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This hearty and delicious breakfast burrito recipe makes a big batch of burritos and is perfect for camping or busy on-the-go weekday mornings.
Breakfast is my least favorite meal to cook. A holdover, I’m sure, from all those late nights cooking in restaurants, followed by hours more of “blowing off steam” before sleep was possible. With 2 little kids now, those rowdy late nights are mostly behind me, but my aversion to cooking breakfast may be a permanent condition.
I enjoy a nice big breakfast but when it comes down to it, I would rather not eat than cook before I’ve caffeinated. This prep-ahead breakfast burrito recipe is a lifesaver. I can prep it in one afternoon and make enough burritos for a week or two. I freeze them on a tray and then transfer them to a ziplock bag and they are ready in 4 minutes with no mess whenever I want one. Family brought over some frozen breakfast burritos after I had my baby recently and I lived off of these hearty, quick, effortless meals for awhile.
Variations
These are some yummy variations to try:
- Substitute a can of rinsed and drained black beans for the meat or the potatoes
- Substitute hash brown or leftover cooked potatoes for the raw potatoes (this will also speed up the prep time)
- Add leftover sauteed greens or other vegetables in your fridge
- Add fresh cilantro
- Try out different meats. My favorites are spicy sausage like Andouille or Linguica, cooked bacon, pulled pork, and any leftover cooked meat you have in the fridge like steak, hamburger, chicken, etc.
- After reheating, smother with creme fraiche or sour cream, salsa or enchilada sauce, avocado and fresh cilantro.
Storing and Reheating
Store frozen burritos in a zip lock bag if you plan on eating them within a couple of weeks. If you plan on storing for longer, individually wrap the burritos in plastic wrap or tin foil.
If you plan on reheating the burritos in tin foil (while camping), spray the tin foil with Pan or oil before wrapping the burritos individually. Thaw the burritos before you reheat them. This will probably happen in your cooler by morning.
Reheating in the Microwave:
From frozen, wrap the burrito in a paper towel and microwave for 3-4 minutes. Option: transfer to a heated frying pan, either dry or with a little oil in it, to toast and brown the tortilla.
Reheating in an Oven/Toaster Oven/Grill or Smoker
Start with thawed burritos individually wrapped in oiled tin foil. Preheat the oven/grill to 350-375. Place burritos in the oven/grill and bake for 10-15 minutes. Flip and bake for another 10-15 minutes or until heated all the way through to at least 140 F.
Reheating in a Campfire:
From thawed, pull the burritos out of the cooler as soon as you wake up and put next to the campfire if possible. Once you have a bed of coals going, set the campfire grill/cooking rack to about 3 inches above the coals and place the burritos on it. Turn the burritos every couple of minutes depending on how hot your coals are burning. You want to cook these over medium-low heat. Too hot and your tortilla will burn while the inside will be cold still. If your coals are really hot, lift the grate higher. This method takes a while so get started early and be patient.
Tips and Tricks
Burritos and wraps can easily become soggy if you are not careful. To prevent this, your mixture should be pretty dry.
When sauteing your vegetables, do so on high heat in a large skillet. If the skillet is too full or the heat too low, you will steam your vegetables instead of sauteing them. If this happens, either increase the heat and keep cooking until the liquid is has evaporated or strain the mixture. Same goes for the meat.
If you choose to use canned beans, make sure they are rinsed and thoroughly drained.
Resist the urge to add salsa. Salsa will make these soggy. If you want salsa on your burrito, add it after you reheat it.
Print
Make Ahead Breakfast Burrito Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 14 burritos 1x
- Category: Breakfast
- Method: Saute
- Cuisine: Mexican
Description
This delicious hearty breakfast burrito recipe makes a big batch of burritos and is perfect for camping or busy on-the-go weekday mornings. Substitute beans for meat to make this recipe vegetarian.
Ingredients
1/4 cup canola oil + more as needed
2 1/2 cups diced potatoes (about 1/4 inch)
2 cups diced pasilla peppers or anaheim pepper
2 cups diced onion
2 teaspoons ancho chili powder
1 teaspoon cumin
20 eggs
1/2 cup milk
1 teaspoon salt plus more to taste
Hot sauce to taste
1 1/2 cups cheese (such as cheddar, jack, queso fresco)
1 1/2 cups cooked meat (spicy sausage, bacon, pulled pork, ground beef, chicken, etc)
14 8-10 inch tortillas
Instructions
Heat your largest non-stick skillet (12 inches) over medium heat. Add the oil. When the oil and skillet are hot, add the potatoes and fry, stirring occasionally, until browned and almost completely cooked.
Meanwhile, in a mixing bowl, add the eggs, milk and 1 teaspoon salt. Whisk until well blended.
Add the diced peppers, onion, chili powder, and cumin to the frying pan with the potatoes and saute until tender. Season with salt and pepper to taste. Transfer to a large mixing bowl.
Give your frying pan a quick rinse. Return it to the heat, add 2 tablespoons oil. Add your egg mixture. Cook over medium heat, stirring occasionally until the eggs are scrambled. Transfer the scrambled eggs to the large mixing bowl with the cooked vegetables.
Add the cooked meat, and the crumbled or grated cheese to the mixing bowl. Mix until everything is evenly distributed. Season with salt and pepper and your favorite hot sauce to taste.
Allow the egg mix to cool completely.
Place 1 cup of the egg mix in the center of a tortilla and wrap by bringing in the left and right side and then rolling up. Place the burritos on a tray in a single layer. Continue until the mixture is gone.
Place the tray in your freezer. Once the burritos are frozen, transfer them to large ziplock bags.
Notes
For a vegetarian version, substitute a can of strained black beans for the meat.
Burritos can be reheated in the microwave (3-4 minutes), or in tinfoil on the grill, campfire, or oven.
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