Breakfast Burrito Recipe with Hash Browns
Our Breakfast Burrito Recipe with hash browns is the ultimate on-the-go breakfast that is so simple to make. We love to meal prep these for a busy week since they store well in the freezer. Customize these burritos with your favorite fillings and we guarantee they will become a family favorite.
Ingredients
- 1 tortilla
- 2 eggs
- A dash of half and half
- 1/2 avocado
- 2 slices of bacon
- A few slices of cheddar cheese grated
- 1 hash brown
- Hot sauce of choice
- Sour cream or greek yogurt
- 1 tbsp butter
Instructions
- Cook hash brown according to box instructions. I like to give it a quick sear in a pan at the end for extra crisp.
- Whisk eggs in a bowl with the dash of half and half. Add butter to a hot hot pan and then add eggs. Push eggs into the middle so they form ribbons and turn off the heat. Your pan should be really hot so the eggs will cook quickly.
- Cook bacon in a pan on medium heat until desired crispiness. Add cheese to a tortilla, followed by eggs, bacon, avocado, hash brown and sour cream (or greek yogurt). Fold the sides in and roll burrito. Add back to a pan and press down so it browns on the outside and gets super crispy. Cook for about 2-3 min per side. Enjoy!
Video
Notes
Storage:
Store any leftovers wrapped in foil in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes. The best part about these breakfast burritos is they are a great make ahead meal prep recipe for a busy week. Assemble the burritos, then allow them to cool to room temperature. Wrap them in foil and freeze for up to 2 months. When you are ready to eat, place the burrito into a 300ºF oven or toaster oven and allow to warm through fully, 10 to 15 minutes. It's a quick, no-hassle breakfast for any busy morning before work or school. Tips:
Store any leftovers wrapped in foil in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes. The best part about these breakfast burritos is they are a great make ahead meal prep recipe for a busy week. Assemble the burritos, then allow them to cool to room temperature. Wrap them in foil and freeze for up to 2 months. When you are ready to eat, place the burrito into a 300ºF oven or toaster oven and allow to warm through fully, 10 to 15 minutes. It's a quick, no-hassle breakfast for any busy morning before work or school. Tips:
- Cook the hash brown and bacon before adding into the center of the burrito. This is key, you want to cook the hash brown according to package instructions and the bacon until it's extra crispy. This will help them keep their texture when they are put into the burrito. We also like to sear the hash brown in a skillet on both sides quickly at the end just for some extra crunch.
- Never over cook your eggs again by adding a splash of half and half. This is our tried-and-true secret, by adding this it adds just enough moisture and fat to the eggs to keep them soft when cooking.
- Grate the cheese for the inside of the burrito. This helps it to melt quickly and evenly. So many times we've tried adding a slice of cheese and half of it is melted and the other half isn't.
- Cook the outside of the breakfast burrito on the griddle. This is key to the best breakfast burritos. You need to lightly griddle the flour tortilla so that it's crunchy and buttery on the outside and soft on the inside.