These burritos are made of scrambled eggs, bacon, Italian sausage, potatoes and red bell peppers. They are topped with shredded cheese. The great thing about this dish is that you can use any topping you like and the possibilities are endless. These hearty and filling burritos are good when eaten with some salsa. Enjoy!
Cooking Tips for Perfect Breakfast Burritos
To get the best results with your breakfast burritos, start by cooking your ingredients separately. This allows each component to shine in flavor and texture. For the potatoes, consider using small, diced pieces to ensure they cook evenly and get that nice crispy edge. Parboiling them for a few minutes before frying can save time and give you that perfect texture. When it comes to the eggs, whisk them well with a splash of milk or cream for extra fluffiness. Cook them gently over medium-low heat, stirring frequently. This will help avoid overcooking and give you soft, creamy eggs. As for the meats, cooking them until they are just crispy adds a nice texture contrast to the softness of the eggs and potatoes. Finally, don’t be shy with your cheese. Adding it to the hot filling just before rolling the burritos helps it melt beautifully and binds everything together. Also, consider warming your tortillas in a dry skillet for a few seconds on each side. This makes them more pliable, so they won’t crack when you’re rolling them up.
Storage Instructions and Meal Prep Tips
If you want to make a big batch of breakfast burritos for the week, proper storage is key. Once your burritos are assembled and cooled, wrap each one tightly in plastic wrap or aluminum foil. This prevents freezer burn and keeps them fresh. Place wrapped burritos in a large freezer-safe bag or container, and label them with the date. They will last in the freezer for up to three months. When you’re ready to eat, remove the plastic wrap or foil and reheat them in the microwave for 2-3 minutes until heated through. Alternatively, you can bake them in the oven at 350 degrees Fahrenheit for about 20 minutes if you prefer a crispy exterior. If you plan to eat them within a few days, store them in the fridge, where they will stay fresh for about four days. Just remember to reheat them well before serving. Adding a little salsa or hot sauce can bring them back to life, giving you that fresh flavor all over again. Meal prepping these burritos not only saves time but also ensures you have a delicious breakfast ready to go.
Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
Sure, turkey bacon works great if you’re looking for a lighter option. Just make sure to cook it until it’s nice and crispy for the best texture.
What can I substitute for Italian sausage?
If you want to switch things up, try using chorizo or even a plant-based sausage. Both options bring a different flavor that complements the other ingredients really well.
How can I store leftover breakfast burritos?
Wrap them tightly in foil or plastic wrap and store them in an airtight container in the fridge for up to three days. For longer storage, freeze them and reheat in the microwave or oven when you’re ready to eat.
What’s a good serving suggestion for these burritos?
These burritos are fantastic with salsa or hot sauce on the side. You could also add some fresh avocado or a dollop of sour cream for extra richness.
What common mistakes should I avoid when making breakfast burritos?
One big mistake is overcooking the eggs, which can make them rubbery. Keep the heat low and stir gently for soft, creamy eggs. Also, don’t overfill the tortillas or they’ll be hard to roll up.
Breakfast Burritos
Ingredients
- 1 package bacon
- 3 Italian sausages
- 1 lb baby potatoes halved or quartered depending on the size
- 1 red bell pepper chopped
- 1 onion chopped
- Salt and pepper to taste
- 10 Eggs beaten
- Shredded cheese
- 10 Flour tortillas
- Sour cream
- chopped green onions
Instructions
- In a large skillet over medium heat, cook bacon, in batches, until brown and crispy. Remove from skillet but leave about 2 tablespoons of bacon oil on the skillet. Drain the bacon on paper towels.
- Add potatoes into the skillet and season with salt and pepper. Once lightly browned, stir in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
- Using the same skillet, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
- Using a different skillet, cook eggs until cooked but still soft and moist. Remove from pan.
- Assemble the burritos: Lay out a tortilla on a plate. Start with a generous spoonful of scrambled eggs, followed by desired toppings and finishing up with cheese. To wrap, fold in both sides and then fold the bottom up and over the ingredients. Roll up tightly.
- Serve with sour cream and sliced green onions.
Notes
Nutrition
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