Bacon Egg & Potato Breakfast Burrito Pouches

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

Here's how to make ahead a delicious bacon, egg, and potato burrito filling to reheat later for quick and easy breakfast burritos!


  • 1 pound bacon
  • 1 pound red potatoes, chopped
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon pepper
  • 3 cloves garlic, minced
  • 6 large eggs
  • 2 cups shredded cheese, Mexican blend
  • 12 inch flour tortillas (for serving)



Cook the bacon on a skillet or in the oven. Let cool, chop into smaller pieces, and set aside.


On the stove, boil or steam chopped potatoes until tender. I use a pot with a steam basket. Drain liquid and heat a large skillet on the stove with olive oil.


To the skillet, add onion, bell pepper, and potatoes. Mix and add all seasonings (paprika through minced garlic) and brown the mixture until the potatoes are crisp on the outside, and the onions and bell peppers are tender. Let cool.


Whisk eggs in a bowl and scramble them in a skillet on the stove. Season with a pinch of salt & pepper. Undercook them slightly, so they won't be overcooked when re-heating later.


Once all breakfast filling ingredients are cool, divide evenly into 6 freezer sandwich bags, including the potatoes, bacon, eggs, and cheese. Seal bags and store them in the freezer for up to 3 months.


To Make a Burrito:

Take the filling out of the bag and heat it on a plate in the microwave for 2 minutes. Wrap up the filling in a large fresh tortilla, and enjoy!

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