Breakfast Burrito
We love breakfast food in our house. We eat it for breakfast, lunch and supper, maybe not all in the same day though. This breakfast burrito recipe is delicious. My kids like them. My husband likes them, although he would prefer I left out the peppers and onions.
This recipe makes a big batch with the intention that you freeze what you don’t eat. This way you have a quick and easy breakfast on those busy mornings before school or work. They are also great to take to work as breakfast or lunch.
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If you are looking for an easy way to perfectly cook the bacon for this recipe, take a look at my recipe for Perfectly Cooked Bacon. Also, this breakfast burrito recipe calls for 1 1/2 teaspoons of taco seasoning. I know, it’s kind of annoying, if you buy the taco seasoning packets, to only use 1 1/2 teaspoons. All the more reason to use make your own Taco Seasoning. My family likes things pretty mild so we use Frank’s Hot Sauce in this recipe, but you could use whatever hot sauce you like.
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Breakfast Burrito
- Total Time: 44 minutes
- Yield: 16 burritos 1x
Description
These breakfast burritos are fabulous. They are the perfect breakfast, or really any meal. They freeze beautifully and are awesome as a quick breakfast from the freezer on busy mornings before work or school.
Ingredients
- 18 large eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra light olive oil
- 1 pound bacon, cooked and crumbled
- 1 pound sausage, cooked
- 1/2 white or yellow onion, chopped
- 1 medium red pepper, chopped
- 1 (7oz) can green chilies, drained
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons taco seasoning
- 1 tablespoon hot sauce
- 4 oz cream cheese, softened
- 4 cups shredded Mexican style cheese
- 16 burrito sized tortilla shells
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together eggs, sea salt and black pepper. Heat pan on the stove. Once pan is hot pour in the 2 tablespoons of olive oil. Pour eggs into the pan and scramble them. You want them to be just set so they don’t overcook when you go to cook the burritos. Set aside.
- In a small pan, cook peppers and onions for about 5 minutes. Set aside.
- In an extra large bowl combine scrambled eggs, cooked bacon, cooked sausage, peppers, onions, green chilies, onion powder, garlic powder, taco seasoning, Frank’s hot sauce and cream cheese. Stir until combined.
- Take a burrito sized tortilla and but about 1/2 cup of the egg and meat mixture. On top of that put 1/4 cup shredded cheese. Fold the bottom up, then fold the sides in and finally roll it up making sure all of the mixture stays inside.
- On top of that put 1/4 cup shredded cheese.
- Fold the bottom up, then fold the sides in and finally roll it up making sure all of the mixture stays inside.
- Roll the burrito up in tin foil.
- Bake for 12 to 14 minutes. Serve with sour cream and/or guacamole.
Notes
To Freeze: Do not bake. Once you have rolled the burrito up in tin foil, place it in a freezer bag and freeze.
When ready to prepare: The best method is to thaw in the fridge overnight and then bake as instructed. You can also microwave the thawed burrito (foil removed and wrapped in a wet paper towel. Do not microwave tin foil!) for about 1 minute. If you want, you can bake the burrito straight from frozen in the foil for about 25 minutes or remove foil, wrap burrito in a wet paper towel, heat in the microwave on the quick defrost setting for about 1 1/2 minutes and then on the regular setting for 1 more minute.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Breakfast
