Breakfast Burritos

Last updated on October 14th, 2025

My family loves burritos! They are so yummy, they are PORTABLE, I mean – how can you not be obsessed with them?! These breakfast burritos were top tier! Kinda spicy, cheesy, packed with protein…absolutely delicious! These burritos didn’t take too long to make, and this recipe made quite a few of them. You can wrap them up with foil to keep them warm, refrigerate the leftovers, or pop them in the freezer for a later date!

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What ingredients do I need for this?

Bacon
Eggs
Large Tortillas
Frozen Hashbrowns
Shredded Cheddar
Onion
Garlic
Butter
Milk
Hot Sauce
Cilantro
Salt
Black Pepper
Italian Seasoning

How do I make it?

In a large skillet, cook bacon on medium heat until crispy. Remove bacon from pan and place on a paper towel lined plate. Once cooled, crumble. Reserve bacon grease. In the same skillet, cook hashbrowns in grease on medium, for 6-10 minutes. Flip halfway through and season with 1/2 tsp salt and 1/4 tsp black pepper. When hashbrowns are crispy and cooked through, remove from heat and set aside until ready to use. In a small bowl, whisk eggs and milk until combined.

In a separate skillet, melt butter on medium-low. Add onion and cook 2-3 minutes until translucent. Then add garlic and cook 1 minute, until fragrant. Pour in scrambled egg mixture. Season with remaining spices and cook eggs until set and scrambled, about 3-5 minutes. In a medium bowl add scrambled eggs, shredded cheddar, crumbled bacon, hashbrowns, hot sauce, and cilantro, mix well to combine. Divide mixture among 4 tortillas and wrap into burritos.

Wipe bacon grease out of skillet with a paper towel, leaving a bit of the grease behind. Toast burritos on medium-high for a few minutes, flipping to ensure even browning. Serve Breakfast Burritos hot and enjoy!

Tips:

• You can mix whatever veggies you want into these! Mushrooms would be good, bell peppers, jalapeños!
• These burritos are perfect for meal prepping! Toss these bad boys in an airtight container in the freezer and they’ll keep for up to 3 months. You can also individually wrap them in saran wrap, then aluminum foil, and then take them out as you want them. Heat by nuking it in the microwave for 1-2 minutes per side!

Check out some more of my easy breakfast recipes!

• Mushroom Spinach Egg Cups
• Caramel Apple Pancakes
• Tomato and Feta Scrambled Eggs

Breakfast Burritos

The Wholesome Spoon

My family loves burritos! They are so yummy, they are PORTABLE, I mean – how can you not be obsessed with them?! These breakfast burritos were top tier! Kinda spicy, cheesy, packed with protein…absolutely delicious! These burritos didn’t take too long to make, and this recipe made quite a few of them. You can wrap them up with foil to keep them warm, refrigerate the leftovers, or pop them in the freezer for a later date!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 650 kcal

Equipment

• Large Skillet
• Mixing Bowl
• Measuring Cups and Spoons
• Tongs
• Spatula
• Whisk
• Cutting Board
• Chef Knife

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Ingredients

  

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• 5 slices of bacon
• 5 eggs
• 4 large burrito sized tortillas
• 2 ½ cups frozen hashbrowns
• 1 cup shredded cheddar
• 2 garlic cloves minced
• ½ cup yellow onion diced
• 2 tbsp butter
• 1 tbsp milk
• 1 tbsp hot sauce
• 1 tbsp cilantro minced
• 1 tsp salt divided
• ½ tsp black pepper divided
• ¼ tsp Italian seasoning

Instructions

 

• In a large skillet, cook bacon on medium heat until nice and crispy. Remove bacon from pan and place on a paper towel lined plate. Set aside until cool, then crumble. Reserve bacon grease.
• In the same skillet, cook hashbrowns in bacon grease on medium, for 6-10 minutes. Flip halfway through and season with 1/2 tsp salt and 1/4 tsp black pepper
• When hashbrowns are crispy and cooked through, remove from heat and set aside
• In a small bowl, whisk eggs and milk until combined
• In a separate skillet, melt butter on medium-low. Add onion and cook 2-3 minutes until translucent. Then add garlic and cook 1 minute, until fragrant.
• Pour in scrambled egg mixture. Season with remaining spices and cook eggs until set and scrambled, about 3-5 minutes.
• In a medium bowl add scrambled eggs, shredded cheddar, crumbled bacon, hashbrowns, hot sauce, and cilantro, mix well to combine
• Evenly divide mixture among 4 tortillas and wrap into burritos
• Wipe bacon grease out of skillet with a paper towel, leaving a bit of the grease behind. Toast burritos on medium-high heat for a couple minutes, flipping to ensure even browning
• Serve Breakfast Burritos hot or allow to cool completely, and place in the refrigerator for 3-5 days. They can also be stored in an airtight container and frozen up to 3 months!

Nutrition

Serving: 1burritoCalories: 650kcalCarbohydrates: 37gProtein: 27gFat: 23gSaturated Fat: 19gSodium: 1100mgFiber: 3gSugar: 3g

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Bacon and Egg Breakfast Burritos, Breakfast Burrito Recipe, Easy Breakfast, Grab and Go Breakfast, Meal Prep Breakfasts

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