These breakfast burritos–eggs, cheese, potatoes, bacon, and salsa wrapped in flour tortilla–are fast, healthy, able to feed a crowd, easy to stash in the freezer, and quick to reheat. Take them on the go, to work or to school, weekday mornings.
Breakfast burritos. Perfect when you’re caught in the eternal rush to get out the door each morning, because having a relatively healthy breakfast that tides everyone over until lunchtime makes everything better. Loaded with potatoes, bacon, scrambled eggs, salsa, and cheese, it’s pretty darn close to perfect. The best part? It can be made ahead and stashed in the freezer so all you have to do in the morning is reheat and go. [Editor’s Note: For more make-ahead, freezer-friendly brilliance, invest in the author’s Fast To The Table Freezer Cookbook, which we lauded as one of the best cookbooks of the month.] There’s no need to follow the recipe exactly. You can freestyle your breakfast burrito as you wish, adding more bacon or substituting chorizo or swapping in a different kind of cheese or stirring in some sautéed onions or using a few dashes hot sauce in place of the salsa or, well, you get the idea. Originally published September 12, 2016.–Renee Schettler Rossi
- Quick Glance
- 30 M
- 45 M
- Makes 8 to 10
IngredientsEmail Grocery List
Recipe Testers Reviews
I like this breakfast burritos recipe. By varying the salsa, you can have many different flavors. You could also conceivably vary the potatoes (sweet potatoes), vary the bacon (turkey or vegetarian), and vary the type of cheese. This was fun and easy.
I used one pan to cook everything that goes into these breakfast burritos and the directions made everything very easy. It was so simple that the second time I made the burritos, I didn't have to look at the recipe at all. Great taste. My guests said they would add more enchilada sauce or salsa next time but these are fine just as it is. And they're just as good reheated! I doubled the amount of potatoes and cooked them on the stove for 15 minutes. I saved the other half and made a second batch of burritos a few days later. They turned out great.
These breakfast burritos were excellent. I used salsa and I fried the bacon while the potatoes boiled to cut down on the total time. I made 9 burritos and froze 5 for later use.
I love a good breakfast burrito and really enjoyed the tips given in this recipe. When it comes to breakfast potatoes, we usually cube and pan fry a cold leftover baked potato, or just cube and soak raw potato in water and then drain it before cooking it in a skillet. I absolutely loved the method of the pre boil because it helps remove the starch from the potatoes, similar to a soaking of raw cubed potatoes, and it really does speed up the cooking time. Win! One note: I love adding Montreal Steak seasoning to my breakfast potatoes while cooking, a trick I learned from one of my favorite breakfast restaurants. I happened to have some green onions on hand and when I do I usually thinly slice them and add them to the potatoes during the last 5 minutes of cooking. For the bacon, I baked it on a parchment paper-lined sheet pan but still used some of the bacon grease to cook the potatoes. This worked well for me as I really dislike cooking bacon in a skillet. The assembly of the burritos was easy and we really enjoyed our breakfast this morning. I like the idea of freezing extra breakfast burritos, but we didn't make enough to freeze, we only made enough for one breakfast burrito per family member. Sour cream and sliced avocado were some of the extras we added. And a sprinkle of Crystal Brand Hot Sauce in addition to salsa. YUM!