Go Back
+ servings
Print Recipe
5 from 9 votes

Make-Ahead Breakfast Burritos

Total Time45 minutes
Servings: 4 Burritos


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


Roast the Potato Hash:

  • 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:

  • 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.
  • Discard all of the bacon fat, reserving just 1 tbsp to cook the eggs in the skillet.
  • 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:

  • 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.
  • 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.
  • 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.


Reheating Directions:
If not frozen, I like to reheat in the burritos in the air fryer. I remove from foil and do this at 375F for 2-3 minutes. If you’d like, you can also remove the foil and reheat in the microwave for 1 minute.
From Frozen, I like to reheat mine in the oven. Place the foil-wrapped burrito into an oven preheated to 350F degrees for about 15 minutes, or until warm in the center.