Breakfast Burritos with Eggs, Veggies, Bacon and Cheese

$0.00 Cooking Fee
Serving Size: 1 burrito
Recipe adapted from:
Mayumi Tavalero
These freezer-ready breakfast burritos, stuffed with scrambled eggs, green onions, bell pepper, bacon and cheese, are a great way to start the day. Freeze them and you have a meal ready to go any day of the week! Refrigerate for 4-5 days and/or freeze for up to 3 months.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Heat a large non-stick skillet over medium heat. Add the bacon and cook to desired doneness, 5-8 minutes. Transfer bacon to drain on a paper towel lined plate, leaving 1 tablespoon bacon oil in the pan.
  • In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
  • Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
  • Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
  • On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with a slice of bacon and cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
  • If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.

To freeze burritos:

  • Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.

Cook Times

Active Prep25
Hands-On Cook15
Hands-Off Cook0
Total Time40 minutes
Recipe Serving Size10



  • 12 ounce bacon 1 strip per burrito
  • 15 each egg beaten
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 stalk green onion thinly sliced
  • 1 each red bell pepper diced
  • cup cheddar cheese shredded
  • 10 each large flour tortilla burrito size
  • avocado oil cooking spray


  • 10 teaspoon hot sauce

Cooking Tools Required

Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet
Reheating/Serving Instructions
To heat burritos in the oven: Transfer burritos to the refrigerator the night before. Bake in foil at 425 degrees for 20 minutes, turning halfway through baking time. Remove foil and bake uncovered for 5 additional minutes.
To heat burritos in the microwave: Transfer burritos to the refrigerator the night before. Remove the burrito from the foil and place it on a microwave-safe dish. Cover with a paper towel and microwave for 1 minute. Turn then cook an additional minute or until heated through. Let stand 2 minutes before eating.


Calories: 389kcal | Carbohydrates: 18g | Protein: 19g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1079mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 932IU | Vitamin C: 16mg | Calcium: 177mg | Iron: 3mg

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