Make Ahead Breakfast Burritos
Prep time
Cook time
Total time
These Make Ahead Breakfast Burritos are perfect for busy mornings or for even for camping!
Recipe type: Breakfast & Brunch
Serves: 4 breakfast burritos
  • Aluminum Foil
  • 4 Soft Tortillas
  • ½ cup Shredded Cheese
  • 4 Hash browns
  • 8 slices pre-cooked Bacon
  • 3 Eggs
  1. Soft scramble 3 eggs. As soon as the liquid is set, they are done enough. Remove from heat and set aside.
  2. Place each tortilla on a piece of aluminum foil about the same size as the tortilla.
  3. Divide the shredded cheese and place an equal amount onto the center of each tortilla.
  4. Place a hash brown on top of the shredded cheese.
  5. Break each piece of bacon in half. Place 3 half pieces on top of each hash brown.
  6. Top each with a small amount of the scrambled eggs.
How To Fold the Burritos...
  1. Position the burrito on a flat surface in front of you so the hash brown sits horizontally.
  2. Fold each end of the tortilla into the center.
  3. Fold the bottom of the tortilla upward.
  4. Roll the burrito forward onto the top flap.
  5. Reposition the burrito into the center of the aluminum foil.
  6. Repeat the same process with the aluminum foil.
  7. Fold the right side of the aluminum foil into the center.
  8. Fold the left side of the aluminum foil into the center.
  9. Fold the bottom of the aluminum foil upward.
  10. Roll the burrito forward onto the top flap.
How To Cook the Burritos...
  1. For soft burritos, leave them wrapped in aluminum foil. Place on a baking sheet and heat at 425 degrees for 10-15 minutes.
  2. For crunchy burritos, unwrap the burritos and place on a baking sheet. Heat at 425 degrees for 10-15 minutes.
  3. For camping, leave them wrapped and heat over a grill for 15 minutes. Remove from heat and let cool a few minutes. The burritos will be slightly crunchy when heated on a grill.
  4. For a low carb option, use low-carb tortillas and substitute sautéed veggies (onions, green and red bell peppers, mushrooms and spinach sautéed in olive oil) instead of the hash brown.
Recipe by Finding Time To Fly at