Description
These freezer-friendly breakfast burritos are the ultimate make-ahead morning meal, loaded with eggs, hash browns, cheese, and crispy bacon. Ideal for quick, hearty breakfasts.
Ingredients
Scale
- 1½ pounds bacon, thin sliced
- 1 pound bulk breakfast sausage
- 1¼ pounds cheddar cheese, shredded
- 30 ounces frozen shredded hash browns
- ⅓ cup bacon grease (from cooked bacon)
- ½ cup butter (1 stick)
- Kosher salt and black pepper, to taste
- ½ cup green onions, chopped
- 4 ounces cream cheese, cubed
- 15 large eggs
- 1¼ teaspoons Lawry’s Seasoned Salt (or kosher salt)
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ¼ cup butter (for eggs)
- 15 large (10-inch) flour tortillas, warmed
- Optional: avocado slices, cilantro, chipotle mayo, salsa
Instructions
- Prepare the hash browns: Heat bacon grease and butter in a skillet. Add hash browns in an even layer, pressing down to form a potato pancake. Let cook undisturbed until golden and crisp, then flip in sections. Repeat in batches. Set aside to cool.
- Scramble the eggs: Whisk the eggs with seasoning salt, black pepper, and onion powder until frothy. Melt butter in a skillet and pour in eggs. Cook over low heat, stirring constantly until barely set. Add cream cheese chunks and continue to cook gently until creamy and soft. Remove from heat before eggs fully set to avoid dryness later.
- Warm the tortillas: Microwave with a damp paper towel or heat in a dry pan until pliable. This makes wrapping easier and prevents cracking.
- Assemble the burritos: Lay down a layer of shredded cheese first to protect the tortilla from moisture. Add hash browns, eggs, bacon, sausage, and optional toppings like green onions or avocado. Keep ingredients centered and evenly distributed.
- Wrap the burritos: Fold in the sides first, then roll tightly from the bottom up. If freezing, wrap each burrito in foil and store in a labeled zip-top bag. For immediate use, serve with salsa or chipotle mayo.
Notes
- Cool all ingredients before assembling to prevent soggy tortillas. Use freshly shredded cheese for better melt and texture. For extra heat, add diced jalapeños or use pepper jack cheese. To make it vegetarian, skip the meats and add sautéed mushrooms, spinach, or black beans. You can also replace some eggs with liquid egg whites or blended cottage cheese for a higher-protein version.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking, Pan-Frying, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 713
- Sugar: 1g
- Sodium: 1050mg
- Fat: 61g
- Saturated Fat: 27g
- Unsaturated Fat: 31g
- Trans Fat: 1g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 313mg