Breakfast Burritos

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.

A person assembling a breakfast burrito and a complete breakfast burrito, and bowls of cheese and salsa on the side

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

Breakfast Burritos

  • Quick Glance
  • (2)
  • 30 M
  • 45 M
  • Makes 8 to 10
5/5 - 2 reviews
Print RecipeBuy the Fast to the Table Freezer Cookbook cookbook

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Ingredients


Directions

Place the diced potatoes in a large pot of water and then bring them to a boil. Cook until tender but not falling apart, about 4 minutes from the time the water comes to a boil. Drain the potatoes.

Meanwhile, in a large skillet over medium-high heat, fry the bacon until crisp. Transfer the cooked bacon to a paper towel-lined plate. Pour off half the bacon drippings from the skillet and reserve for another use.

Return the skillet with the bacon drippings to medium-high heat. Add the potatoes to the skillet and sprinkle with 1/2 teaspoon (3 grams) salt. Cook the potatoes, stirring only occasionally, for about 10 minutes, or until the edges start to brown and crisp.

While the potatoes are frying, whisk the eggs. Season with salt and pepper if desired.

When the potatoes are done, transfer them to a large bowl. Add a little more oil to the skillet, if necessary, and then pour in the whisked eggs. Place over medium heat and scramble the eggs to the desired doneness. Gently dump the scrambled eggs into the bowl containing the potatoes. Add the salsa or enchilada sauce and crumbled bacon and gently toss to combine.

Set up your burrito-rolling station with a small bowl of water, a bowl of shredded cheese, and the big bowl of egg and potatoes. Start by heating the tortillas, 1 at a time, by placing them in a hot, dry skillet for 30 seconds per side. Toss the tortilla on a flat surface, scoop 1/2 cup or more of the egg and potato mixture onto the heated tortilla, and sprinkle with 2 tablespoons shredded cheese. Then form the burrito by folding the 2 sides of the tortilla in over the filling and then tightly rolling the tortilla up from the unfolded edge over the filling and into a cylinder. To get a good seal on the bottom edge of the tortilla, dip your fingertips in the water and paint a little water near the edge of the tortilla before completing the rolling and then press gently. (The author likes to fill and wrap one burrito as the next tortilla is heating, but in order to pull this off you need to work quickly and be careful not to burn your tortillas.)

Serve immediately or freeze for later. To freeze the breakfast burritos: Place the burritos in a single layer on a parchment-lined baking sheet. Place the baking sheet on a level shelf in the freezer and forget about the burritos until they’re frozen solid, at least 4 hours. Wrap each frozen burrito individually in plastic wrap and place them in a large, freezer-safe, resealable plastic bag. Store in the freezer until ready to use. To reheat the breakfast burritos: Unwrap the burritos and place them on a paper towel in the microwave. Heat on high for 1 1/2 to 2 minutes, flipping once halfway through reheating. If you prefer a crisp tortilla, after microwaving the burrito, place it in a small skillet over medium-high heat and toast for 20 to 30 seconds per side. (This extra step is well worth the little effort!)

Print RecipeBuy the Fast to the Table Freezer Cookbook cookbook

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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.

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Comments

  1. This update is for the burrito freezing technique which works amazingly well, even for non breakfast burritos! I immediately thought of this recipe when I needed to assemble and freeze some pinto bean burritos. I made a pot of pinto beans but we decided at the last minute to go out of town and I did not want to throw out the beans I had just cooked. I wrapped the beans in the tortillas to form burritos, placed them on a sheet pan in a single layer in the freezer, and the next morning wrapped each perfectly solidified burrito in plastic wrap and in the freezer bag they went. I absolutely love this tip! My husband took a burrito to office and loved it!

  2. What a great idea. I gave these out instead of Christmas cookies this year since there are always plenty of cookies.

  3. Great tip I learned from Smitten Kitchen, “arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.” Much quicker than boiling them and it works great. It’s how I always start my home fries now.

  4. We use southern style frozen hash browns for these. It cuts out the chopping and boiling steps. Left over cheesy potatoes also work great. If you are assembling to freeze, just add them cold. If you want to eat them right away, heat the potatoes in the microwave. Either of these short cuts make a good recipe even easier.

    1. I love the frozen hash browns idea, Linda. My dad used to take them, canned corned beef, and onions on camping/hunting trips. He’d chop the onions, break up the corned beef and hash browns with a fork, and then cook them all together over a campfire. Whether it was topped with a fried egg or not, I still have delicious memories. My mom wouldn’t have frozen hash browns in the house, but she gobbled Dad’s camp-style corned beef hash right along with the rest of us. I’m definitely giving this idea a try. There are so many options to play with. Thanks!

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