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Make-Ahead Breakfast Burritos
These make-ahead breakfast burritos are the best meal prep recipe. We make a big batch of these on the weekend, store them in the freezer, and they last for a couple of weeks. Great for any meal of the day, you can customize them with different fillings.
Prep
1h
Cook
1h
Total
2h
Serves
18
Instructions
- 01
Cut the potatoes into ½-inch cubes.
- 02
Toss the potatoes with 1 tablespoon of olive oil, seasoning, and salt.
- 03
Transfer the potatoes to the air fryer basket. Roast for about 25 minutes at 370F or until nice, golden, and soft, stirring every 10 minutes.
- 04
Transfer the roasted potatoes into a large bowl.
- 05
Crack the eggs into a large mixing bowl with a whisk attachment. (It’s so much easier to mix them in a mixer!)
- 06
Add ¼ cup of water, salt and pepper. And beat the eggs on low speed for about 1 minute.
- 07
Heat the remaining ½ tablespoon of olive oil in a large non-stick skillet. Pour in the eggs and cook them over medium heat, gently stirring occasionally until set. Don’t overcook them!
- 08
Add the scrambled eggs into the bowl with potatoes.
- 09
Dice the ham into ½-inch cubes. Add the ham to the now empty skillet where you cooked the eggs.
- 10
Cook the ham over medium-high heat, stirring occasionally, until they’re slightly caramelized. Don’t be alarmed if you see lots of moisture at the beginning. Let all that moisture evaporate.
- 11
Add the ham to the bowl with the potatoes and eggs.
- 12
Add the cheese to the bowl with potatoes, eggs, and ham. Mix well until all the ingredients are evenly mixed.
- 13
Lay out 18 pieces of aluminum foil. I also like to place a small square parchment paper on top as well, but it’s totally optional.
- 14
Then place tortilla wraps on the prepared foil sheets.
- 15
Scoop 2/3 cup (118g) of the filling onto each tortilla wrap.
- 16
Roll up the burritos as pictured above, which is the best method! You can now wrap the burritos in foil and place them in a freezer bag to freeze. Or cook them right away and freeze them or serve them immediately.
- 17
Brush melted butter on one side of the burritos.
- 18
Heat a large skillet over medium heat and place the burritos, buttered side down. Cook for 2 minutes or until light golden brown.
- 19
Brush melted butter over the top and flip them to cook on the other side for another 2 minutes. Cook the burritos on 4 sides, 2 minutes per side. Then using a pair of kitchen tongs, hold the burrito vertically to cook the ends for about 30 seconds or so.
- 20
You can serve the cooked burritos right away, or wrap them in foil and freeze for later.
Nutrition
per serving · 1 serving
- Calories
- 347
- Protein
- 18g
- Carbs
- 29g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 2g
- Sat. fat
- 7g
- Sodium
- 942mg
- Cholesterol
- 192mg
Variations & swaps
Variations
- These burritos are easy to customize! Try one of these simple variations.
- Use a different protein – You can swap the ham with any breakfast protein! Try crispy bacon, ground sausage, chorizo, black beans, pinto beans., or sausage patties. Just make sure the protein is cooked before you roll it inside the burrito.
- Swap the potatoes – Feel free to swap the roasted potatoes with any version of crispy potatoes! French fries, tater tots, and crispy hash browns are all fair game!
- Add your favorite veggies – Sneak is some veggies! Try sauteed bell peppers, onions, sweet potatoes, mushrooms, or spinach.
- Try a bean for a new texture and flavor – Add drained pinto or black beans.
- Make it spicy – Add green chiles or minced jalapenos for some heat!
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