Make delicious and easy Breakfast Burritos. No time for breakfast? Turn a skillet full of yummy breakfast food into heat and go breakfast burritos. Add your own favorite flavors. Loaded with potatoes, onion & eggs, rolled in a flour tortilla with sour cream.
Quick Breakfast Burrito Recipe
“Just a few more minutes please” “I am so tired” “Hurry up mom, I have to leave” These are some usual phrases that I hear in our home in the morning. Everyone just wants to hit the snooze button and when ready to go we are always in a hurry.
Without a doubt, weekday breakfasts can be one of the biggest meal struggles for busy families.
Now you guys really don’t have an excuse to skip breakfast.
That is why making breakfast burritos is one of our favorite portable meals. They be can be personalized to suit all tastes. We like to batch cook on our meal prep day (typically Sunday afternoon after church). After batch cooking, I roll & wrap each one individually and place them in the freezer for the week ahead.
Burritos have to be one of the most comforting food on the planet
Here is our favorite take. It is suited as an easy on the go or eat at home, Mexican inspired breakfast dish. Loaded with flavor and jammed packed with protein to energize the start of your day.
After all, breakfast is the most important meal of the day.
Let’s Get Cooking
Dice potato and onion. Place in a non-stick skillet pan with just enough oil to coat. Add in taco seasoning. Cook on medium-high heat until potatoes are browned and onions are tender. Set aside.
In a separate bowl, scramble eggs and milk until combined. In the same pan, add diced red pepper and jalapenos (can be optional) cook until tender. Add egg mixture, cook until the fluffy.
Once the eggs are done, add shredded cheese, basil, and potato mixture and stir to combine serve on warm tortillas with sour cream. Salt & pepper to taste.
Time to enjoy or freezer for later.
From Freezer to Plate
Freezer burritos are easy to prep in advance, can be frozen for up to three months, and only take about three to five minutes to reheat in the microwave. Just make sure if you wrapped your burritos in aluminum foil to remove the wrapping before cooking.
I am leaving this reminder here for myself. When you are asleep and pending your coffee in the morning, you can do lots of corky things without realizing it.
To reheat the burritos: Unwrap burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point, the burrito will be hot and you could eat it as is. Serve with extra salsa or sour cream, if desired.
Mexican Breakfast Burrito Recipe
Breakfast Burritos can be enjoyed fresh and hot or saved in the freezer for an easy make-ahead breakfast. Just skip sour cream, wrap & freezer for later.
- 2 flour tortillas
- 2 eggs
- 1/8 cup milk
- ½ cup shredded cheddar cheese
- 1/2 red bell pepper
- 1/2 Jalapeno pepper
- ½ cup onion
- 2 tbsps. basil
- 1 small potato
- 1 tbsp. taco seasoning
- sour cream
- salt & pepper to taste
- Dice potato and onion. Place in saute pan with just enough oil to coat. Add in taco seasoning.
- Cook on medium, high heat until potatoes are browned and onions are tender. Set aside.
- In a separate bowl scramble eggs and milk until combined. In the same pan, add diced red pepper and Jalapeños cook until tender. Add egg mixture, cook until the fluffy.
- Once the eggs are done, add shredded cheese, basil, and potato mixture and stir to combine serve on warm tortillas with sour cream.
- Salt & pepper to taste.
They can be frozen up to 3 months ahead in individual servings, wrapped in aluminum foil – dated and stacked in a Ziploc bag.
Serving Size: 1
Amount Per Serving:
Calories: 477Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 219mgSodium: 964mgCarbohydrates: 55gFiber: 5gSugar: 6gProtein: 21g
If you made these burritos, we would love to know how they turned out. Did you batch cook? Did you freeze? Or did you just eat them right away? Drop us a comment below.
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