Home » Blog » Recipes » All Recipes » Breakfast Burritos with Potatoes

Breakfast Burritos with Potatoes

Make your mornings easier with these meal prep breakfast burritos. Loaded with pillowy scrambled eggs, crispy potatoes, bell peppers, black beans and melty cheese, these breakfast burritos will satisfy without the hassle. 

the cross section of the breakfast burrito with potatoes.

This post contains affiliate links

Ditch the soggy store bought frozen breakfast burritos and add these breakfast burritos with potatoes to your meal prep rotation. Your future self will thank you for taking the half hour over the weekend to prep these for the week ahead.

These breakfast burritos are crispy on the outside and chuck full of flavorful ingredients. These burritos are vegetarian, but I promise between the protein packed eggs and hearty breakfast potatoes, they will still satiate that morning hunger.

This recipe makes 6 burritos, which will give you enough to cover breakfast for the week. Or double the recipe to really stock your freezer.

If you’re concerned about how these freezer breakfast burritos reheat, have no fear because I tested a few different methods. Keep reading to get all the reheating instructions (as well as tips for rolling the perfect burrito).

Ingredients

The breakfast burrito ingredients.

Large tortillas: make sure to look for the burrito size tortillas, they will be the largest size and hold the most ingredients.
Eggs: we will be using a dozen eggs for this recipe, so about two eggs per burrito.
Potatoes: I opted for russet potatoes, but Yukon gold is also a great option for this recipe.
Red bell pepper: I wanted to sneak a little veg into these burritos and thought bell pepper fit in perfectly.
Black beans: black beans offer a contrasting texture and also provide a boost of protein.
Cheese: there are a lot of great cheese options for these breakfast burritos, but definitely be sure to use something that melts well. I used a blend of Oaxaca and pepper jack for a little kick.

Helpful Equipment

Baking sheet – for the potatoes
Sauté pan – for the eggs
Cutting board and knife
Mixing bowl
Whisk
Rubber spatula
Vegetable peeler

Roast the Potatoes

Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the diced potato, drizzle with olive oil and season with salt and pepper.

Toss the potatoes until coated evenly and spread out into a single layer on the baking sheet. Roast the potatoes for 15 minutes, toss and roast for an additional 10 minutes, or until tender.

a baking sheet with roasted potatoes.

Tip: I like to turn the oven to high broil for 2-3 minutes to give the potatoes a nice golden brown exterior.

Prepare the Peppers and Eggs

While the potatoes are roasting, heat two teaspoons of olive oil over medium heat. Add chopped bell pepper and sauté for five minutes.

Remove the pepper from pan and add two tablespoons of butter. Pour in the beaten eggs.

Using a rubber spatula, continuously stir the eggs, being sure to scrape the sides and bottom of the pan so all the eggs cook evenly.

Cook the eggs for about two minutes, or until soft curds form with some liquid remaining.

All the breakfast burrito ingredients prepped and ready for assembly.

Tip: you want to soft scramble the eggs so you they don’t turn dry and rubbery when you reheat the breakfast burrito.

Assemble the Breakfast Burritos

Warm a tortilla in the microwave for 15 seconds, then immediately assemble the burrito with egg, potato, bell pepper, black beans and cheese.

A hand adding cheese to a burrito along with other ingredients before rolling.

Fold in the sides of the tortilla over the filling and then roll up tightly. Repeat the process until you have 6 burritos.

Toast the burritos seam side down in a dry pan set over medium heat until golden. Flip burritos and toast for an additional 2-3 minutes or until browned on the other side.

Four photos showing the process of rolling up a breakfast burrito.

Tip: toasting the burrito not only adds fantastic texture, it also magically seals the burrito shut.

Cut burrito in half and enjoy or double wrap in wax paper and aluminum foil and refrigerate or freeze.

Tips for Rolling the Perfect Breakfast Burrito

  • Warming the tortilla in the microwave before assembling will help make it more pliable and less prone to tearing.
  • Once the tortilla is warm, work quickly to assemble and roll. Warm each tortilla one at a time as you are assembling the burritos, don’t microwave them all in one batch.
  • Place the filling in a line in the bottom third of the tortilla, being sure to leave at least 1 inch from the edge of the tortilla on either side.
  • Once all the filling has been added to the tortilla, fold in the two sides over the filling first.
  • Roll the tortilla up and away from you, being sure the tuck the filling in tight. Tuck the remaining sides in once again before rolling the burrito up tightly.
  • Place the burrito seam side down in the pan to prevent it from unfurling. Once it toasts, the burrito will seal shut.

Breakfast burritos wrapped in aluminum foil and in a plastic bag ready for the freezer.

How to Reheat Frozen Breakfast Burritos

Air fryer: remove the burrito from the wax paper and aluminum foil and place in a paper towel. Microwave the burrito for 45 seconds to 1 minute.

Place burrito on air fryer basket and air fry at 350°F for 10 minutes, or until heated through.

Oven: with this method, it is best to defrost the breakfast burrito in the refrigerator overnight. When ready, remove the wax paper and rewrap in the aluminum foil.

Place the burrito in a preheated 400°F oven for 20 minutes, or until heated through.

Microwave: while it’s not my favorite method, it gets the job done quickly (and conveniently if you’re in a hurry or at the office). Wrap the frozen burrito in a damp paper towel and microwave on 50% power for 5-6 minutes, rotating once.

The cross section of a breakfast burrito with potaotes.

Substitutions

Eggs: you can replace half of the whole eggs with egg whites for a lower fat burrito. Use 1 1/2 cup egg whites for 6 eggs (or 1/4 cup for every one egg).
Bell pepper: feel free to use whatever veggies you like. Mushrooms, zucchini or spinach would be great alternatives.
Cheese: lot of different cheeses would be delicious in these breakfast burritos, such as cheddar, Monterey jack or Mexican cheese blend.

More Recipes You’ll Love

If you make these Breakfast Burritos with Potatoes, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown. I love seeing your creations!

Breakfast Burritos with Potatoes

Make your mornings easier with these meal prep breakfast burritos. Loaded with pillowy scrambled eggs, crispy potatoes, bell peppers, black beans and melty cheese, these breakfast burritos will satisfy without the hassle. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Meal prep
Cuisine: American
Keyword: Breakfast Burritos, Freezer Breakfast Burritos, Meal Prep Breakfast Burritos
Servings: 6 burritos

Ingredients

  • 6 burrito size tortillas
  • 1 medium russet potato peeled and diced into 1/2" cubes
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 12 eggs beaten
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bell pepper deseeded and chopped
  • 1/2 cup black beans
  • 1/2 cup shredded pepper jack, cheddar or Oaxaca cheese

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the diced potato, drizzle with olive oil and season with 1/4 teaspoon each salt and pepper.
  • Toss the potatoes until coated evenly and spread out into a single layer on the baking sheet. Roast potatoes for 15 minutes, toss and roast for an additional 10 minutes, or until tender.
  • While the potatoes are roasting, heat two teaspoons of olive oil over medium heat. Add chopped bell pepper and sauté for five minutes. Remove the peppers from pan and add two tablespoons of butter.
  • Pour in the beaten eggs. Using a rubber spatula, continuously stir the eggs, being sure to scrape the sides and bottom of the pan so all the eggs cook evenly. Cook the eggs for about two minutes, or until soft curds form with some liquid remaining. Season eggs with salt and pepper.
  • Warm a tortilla in the microwave for 15 seconds, then immediately assemble the burrito with egg, potato, bell pepper, black beans and cheese. Fold in the sides of the tortilla over the filling and then roll up tightly. Repeat the process until you have 6 burritos. 
  • Toast the burritos seam side down in a dry pan set over medium heat until golden. Flip burritos and toast for an additional 2-3 minutes or until browned on the other side. Cut burrito in half and enjoy or double wrap in wax paper and aluminum foil and refrigerate or freeze. 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating