5-Ingredient Breakfast Burritos | Elizabeth Rider

These easy, five-ingredient breakfast burritos are quick, easy, and totally customizable.

Whether you’re getting yourself or your family out the door in the mornings or you need to feed a crowd, they’re one of my all-time favorite solutions for busy mornings.

Once you learn the method, these will become a staple in your kitchen.

Why We Love Easy Breakfast Burritos:

• They’re perfect for an easy breakfast or for meal prep.
• They’re quick and easy; you only need 5-6 ingredients when you use my salsa hack.
• You can customize them with your favorite flavor profile (tons of options below!).
• They store great in the fridge or freezer for a quick breakfast on the go.
• You can double or triple the batch to feed a crowd—these are great to feed people after a sleepover; or take them tailgating to a game or camping. Everyone loves them.
• They’re a huge hit with kids, who love eating them on the way to the bus stop.

Breakfast Burrito Ingredients

You’ll need just five simple ingredients for this breakfast burrito recipe. This recipe makes 6 burritos. Feel free to add cheese, meat, beans, or other options listed below:

• 6 tortillas (I prefer flour tortillas for these, but you can use any soft wrap you like; avoid corn tortillas as they will break too easily)
• 8-10 eggs (adjust up or down depending on how much filling you want)
• 2 hash brown patties (or loose hashbrowns or leftover cooked potatoes)
• 2-3 tablespoons of your favorite thick salsa (thicker salsa works best; avoid watery salsa)
• 2 teaspoons avocado oil (or butter, ghee or olive oil) for scrambling the eggs
• salt and pepper

Salsa Tip: To keep these super easy, I use a thick salsa in these breakfast burritos because salsa already contains garlic, tomatoes, onions, and spices. It’s a quick way to add great flavor and some extra fiber. You could also chop up those veggies, saute them, then add them in.

These are great as-is. Also, get creative with additional ingredients like cheddar cheese, bacon, avocado, or even black beans for some extra protein. If you want a spicy kick, throw in some hot sauce or pepper jack cheese.

How to Make Easy Breakfast Burritos

I suggest watching the recipe video on YouTube or on this page to see this process in action.

• Step 1: Preheat your oven to 400°F and bake the hash brown patties on a baking sheet. I like to leave them in for about 10 minutes longer than the package suggests for extra crispiness
• Step 2: While the hash browns are baking, scramble your eggs. Heat a little butter or oil in a skillet over medium heat, then add your eggs to the pan. Stir them occasionally and season with salt and pepper. Keep the heat low so your scrambled eggs stay soft and creamy. Add them to a large mixing bowl when done.
• Step 3: Once the hash browns are nice and crispy, chop them up and combine them with the scrambled eggs. Add 2-3 tablespoons of the salsa for extra flavor. Taste and adjust salt and pepper as needed.
• Step 4: Assemble your burritos by laying each tortilla flat. Layer about a half cup of the egg mixture onto the bottom third of each wrap, fold in the sides (make sure to tuck in the corners!), and roll them up tightly. For extra crispiness, place the burritos seam side down in a hot skillet for about 60 to 90 seconds to seal them up.
• Step 5: You can eat them right away or let them cool, then wrap them individually in parchement for meal prep. These burritos can be stored in the fridge for up to four days or frozen for up to three months.

Storage & Reheating

These breakfast burritos are perfect for meal prep! Wrap them in parchment paper bags and store them in the fridge for up to four days or place them in the freezer for up to three months.

When you’re ready to eat, you can reheat them in the microwave (about 1 minutes at 50% power if not frozen, 2-3 minutes if frozen; all microwaves are different, so test this).

Or, heat them up in a toaster oven. If frozen, no need to thaw; start with at 375°F for 10-15 minutes. If not frozen, try 4-5 minutes. They taste just as fresh when reheated.

Tips, Substitutions & Variations

• Customize it: Add extra protein like cooked bacon, cooked breakfast sausage, or black beans to switch up the flavors. Leftover pinto beans or refried beans would also be good.
• Cheese: Want to add cheese? Use a melty cheese. Try different options like cheddar, monterey jack, or even pepper jack.
• Gluten-free: Swap the flour tortillas for gluten-free tortillas if needed.
• Vegetarian options: Skip the meat and load up on veggies like onion, sweet potatoes, or chopped greens for a flavorful, veggie-packed option. These easy breakfast burritos are great to use up any leftover veggies you have. If adding other veggies, saute them until just soft before adding to the egg mixture.
• Spice it up: Add a sprinkle of paprika, hot sauce, or cilantro for extra flavor.

More Flavor Profile Ideas:

• Mushroom, spinach, and onion
• Bacon, cheddar, and green onion
• Avocado, black beans, and monterey jack
• Sweet potatoes, pepper jack, and cilantro
• Breakfast sausage, cheddar cheese, and hot sauce

Print

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Description

This easy 5-ingredient breakfast burrito recipe is customizable and perfect for meal prep! They store great and reheat perfectly.

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• Step 1: Preheat the oven to 400°F. Bake the hash brown patties on a baking sheet for 10 minutes longer than the package instructions for extra crispiness.
• Step 2: While the hash browns bake, scramble the eggs in a skillet with butter or oil over medium heat. Season with salt and pepper. Once soft and creamy, transfer to a large mixing bowl.
• Step 3: Make the filling. Chop the crispy hash browns and mix with the scrambled eggs. Stir in 2-3 tablespoons of salsa. Adjust seasoning to taste.
• Step 4: Assemble the burritos by placing ½ cup of the egg mixture on the bottom third of each tortilla. Fold in the sides, tuck the corners, and roll tightly. For extra crispiness and to seal the burritos, toast seam side down in a hot skillet for 60-90 seconds.
• Step 5: Enjoy immediately or wrap in parchment for meal prep. Store in the fridge for 4 days or freeze for up to 3 months.

Reheating Instructions:

• Microwave: If refrigerated, reheat for about 1 minute at 50% power. If frozen, microwave for 2-3 minutes at 50% power. Adjust as needed based on your microwave.
• Toaster Oven: No need to thaw if frozen. Bake at 375°F for 10-15 minutes if frozen or 4-5 minutes if refrigerated. They taste just as fresh when reheated!