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Make breakfast easy with these Bacon & Egg Breakfast Burritos! Can make ahead and freeze for fuss-free mornings!

Bacon & Egg Breakfast Burritos stacked on a white plate.

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Bacon & Egg Breakfast Burritos

With back to school, our mornings are a bit hectic. To help make breakfast a bit easier, I like to have things like these Bacon & Egg Breakfast Burritos on hand! I can make them over the weekend and freeze them, then my kiddos can pull them out throughout the week when they want a hot breakfast.

Bacon & Egg Breakfast Burritos in a zip lock bag.

You can easily switch out the meat and use cooked ham or sausage – or you can even make them meatless by leaving out the meat altogether! They are so easy to customize to your family’s tastes! I hope your family enjoys these as much as mine does!

Bacon Month 2016 collage.

To celebrate Bacon Month, we’ve got a few giveaways going on – be sure to stop by and enter for a chance to win! We’ve got a year supply of Torani, $100 gift card for Lodge Cast Iron, and $125 PayPal cash …. that’s 3 prizes with 3 winners!! Good luck, y’all!!

Bacon & Egg Breakfast Burritos on a white plate with orange wedges and a glass of milk.
Bacon & Egg Breakfast Burritos on a white plate with orange wedges close up.

Before you go, stop by and see what my friends made for bacon month:

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Bacon Month 2016 collage.

Bacon & Egg Breakfast Burritos from Love Bakes Good Cakes

Maple Bacon Fudge from Ashlee Marie

Dark Chocolate Bacon Cookies from Forking Up

Bacon Thyme Scones with Savory Whipped Ricotta from Cooking in Stilettos

Bacon Stuffed Waffles from Around My Family Table

Breakfast Bacon Fat Bombs from A Simple Pantry

Bacon Wrapped Scallops Recipe with Pomegranate Sauce from Bread Booze Bacon

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Bacon & Egg Breakfast Burritos stacked on a white plate.
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Servings: 6 servings

Bacon & Egg Breakfast Burritos

By Jamie Sherman
Make breakfast easy with these Bacon & Egg Breakfast Burritos! Can make ahead and freeze for fuss-free mornings!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

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Ingredients 

  • 2 tablespoons green chilies, chopped
  • 2 tablespoons roasted red peppers, chopped
  • 9 large eggs, beaten
  • 6 slices bacon, cooked and crumbled
  • ¾ cup cheddar cheese
  • 6 burrito-size tortillas, warmed
  • Salsa, for serving

Instructions 

  • Spray a large skillet with cooking spray.
  • Saute the green chilies and roasted red pepper over medium heat for 1-2 minutes or until fragrant. Stir in the eggs. Cook and scramble until the eggs are almost set. Stir in the bacon and continue to cook until eggs are done.
  • Divide the egg mixture between the tortillas. Divide the cheese over the top.
    Roll up tortillas. Serve with salsa, if desired.

Notes

To freeze:
  • Place burritos in freezer zip-top bags. Freeze up to 3 months. To serve the frozen burritos, remove from bag and place burrito on a microwave-safe plate. Microwave for 60-90 seconds, or until warmed through.

Nutrition

Calories: 442kcal, Carbohydrates: 31g, Protein: 20g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 308mg, Sodium: 870mg, Potassium: 240mg, Fiber: 2g, Sugar: 3g, Vitamin A: 580IU, Vitamin C: 3mg, Calcium: 233mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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1 Comment

  1. Jens C. Kruse says:

    nice