Busy mornings can make breakfast feel impossible. These Make-Ahead Breakfast Burritos are my go-to solution for rushed weekdays — hearty, portable, and full of flavor. They’re loaded with a roasted sweet potato hash, fluffy scrambled eggs, crisp bacon, Monterey Jack cheese, jarred salsa verde, pickled jalapeños, and fresh cilantro. Make a batch ahead, store them in the fridge or freezer, and grab one whenever you need a quick, satisfying meal to start the day.
A breakfast burrito is the perfect combination of convenience and comfort. The roasted sweet potatoes add a satisfying sweetness and texture, while bell peppers and shallot bring brightness. Bacon lends crunch and savory depth, the eggs add protein, and Monterey Jack melts beautifully around the filling. Using store-bought salsa verde keeps things quick and adds an immediate punch of flavor. These burritos are ideal for meal prep, back-to-school mornings, or anyone who wants a warm, filling breakfast without the morning rush.
Yes. Once wrapped tightly in foil and placed in a freezer bag, these burritos will keep in the freezer for up to one month. To reheat from frozen, place the foil-wrapped burrito in an oven preheated to 350°F (175°C) for about 15 minutes, or until heated through in the center.
Ingredients:
- Sweet potato (medium)
- Mini bell peppers
- Shallot
- Bacon
- Eggs
- Burrito-sized flour tortillas
- Store-bought salsa verde
- Pickled jalapeños
- Monterey Jack cheese
- Fresh cilantro
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
Step One: Roast the sweet potato hash
Preheat the oven and prepare a sheet pan with parchment. Toss diced sweet potato, diced mini bell peppers, diced shallot (or onion), olive oil, kosher salt, and freshly ground black pepper together until evenly coated. Spread everything in a single layer and roast at 375°F (190°C) until the potatoes are tender and golden, about 30 minutes, stirring once halfway through. Roasting concentrates the flavor and allows you to make the bulk of the work in a single baking step — easy and hands-off.
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 depending on thickness. Transfer the bacon to a paper towel-lined plate to drain. Reserve about 1 tablespoon of bacon fat in the pan for extra flavor — use it to gently scramble the eggs. Whisk the eggs well, season with a little salt and pepper, and cook over medium-low heat, folding them gently until they’re just set but still soft. A slightly softer scramble reheats more pleasantly than dry, rubbery eggs.
Step Three: Assemble the burritos
Lay a burrito-sized flour tortilla flat and place about a quarter of the sweet potato hash in the center. Top with a quarter of the scrambled eggs, a drizzle (1–2 tablespoons) of salsa verde, a few pickled jalapeño slices, a sprinkle of Monterey Jack cheese, and pieces of one slice of bacon. Finish with a scattering of chopped cilantro. The hash makes a sturdy base so the other ingredients layer nicely.
Step Four: Carefully fold and store
Fold the two sides of the tortilla inward over the filling, then roll from one end to the other, tucking as you go to make a tight burrito. Wrap each finished burrito in foil for easy handling and storage. These wrap-and-go burritos are excellent for meal prep: store in the refrigerator for up to 4 days or freeze for up to 1 month.
Reheating tips: From the refrigerator, remove the foil and reheat in an air fryer at 375°F for 2–3 minutes, or microwave for about 1 minute if you’re in a hurry. From frozen, reheat foil-wrapped in a 350°F oven for approximately 15 minutes, or until the center is hot. These methods help retain texture: the air fryer crisps the exterior while the oven gently heats through from frozen.
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
Total time: 45 mins · Servings: 4 burritos
Ingredients
For the Sweet Potato Hash
- 1 medium sweet potato, diced small
- 3 mini bell peppers, diced small
- 1 shallot, diced small
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Bacon and Eggs
- 4 slices bacon
- 8 eggs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For Assembly
- 4 burrito-size flour tortillas
- 1/3 cup store-bought salsa verde
- 1/4 cup pickled jalapeños
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup finely chopped cilantro
Instructions
- Roast the hash: Preheat the oven to 375°F. Toss the sweet potato, bell peppers, shallot, olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast until tender and golden, about 30 minutes, stirring once halfway through.
- Cook bacon: In a large nonstick skillet over medium heat, cook bacon until crisp (3–4 minutes per side). Transfer to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the skillet.
- Scramble eggs: Whisk the eggs with salt and pepper. Add to the skillet with reserved bacon fat and scramble gently until just set. Remove from heat.
- Assemble: On a tortilla, layer 1/4 of the sweet potato hash, 1/4 of the scrambled eggs, 1–2 tbsp salsa verde, 3–4 jalapeño slices, cheese, and bacon pieces. Top with cilantro.
- Fold and wrap: Fold the sides in, roll tightly, and wrap each burrito in foil. Store in the fridge up to 4 days or freeze up to 1 month.
Notes & Reheating
Reheating (not frozen): Remove foil and reheat in an air fryer at 375°F for 2–3 minutes, or microwave about 1 minute.
Reheating (from frozen): Keep foil on and bake in a 350°F oven for about 15 minutes, or until heated through.
Nutrition information is an estimate and will vary based on exact ingredients and portion sizes.
Author: Alex Snodgrass
Leave a comment below to share your variations or questions.