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Easy Breakfast Burrito Lunch Box ready for meal prep and freezing.

Easy Breakfast Burrito

A simple, hearty burrito filled with eggs, breakfast meat, potatoes, and cheese, perfect for make-ahead breakfasts that freeze well.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 burritos
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 to 10 pieces eggs
  • 1 to 2 cups cooked breakfast potatoes or hash browns Make them crispy to avoid sogginess.
  • 1 cup shredded cheese Cheddar, pepper jack, or a mix.
  • 8 pieces large flour tortillas Burrito size works best.
  • 1 cup cooked bacon, sausage, or ham Optional but adds flavor.
  • to taste salt and pepper
Optional Extras
  • 1 cup sautéed peppers and onions
  • 1 cup spinach Cooked and cooled.
  • 1 cup black beans Cooked and cooled.
  • to taste salsa or hot sauce Best served on the side.

Method
 

Preparation
  1. Cook the potatoes and set them aside. If they are already cooked, just warm them quickly in a skillet to dry them out a bit, then let cool.
  2. Cook your meat if using. Drain excess grease so the burritos do not get oily.
  3. Scramble the eggs gently, keeping them soft but not runny. Season with salt and pepper.
  4. Let everything cool for 10 to 15 minutes.
Assembly
  1. Lay out tortillas and add a line of eggs, potatoes, meat, and cheese. Do not overstuff.
  2. Wrap the burrito tightly: fold in the sides, then roll up from the bottom.
  3. Optional: Toast each burrito seam side down in a dry pan for a minute to help seal and add a chewy texture.

Notes

Wrap burritos in foil or parchment to store in the fridge for 3 to 4 days. For freezing, wrap each tightly in foil and place in a freezer bag, best consumed within 2 to 3 months.