Quick and Easy Breakfast Burritos

Karlie's Kitchen
by Karlie's Kitchen
8 Burritos
25 min

I'm not sure what mornings are like in your house but over here, things can get BUSY. Getting myself, my husband and our son ready and out the door is no easy task and I often find myself eating an unsatisfying breakfast on the go.


These breakfast burritos are the perfect meal prep breakfast, can easily be customized to your liking and makes a big batch to easily be enjoyed all week long!


I personally haven't tried to freeze mine but from other bloggers advice, they can totally be frozen! To freeze, wrap tightly in tin foil then store in freezer safe bag. To reheat, unwrap and place in the microwaves for 4-6 minutes, flipping half way through.


Hope you enjoy these tasty breaky burritos!

Quick and Easy Breakfast Burritos
Recipe details
  • 8  Burritos
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 3 Tbsp olive oil, divided
  • 3 cups cubed frozen hash browns
  • 2 bell peppers, finely diced
  • 1/2 onion, finely diced
  • 6 large eggs
  • 1/4 cup milk
  • Salt and pepper, to taste
  • 8 large tortillas
Instructions
In a large frying pan, add in 2 tablespoons of oil along with frozen hash browns, chopped vegetables and salt & pepper. Cook over medium high heat until golden brown and tender, about 10 minutes.
While the hash brown mixture cooks, prepare your scrambled eggs. In a small mixing bowl, whisk together eggs and milk. Season to your liking and whisk together.
Add remaining olive oil to another large frying pan and add in eggs. Cook until desired doneness, about 5-7 minutes.
To assemble, place hash brown mixture and eggs in large tortilla. Top with shredded cheese, salsa, sour cream, hot sauce, avocado and cilantro if you wish. Roll up and enjoy!
Tips
  • Not eating right away? Store eggs and hash brown mixture in separate containers in your fridge for easy access all week long. Planning to freeze? Wrap cooled hash browns and eggs in large tortilla, wrap in tin foil and store in freezer safe container for up to 1 month. To reheat, microwave for 4-6 minutes flipping half way through.
Karlie's Kitchen
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Kylie Jenner Shrimp Tacos: Because Tacos Are the New Lip Kit!
Recipe Round-ups Recipe Round-ups
Oven-Baked Sheet Pan Chicken Quesadillas
Missy | Graceful Little Honey Bee Missy | Graceful Little Honey Bee
Easy Sunrise Breakfast Burritos
Jen Svendsen| Midwest Life and Style Jen Svendsen| Midwest Life and Style
Easy Freezer Friendly Breakfast Burritos Recipe
Reesa @ Mommalew.com Reesa @ Mommalew.com
Creamy Chia Seed Fruit Salad Dressing Recipe
Maura White Maura White
Southern Corn and Tomato Couscous Salad
Caylie & Traci | BakersTable Caylie & Traci | BakersTable
Cedar Plank Salmon and Zoodles
ScrappyGeek.com ScrappyGeek.com
How to Make Easy 3 Ingredient Lemon Bars
TwoKidsandaCoupon TwoKidsandaCoupon
Peanut Butter Fudge (No Bake)
Midwestern HomeLife Midwestern HomeLife
Lasagna Bites Recipe
Jamela Payne Jamela Payne
Cheddar Chowder
Nicole - The Yummy Muffin Nicole - The Yummy Muffin
Campbell Soup Hacks
Alicia W Alicia W
Best Nutella Linzer Cookie Recipe
Rosa Seidenwar Rosa Seidenwar
Ice Cream Bread
Meeghan Aimone Meeghan Aimone
Pumkin Bundt Cake With Chocolate Ganache
Confession of a Cooking Freak Confession of a Cooking Freak
How to Make the Famous Ohio Shredded Chicken Sandwich
Rhonda | Momskoop Rhonda | Momskoop
5-Ingredient Easy Meatloaf Without Breadcrumbs
Talking Meals Talking Meals
Smoked Gouda Mashed Potatoes
Ellen Christian - Confessions of an Overworked Mom Ellen Christian - Confessions of an Overworked Mom
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.