Breakfast burritos are very simple to prepare and if you setup an assembly line, you can whip up a bunch ahead of time to freeze for a fast, convenient breakfast.
Here’s how you make them…you’ll also find filling ideas, wrapping instructions and more tips at the bottom of this page.
Basic With Cheese
- Take two eggs, add a tablespoon of milk or water, seasonings you like (such as salt and pepper) then scramble.
- When fully cooked, remove from heat and place them in a warmed tortilla, top with some shredded cheese and salsa, then wrap burrito.
- Optional: Saute diced green onions and fresh mushrooms to top things off.
Hungry Man Style
- Fry bacon or ham cubes until cooked. Remove the meat from pan, pour off excess grease.
- In the same pan, fry cubes of cold cooked potatoes (perfect way to use up leftovers). When potatoes are nearly done, add diced peppers, onions and fresh mushrooms. Saute until veggies are just done.
- Next lightly whisk eggs with 1 TBS milk or water added per 2 eggs. Pour this over the potatoes and vegetables, add meat (if using bacon, crumble it first).
- Scramble the ingredients until fully cooked, remove from heat and stuff tortilla.
- Drizzle on salsa or Tabasco, sprinkle some cheese, then fold it up.
How Many Eggs To Use:
- It’s really up to personal taste (no hard and fast rules for filling), but I use two per burrito. If you’re whipping up a batch of meat and veggies with it, one per serving should be plenty.
Try to keep the saucy stuff to a minimum (to prevent oozing, squirting and soggy mess), but if you have a favorite hot scramble meal or leftovers scramble–try that to stuff them with.
- Potatoes (hashbrowns, fried potato cubes, shredded potato)
- Peppers & Chilies
- Bacon (Pork or Turkey)
- Beans (Refried)
- Seasonings (Pepper, Salt, Lemon Pepper, Seasoning Salt, Paprika, Garlic Powder)
- Tabasco Sauce – Either sprinkle this in the egg mixture while it’s cooking, or drizzle a bit on the tortilla when you’re folding it
Instructions For Wrapping
When the filling is fully cooked, place this mixture in the middle of a warmed tortilla, add some salsa and cheddar cheese then wrap. Check out the illustration below that shows you step-by-step how to do that.
You can eat these right away or roll tightly in foil and stick in the oven on low heat for up to an hour.
When bulk preparing for freezer storage, I prefer tucking in both ends so that there’s no open top.
Directions For Make-Ahead Preparation:
Wrap each finished burrito in wax paper then refrigerate to have the next day (or two), just stick them in the microwave for about a minute to heat.
For convenience and quick meals, try making a bunch ahead of time to freeze. First prepare the burritos then allow to cool. Roll them in wax paper and lay singly on a cookie sheet (don’t stack them). Stick in the freezer and once frozen, stack them inside a container or freezer bag and store in the freezer. Take them out as needed, unwrap the paper loosely then heat in the microwave until hot (2 to 3 minutes approximately). If you want to take them out the night before to thaw in the refrigerator first–that works too.
Using Up Leftovers:
If you already have leftover ham or sausage on hand and plan on preparing a bunch of burritos to freeze, don’t bother reheating the meat. Just make up the eggs and veggies you want, toss in the cold meat to mix it up well then fill the tortillas.
Another easy way to fill them is to layer each cooked food item in the tortilla then fold it up (instead of mixing them all up and heating together).