Description
Enjoy this super easy make-ahead breakfast burrito, perfect for meal prep for busy weeks! Keep it in the refrigerator for up to 4 days or freezer for up to 3 months.
Equipment
- Medium skillet
- Large skillet
- Aluminum foil
- Chef’s knife
- Cutting board
- Large plastic zip-top bags
- Large mixing bowl
Ingredients
Scale
- 2 tbsp butter
- 1 onion, thinly sliced
- 16 oz package thick cut bacon
- 12 eggs, beaten
- 10 oz frozen potato puffs
- Salt & pepper
- 8 oz shredded cheddar cheese
- Soft taco flour tortillas
Instructions
- Add butter to a medium skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Season with salt, then add in about ¼ cup of water. Cover the pan and reduce the heat to medium low. Cook onions for about 40 minutes, stirring every 7-10 minutes to ensure they do not burn. The onions should caramelize and be a deep golden brown. Remove from the heat and set aside.
- Place a few slices of bacon in a large skillet, then turn on the heat to medium high. Cook for 3-4 minutes until bacon starts to crisp, then flip and continue cooking to your liking. Remove from skillet and set on a paper towel-lined plate to let excess fat drain. Repeat with remaining slices of bacon. Once all bacon is cooked, chop into small pieces.
- Safely discard some of the bacon grease from the skillet (I like to save mine in a jar with a lid and use the bacon fat when cooking meats). Wipe down the pan, then turn the heat to medium and add the beaten eggs to the skillet. Use a silicone spatula to move the eggs around in the pan until they begin to scramble. Season with salt and pepper.
- Cook potato puffs according to package instructions. I like to cook mine in the air fryer at 370ºF for 15-17 minutes, tossing the puffs halfways through cooking.
- When the onion, bacon, eggs, and potatoes are done cooking, combine them all into a large mixing bowl. Toss to mix well.
- Cut about 8 squares of aluminum foil. Heat a stack of 8-10 tortillas in the microwave for about 10-15 seconds to make them easier to work with. Place a tortilla in the center of the foil, then add about 1 oz shredded cheese to the center. Spoon some of the burrito filling on top of the cheese, then roll the burritos by gently folding in the sides, tucking your thumbs underneath the side of the burrito that is closest to you, and carefully rolling the thumb side up toward the open end of the burrito. Tuck in any loose ingredients, then tuck the top edge of the tortilla to fold into the open edge. Roll the burrito closed, then fold the sides of the foil into the burrito and roll the rest up in the foil. Repeat with remaining ingredients.
- Place the burritos in a freezer bag and either store in the refrigerator for about 4 days or in the freezer for up to 3 months.
Notes
- Make sure you heat up the tortillas before you begin to add the filling, as it makes it a lot easier to roll a burrito!
- Feel free to substitute bacon with another meat of choice, such as turkey sausage for a lighter option.
Nutrition
- Serving Size: 1 burrito
- Calories: 695
- Sugar: 1.9 g
- Sodium: 1563.2 mg
- Fat: 47.5 g
- Carbohydrates: 38 g
- Protein: 28.2 g
- Cholesterol: 351.2 mg
