These easy breakfast burritos are packed with eggs, bacon, cheese and potatoes and perfect for busy mornings. They also freeze beautifully, making them the ultimate grab and go breakfast!

Easy breakfast burrito cut in half showing eggs, bacon and potato filling served on a white plate with a side of salsa.

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Freezer Friendly Breakfast Burritos

The secret to these easy breakfast burritos is frozen potatoes O’Brien, the built-in onions and peppers add so much flavor without any extra chopping! From there the flexibility is endless, swap the bacon for sausage or ham and load them up with whatever toppings your family loves.

The best part is you can make a big batch ahead of time and freeze them for the whole week. If you love a hearty morning meal, you also need to try our breakfast enchiladas and breakfast tacos, two other recipes my family loves.

Ingredient Notes

  • Bacon: For maximum crispiness use thick cut bacon but any bacon will work! Sausage or diced ham are great swaps if that’s what you have on hand.
  • Frozen potatoes O’Brien: The onions and peppers are already built in, which means more flavor with zero extra chopping. Regular frozen hash browns also work great and are a good option for picky eaters!
  • Eggs: Eight large eggs is the perfect amount for a batch of six burritos. Scrambled low and slow for the fluffiest results!
  • Cheese: Cheddar is a classic but pepper jack adds a nice kick. Use whatever your family loves!
  • Large flour tortillas: Size matters here! Large tortillas are much easier to fold and hold all that filling without bursting.

How to Make a Breakfast Burrito

Two photo collage showing crispy potatoes O'Brien cooking in a skillet and an assembled breakfast burrito on a flour tortilla ready to roll.
  1. Cook bacon. Cook your bacon in a large skillet over medium heat until nice and crispy. Don’t rush this step! Crispy bacon makes all the difference in the final burrito. Transfer to a paper towel lined plate and leave about a Tablespoon of that bacon grease in the pan to flavor the potatoes.
  2. Cook potatoes. Add the potatoes straight to the pan with the reserved bacon grease and cook according to package directions. They should get a little golden and crispy on the outside.
  3. Scramble the eggs. In a separate skillet, whisk your eggs with 2 tablespoons of water and cook low and slow. Pull them off the heat when they are about 95% done, they will finish cooking in the burrito and stay perfectly fluffy instead of rubbery when reheated.
  4. Assemble. Lay a large tortilla flat and layer with eggs, potatoes, bacon and cheese. Don’t overfill or you won’t be able to fold it! Roll it up by folding one side over the filling, tucking in the ends, then rolling tight.
Close up of easy breakfast burrito filling with scrambled eggs, crispy bacon, shredded cheese, sour cream and toppings on a flour tortilla before rolling

Favorite Toppings

We love to load these up before folding with black or refried beans and a sprinkle of fresh cilantro. Then serve them on the side with salsa or guacamole for dipping, so good! For a fun Southern twist, try pouring the gravy from our biscuits and gravy right over the top.

Freezer Breakfast Burritos

These are made for meal prep! Once assembled, cool down then wrap each one tightly in foil, label with the date, and pop them into a freezer bag. They will keep for up to 3 months!

How to Reheat Frozen Burritos

  • Oven: Bake in foil at 400°F for 35-45 minutes, flipping halfway through. This gives the best results!
  • Microwave: Remove foil, wrap in a damp paper towel and microwave for 3-5 minutes, flipping halfway.
  • Air fryer: Remove foil and air fry at 350°F for about 10 minutes until crispy on the outside and warm all the way through.

Tips

  • Don’t overfill. It’s tempting but less is more here! Overfilling makes the burrito impossible to roll and it will fall apart when reheating.
  • Warm your tortillas first. A quick 20-30 seconds in the microwave wrapped in a damp paper towel makes them pliable and much easier to roll without cracking.
  • Cool before wrapping. Let everything cool down before assembling if you plan to freeze. Hot filling = soggy tortilla.
XO - Jamielyn
Two freezer breakfast burritos wrapped in foil and labeled with name and date.

Need more breakfast ideas? Try this crescent roll breakfast casserole, make-ahead breakfast casserole and breakfast strata recipe.

More Easy Breakfast Recipes

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Easy breakfast burrito cut in half showing eggs, bacon and potato filling served on a white plate with a side of salsa.

Easy Breakfast Burritos

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
These easy breakfast burritos are stuffed with crispy bacon, fluffy eggs, melty cheese and flavorful potatoes O'Brien. Make a big batch and freeze them for the whole week!
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Ingredients 

  • 8 slices bacon
  • 8 ounces frozen potatoes O'Brien , defrosted
  • 1 Tablespoon butter
  • 8 large eggs
  • ½ cup shredded cheese , more if needed
  • 6 flour tortillas, large , warmed

Optional: chopped onion, bell pepper, tomatoes, sour cream, salsa, hot sauce

Instructions

  • Cook bacon. Heat a large skillet over medium-heat, add 8 slices bacon and pan fry until crisp. Then place on a paper towel lined plate to absorb extra grease. 
  • Pan fry potatoes. Add 8 ounces potatoes to the pan with about 1 Tablespoon bacon grease or 1 Tablespoon butter and cook according to package directions.  
  • Scramble eggs. While the potatoes are cooking, heat another large skillet to medium-high heat. Grease with cooking spray and add 1 Tablespoon butter. Whisk 8 eggs with 2 Tablespoons of water and pour into the skillet. Begin to pull the cooked outer edge to the center with a spatula to begin scrambling the eggs. Turn off the heat once they are 95% done. Then add salt and pepper to taste.
  • To assemble the breakfast burritos, lay a tortilla out and fill it with 1/4 cup of the scrambled eggs, 1/4 cup of the potatoes, shredded cheese and any of the  optional ingredients to taste. Roll up the tortilla and enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

You can also use breakfast sausage or ham cubes in place of the bacon. 
This recipe doubles easily, perfect for a big batch! To freeze, wrap each cooled burrito tightly in foil, label with the date and store in a freezer bag for up to 3 months. Move to the fridge the night before and reheat in the microwave for 3-5 minutes or in the oven at 400°F for 35-45 minutes.

Nutrition

Calories: 355kcal, Carbohydrates: 23g, Protein: 16g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 244mg, Sodium: 550mg, Potassium: 299mg, Fiber: 1g, Sugar: 1g, Vitamin A: 390IU, Vitamin C: 3.1mg, Calcium: 116mg, Iron: 2.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Breakfast burrito on a white plate.