These Loaded Breakfast Burritos made with home made flour tortillas has all the works and flavor! Crispy bacon, fluffy scrambled eggs, fresh kale and spinach, and melted cheddar cheese, all rolled into one warm burrito. These are so worth climbing out of bed for!
What’s in the Loaded Breakfast Burrito?
- Fluffy, moist scrambled eggs that have been whipped with milk and salt
- Pan roasted red potato bites
- Crispy, perfectly browned bacon
- Fresh and colorful kale and spinach
- Shredded cheddar cheese
- Homemade Flour Tortillas, fresh and hot off the cast iron
How to freeze Loaded Breakfast Burritos?
These are so easy to freeze! Wrap each burrito individually with aluminum foil. Make sure each is tightly wrapped. Place the burritos in a single layer inside a freezer safe bag. Squeeze as much air out of the bag as possible. Freeze the burritos, and reheat when ready.
How to reheat Loaded Breakfast Burritos?
Remove the burrito from the freezer, and discard the aluminum foil. Place the burrito in the microwave and cook for 1-2 minutes. To reheat the Loaded Breakfast Burritos in the oven, heat the oven at 400°. Cook burritos for ten minutes, or until heated through.
I am such a skitter-bug! Getting breakfast for myself in the morning is my last priority. Between three children demanding breakfast, three dogs needing to be let out for their morning stroll, and all other morning demands, it’s no wonder I drink my coffee black and cold most mornings.
My chickens just started laying eggs, and with 19 chickens, you can bet I get at least a dozen eggs a day. I am seriously running out of room in my fridge and often hand dozens of eggs out for free. When I come up with a breakfast idea that includes a ton of eggs, I am all for it. My hens are pasture raised, organic fed, and to be perfectly honest, spoiled rotten. When they see me waltzing my way through the backyard with my kitchen scrap bucket, they flock to me making all sorts of excited shrills. You’ve heard of the crazy cat lady, now get ready for the crazy chicken lady.
Over the weekend, I made some amazing home made flour tortillas, which were turned into Loaded Breakfast Burritos. Let me tell you! WOW. I have been working with flour tortillas for a few months now, but I finally perfected them. Every warm bite of the fresh tortillas was incredible. Slightly buttery, a hint of salt… i could go on and on.
Anyway, I needed to create a few recipes to use up these fresh flour tortillas. My (spoiled) husband is not a fan of leftovers, especially when it involved eggs. I talked him into reheating the scramble the next morning to shove into some tortillas, and just like that, it was gone! And by the way, you cannot go wrong with splashing some Frank’s Red Hot sauce on it.
These really are a perfect answer for the busy mom who wants her kids to eat something easy and hand held in the morning. Cereal is loaded with crap and sugar. Poptarts are full of empty promises, too. These loaded burritos can be made in under an hour, reheated in a minute (I KNOW you have ONE minute in the morning for your health) and be taken on the way. Make breakfast enjoyable again!
Other Backyard Bohemian Breakfast Recipes:
- Instant Autumn Oatmeal Breakfast Bowl
- Gut Healthy Green Monster Smoothie
- Huevos Rancheros Tostados
- Orange Creamsicle Chia Pudding
Loaded Breakfast Burritos
These Loaded Breakfast Burritos made with home made flour tortillas has all the works and flavor! Crispy bacon, fluffy scrambled eggs, fresh kale and spinach, all rolled into one warm burrito. These are so worth climbing out of bed for!
- 6 flour tortillas
- 6 eggs
- 1 cup red potatoes, diced
- 1/2 tsp salt
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 8 slices bacon
- 1 cup spinach/kale mixture
Place bacon in a cold cast iron pan, and put on medium heat. Cook bacon until desired texture.
Remove bacon from the pan, and place onto paper towels to absorb the grease. Add diced potatoes to the pan with bacon grease, and cook for 10 minutes, or until each side is lightly brown.
Remove potatoes from pan, and place on paper towels. Drain grease from the pan, and return to heat.
In a medium bowl, whisk eggs, salt and milk. Add to pan, and cook until the scrambled eggs are cooked through.
Chop the spinach and kale. Place all the ingredients, including the cheese in a bowl, and mix.
Place egg mixture down the burrito, and roll it up. Enjoy!