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Busy days? These simple breakfast burritos have saved me more times than I can count. I load up crispy hashbrowns, eggs full of gooey cheese, tasty meats, and crunchy veggies for a breakfast I actually wanna eat. Best part? They freeze and reheat super well so you’re never stuck hungry.
The first time I made these, I threw together a bunch and stashed them for a packed workweek. By the time Friday rolled around, I was high-fiving myself for having hot, tasty breakfast waiting in the freezer every morning.
Tasty Ingredients
- Large burrito tortillas: wraps up all those fillings without any rips Pick ones that feel soft and bendy
- Spicy mayonnaise: creamy with a little heat Mix up regular mayo and your go-to hot sauce for extra zip
- Canadian bacon: thick and smoky For real meaty bites grab the heartier sliced kind
- Sausages: juicy flavor bombs Be sure they’re fully cooked, or give ‘em a quick boil first for safety
- Avocado oil: perfect for high heat frying and doesn’t mess with flavors Try to get the cold-pressed type
- Marble cheese: melts smooth and mild For gooeyness, shred it yourself from a chunk
- Salt and pepper: brings every bite alive Crank fresh pepper if you like extra pop
- Eggs: these hold everything together Fresh eggs give you the fluffiest scrambled eggs
- Red bell pepper diced: juicy crunch and sweet taste Pick the ones that feel heavy in your hand
- Onion diced: mellow and sweet Make sure it’s solid without weird soft spots
- Frozen hashbrowns: ultimate crispy texture Go for those golden, extra crunchy bags
Easy Step Guide
- Toast and Serve:
- If the pan’s got crumbs, wipe it out Pour in the last bit of avocado oil and turn to low-medium heat Pop burritos in seam-down Toast both sides about two minutes until everything’s hot and the outside is crisp Eat now or let cool to save for later
- Assemble the Burritos:
- Lay out tortillas, swipe on a thin spicy mayo Layer in half the hashbrowns, sausages, Canadian bacon, and gooey eggs plus the cheese Fold the edges and roll up snug so nothing falls out
- Sauté Veggies and Scramble the Eggs:
- Same pan, don’t ditch the fat Throw in onions and bell peppers Sauté about five minutes till soft On top, pour your eggs and cut the heat Gently mix until barely set Top with shredded marble cheese and cover so it melts from the warmth
- Cook the Meats:
- Warm half the avocado oil in a big skillet Add bacon and sausage Cook both sides till crisp, about five minutes Lift out, but leave all that tasty fat behind
- Prepare the Eggs:
- In a bowl, whisk eggs really well with a pinch of salt and pepper Whip them so they’re light and airy Let them hang out while you finish the other stuff
- Cook the Hashbrowns:
- Bake or air fry hashbrowns till golden and super crisp Like this, they won’t turn to mush when wrapped
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The best part’s always the crunchy hashbrown inside, bringing me back to those weekends when my mom went wild with potatoes and crisped them up just how we begged her to.
Storing Tips
Make sure your burritos are totally cool before wrapping in foil or popping in an airtight container—they’re good in the fridge for three days max. Long term? Wrap in parchment plus foil, into a freezer bag, and keep for up to three months. Warm from cold or frozen right in the microwave or in a skillet if you want that crispy bite back.
Swap Ideas
No sausage? Chorizo, turkey bacon, or even black beans if you want to skip meat. Any cheese that melts works fine. For mild, use plain mayo, or make it spicy with your hot sauce. Toss in spinach or kale for more greens if you’ve got them lying around.
Fun Serving Ideas
Grab salsa, sour cream, or more spicy mayo for dunking. A handful of berries or sliced cucumbers on the side keeps things feeling fresh. Cut these in half for brunch platters or take them to a weekend breakfast potluck.
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Origins and Background
Breakfast burritos started out in the American Southwest and Tex-Mex spots. They’re all about quick, filling food wrapped up for easy eating—mixing scrambled eggs with local staple foods like meats, potatoes, beans, and salsa for a grab-and-go comfort meal.
Frequently Asked Questions About Recipes
- → What's the best way to keep burritos after you make them?
Let them totally cool off, then either wrap in foil or put in a sealed container in your fridge for up to three days. If you want to keep them longer, wrap each one in parchment and foil and pop them in the freezer for three months max.
- → How should I warm up a breakfast burrito?
Throw a burrito in the microwave for about a minute or two until it’s hot, or heat it up in a skillet for a crispy shell. If you’re starting from frozen, let it thaw in the fridge the night before for best results.
- → Can I mix up the fillings, or do I have to use sausage and Canadian bacon?
Go for it! Try out cooked bacon or ham, or toss in sautéed spinach and mushrooms if veggies are your thing. Make it your own with the stuff you like best.
- → Do I really need to crisp up the burritos before eating?
Crisping adds a yummy crust, but it's totally your choice. If you’re more into soft wraps, just warm them up and skip toasting.
- → How do I keep my burritos from going mushy in the fridge or freezer?
Make sure the fillings cool down first and try not to use watery stuff. Wrapping them up tightly in parchment and foil will also help keep the right texture after storing or reheating.
- → Can I get these burritos ready ahead to save time?
For sure! Whip up a bunch in advance and stash them in the fridge or freezer. That way, you’ve got a grab-and-go breakfast all week long.