After our Head of Social told us about how her mom stocked her freezer with two weeks' worth of breakfast burritos after she had her first baby, we knew we needed to share the recipe with you all. Easy, freezer-friendly, and delicious, it's the perfect meal to prep before baby arrives or to bring to new parents.
When I gave birth to my daughter, my mom came to stay with us for two weeks, and it was the biggest blessing. When it was time for her to leave (yes, there were tears), she left behind one of the most thoughtful gifts: a freezer stocked with breakfast burritos.
We always think of meal trains for dinners—and sometimes you get lunch out of the leftovers—but breakfast often gets overlooked. And let me tell you, as a hungry, breastfeeding mama, having something quick, hearty, and homemade to grab in the morning was a literal lifesaver.
Those burritos lasted me nearly two weeks, and now it’s one of my favorite things to do for friends who’ve just had a baby. Because sometimes, love looks like breakfast you can eat with one hand.
Ingredients
*Note: The quantities are more art than science here—no biggie if you end up having extras of things! Just keep 'em for future use or make a few extra burritos.
- 12 eggs
- Package of bacon (6-8 strips)
- Bag of frozen hashbrowns
- Bag of shredded cheese
- 10 jumbo tortillas
Instructions
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Cook the bacon
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Preheat oven to 350°F.
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Line a sheet pan with foil and lay out the bacon strips.
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Bake for 18–20 minutes, flipping halfway through.
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Once cooked, let cool slightly, then chop into bite-sized pieces.
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Cook the hashbrowns
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Heat a bit of oil in a large skillet over medium heat.
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Add hashbrowns and spread into an even layer.
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Cover and cook for 2 minutes.
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Uncover, flip, and cook for another 4–6 minutes until golden and crispy.
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Scramble the eggs
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Crack eggs into a bowl, season with salt and pepper, and whisk well.
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Pour into a nonstick pan over medium heat and scramble until cooked through.
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Assemble the burritos
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Lay out 10 squares of foil on a clean surface.
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Place one tortilla on each piece of foil.
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Divide the scrambled eggs, bacon, and hashbrowns evenly among the tortillas.
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Sprinkle shredded cheese over each.
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Wrap and store (or drop off to your new mama friend!)
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Fold each tortilla into a burrito, then wrap tightly in foil.
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Place 5 burritos per gallon-sized freezer bag.
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Label the bags with a marker: “Bacon, egg, potato & cheese breakfast burritos – Heat at 350°F for 15 min.”
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Freeze and reheat
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Store in the freezer for up to 3 months.
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To reheat: Transfer to the fridge overnight or bake straight from frozen at 350°F for 15 minutes.
I would personally transfer one to the fridge every night before eating to help them thaw before putting them in the oven, but you don’t have to do that.
