Breakfast Burritos Recipe

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These are the best breakfast burritos ever. In this breakfast burrito recipe, seasoned eggs, bacon, hash browns, cheese & taco fixings are wrapped in a flour tortilla and lightly toasted.

Prep Time40

Cook Time30

Total Time4 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Laura

Cost: $10

Equipment

Ingredients

12 ounces bacon

Eggs

12 large eggs
¼ cup heavy cream
½ teaspoon fine sea salt
¼ teaspoon pepper

Hash Browns

16 ounces hash brown potatoes (about 3 cups (frozen))
4 Tablespoons salted butter
½ teaspoon fine sea salt

Additional Ingredients

US Customary - Metric

Instructions

Cook the Hash Browns

Melt the butter in a large nonstick fry pan or skillet.
Spread the hash browns in an even layer in the pan.
Cover and cook on one side until golden brown.
Flip and cook until the second side is browned, then cover and set aside.

Cook the Bacon

Arrange the bacon in a single layer in a large skillet (at least 12”).
Cook over medium-low heat until the first side is brown (about 5-8 minutes). Then, flip and cook on the second side until the bacon is cooked to your preferences (soft, crispy, etc.)
Turn off the heat and use tongs to transfer the bacon to a cutting board, but save the grease in the pan.
Chop the bacon into bite-size pieces. Set aside.

Cook the Eggs

Whisk the eggs, cream, salt and pepper in a large bowl.
Add the egg mixture to the bacon grease in the pan and turn the heat on to low.
Cook, stirring often until the eggs are scrambled.

Assemble the Breakfast Burritos

Spread the hash browns down the middle of a tortilla.
Then add the eggs, bacon, cheese, and pico de gallo. (Keep in mind you need to evenly distribute the ingredients between 8 burritos).
Fold the ends of the burrito in towards the middle.
Then, fold one side of the burrito over and gently but tightly roll it together.
Repeat with the remaining 7 tortillas.

Brown

Skillet: Heat a skillet over medium heat and grill each burrito, seam side down until browned, then flip and cook on the second side until lightly browned. (You could use a touch of olive oil to fry them if you’d like, but we just warm them until golden brown).
Bake: Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius) before assembling the burritos. Put assembled burritos on a large baking sheet. Bake on the first side for 8-10 minutes, or until golden brown, then flip and bake an additional 5 minutes.

Serve

Serve with a side of salsa Verde or your favorite salsa for dipping!

Video

Notes

Ingredient Substitution Notes

Bacon. choose your favorite variety of bacon.
Heavy cream. whole milk or half and half are good substitutes.
Hash brown potatoes (frozen). I buy organic, frozen, hash brown potatoes from the grocery store. You can make your own if you prefer.
Salted butter. unsalted butter works well.
Sharp cheddar cheese. I love the intense flavor of sharp cheddar, however you can use your favorite cheese such as: mild/medium cheddar, Colby Jack, pepper jack, etc.
Pico de gallo. salsa is a good substitute for pico de gallo.

Store

Store leftover breakfast burritos in an airtight container in the refrigerator for 3-5 days. Reheat in a pan, the oven or microwave.

Freeze

Or, lay the breakfast burritos in a single layer on a baking sheet and put them in the freezer to flash-freeze. Once frozen, wrap tightly with foil or plastic wrap and store in an airtight container.

Reheat

If you plan to reheat in the microwave or on the stovetop, remove the wrapping before heating. If you would like to pop them in the oven, I suggest wrapping in foil and reheating them directly on the oven rack.

Nutrition