Breakfast Burritos

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? 

When you have a breakfast as delicious as these breakfast burritos, one cannot go wrong. These burritos are loaded with good stuff such as hash brown potatoes, eggs, cheese and salsa. I also added some herbs to my eggs for extra flavor.

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The best thing about these burritos is that they are freezer friendly. Just make them, wrap them and freeze them for up to a month. So double or triple the recipe because they are the ideal grab-and-go breakfast. 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.

Now you have no excuse for having a delicious breakfast and under 350 calories!

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #cravinghomecooked on Instagram so we can see it. I always love to see what you guys come up with!

Breakfast Burritos

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!

5 from 4 votes

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Course: Breakfast

Cuisine: American, Mexican

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8

Calories: 349kcal

Author: Joanna Cismaru

Ingredients

• 2 cups diced hash brown potatoes
• 8 large eggs
• 1/4 cup heavy cream
• 1 tbsp dill fresh, chopped
• 1 tbsp parsley fresh, chopped
• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 1 tbsp 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

US Customary - Metric

Instructions

• 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.
• In a medium bowl whisk the eggs with the heavy cream, dill, parsley, salt and pepper. 
• 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 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 the burritos on a grill or bake them for about 15 minutes in a 400 F degree oven until heated through. You can also use a panini maker.
• Serve immediately.

Notes

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.

 

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Nutrition

Serving: 1burrito | Calories: 349kcal | Carbohydrates: 34g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 211mg | Sodium: 425mg | Potassium: 424mg | Fiber: 2g | Sugar: 3g | Vitamin A: 23.7% | Vitamin C: 29.8% | Calcium: 19.3% | Iron: 17.1%

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