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Freezer Breakfast Burritos

Freezer Breakfast Burritos loaded with potatoes, bacon, eggs and cheese make a great grab and go breakfast you can feel good about for busy weekday mornings.

  • 8 large eggs lightly beaten
  • 1/3 cup whole milk or cream
  • 6 small to medium russet potatoes baked (the insides only)
  • 4 strips bacon cooked and crumbled
  • 2 cups cheddar + Monterey Jack cheese grated
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 8 8-inch flour tortillas
  • handful grape tomatoes diced *optional
  • 1 green onion diced *optional
  1. Preheat oven to 400 degrees F. Cover a baking sheet with foil.
  2. Wash, salt and poke the potatoes before baking. Bake potatoes for 1 hour. Let cool and set aside. Slice potatoes in half and scoop out the insides. Rough chop the potato insides into chunks.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in the milk or cream; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg is in the pan, about 3-5 minutes.
  5. Add the cheese, bacon crumbles and chunks of potatoes to the scrambled eggs, and toss.
  6. Spread the egg mixture into the center of the tortilla. Fold in opposite sides of each tortilla and then roll it up, burrito style.

  7. Place into oven (400F) and bake until heated through, about 12-15 minutes.Serve immediately and garnish with sliced tomatoes and a little diced green onion.

Recipe Notes

*TO FREEZE: Cover each burrito tightly with plastic wrap, press and seal wrap or aluminum foil. Store all in a gallon sized plastic bag labeled. Freeze up to 1 month. To reheat, microwave for 1-3 minutes, flip over halfway, or (2) bake at 400F for 20-30 minutes, or until completely cooked through.