Getting everyone fed and out the door on busy mornings can be a real challenge. These Make-Ahead Breakfast Burritos are my go-to solution—full of protein, bright flavors, and easy to reheat for quick mornings.
A breakfast burrito is one of the simplest, most satisfying ways to start the day. These are filled with fluffy scrambled eggs, roasted sweet potato hash, bell peppers, crisp bacon, melty Monterey Jack, fresh cilantro, pickled jalapeños, and a spoonful of salsa verde for brightness. They hold together well and reheat beautifully, making them ideal for busy weekday mornings or grab-and-go brunches.
Yes. Wrap each burrito in foil and place in a freezer bag. From frozen, reheat foil-wrapped burritos in a 350°F oven for about 15 minutes, or until heated through. You can also reheat thawed burritos more quickly in an air fryer or microwave (see notes below).
ingredients:
- 1 medium sweet potato, diced small
- 3 mini bell peppers, diced small
- 1 shallot, diced small
- 4 slices bacon
- 8 eggs
- 4 burrito-sized flour tortillas
- 1/3 cup store-bought salsa verde
- 1/4 cup pickled jalapeños (from the jar)
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
step one: make the sweet potato hash
Preheat the oven to 375°F and line a baking sheet with parchment. Toss the diced sweet potato, bell peppers, shallot (and onion if you like), olive oil, salt, and pepper together on the sheet pan. Roast until the potatoes are tender and golden, about 30 minutes, shaking or stirring halfway so everything browns evenly. The roasted hash adds a slightly sweet, caramelized base for each burrito.
step two: cook the bacon and eggs
While the hash roasts, cook the bacon in a large nonstick skillet over medium heat until crisp, about 3–4 minutes per side. Transfer the cooked bacon to a paper-towel-lined plate. Pour off most of the bacon fat, leaving about 1 tablespoon in the pan to add flavor to the eggs.
Whisk the eggs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the eggs to the skillet and scramble gently until just set—aim for a soft scramble so the eggs stay tender when reheated. Remove from heat and set aside.
step three: assemble the burritos
Warm the tortillas briefly so they are pliable. On each tortilla, layer 1/4 of the sweet potato hash, followed by 1/4 of the scrambled eggs. Spoon 1–2 tablespoons salsa verde over the eggs, add 3–4 pickled jalapeño slices, sprinkle with Monterey Jack cheese, and top with broken pieces of 1 slice of bacon. Finish with a sprinkle of fresh cilantro.
step four: carefully fold
Fold the sides of the tortilla inward over the filling, then roll firmly from the bottom, tucking as you go, until the burrito is sealed. Wrap each burrito in foil for storage. Don’t worry—even generously filled burritos fold up nicely when you tuck and roll tightly.
Store the burritos in the refrigerator for up to 4 days or frozen for up to one month. For frozen storage, wrap burritos individually in foil, then place them in a freezer bag or airtight container.
looking for more breakfast recipes? try these!
Individual Breakfast Casseroles
Chorizo and Spiralized Sweet Potato Breakfast Casserole
Sausage, Apple and Goat Cheese Frittata
Make-Ahead Breakfast Burritos
Print Recipe
Ingredients
For the Sweet Potato Hash:
- 1 medium sweet potato diced small
- 3 mini bell peppers diced small
- 1 shallot diced small
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Bacon and Eggs:
- 4 slices of bacon
- 8 eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Assembly:
- 4 burrito-size flour tortillas
- 1/3 cup store bought Salsa Verde
- ¼ cup pickled jalapeños from the jar
- ½ cup Monterey jack cheese
- ¼ cup finely chopped cilantro
Instructions
Roast the Potato Hash:
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Preheat the oven to 375F and line a baking sheet with parchment paper. Add the sweet potato, bell pepper, onion, shallot, olive oil, salt and pepper and toss until well combined. Roast until the potatoes are tender and golden brown, about 30 minutes, tossing halfway through.
Cook The Bacon and Eggs:
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Heat a large, nonstick skillet over medium heat. Add the bacon and cook until crisp, 3 to 4 minutes per side. Transfer the crisp bacon to a paper towel lined plate and set aside.
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Discard all of the bacon fat, reserving just 1 tbsp to cook the eggs in the skillet.
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In a bowl, whisk together the eggs until very well combined. Add the eggs, salt and pepper to the skillet and cook, pushing the eggs to scramble them until they are just cooked. (I like them a softer scramble, since the burritos will be reheated later.) Remove from the heat and set aside.
Assemble the Burritos:
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Lay one flour tortilla on a cutting board. In the center, spoon ¼ of the sweet potato hash mixture, then ¼ of the scrambled eggs. Spoon 1-2 tablespoons of the salsa verde over the eggs and place 3-4 jalapeno slices on top. Sprinkle with a bit of the Monterray jack cheese. Add 1 slice of bacon, broken into smaller pieces. Finish with cilantro.
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Fold the sides inward, over the filling, then roll the burrito over the filling, tucking as you roll until rolled tightly and secure. Wrap with foil.
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You can store the burritos in the fridge for up to 4 days, or in the freezer for 1 month. See notes for reheating tips.
Notes
If not frozen, reheat burritos in the air fryer at 375°F for 2–3 minutes after removing the foil, or microwave on high about 1 minute until warm. From frozen, reheat foil-wrapped burritos in a 350°F oven for about 15 minutes, or until warm in the center.
Nutrition information is automatically calculated and should be used as an approximation.