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!
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 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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