Easy Breakfast Burritos Meal Prep (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 frozen hashbrowns
02 -
0.5 onion, diced
03 -
0.5 red bell pepper, diced
04 -
4 large eggs
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
3 slices marble cheese
08 -
2 tablespoons avocado oil, divided
09 -
2 sausages, halved lengthwise
10 -
4 strips Canadian bacon
11 -
Spicy mayonnaise, as needed
12 -
2 large burrito tortillas
# Step-by-Step Directions:
01 -
Air fry or bake the hashbrowns according to package instructions until crisp. Set aside.
02 -
In a bowl, whisk the eggs with salt and pepper. Set aside.
03 -
Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium heat. Add the Canadian bacon and halved sausages; cook for 5 minutes per side or until golden and crispy. Remove from the pan, reserving rendered fat.
04 -
In the same skillet, add diced onion and bell pepper. Sauté for 5 minutes until softened. Pour in the beaten eggs, turn off the heat, and stir gently until set. Lay marble cheese slices over the eggs, cover with a lid, and let melt for 2 minutes.
05 -
Spread a layer of spicy mayonnaise on each tortilla. Evenly portion the cheesy scrambled eggs, Canadian bacon, sausages, and hashbrowns between the tortillas. Roll each tightly into a burrito.
06 -
Using the remaining 1 tablespoon of avocado oil, heat a skillet over low-medium heat. Toast each burrito for 2 minutes per side until golden brown all over.
07 -
Slice burritos and serve hot. Enjoy immediately, refrigerate, or freeze as desired.
# Helpful Notes:
01 -
To freeze, wrap each cooled burrito tightly in parchment paper and foil before storing in a freezer bag. They will keep for up to 3 months.
02 -
For the best texture when reheating from frozen, microwave until hot throughout, then re-toast in a skillet for a crispy exterior.