Make-Ahead Breakfast Burrito Recipe
These savory breakfast burritos are filled with hash browns, soft scrambled eggs, ham, green chile sour cream, and Monterey Jack cheese, then toasted and stored for busy mornings.
Equipment
- Large nonstick skillet
- Small bowl
- Medium bowl
- Microwave
- Foil
- Freezer-safe bag
Ingredients
- 2 tablespoons vegetable oil divided
- 2 1/2 cups refrigerated or frozen shredded hash browns
- 5 tablespoons sour cream divided
- 3 tablespoons drained diced green chiles
- 6 eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 4 ounces thinly sliced Black Forest ham roughly chopped
- 6 10-inch flour tortillas
- 3/4 cup shredded Monterey Jack cheese
- salsa for serving, optional
Instructions
- Heat 1 tablespoon oil over medium heat in a large nonstick skillet. Add hash browns and cook 6 to 8 minutes, turning occasionally, until golden brown. Transfer hash browns to a plate.
- In a small bowl, stir 3 tablespoons sour cream and green chiles until smooth.
- In a medium bowl, whisk eggs, salt, pepper, and remaining 2 tablespoons sour cream until smooth.
- Wipe out the hash brown skillet, then add butter. Heat over medium-low, then add egg mixture and ham. Cook, stirring frequently, 3 to 5 minutes, until very softly scrambled. Transfer mixture to a separate plate.
- Microwave tortillas 10 to 15 seconds to soften. Lay tortillas on a work surface. Divide green chile sour cream mixture down the center of each tortilla.
- Divide hash browns between tortillas. Divide scrambled egg mixture over hash browns, then divide cheese over eggs.
- Fold tortillas over filling, then fold in sides and continue rolling to form burritos.
- Wipe egg pan clean, then add remaining 1 tablespoon oil to pan and heat over medium. Transfer burritos to pan, seam side down. Cook 4 to 5 minutes, turning frequently, until golden brown on all sides. If needed, cook in two batches and add an additional tablespoon oil for the second batch.
- Eat immediately with salsa, if desired, or refrigerate or freeze for later.
- To refrigerate, allow burritos to fully cool to room temperature, then tightly wrap each burrito in foil. Store in the refrigerator for up to 5 days.
- To freeze, allow burritos to fully cool to room temperature, then tightly wrap each burrito in foil. Place wrapped burritos in a freezer-safe bag and label with the date. Store in the freezer for up to 3 months.
Notes
Choose your meat: Ham is used here, but cooked bacon, cooked turkey bacon, or cooked sausage links may be chopped or crumbled and used instead. Reheating: Burritos may be reheated from frozen or thawed overnight in the refrigerator first. Heat until the internal temperature reaches 165°F. For a hotter center, heat closer to 180°F to 190°F. Air fryer, thawed: Cook foil-wrapped burrito at 350°F for 15 to 20 minutes, turning once. Air fryer, frozen: Cook foil-wrapped burrito at 350°F for 35 to 40 minutes, turning once. Oven, thawed: Cook foil-wrapped burrito on a rimmed baking pan at 350°F for 30 to 35 minutes, turning once. Oven, frozen: Cook foil-wrapped burrito on a rimmed baking pan at 350°F for 50 to 55 minutes, turning once. Microwave, thawed: Remove foil, place burrito on a microwave-safe plate, cover with another microwave-safe plate, and cook on high for 1 minute 30 seconds, turning once. Microwave, frozen: Remove foil, place burrito on a microwave-safe plate, cover with another microwave-safe plate, and cook on high for 3 minutes, turning once.