Easy Breakfast Burritos Meal Prep (Print-Friendly Version)
Warm tortillas wrap hashbrowns, cheesy eggs, and crispy meats for a hearty, make-ahead breakfast.
# What You'll Need:
→ Main Components
01 -
2 frozen hashbrowns
02 -
0.5 onion, diced
03 -
0.5 red bell pepper, diced
04 -
4 large eggs
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
3 slices marble cheese
08 -
2 tablespoons avocado oil, divided
09 -
2 sausages, halved lengthwise
10 -
4 strips Canadian bacon
11 -
Spicy mayonnaise, for spreading
12 -
2 large burrito tortillas
# How to Make It:
01 -
Air fry or bake frozen hashbrowns according to package instructions until golden and crisp.
02 -
In a bowl, vigorously whisk eggs with a pinch of salt and black pepper until well combined. Set aside.
03 -
Heat 1 tablespoon avocado oil in a large non-stick skillet over medium heat. Add Canadian bacon and halved sausages; cook for approximately 5 minutes per side, or until crisp. Remove from skillet, reserving rendered fat.
04 -
In the same skillet, add diced onion and red bell pepper. Sauté for about 5 minutes until softened. Pour the whisked eggs over the vegetables, remove skillet from heat, and gently stir until eggs are softly set. Lay marble cheese slices atop the eggs, cover, and allow to melt for 2 minutes.
05 -
Spread a generous layer of spicy mayonnaise on each tortilla. Evenly distribute egg mixture, Canadian bacon, sausages, and hashbrowns over both tortillas. Roll each tightly into a burrito.
06 -
In the same pan, heat remaining 1 tablespoon avocado oil over low-medium heat. Toast burritos for 2 minutes per side, turning until each is golden brown and crisped. Slice and serve immediately.
# Additional Tips:
01 -
Cool burritos completely before refrigerating in foil or airtight containers for up to 3 days, or freeze wrapped in parchment and foil inside a freezer bag for up to 3 months.
02 -
For best texture, reheat in a skillet for a crisp finish or microwave until heated through.