These easy breakfast burritos for meal prep are packed with crispy hashbrowns, cheesy scrambled eggs, and savory meats—all wrapped up in a warm tortilla. Perfect for busy mornings, they’re freezer-friendly and heat up beautifully!
This is my absolute fav breakfast burrito to have ready to go & meal prepped at all times! A game changer...
If you love quick & easy breakfast recipes, you are also going to LOVE my Turkish Eggs, Cheesy Cornbread & my Easy 10 minute Air Fryer Pizza!
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Ingredients for these Breakfast Burritos for Meal Prep!
- Hashbrowns
- Onion
- Red Bell Pepper
- Eggs
- Marble Cheese
- Avocado Oil
- Sausages
- Canadian Bacon
- Spicy Mayonnaise
- Burrito Tortillas
See recipe card for quantities.
Instructions
Fry the Canadian bacon & sausage! Set aside…
In the same pan make the eggs & add cheese overtop to melt!
Assemble the burrito with the mayo, cheesy eggs, meat & hash brown!
Toast, slice, serve & enjoy!
- Cook the Hashbrowns
Air fry or bake the hashbrowns according to the package instructions. - Prepare the Eggs
In a bowl, whisk together the eggs with salt and pepper. Set aside. - Cook the Meats
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the Canadian bacon and sausages, cooking for about 5 minutes per side or until crispy. Remove from the pan, leaving the rendered fat behind. - Sauté Veggies & Scramble the Eggs
In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Pour in the whisked eggs, turn off the heat, and stir until fully cooked. Lay the slices of marble cheese over the eggs, cover with a lid, and let it melt for a couple of minutes. - Assemble the Burritos
Spread a layer of spicy mayo on each tortilla. Divide the cheesy eggs, bacon, sausages, and crispy hashbrowns evenly between the two. Roll tightly into burritos. - Toast & Serve
Heat the remaining 1 tablespoon of avocado oil in a pan over low-medium heat. Toast the burritos for about 2 minutes per side until golden brown. Slice and enjoy!
Substitutions
- Hashbrowns → Diced roasted potatoes or sweet potatoes
- Onion, Diced → Green onions or shallots
- Red Bell Pepper → Spinach or diced tomatoes
- Marble Cheese → Cheddar, Monterey Jack, or mozzarella
- Avocado Oil → Olive oil or butter
- Sausages → Turkey sausage, chorizo, or black beans (veg option)
- Canadian Bacon → Crispy bacon, ham, or smoked turkey
- Spicy Mayonnaise → Chipotle sauce, sriracha mayo, or guacamole
- Burrito Tortillas → Whole wheat tortillas, spinach wraps, or pita
Equipment
- Knife & Cutting Board
- Large Non-Stick Skillet
Storage
- Fridge: Let burritos cool completely, then wrap in foil or store in an airtight container for up to 3 days.
- Freezer: Wrap each burrito in parchment paper and foil, then place in a freezer bag for up to 3 months.
- Reheat: Microwave for 1–2 minutes or heat in a pan for a crispy texture.
Top tips
- Cool Before Storing – Let burritos cool completely before wrapping to prevent sogginess.
- Even Filling Distribution – Spread ingredients evenly to ensure every bite has a perfect balance of flavors.
- Toast for Texture – Before serving, reheat in a pan for a crispy, golden-brown finish instead of microwaving alone.
FAQs
Can I make these burritos without meat?
Absolutely! Swap the sausage and bacon for sautéed mushrooms, black beans, or scrambled tofu for a delicious vegetarian option.
How do I prevent my burritos from getting soggy?
Let the filling cool slightly before wrapping, avoid overloading with sauce, and toast the burrito before serving for the best texture.
What’s the best way to reheat from frozen?
Microwave for 1–2 minutes, then crisp it up in a pan or air fryer for the perfect bite!
Related
Looking for other delicious recipes like this? Try these:
Dessert Pairings
These are my favorite desserts to serve with this recipe:
Easy Breakfast Burritos for Meal Prep (freezer-friendly)
These easy breakfast burritos are packed with crispy hashbrowns, cheesy scrambled eggs, and savory meats—all wrapped up in a warm tortilla. Perfect for busy mornings, they’re freezer-friendly and heat up beautifully!
Ingredients
Equipment
Method
Cook the Hashbrowns
- Air fry or bake the hashbrowns according to the package instructions.
Prepare the Eggs
- In a bowl, whisk together the eggs with salt and pepper. Set aside.
Cook the Meats
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the Canadian bacon and sausages, cooking for about 5 minutes per side or until crispy. Remove from the pan, leaving the rendered fat behind.
Sauté Veggies & Scramble the Eggs
- In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Pour in the whisked eggs, turn off the heat, and stir until fully cooked. Lay the slices of marble cheese over the eggs, cover with a lid, and let it melt for a couple of minutes.
Assemble the Burritos
- Spread a layer of spicy mayo on each tortilla. Divide the cheesy eggs, bacon, sausages, and crispy hashbrowns evenly between the two. Roll tightly into burritos.
Toast & Serve
- Heat the remaining 1 tablespoon of avocado oil in a pan over low-medium heat. Toast the burritos for about 2 minutes per side until golden brown. Slice and enjoy!
Notes
Storage & Meal Prep Tips
- Refrigerate: Let burritos cool completely, then wrap in foil or store in an airtight container for up to 3 days.
- Freeze: Wrap each burrito in parchment paper and foil, then store in a freezer bag for up to 3 months.
- Reheat: Microwave for 1–2 minutes (or until heated through), or reheat in a pan for a crispy finish.
Tried this recipe?Let us know how it was!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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