Description
Hearty and freezer-friendly breakfast burritos packed with fluffy scrambled eggs, savory beans, cheese, and crispy hash browns.
Ingredients
Scale
- 6 large flour tortillas (10-inch)
- 7 large eggs
- 1.5 cups frozen hash browns, cooked until crispy
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 cup sharp cheddar cheese, shredded
- 1 tbsp unsalted butter
- 1/2 cup fresh cilantro, chopped
- 3 green onions, chopped
- 1/3 cup salsa, plus extra for serving
- 1/4 tsp salt
- 1 tsp hot sauce
- 1 avocado, diced (optional)
Instructions
- Crack the eggs into a bowl and whisk thoroughly. Stir in the drained beans, salt, and hot sauce.
- Melt butter in a skillet over medium heat. Add the egg mixture and cook, stirring often, until soft curds form and eggs are just set. Remove from heat and stir in cheese, cilantro, and green onions.
- Warm the tortillas in a microwave or dry skillet to make them pliable.
- Assemble by placing a portion of hash browns on each tortilla, drizzling with salsa, and topping with the egg mixture.
- Fold the bottom up, tuck in the sides, and roll tightly. Serve immediately or let cool completely before freezing.
Notes
To freeze, wrap cooled burritos in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the microwave wrapped in a damp paper towel.
- Prep Time: 20 min
- Assembly: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 215mg
Keywords: Breakfast Burritos, vegetarian breakfast, make ahead breakfast, freezer meals, easy brunch recipe