I made these breakfast burritos inspired by my favorite breakfast bagel sandwich. This breakfast burrito features a soft scrambled egg, bacon, ham, hashbrowns, and cheese. I top it off with some chalula after reheating and it’s my fav, let’s make it!
Breakfast Burritos (Makes 8)
Ingredients:
8 large flour tortillas
2 cups shredded hash browns
8 slices bacon, cooked and chopped
8 slices of ham
8 large eggs
¼ cup milk
Salt & black pepper, to taste
8 slices American cheese
2 Tbsp butter (for cooking eggs)
1 Tbsp oil (for hash browns)
Directions:
1. Cook the Hash Browns
Heat 1 Tbsp oil in a large skillet over medium heat.
Spread the hash browns in an even layer and cook 4-5 minutes per side until golden brown and crispy.
Remove from the pan and set aside.
2. Cook the Bacon
In the same pan, cook the bacon until crispy, then chop it into small pieces.
3. Scramble the Eggs
In a bowl, whisk together the eggs, milk, salt, and pepper.
Melt 2 Tbsp butter in a pan over medium-low heat.
Pour in the eggs and cook gently, stirring occasionally, until soft and fluffy.
4. Assemble the Burritos
Warm the tortillas slightly to make them more flexible.
Layer each tortilla with:
¼ cup crispy hash browns
A slice of American cheese
Scrambled eggs
Chopped bacon & ham
Fold in the sides, then roll tightly into a burrito.
5. Optional: Toast the Burritos
Heat a clean skillet over medium heat and lightly toast each burrito seam-side down first for about 1-2 minutes per side to seal and crisp up the tortilla.
Storage & Reheating:
Fridge: Wrap in foil or plastic wrap and store for up to 4 days.
Freezer: Wrap individually in foil, then place in a freezer bag. Store for up to 2 months.
Reheating:
Microwave (from fridge): 45-60 seconds.
Microwave (from frozen): 2-3 minutes, flipping halfway.
Oven (from frozen): 350°F for 25-30 minutes, wrapped in foil.