There’s something comforting about a breakfast burrito. A warm tortilla cradling a flavorful mix of scrambled eggs, crispy potatoes, and salsa hits all the right notes—savory, hearty, and satisfying. Growing up, weekend mornings were for leisurely breakfasts, often spent in the kitchen with my family. These burritos remind me of those mornings: laughter, the smell of eggs sizzling, and a table full of happy faces. They’re a delicious way to start any day, whether you’re prepping for the week ahead or feeding a group after a cozy sleepover.
Why You’ll Love This Recipe
- Quick and Easy: Only a handful of ingredients are needed to create this filling, flavorful breakfast.
- Meal Prep Friendly: Make a batch, store them in the fridge or freezer, and enjoy a quick meal on busy mornings.
- Customizable: Add cheese, veggies, or extra protein to suit your preferences.
- Great for On-the-Go: These burritos are easy to hold and eat while you’re on the move.
Ingredients You’ll Need
- 6 flour tortillas (8-inch size works best)
- 8–10 large eggs
- 2 hash brown patties (or 1 cup of cooked, diced potatoes)
- 2–3 tablespoons thick salsa (avoid watery varieties)
- 2 teaspoons avocado oil (or olive oil/butter for scrambling the eggs)
- Salt and pepper to taste
How to Make Breakfast Burritos
Step 1: Prepare the Hash Browns
Start by preheating your oven to 400°F. Place the hash brown patties on a baking sheet and bake them until golden and crispy, about 20–25 minutes. For extra crispiness, leave them in for a few extra minutes beyond the package directions.
Pro Tip: If you’re using leftover potatoes instead of hash browns, sauté them in a skillet with a little oil until they’re golden and slightly crispy.
Step 2: Scramble the Eggs
While the hash browns bake, heat 2 teaspoons of avocado oil (or butter) in a nonstick skillet over medium heat. Crack the eggs into a bowl, whisk until combined, and pour them into the skillet. Stir gently and cook over low heat to keep the eggs soft and creamy. Season with salt and pepper.
Once the eggs are just cooked through (but not dry), transfer them to a mixing bowl.
Step 3: Combine the Fillings
Once the hash browns are ready, chop them into small pieces and add them to the bowl of scrambled eggs. Stir in 2–3 tablespoons of thick salsa, mixing everything gently. Taste and add more salt or pepper, if needed.
Step 4: Assemble the Burritos
Lay a tortilla flat on your work surface. Place about ½ cup of the egg mixture onto the bottom third of the tortilla. Fold in the sides, then roll it up tightly to create a burrito. Repeat this step with the remaining tortillas and filling.
Optional: For a crispy finish, place the burritos seam-side down in a hot skillet for 1–2 minutes to toast the outside.
Step 5: Serve or Store
You can serve these burritos immediately, or let them cool for meal prep. Wrap each burrito individually in parchment paper or foil and store them in the fridge or freezer.
Helpful Tips
- Tortilla Tip: Use soft flour tortillas; they’re more pliable and won’t tear as easily as corn tortillas.
- Customize Your Fillings: Add chopped vegetables like spinach, mushrooms, or bell peppers for a nutritious boost. Cheese or avocado slices are also great additions.
- Reheat Like a Pro: Warm burritos in the microwave (1–2 minutes) or bake in the oven at 375°F for 10–15 minutes.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 burritos
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: Mexican-American
- Diet: Vegetarian-Friendly
Notes:
- Use thick salsa to prevent the burritos from becoming soggy.
- Customize your burritos with your favorite veggies, cheese, or protein alternatives like turkey ham or beef sausage.
- For meal prep, allow the burritos to cool before wrapping and storing to maintain their texture.
- If reheating frozen burritos, add an extra minute or two to the reheating time to ensure they are heated through.
Storage Instructions
Refrigerator: Wrap burritos tightly and store in an airtight container for up to 4 days.
Freezer: Freeze individually wrapped burritos for up to 3 months. No need to thaw—just reheat from frozen.
Reheating Instructions:
- Microwave: Heat for 1–2 minutes (adjust for frozen burritos).
- Oven: Bake at 375°F for 10–15 minutes (longer for frozen).
- Skillet: Reheat over low heat until warmed through.
Frequently Asked Questions
1. Can I add meat or other proteins?
Absolutely! Try cooked turkey ham, beef sausage, or black beans for added protein.
2. What other vegetables work well?
Sauteed onions, spinach, or sweet potatoes add great flavor and nutrients.
3. Are these burritos gluten-free?
Simply swap the flour tortillas for gluten-free wraps to make them gluten-free.
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Conclusion
These easy breakfast burritos are the perfect solution for busy mornings or cozy weekends. They’re versatile, quick to prepare, and freezer-friendly, making them ideal for meal prep. Whether you’re feeding a crowd or just planning ahead for the week, these burritos will become a family favorite. Grab a tortilla, whip up a batch, and savor every bite of this warm, hearty breakfast!
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Easy Breakfast Burritos: A Perfect Morning Meal
Description
There’s something comforting about a breakfast burrito. A warm tortilla cradling a flavorful mix of scrambled eggs, crispy potatoes, and salsa hits all the right notes—savory, hearty, and satisfying. Growing up, weekend mornings were for leisurely breakfasts, often spent in the kitchen with my family. These burritos remind me of those mornings: laughter, the smell of eggs sizzling, and a table full of happy faces. They’re a delicious way to start any day, whether you’re prepping for the week ahead or feeding a group after a cozy sleepover.
Ingredients
- 6 flour tortillas (8-inch size works best)
- 8–10 large eggs
- 2 hash brown patties (or 1 cup of cooked, diced potatoes)
- 2–3 tablespoons thick salsa (avoid watery varieties)
- 2 teaspoons avocado oil (or olive oil/butter for scrambling the eggs)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Hash Browns
Start by preheating your oven to 400°F. Place the hash brown patties on a baking sheet and bake them until golden and crispy, about 20–25 minutes. For extra crispiness, leave them in for a few extra minutes beyond the package directions.
Pro Tip: If you’re using leftover potatoes instead of hash browns, sauté them in a skillet with a little oil until they’re golden and slightly crispy.
Step 2: Scramble the Eggs
While the hash browns bake, heat 2 teaspoons of avocado oil (or butter) in a nonstick skillet over medium heat. Crack the eggs into a bowl, whisk until combined, and pour them into the skillet. Stir gently and cook over low heat to keep the eggs soft and creamy. Season with salt and pepper.
Once the eggs are just cooked through (but not dry), transfer them to a mixing bowl.
Step 3: Combine the Fillings
Once the hash browns are ready, chop them into small pieces and add them to the bowl of scrambled eggs. Stir in 2–3 tablespoons of thick salsa, mixing everything gently. Taste and add more salt or pepper, if needed.
Step 4: Assemble the Burritos
Lay a tortilla flat on your work surface. Place about ½ cup of the egg mixture onto the bottom third of the tortilla. Fold in the sides, then roll it up tightly to create a burrito. Repeat this step with the remaining tortillas and filling.
Optional: For a crispy finish, place the burritos seam-side down in a hot skillet for 1–2 minutes to toast the outside.
Step 5: Serve or Store
You can serve these burritos immediately, or let them cool for meal prep. Wrap each burrito individually in parchment paper or foil and store them in the fridge or freezer.
Notes
- Use thick salsa to prevent the burritos from becoming soggy.
- Customize your burritos with your favorite veggies, cheese, or protein alternatives like turkey ham or beef sausage.
- For meal prep, allow the burritos to cool before wrapping and storing to maintain their texture.
- If reheating frozen burritos, add an extra minute or two to the reheating time to ensure they are heated through.
