Meal Prep Breakfast Burritos
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 a couple! You can wrap them up with foil to keep them warm, refrigerate the leftovers, or pop them in the freezer for a later date! Perfect for meal prep!
Equipment
Ingredients
- 5 slices of bacon
- 5 eggs
- 3 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
- 2 tbsp cilantro minced
- 1 tsp salt divided
- ½ tsp black pepper divided
- ¼ tsp Italian seasoning
Instructions
To make the filling:
- In a large skillet, cook bacon on medium heat until nice and crispy, about 8 minutes.
- 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 8-10 minutes, flipping halfway through.
- Season with 1/2 tsp salt and 1/4 tsp black pepper and 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, stirring occasionally.
- Add garlic and cook 1 minute, until fragrant.
- Pour in scrambled egg mixture and season with remaining spices.
- Cook eggs until set and scrambled, stirring occasionally, about 3-5 minutes.
To make the breakfast burritos:
- In a medium bowl add scrambled eggs, shredded cheddar, crumbled bacon, hashbrowns, hot sauce, and cilantro, stir to combine.
- Evenly divide mixture among 3 tortillas and wrap into burritos.
To toast and serve:
- Wipe the bacon grease out of skillet with a paper towel, leaving a bit of the grease behind.
- Toast burritos on medium-high for 2-3 minutes per side, starting seam side down and toasting until golden.
- 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 for up to 3 months! Enjoy!
Nutrition
Serving: 1burritoCalories: 760kcalCarbohydrates: 55gProtein: 33gFat: 6gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 395mgSodium: 1600mgPotassium: 520mgFiber: 3gSugar: 3gVitamin A: 1050IUVitamin C: 7mgCalcium: 430mgIron: 3mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
