Freeze-and-Reheat Breakfast Burritos

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  • 1 (12 ounce) package bacon
  • 10 large eggs
  • 3 tablespoons milk
  • ¼ teaspoon salt
  • 3 tablespoons vegetable oil
  • 4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O’Brien®)
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • 10 sheets aluminum foil
  • 10 large flour tortillas
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup salsa, or to taste


Instructions Checklist

  • Step 1: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm.
  • Step 2: Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl.
  • Step 3: Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
  • Step 4: Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.
  • Step 5: Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
  • Step 6: Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes

Nutrition Facts:

Per Serving:

546 calories; Protein 23.1g; Carbohydrates 54.8g; Fat 29.5g; Cholesterol 216.5mg; Sodium 1268.6mg.

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