These breakfast burritos are the perfect meal prep recipe to get your busy mornings off to a good start! You’re going to love the custardy scrambled eggs, smoky bacon, and fluffy potatoes smothered in delicious seasonings and melted cheddar cheese. Enjoy them right away, or pop them in the freezer for a quick and easy breakfast!
Why You’ll Love These Breakfast Burritos with Potatoes
These breakfast burritos are the perfect way to start your day! It’s become a monthly habit of mine to make up a big batch of these yummy burritos and freeze them so they can come to the rescue when we’re having a busy morning.
You can follow my recipe exactly, or use whatever you have in your kitchen. I’ve come to think of these burritos as a “kitchen sink” meal because I add whatever veggies and protein I have on hand. Whatever combination of ingredients I use, we all love them! Just pop them in the microwave (or oven if you have a little time) and then you can eat them on the go.
If you’re having a more relaxed day, serve them as a sit-down breakfast with some sour cream and pico de gallo on top. Add some extra salsa verde, cheddar, and chopped cilantro if you want to get fancy!
Looking for similar breakfast ideas? Try these Black Bean and Cheese Breakfast Tacos and Breakfast Enchiladas too! Let me know what winds up being your favorite!
Ingredients
These are the ingredients for the burritos I most commonly make, but you can tweak it to match your preferences and whatever you have on hand. Check out more of my suggestions below for inspiration!
- Bacon
- Baked potato
- Seasonings: Paprika, chili powder, cumin, salt, and pepper
- Eggs
- Tomatoes
- Flour tortillas
- Salsa verde
- Shredded sharp cheddar cheese
What goes well in a breakfast burrito?
You can add whatever you want to your breakfast burrito, so here are some ideas!
- I love some creamy avocado in my burritos!
- Swap out some of my seasonings for your favorites. If you want to throw garlic powder in there, go right ahead.
- Like your breakfast burritos spicy? Hot sauce or jalapeno peppers would be great additions.
- I like to use bacon as my protein, but sometimes I use chorizo sausage. If you’re a vegetarian, you can use a plant-based sausage or omit it entirely.
- Veggies, veggies, and more veggies! Spinach, onions, peppers, broccoli, mushrooms, etc.
- Beans! Start your day off with some fiber by adding your favorite kind of bean to your burritos.
How To Make Breakfast Burritos Meal Prep
Step 1: Make Bacon and Fry Potatoes
- In a large skillet, fry the bacon on medium heat and then place them on paper towels to drain the grease.
- Drain most of the grease from the pan, and then fry the potatoes in the bacon grease (or drain the grease entirely and fry them in the oil of your choice).
- Sprinkle the potatoes with paprika, chili powder, cumin, salt, and pepper. Remove them from the pan after they’re browned and crispy.
Step 2: Eggs
Scramble the eggs in your skillet and then set them aside.
Step 3: Assemble Breakfast Burritos
- On a flour tortilla, place some cheddar cheese, a large spoonful or two of salsa verde, some chopped tomatoes, scrambled eggs, potatoes, and a strip of bacon.
- Fold in the sides and roll the burrito up tightly. Repeat for the other 5 tortillas.
- Brown each side in a skillet over medium-low heat. This is optional, but it helps seal the tortilla and adds some extra crunch. Enjoy!
FAQs
To freeze these burritos, wrap them each tightly in tin foil and then add them to the freezer in a freezer bag. To reheat, place them in the hot oven or unwrap and microwave until they’re heated through.
The key to making sure your burritos don’t get soggy, especially if you’re freezing them, is to allow them to fully cool before freezing. It’d be even better if you let all of the ingredients cool before rolling the burritos! Something else to keep in mind is the moisture content of your ingredients. If you have super liquidy salsa, that’ll probably cause a little sogginess.
Absolutely! If I make one batch (6 burritos), I’ll often just wrap them up in tin foil and refrigerate them because we’ll probably go through them within the week. Sometimes I double (or triple!) the recipe so I have enough prepped for all of the kids throughout the month, in which case, I freeze them!
More Breakfast Recipes You’ll Love
- Freezer Breakfast Ham, Egg, and Cheese Breakfast Sandwich
- Ham and Egg Breakfast Cups
- Bacon, Mushroom, and Spinach Breakfast Casserole
- Apple Cinnamon Freezer Oatmeal Cups
- Healthy Oatmeal Banana Breakfast Muffins
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Meal Prep Breakfast Burritos
Ingredients
- 6 strips bacon
- 1 large baked potato cut into 1/2″ chunks
- 1 teaspoon paprika
- 1/2-1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 6 large eggs beaten
- 2 cups shredded sharp cheddar cheese
- 1 cup diced tomatoes
- 6 12″ flour tortillas
- Salsa verde
Instructions
- In a large skillet fry bacon over medium heat and drain on paper towels. Drain most of the grease from the pan. Fry the potatoes in bacon grease or you may drain the grease completely and use an oil of your choice. Sprinkle potatoes with paprika, chili powder, cumin and salt and pepper. Remove from the pan after they are browned and crispy.
- Scramble eggs in skillet and set aside.
- Now for assembly: On a flour tortilla place some cheddar cheese, a large spoonful or two of salsa verde, some chopped tomatoes, some of the scrambled eggs, some potatoes and 1 strip of bacon. Fold in the sides and roll up tightly. Repeat for the other 5 tortillas. Brown each side in a skillet over medium low heat. This step is optional but it helps to seal the tortilla and adds some extra crunch.
What a delicious way to use up those baked potatoes! Love this breakfast!
Thank you so much, Julie!!