Breakfast Egg, Potato & Cheese Freezer Burritos
Jump to RecipeThese Breakfast Egg, Potato & Cheese Freezer Burritos are the ultimate make-ahead solution for busy mornings. With just six eggs, frozen hash browns, shredded cheddar, salt, pepper, flour tortillas, and a splash of olive oil, you can assemble a batch in minutes and freeze it for up to three months. The method is simple: crisp the hash browns in olive oil until golden, whisk the eggs with salt and pepper and scramble them until just set, fold the cheddar into the warm eggs until it melts, then divide the filling among the tortillas, roll tightly, and wrap. Freeze flat in labeled bags for easy stacking. Reheat from frozen for a fast, satisfying breakfast on the go. Pro tips: add salsa, avocado, or hot sauce after reheating, and toast the burritos briefly in a hot skillet for a crisp outer shell.
Ingredients
large eggs
Tip: For best texture, bring eggs to room temperature. Whisk well with salt and pepper; a splash of milk or water (1–2 Tbsp) per 6 eggs makes the scramble fluffier. Cook on medium-low and scramble gently to avoid rubbery curds. Substitution: use crumbled firm tofu with a pinch of turmeric and dairy-free milk for a vegan scramble.
frozen hash browns
Pat them dry if they taste watery after thawing; cook in a single, uncrowded layer for even browning. Use medium-high heat and enough oil to crisp until golden (about 5–7 minutes). Substitution: thawed potatoes cut into small dice or fresh shredded potatoes for a different texture.
shredded cheddar cheese
Fold the hot eggs off the heat to melt the cheese evenly and avoid overcooking. A milder cheddar melts smoothly; for extra melt and spice, try a 50/50 blend with Monterey Jack or Pepper Jack. Store shredded cheese sealed to prevent clumping.
salt
Season to taste, starting with 1 teaspoon for the batch and adjusting after mixing with eggs. If you’re using salted tortillas or cheese, you may want to reduce the added salt. Substitution: use kosher or sea salt for better flavor distribution.
black pepper
Freshly ground pepper provides brighter aroma; 1 teaspoon is generous—adjust to your preference. Substitution/variation: white pepper offers a milder pepper note; a pinch of cayenne or smoked paprika can add warmth without overpowering the dish.
flour tortillas
Warm tortillas before filling to improve pliability and prevent tearing. If folding, keep fillings modest to avoid overflow. Substitution: corn tortillas for a different texture or larger burrito-sized wraps; ensure they’re soft and pliable for easy rolling.
olive oil
Medium heat helps brown the hash browns and prevents sticking; olive oil adds flavor but has a lower smoke point than some neutrals. Substitution: canola/neutral oil or avocado oil if you prefer higher heat or a milder flavor. Don't overuse oil—just enough to coat the pan and promote crisping.
Cooking Steps
Step 1: Cook hash browns until golden
Heat olive oil in a skillet over medium heat. Add the frozen hash browns in a single layer and cook for about 5-7 minutes, turning once or twice until they are golden brown and crispy. Do not crowd the pan.Tips:Use a nonstick skillet; don't crowd the pan to keep potatoes crisp; let hash browns form a crust before turning. For extra crispness, pat the potatoes dry if they are very icy.Notes:If the hash browns release too much moisture, cook a minute longer to dry out; you can cook in batches if needed.Step 2: Whisk eggs with salt and pepper
Whisk the eggs with salt and black pepper in a bowl until well combined and slightly foamy.Tips:For fluffier eggs, let cold eggs sit at room temperature for 15 minutes before whisking; whisk until fully blended and light. If you prefer a creamier texture, whisk in a splash of milk or water.Notes:You can adjust salt to taste; using fresh cracked pepper enhances flavor.Step 3: Scramble eggs with hash browns
Pour the eggs into the skillet with the hash browns and scramble until fully cooked, about 3-5 minutes. Stir gently to form soft curds and avoid overcooking.Tips:Let the eggs sit briefly after adding to the pan to create curds, then stir; cook until just set as residual heat will finish cooking.Notes:If using a nonstick pan, reduce heat to prevent sticking.Step 4: Add cheddar and melt
Remove from heat and stir in the shredded cheddar cheese until melted and glossy integrated into the eggs.Tips:Off-heat addition prevents overcooking; cheddar melts quickly, stir until smooth.Notes:If you prefer sharper cheese, substitute with aged cheddar or blend cheeses.Step 5: Assemble burritos
Lay out the flour tortillas and evenly distribute the egg mixture onto each tortilla.Tips:Warm tortillas slightly (15-20 seconds in a dry pan or microwave) to improve pliability; keep filling spread in a log shape for easy rolling.Notes:If filling is wet, drain excess moisture to prevent soggy burritos.Step 6: Roll burritos
Roll each tortilla tightly, folding in the ends to secure the filling.Tips:Fold edges in first, then roll from bottom to top; keep fillings compact for a neat burrito.Notes:Place seam-side down on a plate or tray as you prepare the rest.Step 7: Wrap and freeze
Wrap each burrito in aluminum foil or plastic wrap and place in a freezer-safe bag.Tips:Wrap individually, squeeze out extra air, and label with date; stacking flat saves freezer space.Notes:Freezer bags protect from freezer burn; you can freeze flat to save space.Step 8: Store and storage duration
Store in the freezer for up to 3 months.Tips:Reheat from frozen in the microwave (2-3 minutes) or bake at 350°F (175°C) for 20-25 minutes until hot. For faster reheating, thaw overnight in the fridge.Notes:For best texture, consume within 3 months; quality may decline after that.
Frequently Asked Questions
What ingredients should I prep and measure before starting the breakfast burritos?
Gather and measure the ingredients: 6 large eggs, 2 cups frozen hash browns, 1 cup shredded cheddar cheese, 1 teaspoon salt, 1 teaspoon black pepper, 6 flour tortillas, and 1 tablespoon olive oil. Have bowls ready for seasonings and a freezer-safe bag or wrap if you plan to freeze. Warming the tortillas slightly makes rolling easier.
How do I cook the hash browns so they’re crispy?
Heat the olive oil over medium heat in a skillet. Add the frozen hash browns in a single layer and cook for 5–7 minutes, flipping once, until golden and crisp.
How should I scramble the eggs without overcooking them?
Whisk the eggs with salt and pepper. Pour into the skillet with the hash browns and scramble over medium heat for 3–5 minutes until just set. Remove from heat to prevent overcooking.
When and how should I add the cheese?
Stir the shredded cheddar into the hot eggs right after they’re cooked or while they’re still warm so the cheese melts smoothly into the filling.
How do I roll the burritos so the filling doesn’t spill out?
Spread the filling along the center of each tortilla, fold in the sides, and roll tightly from bottom to top. If you like, warm the tortillas a bit first to make rolling easier and help seal the burrito.
How do I freeze these burritos for later?
Wrap each burrito tightly in aluminum foil or plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months. Label with the date for easy tracking.
How should I reheat a frozen burrito safely?
Microwave: about 2–3 minutes per burrito, turning halfway. Oven: 350°F (175°C) for 20–25 minutes. Check that the internal temperature reaches at least 165°F (74°C) before eating.
What safety tips should I follow in the kitchen?
Wash hands before handling ingredients. Keep raw eggs separate from ready-to-eat foods to avoid cross-contamination. Cook eggs to 160°F (71°C) minimum, and reheat leftovers to 165°F (74°C).
Additional Information
Dietary Considerations
Base recipe is ovo-vegetarian (egg and dairy); to make vegan, substitute scrambled tofu or chickpea scramble for the eggs and use vegan cheese or omit cheese entirely. Dairy-free option: use dairy-free cheese and sour cream, ensuring tortillas and hash browns are dairy-free. Gluten-free option: use gluten-free tortillas and confirm hash browns are certified gluten-free to avoid cross-contamination. Low-sodium version: reduce or omit salt; use unsalted cheese and hash browns, and enhance flavor with garlic powder, pepper, paprika, and ground cumin. Egg-free or allergy-friendly: substitute the eggs with tofu or chickpeas and ensure all other ingredients are egg-free; check labels for any potential gluten or dairy cross-contact. Storage notes: freeze assembled burritos up to 3 months; label with date; reheat from frozen or after thawing and consume promptly for best texture.
Pairings
Optional proteins: crispy bacon, breakfast sausage, chorizo, or ham for a heartier burrito; or keep it vegetarian with veggie sausage or extra sautéed peppers. Dairy/condiments: extra shredded cheddar or pepper jack, sour cream or a dairy-free yogurt, guacamole or avocado crema, and pico de gallo or salsa verde. Fresh toppings: chopped cilantro, diced avocado, and a squeeze of lime. Sides: a small fruit salad (orange, berries, melon) or a simple green salad; roasted peppers or sautéed mushrooms for extra color and texture. Beverages: hot coffee or cold brew, orange juice, or sparkling water with a splash of lime. Flavor boosters: cumin, paprika, garlic powder, chili powder, and a dash of hot sauce. Occasions: ideal for quick weekday breakfasts, make-ahead meal preps for work or school, or camp-style mornings when you want something filling and portable.
Serving Suggestions
Reheating from frozen: microwave one burrito on high for 2–3 minutes, flipping halfway; oven method: wrap in foil and bake at 350°F (175°C) for 18–22 minutes, then uncover and bake 2–3 minutes more to crisp the tortilla; air fryer: 8–10 minutes at 380°F (193°C). Ensure filling reaches an internal temperature of 165°F (74°C). For serving: cut the burrito in half on a warm plate; top with a spoonful of salsa verde or pico de gallo, a dollop of sour cream or dairy-free yogurt, and slices of avocado. Garnish with fresh cilantro and a lime wedge. Serve with a side of fruit or a simple green salad to balance the richness. For added texture, gently crisp the tortilla edge during the final minutes of reheating or brush with a light oil before reheating to boost browning.
Breakfast Egg, Potato & Cheese Freezer Burritos
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Description
A delicious and filling breakfast burrito packed with eggs, potatoes, and cheese, perfect for meal prep and freezing!
Ingredients
- large eggs: 6 pieces
- frozen hash browns: 2 cups
- shredded cheddar cheese: 1 cup
- salt: 1 teaspoon
- black pepper: 1 teaspoon
- flour tortillas: 6 pieces
- olive oil: 1 tablespoon
Date Created:
11/30/2025