Make-Ahead Breakfast Burritos

This post may contain affiliate links. If you purchase through links on our site, we may earn a commission.

This post has been sponsored by Tyson Foods, Inc. All thoughts and opinions are my own.

Make breakfast a breeze with these easy, make-ahead Breakfast Burritos, packed with flavor!

breakfast burritos cut in half and stacked on a white plate

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Last week, on my usual shopping trip at Publix, I was looking for ingredients to make these delicious make-ahead Breakfast Burritos. I wanted something that I could freeze, and my husband and three hungry sons could grab in the mornings quickly that would also fill them up!

I picked up a package of Wright® Brand Hickory Bacon in the refrigerated section at the back of the Publix, and I knew it would be perfect for my burritos.

publix shopping bag with shredded cheese, eggs, tortillas, frozen hash browns and wright bacon

These aren’t wimpy breakfast burritos, by the way. These are a full hearty, filling, and flavorful breakfast, wrapped in a convenient tortilla. They are perfect for breakfast, even for my meat-and-potatoes-loving husband and three growing tween boys!

Click here to learn more and check out additional recipes!

Ingredients for Breakfast Burritos

  • burrito-sized flour tortillas
  • scrambled eggs
  • Wright Brand Hickory Bacon
  • frozen shredded hash browns, cooked
  • shredded cheddar cheese
  • parchment paper for wrapping burritos
  • toppings if desired: chopped avocado, salsa, pico de gallo, etc
breakfast burrito ingredients on white countertop

How to Make Breakfast Burritos to Freeze

I like to make a batch of breakfast burritos on the weekend when I am making my family breakfast. I make extra of everything I need: scrambled eggs, Wright Brand Hickory Bacon, and hash browns.

When I’m ready to assemble the burritos, I lay out all of the ingredients around my work station. I layer six pieces of 15 inch long parchment paper in the center of the work station and then get to making burritos!

Grab a tortilla and layer hash browns, eggs, cheese, and Wright Brand Hickory Bacon in the lower middle section of the tortilla. Fold the sides in, then wrap the tortilla as shown below.

Tips for Making the Best Breakfast Burritos

  • Use high-quality ingredients like real-wood smoked, hand-trimmed Wright Brand Hickory Bacon to maximize the flavor!
  • When preparing scrambled eggs, don’t add salt until after cooking. Adding salt before the eggs are cooked will make them runny.
  • Experiment with changing the flavors by altering the type of cheese you use, this is also excellent with shredded pepper jack cheese! For the best results, choose bolder flavored cheese over milder cheeses like mozzarella.

How to Freeze and Reheat Breakfast Burritos

To freeze the burritos, wrap them in parchment paper (I like to label them by writing on the wrapper if making more than one kind also). Place the burritos in a single layer on a baking sheet, and place in the freezer for two hours or until frozen. (They freeze faster and more uniformly this way.)

Once frozen, place in a large freezer bag and keep up to three months.

close up of breakfast burrito cut in half

To reheat breakfast burritos that are frozen, unwrap and place on a microwave-safe plate. Cover the burrito with a damp paper towel and microwave for 1 minute 30 seconds. Check the burrito, and if necessary, continue to heat at 30 second intervals until heated through.

Tip: microwaving too long will make the tortilla hard. Be sure to use the damp paper towel and check every 30 seconds after the first minute and a half!

I like to top my breakfast burritos with chopped avocado, but you can again customize them to your taste! I hope you love these breakfast burritos just as much as our family does. Please leave a comment below if you try them out, I love hearing from you!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
breakfast burritos stacked on white plate

Make-Ahead Breakfast Burritos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Description

Make-ahead breakfast burritos are easy to assemble and freeze for a grab-on-the-go breakfast the entire family will love.


Ingredients

Units Scale
  • 6 burrito-sized flour tortillas
  • 6 eggs
  • 24 oz package Wright Brand Hickory Bacon
  • 20 oz frozen shredded hash browns, cooked
  • shredded cheddar cheese
  • parchment paper for wrapping burritos, if freezing burritos
  • toppings if desired: chopped avocado, salsa, pico de gallo, etc

Instructions

  1. Cook bacon until crisp and chop into small pieces.
  2. In a medium bowl whisk eggs until blended then scramble until just set.
  3. Assemble the burritos: Lay 6 pieces of parchment paper on the counter (if freezing). Lay tortilla on the parchment paper and top with a scoop of hash browns, bacon, eggs, and top with cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. Wrap in parchment paper.
  4. To freeze burritos: Lay in a single layer on baking sheet and freeze for at least two hours, then transfer to large freezer bag for up to 3 months.
  5. To reheat frozen burritos: Unwrap and place on a microwave-safe plate. Cover the burrito with a damp paper towel and microwave for 1 minute 30 seconds. Check the burrito, and if necessary, continue to heat at 30 second intervals until heated through.

     

Notes

  • Microwaving too long will make the burrito hard. Be sure to cover with a damp paper towel and check every 30 seconds after the first minute and a half.
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Category: breakfast
  • Method: stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 551
  • Sugar: 1.7 g
  • Sodium: 1041.3 mg
  • Fat: 28.5 g
  • Carbohydrates: 45.6 g
  • Protein: 27.6 g
  • Cholesterol: 242.3 mg

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star