Meal Prep Breakfast Burritos
Elevate your breakfast game with these delicious meal prep breakfast burritos! Packed with savory ingredients like crispy potatoes, juicy bacon, melted cheese, and zesty homemade ranch seasoning, these burritos are the perfect grab-and-go meal to start your day right.
Servings 4 burritos
Calories 577kcal
Ingredients
- 4 10-inch tortillas Burrito size.
- 12-16 oz potatoes Peeled and diced into ½-1 inch chunks. I used russet.
- 8-10 slices bacon I used 10 slices. Diced into 1 inch chunks.
- ½ cup diced bell peppers
- ½ cup diced onions
- ½-1 cup grated cheddar cheese
- 1 cup spinach/mixed greens
- cooking oil I use olive oil
- parchment paper
- foil
Homemade Ranch Seasoning (You can use store-bought if you prefer).
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon chives
- salt and pepper to taste
Instructions
Air Fryer Method
- Line the air fryer basket with foil. This is optional. I use it because it makes it easier to remove the diced potatoes, peppers, and onions when cooked.
- Add the diced potatoes to the basket. Air fry for 10 minutes at 400 degrees.
- Open the air fryer and spritz the potatoes with cooking oil and sprinkle the spices throughout. Add the diced peppers and onions to the basket. Stir.
- Air fry for an additional 5-10 minutes or however long it takes for the potatoes to crisp on the outside with a soft center (at 400 degrees). Remove the potatoes and vegetables and set aside.
- Add the diced bacon to the air fryer. Air fry for 8-11 minutes at 370 degrees. Cook for however long it takes for the bacon to crisp. Remove the bacon and pat away any excess grease.
Stovetop Method
- Heat a teaspoon of cooking oil in a large skillet on medium heat. Add the potatoes, onions, peppers, and spices.Cover the pan and cook for about 10 to 15 minutes, or until potatoes are just tender.
- Uncover and increase the heat to medium-high. Continue cooking for about 8 to 10 minutes, occasionally turning, until the potatoes are golden brown. Remove the potatoes and set aside.
- Pan sear the bacon.
Assembling the Burritos
- Allow the cooked ingredients to cool before loading into the burrito.
- Load the potatoes and vegetables, bacon, spinach, and cheese into the center of a tortilla. Divide the mixture among 4 tortillas.
- Fold the sides of the tortilla inwards, then tightly roll it up from the bottom, enclosing the filling completely. Tuck in any loose ends to prevent the filling from spilling out. If there are any loose ends, tuck them in before completing the roll. This helps prevent the filling from falling out.
- Take one side of the parchment paper and fold it over the top of the rolled burrito, tucking it snugly. Repeat with the other side, folding it over the top of the burrito and overlapping the first fold slightly.
- Repeat with foil if you plan to store the burritos.
Notes
- Avoid Overfilling: Be mindful not to overfill the burritos, as this can make them difficult to roll and more prone to bursting open.
- Use Warm Tortillas: If you’re having issues rolling, use warm tortillas. These are more pliable and easier to roll without cracking or tearing.
- Make sure to drain any excess moisture from the ingredients before assembling the burritos. Be sure to pat dry the bacon (or whatever meat you use) to dry out the fat and moisture. Do the same for vegetables and any other moist ingredients.
- Allow the cooked ingredients to cool slightly before assembling the burritos. Hot ingredients can create steam, which will make the tortillas soggy.
Nutrition
Serving: 1burrito | Calories: 577kcal | Carbohydrates: 25g | Protein: 27g | Fat: 27g