These easy Breakfast Burritos are absolutely delicious, made with diced hash brown potatoes, bell peppers, eggs, and cheese. I’ve also included instructions for freezing and reheating them for a quick on-the-go breakfast.

My Freezer Breakfast Sandwiches have been so popular that I’m really excited to share another of our favorite freezer friendly recipes with you all! These are perfect for busy mornings when you want to start the day with a hearty breakfast.

A breakfast burrito on a plate with a side of salsa and sour cream and green onions on top.

There are a few things I love to keep stocked in my freezer at all times and easy freezer meals and snacks (like these healthy freezer muffins) are at the very top of that list! My husband and kids LOVE when I make a batch of breakfast burritos for the freezer. We stick a few in the fridge overnight and in the morning I can quickly heat up a hearty breakfast for my kids, and my husband packs his to bring to work, where he can reheat it in the office microwave.

You could even pack these for a camping trip and reheat them in the morning campfire. They’re so practical for many different occasions, and I love how flavorful and hearty they are. But what I love most is how easy it is to make a big batch of them!

How to Make Breakfast Burritos:

  • Cook hashbrowns  Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns. Cook hashbrowns, occasionally tossing, for about 5 minutes. Season well with salt and pepper.
  • Add bell pepper. Continue cooking, tossing occasionally, until the potatoes start to get golden.
A skillet with diced hashbrowns and bell peppers, and then beaten eggs added to one side of the pan.
  • Add eggs.  Add the eggs and water to a bowl and whisk well with a fork. Push the potato mixture off to the side of the pan and pour the beaten eggs into the pan. Season with salt and pepper and cook, stirring with a wooden spoon until they are soft scrambled. Combine the eggs and potatoes. Add crushed red pepper flakes, if desired.
A skillet with hashbrown and egg mixture next to the mixture topped on a flour tortilla to make breakfast burritos.
  • Fill tortilla.  Sprinkle a big handful of shredded cheese and a heaping ½ cup of the potato mixture onto the tortilla. Fold it tightly into a burrito.
  • Serve or freeze.  If serving immediately, I like to toast them in a large skillet for a few seconds on all sides.  See freezer instructions below.
A breakfast burrito in a flour tortilla on a plate with a side of salsa.

Freezing Instructions:

Wrap each burrito individually in tinfoil, and place the burritos in a freezer-safe bag. Label with the date and freeze for up to 2 months. To reheat, allow the burritos to thaw in the fridge overnight, and then reheat in the microwave for about 2 minutes or until warmed through. You could also reheat them in the oven at 350 degrees until warmed through.

Frozen breakfast burritos wrapped in tinfoil in a labeled ziplock bag.

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Recipe

A breakfast burrito on a plate with salsa, sour cream and green onions on top.
Prep 15 mins
Cook 15 mins
Total 30 mins
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Ingredients
 
 

  • ½ cup oil
  • 32 ounce package frozen diced hash browns
  • 1 red bell pepper
  • 1 green bell pepper
  • 6 eggs
  • 2 tablespoons water
  • Salt and pepper
  • 1 ½ cups shredded Mexican blend cheese , or your favorite kind
  • Crushed red pepper flakes , optional
  • 10 large flour tortillas , burrito size
  • hot sauce for serving, if desired

Instructions
 

  • Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns.
  • Cook hashbrowns, occasionally tossing, for about 5 minutes. Season well with salt and pepper.
  • Add the diced bell peppers and continue cooking, tossing occasionally, for another 5 minutes or so, or until the potatoes start to get golden the sides.
  • Meanwhile, add the eggs and water to a bowl and whisk well with a fork.
  • Push the potato mixture off to the side of the pan and pour the beaten eggs into the pan.
  • Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.
  • Combine the eggs and potatoes. Taste and season with additional salt and pepper, as needed.
  • Add crushed red pepper flakes, if desired.
  • Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it.
  • Add a heaping ½ cup of the potato mixture to the tortilla and fold it tightly into a burrito.
  • If serving immediately, I like to toast them in a large skillet for a few seconds on all sides. Serve with your favorite hot sauce, if desired.

Notes

To freeze: wrap each burrito individually in tinfoil, and place the burritos in a freezer-safe bag. Freeze for up to 2 months.
To reheat: For best results, allow the burritos to thaw in the fridge overnight, and then reheat in the
microwave or oven in the morning.

Nutrition

Calories: 368kcalCarbohydrates: 33gProtein: 12gFat: 21gSaturated Fat: 5gCholesterol: 114mgSodium: 381mgPotassium: 401mgFiber: 2gSugar: 2gVitamin A: 670IUVitamin C: 32mgCalcium: 168mgIron: 3mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    These were delicious! Such a great idea to make a big batch and keep in the freezer for a quick and filling breakfast. I added some sausage and my family loved it. Thank you!

  2. I was looking for freezer meal ideas and stumbled across this recipe. I’ve now made these twice and am about to make them again. My family loves a savory breakfast and this has helped reduce cooking time in the morning! The only adjustments I made were seasoning the hash browns and adding pinto beans to the mix. They freeze and reheat wonderfully.