Recipes Breakfast and Brunch Eggs Breakfast Burrito Recipes Freeze-and-Reheat Breakfast Burritos 4.8 (26) 24 Reviews 5 Photos Learn how to make breakfast burritos with this recipe 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! Submitted by fabeveryday Updated on September 11, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 5 5 5 5 Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins Servings: 10 Yield: 10 burritos Jump to Nutrition Facts Ingredients 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 sheets aluminum foil 10 large flour tortillas 1 ½ cups shredded Cheddar cheese 1 cup salsa, or to taste Directions 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 the skillet warm. Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl. Heat oil in the 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. Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes. I Made It Print Nutrition Facts (per serving) 546 Calories 30g Fat 55g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 546 % Daily Value * Total Fat 30g 38% Saturated Fat 10g 52% Cholesterol 217mg 72% Sodium 1269mg 55% Total Carbohydrate 55g 20% Dietary Fiber 4g 14% Total Sugars 3g Protein 23g 46% Vitamin C 6mg 7% Calcium 270mg 21% Iron 5mg 25% Potassium 639mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved