Breakfast burritos are the perfect morning meal. Scrambled eggs. Crispy bacon. Melty cheese. Avocado. Wrap it all in a warm tortilla. Make a batch. Freeze the rest. Mornings just got easier.
Cook Fillings
Cook bacon or sausage until crispy. Set aside.
Cook hash browns according to package directions. Set aside.
Whisk eggs with milk, salt, and pepper. Scramble in a buttered skillet until soft and just set.
Assemble Burritos
Warm tortillas in a dry skillet or microwave for 15 seconds.
Layer eggs, meat, hash browns, cheese, salsa, avocado, and sour cream in the center of each tortilla.
Roll
Fold in the sides. Roll tightly from the bottom up. Place seam-side down.
Toast (Optional)
For crispy burritos, toast in a dry skillet for 1-2 minutes per side until golden.
Serve or Freeze
Serve immediately. Or wrap in foil and freeze for later.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 8 burritos | Difficulty: Easy
Storage Notes
Fridge: 5 days. Freezer: 3 months (wrap in foil then bag). Reheat frozen burrito in microwave 2-3 minutes, then toast in skillet for crispy exterior. Perfect for meal prep. Make a double batch.
