Freezer Friendly Breakfast Burritos (Meal Prep)
These Freezer Friendly Breakfast Burritos are perfect for meal prep. This breakfast burrito is loaded with flavor, easy to make and reheats perfectly for busy mornings. One bite of these fluffy eggs, cheese and seasoned potatoes and you’ll be hooked!
Servings: 7
Ingredients
- 4-5 slices bacon (turkey or pork bacon)
- 10 large eggs
- 1 and ⅓ cup shredded cheddar cheese, divided
- 1 and ½ tablespoons olive oil, divided
- ¼ cup red bell pepper
- ¼ cup onion (red or white)
- 2 cups diced potatoes (I used refrigerated already peeled and cut)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 7 large burrito sized tortillas (10 inch)
Instructions
- Heat a large skillet over medium heat and cook the bacon until crispy. Set aside to cool.
- Heat another large skillet over medium -low heat and cook the scrambled eggs, being cautious to not over cook the eggs. When cooked add a ⅓ of a cup of cheddar cheese.
- Meanwhile in another medium sized skillet, heat a ½ tablespoon of olive oil and sauté the red pepper and onion for several minutes. Once the vegetables have softened remove from pan to cool and return pan to burner.
- Add the remaining 1 tablespoon olive oil to the pan the peppers and onions where in and add the diced potatoes. Cook potatoes until golden brown stirring occasional so they develop a nice crispy outside. Sprinkle with garlic powder, salt and pepper while cooking.
- When potatoes are finished cooking stir in the peppers and onions.
- Allow all of the cooked ingredients to cool to room temperature before assembling the burritos.
- On a clean work surface, make an assemble line with all of the burrito filling ingredients.
- Add cheese, potato mixture, chopped bacon, and eggs to the center of the burrito leaving plenty of room to fold the burrito.
- Fold the sides of the burrito in and while holding the sides down, use your thumbs to fold the bottom up and roll the burrito closed.
- Repeat the process with the remaining ingredients.
- Once the burritos are assembled store in the refrigerator in an airtight container for 3-4 days or wrap in aluminum foil and freeze for up to 3 months. See Notes for complete instructions.