Easy Breakfast Burritos Meal Prep (Printable Version)
Hearty burritos with eggs, sausage, hashbrowns, and veggies for convenient breakfast on busy mornings.
# What You'll Need:
01 -
2 frozen hashbrowns
02 -
½ onion, diced
03 -
½ red bell pepper, diced
04 -
4 eggs
05 -
Salt and pepper to taste
06 -
3 slices marble cheese
07 -
2 tablespoons avocado oil, divided
08 -
2 sausages, halved lengthwise
09 -
4 strips Canadian bacon
10 -
Spicy mayonnaise
11 -
2 large burrito tortillas
# Steps to Follow:
01 -
Air fry or bake the hashbrowns according to the package instructions.
02 -
In a bowl, whisk together the eggs with salt and pepper. Set aside.
03 -
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the Canadian bacon and sausages, cooking for about 5 minutes per side or until crispy. Remove from the pan, leaving the rendered fat behind.
04 -
In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Pour in the whisked eggs, turn off the heat, and stir until fully cooked. Lay the slices of marble cheese over the eggs, cover with a lid, and let it melt for a couple of minutes.
05 -
Spread a layer of spicy mayo on each tortilla. Divide the cheesy eggs, bacon, sausages, and crispy hashbrowns evenly between the two. Roll tightly into burritos.
06 -
Heat the remaining 1 tablespoon of avocado oil in a pan over low-medium heat. Toast the burritos for about 2 minutes per side until golden brown. Slice and enjoy!
# Additional Notes:
01 -
Refrigerate: Let burritos cool completely, then wrap in foil or store in an airtight container for up to 3 days.
02 -
Freeze: Wrap each burrito in parchment paper and foil, then store in a freezer bag for up to 3 months.
03 -
Reheat: Microwave for 1–2 minutes (or until heated through), or reheat in a pan for a crispy finish.