Freeze-and-Reheat Breakfast Burritos

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
Servings: 10
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


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
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.

Nutrition Facts
Per Serving:
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.


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