Description
These easy, 5-ingredient breakfast burritos are quick, customizable, and perfect for meal prep. Make a batch to enjoy right away, store in the fridge, or freeze for healthy breakfasts on the go.
Ingredients
- 6 tortillas (8-inch tortillas work best; I prefer wheat or whole wheat tortillas)
- 8-10 eggs
- 2 hash brown patties (or loose hashbrowns or leftover cooked potatoes)
- 2-3 tablespoons of thick salsa (thicker salsa works best; avoid watery salsa)
- 2 teaspoons avocado oil (or butter, ghee or olive oil) for scrambling the eggs
- salt and pepper
Optional add-ins: cheddar cheese, bacon, avocado, black beans, breakfast sausage, or hot sauce
Instructions
- Step 1: Preheat the oven to 400°F. Bake the hash brown patties on a baking sheet for 10 minutes longer than the package instructions for extra crispiness.
- Step 2: Scramble the eggs in a skillet with butter or oil over medium heat. Season with salt and pepper. Once soft and creamy, transfer to a large mixing bowl.
- Step 3: Make the filling. Chop the crispy hash browns and mix with the scrambled eggs. Stir in 2-3 tablespoons of salsa. Adjust seasoning to taste.
- Step 4: Assemble the burritos by placing ½ cup of the egg mixture on the bottom third of each tortilla. Fold in the sides, tuck the corners, and roll tightly. For extra crispiness and to seal the burritos, toast seam side down in a hot skillet for 60-90 seconds.
- Step 5: Enjoy immediately or wrap in parchment for meal prep. Store in the fridge for 4 days or freeze for up to 3 months.
Notes
Storage
- Fridge: Wrap burritos in parchment or place in an air-tight container; store up to 4 days.
- Freezer: Wrap in parchment, then foil or freezer bag; freeze up to 3 months.
Reheating
- Microwave: 1 minute at 50% power (fridge) or 2–3 minutes (frozen).
- Oven/Toaster Oven: From frozen, bake at 375°F (190°C) for 10–15 minutes; if thawed, 4–5 minutes.