These filling and tasty Ultimate Breakfast Burritos are the perfect make ahead breakfast for any busy work week or weekend camping adventure.
Our family sure does love breakfast burritos. Both my husband and I pretty much get one from the cafeteria at work every day, pending which cook they have working the grill. Often times he will request I make up a batch of breakfast burritos so that he can just reheat them when he’s hungry and because I’m that kind of wife, I will… about 75% of the time. Even my kids love breakfast burritos. I mean, what’s not to love? You’ve got everything you love about a homemade breakfast wrapped up tightly in an edible wrapper. For most people, making a breakfast burrito is a no-brainer, but I’m just going to tell you how I do it in case it gives you some ideas that you may not have tried before.
First off, the eggs must be “set but wet”. I made that term up. I’m thinking I should copyright it. Why am I telling you to make slimy cafeteria style eggs for your burritos? Because when you heat them up on the grill, you’re going to inevitably cook the insides as you warm everything up, and the only thing worse than undercooked eggs are overcooked eggs.
The next thing I like to do is use foil squares. I buy a box at Costco. Can you just use a regular box of foil and unroll each piece? Yes. But I feel like I have a process down when I use my special foil squares. You know I’m weird like that. I like to get all assembly line on my burritos, otherwise it just ends up being too much work. The other trick is to find some really good tortillas. For this batch I tried two different brands. The ones with the dark spots won me over as far as stretchability and softness. I can’t stand it when my tortilla tears, and I really push them to the limit.
I always use freshly grated sharp cheddar or some kind of cheddar blend because I like how it melts. The pre-grated stuff never melts exactly how I like. I’ve also found that I prefer to use the rectangle hash browns. Seasoned breakfast potatoes don’t give the burrito the crunch I like and lose hash browns are just too hard to make. There. I admit it. I can’t make lose hash browns. They are my nemesis because I either burn them or I add too much or too little oil. Not worth the hassle, in my opinion.
Next thing you do is get your son to write everyone’s names on their burritos. That way you know you’ll get the one with the jalapeno and extra bacon. Plus, if you have a sweet boy like I do, he’ll write a little heart with his initials in sharpie to remind you that you’re loved.
We love to take these burritos camping because we just heat them up inside their foil on the grill or over the fire grate, rotate occasionally to heat through, pour on some (also warmed by the fire) hatch green chile salsa, and BAM! You have the most satisfying no-mess camping breakfast. That tortilla gets so wonderfully crisp on the outside and everything you put on the inside is perfectly hot and steamy. SO GOOD.
There you have it – my ulimate breakfast burritos. Now, who wants to go camping with me?
Ultimate Breakfast Burritos
Ingredients
- 16 ounces bacon ends and pieces cooked
- 16 eggs
- 1 tablespoon butter
- 8 hashbrowns cooked
- 8 large soft flour tortillas
- 2 jalapenos seeded and diced
- 2 cups sharp cheddar shredded
- green chile salsa optional
Instructions
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These directions are for making your breakfast burritos ahead of time.
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Start by cooking your bacon ends and pieces according to the post instructions. Set cooked and drained bacon aside.
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To make your eggs, whisk together eggs and a couple tablespoons of water until very light and fluffy. Using large saute pan, melt butter over medium low heat and cook eggs while stirring very infrequently until "set but wet". Imagine cafeteria scrambled eggs that are too underdone to eat. Set aside.
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Assemble your burritos by placing each flour tortilla on a square of foil. Top each with a cooked but cooled hash brown rectangle, along with equally divided portions of bacon, jalapeno, cheese, and scrambled egg. Wrap by folding in ends and then rolling up. Wrap tightly with foil. Store in an airtight container in the refrigerator.
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When ready to cook, place foil wrapped burrito over hot grill or campfire grate, rotating until heated through. Tortilla will get nice and crispy, cheese will melt, and eggs will be perfectly cooked. Top with salsa and enjoy!
Question….How can I make these ahead & just heat here at home??? I would LOVE to make this for my teenager for his breakfast before school!!!
P.S. LOVE using the hashbrown squares. I too can not make those loose hashbrowns to save my behind. 🙂
Hi Patricia, We make these ahead of time to keep at the ready in the refrigerator all the time. Just be sure to cook the eggs just until they are set but still a little wet. Then, you can reheat in the microwave and/or in a pan on the stove to crisp up the tortilla. – Krissy
How long will they keep for? We’re going on a week long road trip & wondering if they will last?
Hi Angie, So sorry for the delay in response. I got way behind in my comment replies. I would freeze them right after you make them and keep them frozen (if possible) and then fully thaw before cooking. That way they would last as long as you need! Krissy
Will these be OK to freeze?
Hi Ashley – yes! I always make them and pop them in the freezer before we leave. Just be sure they are fully thawed before you heat them back up. Krissy
How far in advance can you make these? Would they be okay 3 days in advance?
Thanks.
Yep! We just went camping last week for three nights. I made them the day we left, ate half the first morning and the other half on the third morning and they were just as delicious. -Krissy
I have also used tater tots instead of hash browns, which works really well! I am totally going to try and find these hashbrown squares though! Seems way easier!
Any suggestions for baking these instead of a grill? I need to make 20 for a basketball team and an oven would be better for me due to the large number. THANKS!
Yes! When we make these at home we do the same thing but instead of a grill we put them in a very hot, lightly oiled pan. SO GOOD! -Krissy
What size of Burrito shell do you use?
Hi Shawn, I love really big breakfast burritos, so I always pick the largest tortilla I can find (at least 12″).
Hello could you make these ahead lets say on a Friday for a SUnday brunch? IF you put them in a sealed container could u reheat them in the over?
Absolutely! We always make these in bulk and freeze them. Just make sure you barely cook the eggs as they will cook more when you reheat. Also make sure you thaw completely before cooking. I prefer to reheat on the grill in some butter (lord have mercy) but the oven works well too!
Sounds Perfect. A food truck years ago used to do this almost exact mix only added some cooked ground sausage as well and I could not wait for that truck in the mornings ;). Ditto on shredded hash browns.