringing these burritos to your workplace and heating them up may result in extremely jealousy from your colleagues due to the intoxicating burrito aroma. Unless you bring enough to share, of course.
I am not a meal prep-er. I really don’t love eating the same thing all week – variety is the spice of life after all! I’m not saying I don’t like leftovers (I do), but I can only eat the same dish two times in a row before I start to get really tired of it. But that goes out the window when it comes to these burritos. I will gladly eat these all week. Not only are they the perfect grab-and-go breakfast, they are also insanely tasty.
Veg + meat + cheese
Another thing I love about these burritos is that they are completely customizable. Think of this recipe as a jumping off point. You can add most of your favourite vegetables into the pan. Some good ones could be spinach, onions, mushrooms, or peppers. You could replace the bacon with chorizo, ham, breakfast sausage or leave the meat out entirely. Also, if you’re not feeling cheddar, you could use Mozzarella, havarti, or Swiss cheese.
Wrap them like the beautiful gift they are.
These breakfast burritos freeze like a dream. Once you are finished filling and folding the burritos, wrap each one in paper towel and then plastic wrap. The paper towel helps wick away any moisture when they are thawing so your tortillas don’t get soggy. Store them in a freezer bag or freezer safe container.
If I am on the ball and thinking ahead, I pull a burrito out of the freezer and let it thaw overnight in the fridge the night before my burrito breakfast. To reheat: remove the plastic wrap (leave on the paper towel) and place the burrito on a plate. Microwave for 1-2 minutes, turning halfway through. If you need to reheat the burritos from frozen, microwave for 3-6 minutes, turning halfway through.
Pro tip: I am not sure if this is “pro” or not… “cheat tip” may be a better description. When I am feeling lazy and don’t want to chop and cook the potatoes, I use frozen Tatertots. They’re pretty darn good with the tots, I must say.
Breakfast Burritos
Ingredients
- 2 strips bacon diced
- 3 medium potatoes* finely diced
- 8 eggs
- 1 tbsp chopped parsley
- 2 tbsp chopped chives
- sea salt and black pepper to taste
- sriracha or your favourite hot sauce to taste (optional)
- 5 oz cheddar cheese shredded
- 6 large flour tortillas
Instructions
- Place a large skillet over medium heat.
- When hot, add bacon and sauté until bacon is crispy.
- Remove bacon from pan and drain on a paper towel lined plate.
- Keep the bacon fat in the pan and add the potatoes.
- Sauté the potatoes until tender, tossing often, about 15 minutes. Turn heat down to low.
- Crack eggs into a large bowl and whisk to break yolks. Add the cooked bacon, parsley, chives, salt, pepper and sriracha to taste into the bowl and whisk to combine.
- Add egg mixture to hot skillet with the potatoes.
- Using a spatula, continually stir skillet mixture until eggs are cooked through but still have a bit of a wet look to them. Remove from heat.
- Lay out the tortillas and put a handful of cheese in the middle of each tortilla, evenly splitting the cheese between the tortillas.
- Divide egg mixture between the six tortillas, placing it on top of the little pile of cheese.
- Make burritos by folding in the sides over the egg mixture and rolling the front of the tortilla over the mixture away from you.
- Enjoy immediately or wrap burrito in a piece of paper towel and then plastic wrap. Store burritos in a freezer bag in the freezer for up to one month (but they won't last that long).
- To reheat burrito, let thaw in the fridge overnight or microwave from frozen. Heat in microwave for 1-2 minutes (if thawed) or 4-6 minutes (if frozen), turning halfway. Let cool for a few minutes and enjoy!
