These easy breakfast burritos are packed with crispy hashbrowns, cheesy scrambled eggs, and savory meats—all wrapped up in a warm tortilla. Perfect for busy mornings, they’re freezer-friendly and heat up beautifully.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 burritos
Ingredients
2 frozen hashbrowns
½ onion, diced
½ red bell pepper, diced
4 eggs
Salt & pepper, to taste
3 slices marble cheese
2 tablespoons avocado oil, divided
2 sausages, halved lengthwise
4 strips Canadian bacon
Spicy mayonnaise
2 large burrito tortillas
Instructions
Cook the Hashbrowns
Air fry or bake the hashbrowns according to the package instructions.
Prepare the Eggs
In a bowl, whisk together the eggs with salt and pepper. Set aside.
Cook the Meats
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the Canadian bacon and sausages. Cook for about 5 minutes per side or until crispy. Remove from the pan, leaving the rendered fat behind.
Sauté Veggies & Scramble the Eggs
In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Pour in the whisked eggs, turn off the heat, and stir until fully cooked. Lay the slices of marble cheese over the eggs, cover with a lid, and let it melt for a couple of minutes.
Assemble the Burritos
Spread a layer of spicy mayo on each tortilla. Divide the cheesy eggs, bacon, sausages, and crispy hashbrowns evenly between the two. Roll tightly into burritos.
Toast & Serve
Heat the remaining 1 tablespoon of avocado oil in a pan over low-medium heat. Toast the burritos for about 2 minutes per side until golden brown. Slice and enjoy!
Notes
Storage & Meal Prep Tips
• Refrigerate: Let burritos cool completely, then wrap in foil or store in an airtight container for up to 3 days.
• Freeze: Wrap each burrito in parchment paper and foil, then store in a freezer bag for up to 3 months.
• Reheat: Microwave for 1–2 minutes (or until heated through), or reheat in a pan for a crispy finish.
Easy Breakfast Burritos for Meal Prep (Freezer-Friendly)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 burritos 1x
Description
These easy breakfast burritos are packed with crispy hashbrowns, cheesy scrambled eggs, and savory meats—all wrapped up in a warm tortilla. Perfect for busy mornings, they’re freezer-friendly and heat up beautifully.
Ingredients
2 frozen hashbrowns
½ onion, diced
½ red bell pepper, diced
4 eggs
Salt & pepper, to taste
3 slices marble cheese
2 tablespoons avocado oil, divided
2 sausages, halved lengthwise
4 strips Canadian bacon
Spicy mayonnaise
2 large burrito tortillas
Instructions
Cook the Hashbrowns
Air fry or bake the hashbrowns according to the package instructions.
Prepare the Eggs
In a bowl, whisk together the eggs with salt and pepper. Set aside.
Cook the Meats
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the Canadian bacon and sausages. Cook for about 5 minutes per side or until crispy. Remove from the pan, leaving the rendered fat behind.
Sauté Veggies & Scramble the Eggs
In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Pour in the whisked eggs, turn off the heat, and stir until fully cooked. Lay the slices of marble cheese over the eggs, cover with a lid, and let it melt for a couple of minutes.
Assemble the Burritos
Spread a layer of spicy mayo on each tortilla. Divide the cheesy eggs, bacon, sausages, and crispy hashbrowns evenly between the two. Roll tightly into burritos.
Toast & Serve
Heat the remaining 1 tablespoon of avocado oil in a pan over low-medium heat. Toast the burritos for about 2 minutes per side until golden brown. Slice and enjoy!
Notes
Storage & Meal Prep Tips
• Refrigerate: Let burritos cool completely, then wrap in foil or store in an airtight container for up to 3 days.
• Freeze: Wrap each burrito in parchment paper and foil, then store in a freezer bag for up to 3 months.
• Reheat: Microwave for 1–2 minutes (or until heated through), or reheat in a pan for a crispy finish.