Freezer Breakfast Burritos
Freezer breakfast burritos make a hearty breakfast loaded with eggs, breakfast potatoes, bacon, ham, and more. This easy make-ahead breakfast recipe is great to have on hand for busy days!
For the potatoes:
- 1.75 lbs russet potatoes (about 4 potatoes)
- 4 tbsp olive oil
- Salt, to taste
- Ground black pepper, to taste
For the rest:
- 2 tbsp olive oil
- 2 large onions, diced
- 8 oz boneless ham steak, diced
- 1 jalapeno pepper, seeds removed and diced
- 6 slices bacon, cooked and crumbled
- 6 eggs
- 1 tbsp milk (any)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 10 large flour tortillas, either 10" or 12"
- 3.5 oz shredded colby jack cheese (about 1 1/2 cups)
Parboil the potatoes:
Bring a large pot of water to a boil. Add 1 tbsp of salt to the water once boiling, then add potatoes.
Boil until the potatoes are becoming tender but aren't all the way there, about 14-15 minutes. Carefully remove the potatoes from the hot water and place on a dish towel or paper towels to dry.
Cook the potatoes:
Once the potatoes have dried, dice them into cubes approximately 1/2" wide. Add oil a large skillet set over medium-high heat. Once the oil is heated add potatoes and arrange in an even layer.
Let potatoes cook for 15-20 minutes, or until browned on most of the sides. Stir up the potatoes frequently so that all sides get a chance to be flat against the pan. Drizzle additional oil over top as needed, and season to taste with salt and pepper.
Cook the rest of the filling:
Once browned nicely, remove potatoes to a plate and wipe out the pan. Set the pan back on the stove over medium-high heat and add 2 tbsp of oil. Once heated add diced onion and cook for 5-6 minutes, or until becoming golden.
Add cubed ham and diced jalapeno to the pan with the onion and and stir. Cook for a 3-4 minutes, or until the ham is becoming browned.
Meanwhile crack eggs into a mixing bowl and add milk. Whisk until smooth and combined. Add chopped, cooked bacon to the pan with everything and pour the eggs over top.
Using a spatula, push the egg mixture from the edges of the pan to the center. Repeat all around the pan, allowing the uncooked egg to navigate into the empty parts of the pan to cook. Remove the pan from the heat once the eggs are scrambled and cooked.
Assemble the breakfast burritos:
Place a large tortilla on a flat surface. Scoop a few tablespoons of potatoes onto the center of the tortilla, in a roughly horizontal arrangement. Over top scoop about the same amount of the scrambled egg mixture. Top with shredded cheese. Make sure you leave a good inch and a half of buffer room on the left and right sides.
Fold the bottom portion of the tortilla up and even with the top, as if you were going to fold it in half. Using the bottom half of the tortilla, scrape it back to "scrunch" the filling down to become snugly tucked into the center of the tortilla. Hold the tortilla in place.
Fold the left and right sides of the tortilla in, and then begin rolling the burrito up, ensuring the sides stay tucked in and all of the filling is snug in there. Repeat for the remaining ingredients.
Wrap each burrito in foil and refrigerate or freeze.
Cook the burritos:
Oven: Heat oven to 350°F and place foil-wrapped burrito(s) right on the oven rack. Cook for 20-25 minutes, or until filling is heated throughout.
Microwave: Unwrap frozen burrito and discard the foil. Wrap the burrito in a paper towel and place on a microwave-safe plate. Microwave on 50% power for 5 minutes, or until heated throughout.
You can also use ghee for cooking the potatoes. I use it in my homemade sweet potato hash browns and love its flavor here.
Heating instructions are for frozen burritos. Decrease time accordingly if thawed.
Serving: 1burrito | Calories: 487kcal | Carbohydrates: 50.2g | Protein: 18.1g | Fat: 23.3g | Saturated Fat: 7.2g | Cholesterol: 124mg | Sodium: 1157mg | Potassium: 486mg | Fiber: 3.4g | Sugar: 2.9g | Calcium: 270mg | Iron: 3.1mg