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!

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!

CLICK TO PIN THIS RECIPE FOR LATER

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• eggs
• milk
• salt
• black pepper
• onion powder
• butter
• flour tortillas
• bacon
• colby jack cheese

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 💙

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.

• I recommend using freshly shredded cheese whenever possible for better taste and melt.

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

Ingredients

• 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

Instructions

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

Calories

342.13

Fat

22.02 g

Sat. Fat

10.29 g

Carbs

16.28 g

Fiber

1.1 g

Net carbs

15.18 g

Sugar

1.67 g

Protein

18.73 g

Sodium

887.34 mg

Cholesterol

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:

• OXO Good Grips 2-Piece Silicone Whisk Set
• Pyrex 3-Piece Mixing Bowl Set
• Tramontina Professional Fry Pan
• Precut Parchment Paper Sheets
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 6-Piece Plastic Measuring Spoons

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!