Bacon Egg and Cheese Burritos are an easy breakfast that can be stored in the freezer for a quick grab and go meal.
While the ingredients are simple, I have a few tips on how the make the Best Bacon Egg and Cheese Burritos.
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Mess Free Crispy Bacon
We're making bacon that is evenly cooked, lays flat, crispy, and cleanup is breeze!
Start by pre-heating your oven to 400 degrees F, and let it pre-heat for a few minutes after the signal goes off to ensure it's at that temperature. You'll need a large baking sheet and line it with parchment paper.
Place bacon on the paper, it's ok if the slices are touching since the bacon will shrink after cooking. Bake for 20 minutes, or longer depending on how crispy you want the bacon. It will get crispier after it cools.
Remove the bacon and place on a paper towel lined plate to drain any excess grease. I also like to save the bacon grease in a glass jar for cooking or making Bacon Fat Flour Tortillas.
Or you can toss it by carefully folding up the sides of the paper to avoid the grease from spilling.
Soft Scrambled Eggs
The secret to perfectly cooked scrambled eggs is patience. You want to cook the eggs low and slow.
In a non stick skillet over low heat, add butter or some bacon grease to the pan. Crack eggs, whisk them well, add a splash of milk if you like, then pour into the pan.
There should be no sizzling and it will look like the eggs are not cooking, but gently move the eggs with a spatula around the pan every 30 seconds or so. It will take a few minutes to see the eggs cooking.
Turn off the heat right before the eggs are fully cooked and season with salt and pepper. Remove cooked eggs from pan and set aside.
Assembling the Breakfast Burritos
While the recipe is for burritos, I also like to make smaller rolled tacos for my kids. They're usually not very hungry before school, so a small breakfast taco is the perfect size. Check out the video to see how I make them.
For any burrito or taco, always heat up the tortillas before assembling. This makes them more pliable and easier to roll. I place the tortillas on a plate in the microwave for 20-30 seconds.
Layer scrambled eggs, cheese, and bacon slices in the middle of the tortilla. Fold the sides over and roll up tightly. If eating now, add extra condiments like salsa, hot sauce, or sliced avocado.
I also like to toast the breakfast burrito on a hot oiled skillet to crisp it up. Totally optional, but I love the texture.
How to Freeze and Reheat
These breakfast burritos freeze well and are great to have in the freezer for when you need a quick meal.
Allow eggs and bacon to cool before assembling the burritos. Wrap each breakfast burrito tightly with plastic wrap or foil, then place in a large zip top bag or freezer container. Write the name and date and store up to 3 months in the freezer.
To Reheat the burritos, remove from plastic or foil, and place on a microwave safe plate and heat for 1-2 minutes. Add any extra fresh toppings, roll it up again, and toast burrito on a hot oiled skillet to crisp it up.
Watch The YouTube Video
Check out these Breakfast Recipes:
Baked French Toast Casserole, Mini Quiche Cups, or Huevos Rancheros.
Bacon Egg and Cheese Burrito Recipe
Ingredients
- 6 Large Flour Tortillas Or use 10 taco size tortillas for smaller ones.
- 6 Slices of Bacon
- 1 Tablespoon Butter
- 6 Large Eggs + a splash of milk if you like.
- ½ Cup Mexican Shredded Cheese Blend
Instructions
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper so it over hangs on the sides. Place bacon pieces flat on the sheet, it's ok if the sides touch. Bake for 20 minutes or until desired crispiness.
- In a non stick skillet over low heat, add butter or some bacon grease to the pan. Crack eggs, whisk them well, add a splash of milk if you like, then pour into the pan. There should be no sizzling and it will look like the eggs are not cooking, but gently move the eggs with a spatula around the pan every 30 seconds or so. Turn off the heat right before the eggs are fully cooked and season with salt and pepper. Remove cooked eggs from pan and set aside.
- Warm flour tortillas in the microwave to make them more pliable, about 20-30 seconds. Layer scrambled eggs, cheese, and bacon slices in tortilla and wrap tightly. If eating now, add extra condiments like salsa, hot sauce, or sliced avocado. Toast burrito on a hot oiled skillet to crisp it up.
- To Freeze Burritos- Allow eggs and bacon to cool then assemble burritos. Wrap each burrito tightly with plastic wrap or foil. Then place in a large zip top bag or freezer container. Write the name and date and store up to 3 months in the freezer.To reheat- remove burrito from plastic or foil, and place on a microwave safe plate and heat for 1-2 minutes. Add any extra fresh toppings and toast burrito on a hot oiled skillet to crisp it up.
Notes
Nutrition
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Marci Symington says
Love breakfast tacos and your Halloween outfits!
xo M
Renee says
The kids were so excited that we dressed up with them 🙂
Kari says
Could these be made the night before, kept in fridge, then heated in microwave the morning of? Or any different suggestions?
Renee says
Hi Kari- Yes, you can definitely make them ahead of time and store in the fridge or even freezer if it's going to be a few days. I like to wrap each burrito with plastic wrap them store in a container or zip top bag. Then remove from the plastic and heat in the microwave for a minute. You can also 'crisp' them up on a skillet with a little oil too.