This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!
Prep: 30 mins
Cook: 24 mins
Total: 54 mins
Yield: 10 burritos
1 (12 ounce) package bacon
10 large eggs
3 tablespoons milk
¼ teaspoon salt
3 tablespoons vegetable oil
4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O’Brien®)
½ teaspoon garlic salt
¼ teaspoon ground black pepper
10 large flour tortillas
1 ½ cups shredded Cheddar cheese
1 cup salsa, or to taste
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
546 calories; protein 23.1g 46% DV; carbohydrates 54.8g 18% DV; fat 29.5g 46% DV; cholesterol 216.5mg 72% DV; sodium 1268.6mg 51% DV.