Hearty Make-Ahead Breakfast Burritos
These freezer-friendly breakfast burritos are packed with protein and veggies, perfect for busy Canadian mornings. Customize with your family's favourites!
Ingredients
- 12 large flour tortillas — 10-inch/25 cm
- 12 large eggs
- 60 mL milk or cream
- 2 mL salt
- 1 mL black pepper
- 15 mL olive oil
- 250 g cooked ham or breakfast sausage — diced or crumbled
- 125 g shredded cheddar cheese
- 125 g frozen hash browns or diced potatoes
- 60 mL chopped red bell pepper
- 60 mL chopped green onion
Equipment
- Large non-stick frying pan
- Whisk
- Mixing bowls
- Spatula
- Parchment paper
- Aluminum foil or plastic wrap
- Freezer bags
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
In a large bowl, whisk together eggs, milk/cream, salt, and pepper until well combined. Set aside.
- 2
Heat olive oil in a large non-stick frying pan over medium heat. Add hash browns/diced potatoes and cook for 5-7 minutes, stirring occasionally, until golden and tender. Add bell pepper and cook for another 2-3 minutes.
7 min timer - 3
Add the diced ham or crumbled sausage to the pan and cook for 3-5 minutes, until heated through and lightly browned. Remove meat and vegetables from the pan and set aside.
5 min timer - 4
Reduce heat to low. Pour the egg mixture into the same pan. Cook, stirring gently with a spatula, until the eggs are just set but still moist (about 3-5 minutes). Do not overcook.
5 min timer - 5
Lay out the tortillas on a clean surface. Evenly distribute the cooked eggs, meat and vegetable mixture, shredded cheese, and green onions among the tortillas.
- 6
To roll each burrito: Fold in the sides of the tortilla, then fold up the bottom edge tightly over the filling. Roll from the bottom up to create a compact burrito.
- 7
Wrap each finished burrito tightly in parchment paper, then in aluminum foil or plastic wrap. Place in a freezer-safe bag.
- 8
Freeze for up to 3 months. To reheat from frozen: Unwrap, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway. Or bake at 180°C for 20-25 minutes.
3 min timer - 9
Serve immediately with your favourite hot sauce, salsa, or sour cream, if desired.
Notes
- For extra flavour, sauté some diced onion with the bell pepper.
- Add a pinch of chili powder or smoked paprika to the egg mixture for a smoky kick.
- Ensure tortillas are warm or slightly pliable before rolling to prevent cracking.
Substitutions
- Ham or breakfast sausage: Cooked bacon, ground turkey, or black beans for a vegetarian option.
- Cheddar cheese: Monterey Jack, mozzarella, or a Tex-Mex blend.
- Red bell pepper: Any colour bell pepper, finely chopped spinach, or mushrooms.
- Milk or cream: Water or dairy-free milk alternative (results may vary slightly).
Storage
Store leftover cooked burritos, wrapped, in the refrigerator for up to 3 days. Reheat in microwave or oven.
Freezer
Freeze individually wrapped burritos for up to 3 months. Reheat from frozen as per instructions.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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