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Tasty breakfast burritos made with ham and cheese ready stacked and ready to be eaten.
4.91 from 11 votes

Make Ahead Breakfast Burritos

Delicious make ahead breakfast burritos are a great freezer friendly meal. These are easy to prepare and you can change up the ingredients to your favorites. A great way to use up veggies in the fridge! Great for a crowd! Going camping, bring these along to reheat quickly!
Course Breakfast
Cuisine American
Keyword freezer-friendly, make ahead
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 burritos
Calories 234kcal
Author Eileen


Breakfast Burrito Filling

  • 1-2 teaspoons olive oil
  • 2 medium Russet potatoes, grated and drained of excess water Note 1
  • 1 large Red pepper, seeded and diced
  • 1 medium shallot, peeled and diced
  • 8 ounces diced ham
  • ½ teaspoon unsalted butter or butter spray
  • salt and pepper, to taste

Scrambled Eggs

  • 8 large eggs
  • ⅓ cup low-fat milk
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 cup shredded colby jack cheese or favorite cheese
  • 8 large low-carb flour tortilla


Breakfast Burrito Potato Filling

  • Into a heated large skillet, over medium heat add olive oil. Add in the grated potatoes, red pepper, and shallot. Season with salt and pepper. Saute for about 5 minutes, stir in the diced ham. Saute another 3-5 minutes. Potatoes should be cooked and veggies soft. Remove the filling and place in a bowl until ready to make burritos. Wipe pan clean. 

Make the Scrambled Eggs

  • While burrito filling is cooking, in a medium bowl whisk the eggs, milk, parsley, basil, garlic powder, salt, and pepper. 
  • Return pan to the stove, over medium heat, add ½ teaspoon of butter or use butter spray. Add in the egg mixture and scramble the eggs . 

Make the Breakfast Burritos

  • Lay out the flour tortillas. evenly divide the potato filling, eggs, and cheese on the tortillas. 
  • Fold tortillas into burritos. If freezing, wrap with foil and place in freezer safe gallon bags, labeled with date and description of the sandwich. For keeping in the fridge, wrap in plastic wrap. 

Reheating Burritos

  • Reheating in the oven, wrapped in foil for about 5-6 minutes.  Frozen burritos in the microwave, remove foil, wrap in a paper towel and reheat for about 1-2 minutes. 


Note 1: No need to peel  potatoes before grating. Drain excess water from the potatoes by either squeezing them in your hands. The potatoes can also be squeezed in a cotton towel over the sink. Ensures the potatoes won't sweat too much liquid into the filling.
Note 2: Nutritional values are using low-carb tortillas. 
  • Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes


Serving: 1burrito | Calories: 234kcal | Carbohydrates: 13g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 241mg | Sodium: 560mg | Potassium: 374mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1110IU | Vitamin C: 29.5mg | Calcium: 156mg | Iron: 1.9mg