Description
Some breakfasts are just meals. But others? They’re little time machines wrapped in tortillas. This Hearty Breakfast Burrito takes me straight back to my childhood Saturdays—Dad sizzling bacon, Mom wrapping magic, and me proudly sprinkling cheese like it was gold dust. It’s the kind of breakfast that fills your belly and your heart. Whether you’re brunching with the crew or freezing a few for busy weekdays, this is the morning hug you didn’t know you needed.
Ingredients
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8 slices bacon (or 1 cup black beans for veggie option)
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1 (16 oz) bag frozen hash browns (or 2 grated russets, squeezed dry)
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8 large eggs
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⅓ cup milk (dairy or plant-based)
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4 tbsp unsalted butter (or oil of choice)
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Kosher salt & black pepper, to taste
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4 large flour tortillas (10-inch, warmed)
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½ cup shredded cheddar cheese (or any fave melty blend)
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1 ripe avocado, sliced
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Hot sauce (optional, but highly encouraged!)
Instructions
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Cook bacon until crispy, drain on paper towels. Crumble or leave whole for bite-sized layers.
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In the same skillet, cook hash browns in 2 tbsp butter until golden and crispy. Season with salt & pepper.
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Whisk eggs with milk. In a new pan, melt 2 tbsp butter over medium heat, then scramble eggs until soft and fluffy.
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Warm tortillas (15 sec in microwave or 30 sec on skillet).
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Layer each tortilla with: hash browns, scrambled eggs, bacon, cheese, avocado slices.
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Add hot sauce if desired.
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Wrap it up: Fold in the sides and roll tightly like a pro burrito. Serve warm or wrap in foil for later.
Notes
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Meal prep friendly! Wrap in foil, freeze, and reheat in oven at 375°F for 20 mins.
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Use a dry skillet to crisp the wrapped burrito for a café-style finish.
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Add sautéed peppers or onions if you’re feelin’ fancy!
- Prep Time: 15 mins
- Cook Time: 15-20 mins
Nutrition
- Calories: 510 kcal per burrito
- Sugar: 1g
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g