Bacon and Egg Breakfast Burrito

Make ahead Breakfast Burritos with bacon, scrambled egg and cheese are easy, delicious and affordable. Freezer friendly and great for busy weekday mornings!

Bacon and Egg Breakfast Burrito cut in half on a white plate.

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scrambled eggs and bacon pieces on a flour tortilla.

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It's always easy to buy pre-made breakfast items found in the freezer section at the grocery store. But today, I'm sharing a homemade freezer breakfast burrito with you that's simple, cheaper than store bought and super delicious!

It doesn't take much time to prep these wonderful burritos. You can brown and serve these immediately, store them in the fridge for a couple days, then eat or freeze them for future meals.

The best thing about these burritos? They're family friendly, fresh and the ingredients are better for you than store bought.

You can add pretty much any ingredients to your burritos as long as it's not something like tomatoes, that will make them soggy. We love adding black beans and sautéed bell pepper. This recipe is great to add to your meal prep or plan because you can make ahead for weeks at a time!

These burritos are such a good grab and go breakfast. If you love breakfast recipes like this, then try these Bisquick Cinnamon Muffins!

Keep scrolling for the full printable recipe 💙

a stack of rolled burritos on a white plate.

You can add or substitute with these ingredients:

  • use sausage instead of bacon
  • add sautéed onions
  • use any shredded cheese instead of colby jack
  • add sautéed bell peppers
  • add hot sauce to the egg mixture before scrambling
  • add rinsed canned black beans
  • use ham instead of bacon
  • serve with salsa, guacamole and/or sour cream
  • add fresh spinach

Recipe tips:

  • Don’t try to fill the tortillas with hot filling. Instead, wait for the filling to cool down. This helps avoid condensation from steam that will make your tortillas soggy.
  • These can be refrigerated for a few days or frozen for up to three months.

Bacon and Egg Breakfast Burrito cut in half on a white plate.
Yield 8 burritos
Author Hot Eats and Cool Reads
Prep time
20 Min
Cook time
5 Min
Total time
25 Min

Bacon and Egg Breakfast Burrito


  • 12 large eggs
  • 2 tablespoons milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • 3 tablespoons butter
  • 8 burrito-sized flour tortillas
  • 8 slices bacon, cooked and crumbled
  • 1 cup shredded colby jack cheese


  1. In a bowl, whisk the eggs together with the milk, salt, black pepper, and onion powder until mixed.
  2. Heat a 12 inch skillet over medium heat. Place the butter into the skillet and melt completely, swirling to cover the bottom of the skillet. To the butter, add the whisked egg. Cook, stirring often to scramble, until the eggs are completely set.
  3. To make the burritos, place a tortilla on a work surface. Add about 1/4 cup of scrambled eggs to the tortilla. Top the eggs with one crumbled piece of bacon. Top the bacon with about 2 tablespoons of shredded cheese.
  4. Fold the tortilla side into the middle. Then, fold over the third side and roll the center over to close.
  5. To freeze:
  6. Wrap the burritos in parchment paper or aluminum foil. Freeze in a single layer on a baking sheet. Then, transfer the burritos to an airtight container and freeze for up to 3 months.
  7. To heat or reheat:
  8. Thaw from frozen in the refrigerator overnight or in the microwave until warm.
  9. To heat, place the burrito in a skillet, air fryer or toaster oven until the tortilla begins to brown and is warmed through, flipping if needed.

Nutrition Facts




22.02 g

Sat. Fat

10.29 g


16.28 g


1.1 g

Net carbs

15.18 g


1.67 g


18.73 g


887.34 mg


314.34 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Our favorite kitchen equipment and supplies used with this recipe:

Bacon and Egg Breakfast Burrito cut in half on a white plate.

Author photo collage with text that reads, Hey, I'm Sheena! Hope you found a recipe you love! Thanks so much for stopping by!

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