Breakfast · mexican
Quick Breakfast Burrito
Make a dozen on the weekend and weekday mornings become grab-and-heat.
How to make it
Microwave frozen hash browns 3 minutes until hot.
Scramble eggs in a skillet over medium heat, 2 to 3 minutes.
Lay out tortillas and divide eggs, hash browns, cheese, and salsa among them.
Roll each burrito tightly, folding in the sides.
To freeze: wrap each in foil, freeze up to 2 months. Reheat from frozen: microwave 2 minutes, flip, 1 more minute.
Ore-Ida diced hash browns (sold at Costco in bulk) microwave straight from frozen in 3 minutes — no thawing, no pan. Any bagged shredded Mexican blend cheese works. Trader Joe's flour tortillas are thin and roll easily without cracking. For the salsa, just use a jar of your regular grocery-store brand; the kids barely notice it inside.
Add a slice of turkey sausage or a few tablespoons of black beans to bump protein per burrito. For kids who eat plain, skip the salsa inside and serve it as a dip on the side. If you have leftover taco meat, it works here too.
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