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!
- 2 cups diced hash brown potatoes
- 8 large eggs
- ¼ cup heavy cream
- 1 tbsp dill fresh, chopped
- 1 tbsp parsley fresh, chopped
- ½ 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
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.
- 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.
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: 1185IU | Vitamin C: 24.6mg | Calcium: 193mg | Iron: 3.1mg