Recipe: Perfect Breakfast Burritos

Breakfast Burritos. This recipe for hearty breakfast burritos is 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! My husband and I try to eat healthy, but finding new meals for breakfast is a challenge.

By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G. A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. You can cook Breakfast Burritos using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Breakfast Burritos

1. It's 6 of eggs.
2. You need 6 slice of bacon.
3. You need 2 medium of potatoes, peeled and cubed.
4. Prepare 3 large of tortillas.
5. You need 1 of shredded cheddar cheese.
6. Prepare 1 of sour cream, optional.
7. Prepare 1 of salsa, optional.

Turkey Bacon Breakfast Burrito Start off your day with a hearty burrito packed with chili beans, eggs scrambled with crumbled bacon, shredded cheese, and more! Thanks to this easy recipe, you can make a batch of breakfast burritos on Sunday and stash them in your freezer for a quick grab-and-go breakfast all. Drain on a paper towel-lined plate and pour off half the fat. These are breakfast burritos without a lot of adornment.

Breakfast Burritos instructions

1. Cook bacon in a small skillet. I prefer mine crispy so I can crumble it on the burrito but cook it to your preference. Drain on paper towels. You will use the bacon grease in the skillet to cook potatoes..
2. Cook potatoes in the same skillet you used for bacon until tender. Drain on paper towels when done..
3. Once the potatoes are almost done, scramble your eggs (I add a little cheese in with mine). When your eggs are fully cooked, you're ready to assemble your burritos..
4. Divide eggs and potatoes into 3 equal portions. Put a portion of eggs, then potatoes, then 2 slices of bacon on each tortilla. Sprinkle cheese on each one. Add sour cream and salsa if desired then tuck the ends of your burritos, roll them up and enjoy..

But the great thing about this recipe is, it's basic. And you can use the basic method to create whatever degree of amped-up breakfast burrito you're in the mood for. The inspiration for these breakfast burritos comes from Lake Anne Market, a hidden-gem bodega in my hometown of Reston, VA. From the outside, this place looks like a run-of-the-mill convenience store but in the back, there's an open kitchen with two lovely ladies churning out authentic Latin American and Tex-Mex specialties. Even better, this recipe yields eight burritos, so you can feed the whole family, or if you're a small household, store enough for a week's worth of.