Super Easy Make-Ahead Breakfast Burritos (Freezer-Friendly)
These Make-Ahead Breakfast Burritos are freezer-friendly and easy to make. They work perfectly for busy schedules and all you need to do is reheat them!
Course Breakfast
Cuisine American
Keyword Make-Ahead Breakfast Burritos
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 12
Author Valya's Taste of Home
Ingredients
Breakfast Burritos Ingredients
12(10 inches) – organic flour or wheat tortilla
12large – eggs (I used-home raised chicken eggs)
4large - russet potatoes (I used homegrown potatoes)
8slices- turkey bacon (you may use bacon of your choice)
8oz.- organic ham
16oz- organic sharp cheddar cheese
Sea salt (garlic salt and black pepper to taste)
½cup- grass-fed organic milk
Extra light olive oil for sautéing
Instructions
How to Prep Breakfast Burritos
Peel, rinse, and cut the potatoes into strips. Sprinkle salt, garlic salt, and black pepper to taste.
Sprinkle 2 tbsp. of olive oil onto either a pan or baking sheet. Pan-fry or oven-bake the potatoes for 15 minutes on medium-high heat or until soft and tender inside. Set aside to cool completely before use.
Whisk the eggs with milk in a large bowl and add salt and pepper to taste. Scramble the egg mixture in a large skillet and stir frequently so the eggs don't burn. See my post on How to Make the Best Scrambled Eggs for more information.
Transfer scrambled eggs to a large platter to cool completely before use.
Cube the ham and sauté it (using the same pan as for the eggs) for a couple of minutes on medium heat. Transfer it to a small bowl and set aside to cool before use.
Cut bacon into strips and sauté it for a couple of minutes by using the same pan as for the eggs and ham. Transfer the bacon to a small bowl and set aside to cool before use.
While the above ingredients are cooling down, shred the cheese.
How to Assemble Breakfast Burritos
Start by placing a tortilla on a clean work surface.
Next, place about 10 strips of potatoes onto one end of the tortilla. Sprinkle with about a tablespoon of shredded cheddar cheese. Then sprinkle a tablespoon of bacon and ham over the cheese.
Place some scrambled eggs on the bacon and ham and top the burrito filling with about 3 more tablespoons of grated cheese.
Start rolling the burrito while holding the filling tightly. Fold both sides about halfway through rolling and then finish rolling the burrito tight.
Place the rolled burrito onto a small piece of freezer paper. Roll and fold the same way you would roll a burrito and place a small clear piece of tape onto the edge of the paper to prevent the paper from unfolding. Write down the date you made the burritos on.
Place the burritos into a freezer container and freeze for months.