These Breakfast Burritos are freezer friendly and perfect for a grab-and-go breakfast. They’re loaded with diced hash brown potatoes, cheese, eggs and salsa for tons of flavor!
They say breakfast is the most important meal of the day and I’m not one to disagree. I love my breakfast and I’m not to ever skip it. As a matter of fact, I have been known to eat breakfast for breakfast, lunch and dinner; and why not? With these breakfast burritos, you have no excuse for not having a delicious and healthy breakfast that’s under 350 calories!
Why These Breakfast Burritos Work
- Easy To Make
- Simple Ingredient List
- Perfect Freezer Meal – Can Be Made In Advance
- Delicious & Customizable
- Healthy & Low Cal
When you have a breakfast as delicious as these breakfast burritos, you can’t go wrong. These burritos are loaded with everyone’s favorite breakfast items such as hash brown potatoes, eggs, cheese and salsa. I also added some herbs to my eggs for extra flavor.
Ingredient Notes
- Hash Browns – I used diced hash brown potatoes, frozen will work as well.
- Eggs – Large eggs.
- Cream – I used heavy cream. You can replace with half and half or milk for less fat.
- Herbs – Fresh dill & parsley, chopped.
- Seasoning – Salt & pepper, to taste.
- Olive Oil – Substitute sunflower, safflower, or avocado oil.
- Bell Pepper – I used 1/2 red and 1/2 green chopped, any color will work! Use your favorite.
- Tortillas – I used large flour tortillas. Use your favorite or make your own with my flour tortillas recipe!
- Cheese – I used cheddar cheese, shredded.
- Salsa – Use your favorite, or make your own with my salsa recipe.
How To Make Breakfast Burritos
- Cook Hash Browns: Cook the hash brown potatoes according to package instructions. I cooked mine on the stove top in a skillet with a bit of oil until golden brown.
- Whisk Eggs: In a medium bowl whisk the eggs with the heavy cream, dill, parsley, salt and pepper.
- Cook: In a large skillet heat the olive oil over medium heat. Add the chopped pepper and saute until soft, about 3 minutes. Add the eggs to the skillet and cook, whisking until they begin to set. Remove from heat.
- Assemble: Assemble burritos by starting to spoon some hash browns down centres of tortillas, followed for scrambled eggs, cheese and salsa. Fold burrito style. Pull the bottom half of the burrito over to meet the top half, then pull the tortilla back a bit to form the filling in a roll. Fold the left and right sides in, then tightly roll your tortilla until you have a perfect burrito.
- Grill/Bake: Grill the burritos on a grill or bake them for about 15 minutes in a 400°F oven until heated through. You can also use a panini maker. Serve immediately.
FAQs & Expert Tips
FAQs
I love these burritos because they are completely customizable! Feel free to have some fun and experiment with your new favorite morning meal. Add meat like sausage or bacon, incorporate your favorite veggies, seasoning or spices – you name it! Play around and create your ideal morning burrito.
These are the perfect grab and go breakfast, but also are delicious enough that you’ll want to savor every last bite! I like to add the salsa directly in the burritos, but another option would be to serve it on the side for dipping!
The best thing about these breakfast burritos is that they are freezer friendly! Just make them, wrap them and freeze them for up to a month. You can double or triple the recipe because they are the ideal grab-and-go breakfast.
Tips
- You can use frozen hashbrowns for this recipe, just make sure they are fully defrosted before cooking.
- Using fresh ingredients is always encouraged. The fresh herbs in the dish really add a kick of flavor. Fresh ingredients always make your dishes that much better!
- Heavy cream is a whipping cream with a milk fat content of between 36 and 40 percent. You can replace with half and half or milk for less fat.
- This recipe is vegetarian, however if you want a vegan breakfast burrito, check out this recipe!
Storing Leftovers
Refrigerate leftover breakfast burritos wrapped in foil or in an airtight container for about 2 to 3 days.
Freezing
Wrap the burritos tightly or place in an airtight container and freeze them for up to a month.
If you freeze them, you can pop them in the oven straight from the freezer, or if you really want that grab-and-go breakfast, just pop it in the microwave for 2 minutes until warmed through and out the door you go.
More Delicious Recipes To Try
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Breakfast Burritos
Ingredients
- 2 cups diced hash brown potatoes
- 8 large eggs
- ¼ cup heavy cream
- 1 tablespoon dill fresh, chopped
- 1 tablespoon parsley fresh, chopped
- ½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 tablespoon olive oil
- 1 bell pepper chopped, (I used 1/2 red and 1/2 green)
- 8 large flour tortillas
- 1 cup cheddar cheese shredded
- 1 cup salsa
Instructions
- Cook Hash Browns: Cook the hash brown potatoes according to package instructions. I cooked mine on the stove top in a skillet with a bit of oil until golden brown.
- Whisk Eggs: In a medium bowl whisk the eggs with the heavy cream, dill, parsley, salt and pepper.
- Cook: In a large skillet heat the olive oil over medium heat. Add the chopped pepper and saute until soft, about 3 minutes. Add the eggs to the skillet and cook, whisking until they begin to set. Remove from heat.
- Assemble: Assemble burritos by starting to spoon some hash browns down centres of tortillas, followed for scrambled eggs, cheese and salsa. Fold burrito style. Pull the bottom half of the burrito over to meet the top half, then pull the tortilla back a bit to form the filling in a roll. Fold the left and right sides in, then tightly roll your tortilla until you have a perfect burrito.
- Grill/Bake: Grill the burritos on a grill or bake them for about 15 minutes in a 400°F oven until heated through. You can also use a panini maker. Serve immediately.
Tips & Notes:
- You can use frozen hashbrowns for this recipe, just make sure they are fully defrosted before cooking.
- Using fresh ingredients is always encouraged. The fresh herbs in the dish really add a kick of flavor. Fresh ingredients always make your dishes that much better!
- Heavy cream is a whipping cream with a milk fat content of between 36 and 40 percent. You can replace with half and half or milk for less fat.
- This recipe is vegetarian, however if you want a vegan breakfast burrito, check out this recipe!
- To Freeze: Cover each burrito with plastic wrap or aluminum foil, tightly then place in a ziploc bag. Freeze for up to 1 month. To reheat bake at 400 F degrees for 30 to 40 minutes straight from the freezer, wrapping removed, on a baking sheet.
- Heavy cream: Heavy cream is a whipping cream with a milk fat content of between 36 and 40 percent. You can replace with half and half or milk for less fat.
