These easy breakfast burritos are ideal for meal prep: crispy hashbrowns, cheesy scrambled eggs, and savory meats wrapped in a warm tortilla. They’re freezer-friendly and reheat perfectly for busy mornings.
This is my favorite make-ahead breakfast burrito—simple to assemble, great to store, and satisfying every time.
Ingredients for these Breakfast Burritos for Meal Prep
- Frozen hashbrowns (see recipe card for quantity)
- Onion, diced
- Red bell pepper, diced
- Eggs
- Marble cheese (or cheddar, Monterey Jack, mozzarella)
- Avocado oil (or olive oil/butter)
- Sausages (or turkey sausage, chorizo, or black beans)
- Canadian bacon (or bacon, ham, smoked turkey)
- Spicy mayonnaise (or chipotle sauce, sriracha mayo, guacamole)
- Large burrito tortillas (or whole wheat tortillas, spinach wraps, pita)
Instructions
Fry the Canadian bacon & sausage, then set aside.
Scramble the eggs and melt cheese on top.
Assemble with mayo, eggs, meat, and hashbrowns.
Toast, slice, and enjoy.
- Cook the hashbrowns. Air-fry or bake according to package instructions until crispy.
- Prepare the eggs. Whisk eggs with salt and pepper; set aside.
- Cook the meats. Heat 1 tablespoon avocado oil in a large non-stick skillet over medium heat. Cook Canadian bacon and halved sausages until crispy, about 4–5 minutes per side. Remove and keep warm, leaving the rendered fat in the pan.
- Sauté vegetables & scramble. In the same skillet, sauté diced onion and red bell pepper until softened, about 4–5 minutes. Pour in whisked eggs, turn off the heat, and stir until just set. Top with cheese slices, cover briefly to melt.
- Assemble the burritos. Spread spicy mayonnaise on each tortilla. Divide cheesy eggs, bacon, sausages, and hashbrowns evenly, then roll tightly into burritos.
- Toast & serve. In the same skillet, heat the remaining 1 tablespoon oil over low–medium heat and toast burritos 1–2 minutes per side until golden. Slice and serve.
Substitutions
- Hashbrowns: diced roasted potatoes or sweet potatoes
- Onion: green onions or shallots
- Red bell pepper: spinach or diced tomatoes
- Marble cheese: cheddar, Monterey Jack, or mozzarella
- Avocado oil: olive oil or butter
- Sausages: turkey sausage, chorizo, or black beans (vegetarian)
- Canadian bacon: crispy bacon, ham, or smoked turkey
- Spicy mayonnaise: chipotle sauce, sriracha mayo, or guacamole
- Tortillas: whole wheat tortillas, spinach wraps, or pita
Equipment
- Large non-stick skillet
- Knife and cutting board
Storage
- Fridge: Cool completely, then wrap in foil or store in an airtight container for up to 3 days.
- Freezer: Wrap each burrito in parchment and foil, place in a freezer bag, and store up to 3 months.
- Reheat: Microwave for 1–2 minutes, or reheat in a skillet or air fryer for a crisp finish.
Top tips
- Cool before storing: Let burritos cool fully to avoid sogginess.
- Even filling distribution: Spread ingredients evenly so each bite is balanced.
- Toast for texture: Reheat in a pan or air fryer for a crispy exterior rather than microwaving alone.
FAQs
Can I make these burritos without meat?
Yes. Substitute mushrooms, black beans, or scrambled tofu for a tasty vegetarian version.
How do I prevent soggy burritos?
Let the filling cool a bit before wrapping, don’t overdo the sauce, and toast the burrito before serving.
What’s the best way to reheat from frozen?
Microwave for 1–2 minutes to warm through, then crisp in a skillet or air fryer for the best texture.
Related
Looking for other tasty recipes? Try the suggested mains and desserts in the same collection for more meal ideas.
Dessert Pairings
Sweet treats that pair well with these burritos include brownies, maple butter syrup desserts, no-bake peanut butter bars, or simple cakes.
Easy Breakfast Burritos for Meal Prep (freezer-friendly)
These breakfast burritos combine crispy hashbrowns, cheesy eggs, and savory meats in a warm tortilla—perfect for quick breakfasts and freezer meal prep.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 2 burritos
Course: Breakfast
Cuisine: American
Ingredients
- 2 frozen hashbrowns
- ½ onion, diced
- ½ red bell pepper, diced
- 4 eggs
- Salt & pepper, to taste
- 3 slices marble cheese
- 2 tbsp avocado oil, divided
- 2 sausages, halved lengthwise
- 4 strips Canadian bacon
- Spicy mayonnaise
- 2 large burrito tortillas
Equipment
- Large non-stick skillet
- Knife
- Cutting board
Method
Cook the Hashbrowns
- Air-fry or bake the hashbrowns following package directions.
Prepare the Eggs
- Whisk eggs with salt and pepper in a bowl and set aside.
Cook the Meats
- Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook Canadian bacon and sausages until crispy, then remove and keep warm.
Sauté Veggies & Scramble the Eggs
- Sauté diced onion and bell pepper in the same skillet until softened. Add the whisked eggs, turn off the heat, and stir until cooked through. Top with cheese and cover to melt.
Assemble the Burritos
- Spread spicy mayo on each tortilla. Layer eggs, meats, and hashbrowns, then roll tightly into burritos.
Toast & Serve
- Heat remaining oil and toast burritos about 1–2 minutes per side until golden. Slice and serve.
Notes
Storage & Meal Prep Tips
- Refrigerate: Cool completely, then wrap in foil or store in an airtight container for up to 3 days.
- Freeze: Wrap each burrito in parchment and foil, then place in a freezer bag for up to 3 months.
- Reheat: Microwave for 1–2 minutes or reheat in a pan or air fryer for a crispy finish.
Food safety
- Cook to a minimum internal temperature of 165 °F (74 °C) for safety when reheating meats or fully reheating frozen burritos.
- Avoid cross-contamination: don’t use the same utensils for raw and cooked foods without washing.
- Wash hands after handling raw meat.
- Do not leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use cooking oils with an appropriate smoke point to avoid harmful compounds.
- Ensure good ventilation when using gas stoves.