Best Breakfast Burrito Recipe (Great for Freezing)
This Best Breakfast Burritos recipe is customizable and can be refrigerated or frozen for future busy mornings. Reheat these savory egg, meat and cheese wraps in the microwave, air fryer or oven!
Ingredients
- 2 tablespoons vegetable oil divided
- 2 ½ cups refrigerated or frozen shredded hash browns
- 5 tablespoons sour cream divided
- 3 tablespoons drained diced green chiles
- 6 eggs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 4 ounces thinly sliced Black Forest ham roughly chopped (or other breakfast meat, see Notes below)
- 6 10-inch flour tortillas
- ¾ cup shredded Monterey Jack cheese
- Salsa for serving (optional)
Instructions
- Heat 1 tablespoon oil over medium heat in large nonstick skillet. Add hash browns and cook 6 to 8 minutes or until golden brown, turning occasionally. Transfer hash browns to a plate.
- Meanwhile, in small bowl, stir 3 tablespoons sour cream and green chiles until smooth.
- In medium bowl, whisk eggs, salt, pepper and remaining 2 tablespoons sour cream until smooth.
- Wipe out hash brown skillet, then add butter to skillet. Heat over medium-low heat, then add egg mixture and ham. Cook, stirring frequently, 3 to 5 minutes or until very softly scrambled. Transfer mixture to separate plate.
- Microwave tortillas 10 to 15 seconds to soften. Lay tortillas on work surface. Divide green chile-sour cream mixture down the center of each tortilla.
- Divide hash browns between tortillas. Divide scrambled egg mixture over hash browns, then divide cheese over eggs.
- Fold tortillas over filling; then fold in sides of tortillas and continue rolling to form burritos.
- Wipe egg pan clean, then add remaining 1 tablespoon oil to pan and heat over medium heat. Transfer burritos to pan, seam side down. Cook 4 to 5 minutes or until golden brown on all sides, turning frequently. If your pan is not big enough to do all 6 burritos at once, do this in two batches, adding an additional tablespoon of oil to the pan for the second batch.
- Eat immediately, with salsa, if desired. Or, refrigerate or freeze for later consumption.
TO STORE REFRIGERATED:
- Allow the burritos to fully cool to room temperature, and then tightly wrap each burrito in foil. Store in the refrigerator for up to 5 days. To reheat, see Notes below.
TO STORE FROZEN:
- Allow the burritos to fully cool to room temperature, and then tightly wrap each burrito in foil. Place the wrapped burritos in a freezer-safe bag and label with the date. Store in the freezer for up to 3 months. To reheat, see Notes below.
Notes
Choose Your Meat:
- We've used ham here, but you can also use oven bacon, air fryer turkey bacon or oven turkey bacon (crumbled after cooking), or sausage links in oven (chopped after cooking).
Reheating the Burritos:
- There are a lot of ways to reheat frozen breakfast burritos. You can cook them either directly from a frozen state, or thaw them overnight in the fridge first, for faster reheating.
- Below are the ways I've tested reheating these, in order of preference. The air fryer is my favorite way of doing it, because the outsides of the burrito stay nice and crispy. The microwave is OK in a pinch, but the burritos do get a little soggy in the microwave, so this is my least favorite way of doing it.
- Please note that when reheating, the internal temperature of the burrito needs to reach 165 degrees F to be food safe. But to be truly HOT to the taste, I like to heat mine to closer to 180 to 190 degrees F.
- Air Fryer / Thawed: Thaw overnight in fridge. Cook foil-wrapped burrito in air fryer basket at 350 degrees F for 15 to 20 minutes or until warmed through, turning once.
- Air Fryer / Frozen: Cook foil-wrapped burrito in air fryer basket at 350 degrees F for 35 to 40 minutes or until warmed through, turning once.
- Oven / Thawed: Thaw overnight in fridge. Cook foil-wrapped burrito on rimmed baking pan at 350 degrees F for 30 to 35 minutes or until warmed through, turning once.
- Oven / Frozen: Cook foil-wrapped burrito on rimmed baking pan at 350 degrees F for 50 to 55 minutes or until warmed through, turning once.
- Microwave / Thawed: Thaw overnight in fridge. Remove foil and place burrito on microwave-safe plate. Place another microwave-safe plate over top of burrito. Cook on HIGH for 1 minute, 30 seconds or until warmed through, turning once.
- Microwave / Frozen. Remove foil and place burrito on microwave-safe plate. Place another microwave-safe plate over top of burrito. Cook on HIGH for 3 minutes or until warmed through, turning once.
Serving: 1g, Calories: 430kcal, Carbohydrates: 41g, Protein: 18g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 197mg, Sodium: 838mg, Potassium: 456mg, Fiber: 3g, Sugar: 3g, Vitamin A: 477IU, Vitamin C: 10mg, Calcium: 221mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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