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breakfast burritos meal prep

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 burritos
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 frozen hashbrowns
  • ½ onion diced
  • ½ red bell pepper diced
  • 4 eggs
  • Salt & pepper to taste
  • 3 slices marble cheese
  • 2 tablespoon avocado oil divided
  • 2 sausages halved lengthwise
  • 4 strips Canadian bacon
  • Spicy mayonnaise
  • 2 large burrito tortillas

Equipment

Method
 

Cook the Hashbrowns
  1. Air fry or bake the hashbrowns according to the package instructions.
Prepare the Eggs
  1. In a bowl, whisk together the eggs with salt and pepper. Set aside.
Cook the Meats
  1. 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
  1. 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
  1. 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
  1. 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.

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