Our Favorite Breakfast Burritos

Prep Time 10 minutes
Total Time 30 minutes
Servings 10 burritos

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These are our FAVORITE Breakfast Burritos! They are loaded with homemade hashbrowns, peppers, bacon, eggs, salsa and cheese! They are make ahead and freezer friendly — perfect for busy weeknights.

overhead image of components of breakfast burritos including scrambled eggs tortillas cheese and salsa

I’m going to be completely honest — sometimes I feel a little strange calling these Breakfast Burritos.

Not because they aren’t a perfectly healthy breakfast, or because they’re not filled with all of your typical breakfast essentials, but because we pretty much never have them for breakfast.

close up of scrambled eggs made for breakfast burritos with green onions peppers and bacon

Breakfast burritos are one of our favorite dinners! We make a big batch of filling and either keep it in the fridge for easy lunches and dinners for the week, or we fill the tortillas, wrap them in tin foil and throw in a freezer bag for an easy dinner when there’s no time to cook.

Eggs are the complete package. They’re nutritious (with 6 grams of protein and 14 important nutrients in a single egg!), last a long time in the fridge (so we buy dozens at a time), and cook quickly and easily.

full carton of eggs

And since today happens to be World Egg Day, I thought it was the perfect time to share one of our family’s favorites! I’m joining Canada’s Egg Farmers and other egg lovers to celebrate this simple and perfect food.

Eggs aren’t the only thing we’re celebrating here today, though. Canadian egg farmers (and egg farmers around the world!) work hard every day to bring us the best quality eggs, and they donate more than three million eggs each year to community food banks, school breakfast programs and charitable organizations. What an incredible gift!

breakfast burrito cut in half on blue plate with carton of eggs in the background

I could eat these breakfast burritos every day and never tire of them. I love that you can load them up with whatever your family enjoys: breakfast sausage, ham, turkey, mushrooms, spinach, kale, swap the potatoes for sweet potatoes, or any number of other things you’ve got kicking around!

How to freeze Breakfast Burritos:

You have a couple of options when it comes to prepping ahead!

  • You can make the filling and freeze, then thaw in the fridge overnight or in the microwave and fill your burritos as desired.
  • You can prep your burritos completely: with egg mixture, cheese and salsa in a tortilla all wrapped up. Then wrap each burrito in foil and store in a zip-top freezer bag for up to 3 months. To serve, you can either thaw overnight in the fridge or place in the oven at 350 degrees F to bake until heated through. My favorite way is to thaw overnight or in the microwave, then fry on each side in a skillet until crispy.

*This post is generously sponsored by the Egg Farmers of Canada and I have been compensated for my time preparing it — thank you for supporting the brands that make The Recipe Rebel possible!

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Our Favorite Breakfast Burritos

5 from 1 vote
These are our FAVORITE Breakfast Burritos! They are loaded with homemade hashbrowns, peppers, bacon, eggs, salsa and cheese! They are make ahead and freezer friendly — perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast, Main Course
Servings 10 burritos
Calories 322cal


  • 6 strips thick cut bacon chopped
  • 3 medium potatoes cut into a 1cm cubes
  • 1 teaspoon seasoning salt
  • 1 red bell pepper chopped
  • 10 large eggs
  • 3/4 cup milk
  • 1 teaspoon salt
  • pinch of black pepper
  • 3 tablespoons fresh chives chopped
  • 10 whole wheat tortillas
  • 1 cup salsa
  • 1 cup shredded cheddar cheese


  • In a large skillet, cook bacon until crispy. Remove bacon from pan with a slotted spoon and place in a bowl lined with paper towel. Drain all bacon fat from pan except for 2-3 tablespoons.
  • Add potatoes and sprinkle with seasoning salt. Cook over medium-high heat, stirring regularly, until nearly tender, about 10 minutes. Add red pepper and cook for 2-3 minutes until potatoes are tender and peppers are softened slightly.
  • Meanwhile, in a separate medium pan, whisk together eggs and milk. Cook over medium heat, stirring regularly, until eggs are nearly cooked through. Add to the potatoes and red pepper once potatoes are tender.
  • Season to your tastes with salt and pepper, and stir in fresh chives. Serve on tortillas with cheese, salsa, and anything else you like on your burritos!


*Nutrition information is estimated and will depend on exact serving size, brands and products used.

Nutrition Information

Calories: 322cal | Carbohydrates: 29g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 223mg | Sodium: 1082mg | Fiber: 4g | Sugar: 4g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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    • Ashley Fehr says

      You can microwave, just be sure to place on a paper towel to absorb the extra moisture, or I like to reheat slowly in a pan on the stovetop. Just put it on medium heat until heated through.

  1. Cyndi - My Kitchen Craze says

    I don’t blame you for having these for dinner. My kids and I would love to eat these all day. Not sure why I don’t make breakfast burritos more often. I seem to always forget about them. Love that they are freezer friendly too and I can totally customize them too.

  2. Dorothy Dunton says

    Hi Ashley! Love the versatility of these, the combinations are endless! Breakfast for dinner is always a good thing!

  3. Sarah @ The Gold Lining Girl says

    LOL! This is so funny – we make similar meals with eggs, and NEVER eat them for breakfast either! I do eat eggs for breakfast, but just very simple scrambled, hardboiled, or poached, but when we have eggs for dinner, it’s big scrambles with veggies and potatoes, or burritos like this, or omelettes – more complex stuff. I totally relate! These burritos look like my kind of breakfast-for-dinner, for sure!

    I had no idea it was World Egg Day! I must go celebrate.

    • Ashley Fehr says

      YES! Because at 6:45 am I am never really in the mood for whipping up an omelette or frittata or something complicated! Plus the kids give me about 2.5 minutes to have breakfast in front of them. Lol

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