Make-ahead Breakfast Burritos

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I am not a morning person and absolutely, never-in-my-life, will be. I don’t have the energy to make coffee until I’ve had coffee and I don’t have the energy or desire to make breakfast until I’ve finished two cups of coffee and a small snack. Because of this, I often either skip breakfast entirely or scrounge around the kitchen for little snacks like a tired mouse.

The biggest problem with all of this is that I have daily medication that requires a full belly. So this girl’s gotta eat. The best way I’ve found to get around this is with make-ahead breakfast options. Breakfast burritos are one of my favorite breakfast foods and they freeze wonderfully so that was an easy solution.

I am sharing a basic recipe but you can personalize this to whatever your prefer. My go-to filling combination is eggs, a breakfast protein (this time I used chorizo), hash browns, green chilis, and cheese. Tofu or Just Eggs and soyrizo are great vegan alternatives.

Recipe

Ingredients

12 flour tortillas (I like the uncooked ones from Costco, cook before using)

1 pound chorizo or meat of choice

1 package dehydrated hash browns (substitute two cups frozen hash browns)

1 can diced green chili, jalapeno, or 8oz salsa

1 dozen eggs, whisked

1/4 cup milk, whisked with eggs

1-2 cups shredded cheese

Directions

  1. Cook chorizo. Remove from pan but do not drain or wipe out grease.

  2. Cook hash browns in grease until desired crispiness. The key to getting a crisp edge on hash browns is leaving them alone and not stirring too much.

  3. Add green chilis to pan and add chorizo back in.

  4. Add egg mixture and stir everything until eggs are cooked through.

  5. Allow filling to cool either in pan or on a tray.

  6. When cool, distribute over tortillas and roll. (Watch video linked above to learn how to roll.)

  7. Freeze and then wrap in tin foil

    To reheat: Place frozen, wrapped burrito in oven at 375F for 45 minutes. Unwrap and continue to cook for 5 more minutes. Alternatively, unwrap and microwave for 3-4 minutes. Enjoy with salsa, guac, or hot sauce.