Easy Sunrise Breakfast Burritos

Breakfast On The Go

The holiday break is over, which means it’s back to reality. For our house, that translates to a crazy busy schedule with practices every night and a tournament (or two) every weekend. And it shows when I look at how much we spend on eating out!

Can you relate?

If you have (or have had) kids or grandkids involved in multiple activities, I’m sure it sounds familiar.

I’ve gradually tried to find ways to cut back on our spending and to plan ahead. For dinners, that means a lot of quick 30-minute meals or meals that I can make in the crockpot like Mexican pork chalupa or Irish beef stew.

And when we’re on the road before the sun rises, breakfast burritos are the perfect grab ‘n go meal.

Prep them in advance and toss them in your freezer for when you’re in a hurry. Then, when you’re ready, just reheat one or two, and bam! Instant breakfast.

Ingredients for Easy Sunrise Breakfast Burritos

• 1 lb. ground pork sausage or turkey sausage, browned
• 1 lb. thick cut bacon, cooked and crumbled
• 20 ounce bag of diced breakfast potatoes, thawed
• 1 red pepper, seeded and diced
• 1 green pepper, seeded and diced
• 2 tablespoons water
• 1 dozen large eggs
• 2 tablespoons vegetable oil
• 8 burrito-sized flour tortillas
• 1 cup shredded Mexican cheese blend
• Salt and pepper to taste

Build Your Own Burritos

One of the things I love most about a recipe like this is how easy it easy to adapt to each family member’s preferences. I’m a big fan of the bacon burritos, while my husband, Kirk, loves the sausage. You could do both or skip the meat altogether and make some burritos with only eggs and veggies.

Other Ingredients You Can Include:

• Diced ham
• Onion
• Canadian bacon
• Black beans
• Salsa

How To Make Easy Sunrise Breakfast Burritos

To start, cook the bacon according to the directions on the package. Blot off the excess grease. Once the bacon is cooled down, crumble it and set it aside.

For the sausage, heat a large skillet on the stove over medium. Add the meat and cook it until it is no longer pink. Like the bacon, be sure to blot and drain off the excess grease. Set the sausage aside to cool in a bowl and prepare the vegetables.

Next, wipe down your skillet and add two tablespoons of vegetable oil. To the oil, add the thawed potatoes and season with some salt and pepper. Saute for 10 minutes, or until the potatoes start to brown.

Then, add the diced green and red peppers and cook for an additional five minutes or until they are tender. Remove the vegetables from the heat; so they don’t get overcooked.

Crack one dozen eggs into a large mixing bowl and beat with water. Pour the mixture into a clean skillet, and scramble over medium-low heat until done.

To build the burritos, layer the scrambled eggs, potato mixture, and sausage or bacon on the flour tortilla shell. Then sprinkle with cheese and roll them up.

To heat, place the burritos on a baking sheet and warm them in the oven on the “HI” broil setting for five to seven minutes or until the cheese is melted and the tortilla shells are a light golden brown. Serve warm and enjoy!

How To Freeze The Burritos

With all of the cooking and prep work done, freezing the burritos is easy. Once the burritos are rolled, wrap them in foil and place them in the freezer in an air-tight food storage container bag.

When you’re ready to eat, remove the burrito from the foil, and microwave it on high for one to two minutes or until it’s hot.

Hungry For More Of The Best Breakfast Recipes?

Thanks so much for stopping by today. If you’re looking for more breakfast ideas, you might also like my apple fritter monkey bread. It’s a reader favorite here at MWLS. Once you check out the recipe, I’m sure you’ll see why!

And don’t forget to follow along on Pinterest to see all of the dishes that I have pinned lately.

Enjoy!

I would love to see what you make! If you try any of my recipes, be sure to tag me in your photos!

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