Elevate your breakfast game with these delicious meal prep breakfast burritos! Packed with savory ingredients like crispy potatoes, juicy bacon, melted cheese, and zesty homemade ranch seasoning, these burritos are the perfect grab-and-go meal to start your day right.
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Table of Contents
Why You Will Love This Recipe
- Convenient and Perfect for On-The-Go: By preparing breakfast burritos ahead of time, you can save time during busy mornings. Simply grab one from the freezer, reheat it, and you have a hot, satisfying breakfast ready to eat in minutes.
- Healthy Option: Homemade options allow you to control the ingredients, making it easy to create a balanced and nutritious meal. You can add plenty of vegetables, lean proteins, and even whole grains to keep you fueled until lunchtime.
- Cost-effective: This recipe provides a cost-effective option compared to buying breakfast from a café or restaurant every day. Plus, you can buy ingredients in bulk and make multiple servings at once, saving money in the long run.
- Easy to Customize: Whether you prefer a classic combination of eggs, cheese, and bacon, or something more adventurous like a vegetarian or vegan option, the possibilities are endless.
Key Ingredients
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Tortillas
- Bacon
- Potatoes
- Bell Peppers
- Onions
- Grated Cheese
- Spinach/Lettuce/Mixed Greens
- Ranch Seasoning
How to Make Breakfast Burritos
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the potatoes, diced vegetables, and bacon.
- Load the potatoes and vegetables, bacon, spinach, and cheese into the center of a tortilla. Divide the mixture among 4 tortillas.
- Fold the sides of the tortilla inwards, then tightly roll it up from the bottom.
- Repeat with foil if you plan to store the burritos.
How to Wrap it Without Falling Apart
- Avoid Overfilling: Be mindful not to overfill the burritos, as this can make them difficult to roll and more prone to bursting open.
- Place Filling in the Center: Spoon the filling in a line along the center of the tortilla, leaving some space around the edges.
- Fold Tightly: Fold the sides of the tortilla inwards, then tightly roll it up from the bottom, enclosing the filling completely. Tuck in any loose ends to prevent the filling from spilling out.
- Secure the Ends: If there are any loose ends, tuck them in before completing the roll. This helps prevent the filling from falling out.
- Use Warm Tortillas: If you're having issues rolling, use warm tortillas. These are more pliable and easier to roll without cracking or tearing.
How to Prevent Them From Getting Soggy
I try to stay away from moist ingredients for these to help prevent them from getting soggy. Eggs are usually moist and can sometimes lead to soggy burritos. So be cautious of that if you plan to use eggs. Here are some things to consider:
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- Drain Excess Moisture: Make sure to drain any excess moisture from the ingredients before assembling the burritos. Be sure to pat dry the bacon (or whatever meat you use) to dry out the fat and moisture. Do the same for vegetables and any other moist ingredients.
- Cook Ingredients Separately: Cook ingredients like eggs, meat, and vegetables separately before assembling the burritos. This helps prevent them from releasing excess moisture during cooking and keeps the burrito filling dry.
- Use Proper Tortillas: Opt for sturdy tortillas that can hold up to the filling without becoming soggy. Flour tortillas tend to hold up better than corn tortillas, but you can also use whole wheat or low-carb tortillas for added stability.
- Cool Ingredients Before Assembly: Allow the cooked ingredients to cool slightly before assembling the burritos. Hot ingredients can create steam, which will make the tortillas soggy.
- Wrap Tightly: Wrap the burritos tightly in foil or plastic wrap to help seal in the freshness and prevent moisture from seeping into the tortilla.
Substitutions and Add-Ins
- Eggs: Scrambled, fried, or boiled eggs provide a protein-rich base for your burrito.
- Breakfast Sausage
- Ham
- Chorizo
- Chicken
- Cheese: Monterey Jack, pepper jack, or crumbled feta cheese add creaminess and flavor.
- Spinach
- Tomatoes
- Mushrooms
- Jalapeños
- Cooked Hash Browns
- Black Beans
- Salsa
- Avocado or Guacamole
- Sour Cream
- Hot Sauce
- Cilantro
- Lime Juice
- Rice
- Corn
- Sautéed Spinach
More Ways to Season Them
- Cajun Seasoning
- Taco Seasoning
- Italian Seasoning
- Hot Sauce
- Lime Juice
How to Make Them Ahead of Time and Store
Be sure to use parchment paper and aluminum foil if you plan to store them. They can be stored in the fridge for 3-4 days. See below for freezing.
How to Reheat
You can reheat them in the microwave for 1-2 minutes until heated through. Keep in mind this will soften the burrito. They won't be crisp.
If you are looking for a crispy burrito you should use an air fryer, the oven or a skillet. An air fryer or skillet will crisp it the best. Air fry or bake at 350 degrees until warm and until the burrito reaches your desired texture.
For the skillet, stovetop method, add oil to a skillet and cook on both sides at medium heat until crisp and warm.
If you're reheating from frozen, small to medium-sized breakfast burritos, it usually takes 2-4 minutes to heat up one burrito in the microwave. Larger or thicker burritos may take 4-6 minutes or longer to heat through. It can take 15-25 minutes to heat up frozen breakfast burritos in the oven. It can take 10-15 minutes using an air fryer.
Freezer Tips
Wrap each burrito individually, tightly in aluminum foil, plastic wrap, or parchment paper. This will help prevent freezer burn and keep them fresh. Freeze the burritos for up to 2 months for best quality.
More Breakfast Recipes
Fried Potatoes and Onions
Hash Brown Breakfast Casserole
Healthy Sugar Free Banana Bread
Sugar Free Pumpkin Cream Cold Brew
Slow Cooker Crockpot Apple Oatmeal
Pair this with my Creamy Southwest Salad Dressing.
Meal Prep Breakfast Burritos
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 4 10-inch tortillas Burrito size.
- 12-16 oz potatoes Peeled and diced into ½-1 inch chunks. I used russet.
- 8-10 slices bacon I used 10 slices. Diced into 1 inch chunks.
- ½ cup diced bell peppers
- ½ cup diced onions
- ½-1 cup grated cheddar cheese
- 1 cup spinach/mixed greens
- cooking oil I use olive oil
- parchment paper
- foil
Homemade Ranch Seasoning (You can use store-bought if you prefer).
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon chives
- salt and pepper to taste
Instructions
Air Fryer Method
- Line the air fryer basket with foil. This is optional. I use it because it makes it easier to remove the diced potatoes, peppers, and onions when cooked.
- Add the diced potatoes to the basket. Air fry for 10 minutes at 400 degrees.
- Open the air fryer and spritz the potatoes with cooking oil and sprinkle the spices throughout. Add the diced peppers and onions to the basket. Stir.
- Air fry for an additional 5-10 minutes or however long it takes for the potatoes to crisp on the outside with a soft center (at 400 degrees). Remove the potatoes and vegetables and set aside.
- Add the diced bacon to the air fryer. Air fry for 8-11 minutes at 370 degrees. Cook for however long it takes for the bacon to crisp. Remove the bacon and pat away any excess grease.
Stovetop Method
- Heat a teaspoon of cooking oil in a large skillet on medium heat. Add the potatoes, onions, peppers, and spices.Cover the pan and cook for about 10 to 15 minutes, or until potatoes are just tender.
- Uncover and increase the heat to medium-high. Continue cooking for about 8 to 10 minutes, occasionally turning, until the potatoes are golden brown. Remove the potatoes and set aside.
- Pan sear the bacon.
Assembling the Burritos
- Allow the cooked ingredients to cool before loading into the burrito.
- Load the potatoes and vegetables, bacon, spinach, and cheese into the center of a tortilla. Divide the mixture among 4 tortillas.
- Fold the sides of the tortilla inwards, then tightly roll it up from the bottom, enclosing the filling completely. Tuck in any loose ends to prevent the filling from spilling out. If there are any loose ends, tuck them in before completing the roll. This helps prevent the filling from falling out.
- Take one side of the parchment paper and fold it over the top of the rolled burrito, tucking it snugly. Repeat with the other side, folding it over the top of the burrito and overlapping the first fold slightly.
- Repeat with foil if you plan to store the burritos.
Notes
- Avoid Overfilling: Be mindful not to overfill the burritos, as this can make them difficult to roll and more prone to bursting open.
- Use Warm Tortillas: If you’re having issues rolling, use warm tortillas. These are more pliable and easier to roll without cracking or tearing.
- Make sure to drain any excess moisture from the ingredients before assembling the burritos. Be sure to pat dry the bacon (or whatever meat you use) to dry out the fat and moisture. Do the same for vegetables and any other moist ingredients.
- Allow the cooked ingredients to cool slightly before assembling the burritos. Hot ingredients can create steam, which will make the tortillas soggy.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Felicia says
These were so easy to make! I meal prepped them over the weekend and warmed them up for breakfast all week. Seasoning the potatoes made a huge difference! I reheated them in the air fryer. They turned out perfect. Thanks for this easy breakfast!
staysnatched says
You're welcome. I'm glad you enjoyed them!
Ashley says
These are amazing! The combo of the seasoned potatoes with the peppers make a perfect breakfast wrap. The tips were so helpful and made the wraps easy to put together! Thank you for this recipe, this will be a breakfast staple!
staysnatched says
Yay! So glad to hear it will be a staple.