Breakfast Burritos

Breakfast Potatoes cut in half close up.

Looking for an easy breakfast recipe that is perfect for busy mornings, since you can prepare a big batch in advance and freeze them individually in aluminum foil or a Ziploc bag. These potato breakfast burritos breakfast are made with egg, veggies, and hashbrown potatoes, and they are the perfect start to the day.

5 from 2 votes

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Course: Breakfast

Cuisine: Mexican

Keyword: burritos, easy

Prep Time: 15

Cook Time: 20

Total Time: 4

Servings:

Calories: 398kcal

Author: Sophie Viau

Ingredients

2 tablespoons butter divided
5 eggs large
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
1 red onion diced
1 green bell pepper diced
1 cup hashbrowns
1 cup cheddar cheese shredded
4 flour tortillas large

Instructions

In a bowl, whisk the eggs with salt and pepper.
In a skillet, melt 1 tablespoon butter over medium heat. Add the chili powder, stirring so that the spice flavor the butter.
Add the bell peppers, potatoes, and onion and cook for 10 minutes, stirring occasionally.
Add the beaten eggs. Stir gently until the eggs are cooked.
Top tortillas scrambled egg mixture and cheddar cheese.
Roll the tortillas tightly.
This step is optional, melt 1 tablespoon butter in the skillet, and cook the burrito on each side for 2 to 3 minutes over medium-low heat.
Serve on a plate with salsa if desired.

Notes

You can keep the Burritos in the fridge for 3 days. You can also freeze the burrito. Just wrap it tightly in foil or plastic wrap and place it in the freezer. When you're ready to eat, thaw overnight in the fridge and then reheat in the microwave or oven.

Nutrition