Name: Make Ahead Breakfast Burritos with Hash Browns and Spicy Avocado Crema
Prep time: 20 min
Cook time: 6 min
Ingredients: 4 Tortillas (Burrito size); 8 Eggs; 1/4 C. Milk; Salt and Pepper to taste; 1 Tbsp. Oil; 1/2 Onion (finely diced); 1 Bell Pepper (finely diced); Hash browns (16 oz shredded hash browns or 4 hash brown patties); 1 Cup Cheddar Cheese (shredded (gouda or pepper jack as replacment); 8 slices of Bacon; 1 Avocado; 1/3 Cup Greek Yogurt; 2 Tbsp. Mayo; 1 Lime (Juiced); 1/2 Jalapeño; Salt to taste; 1 Tbsp. Avocado Oil; 1 Garlic clove; 1/4-1/2 tsp. Chipotle powder

Breakfast burritos with hash browns is the kind of morning meal that solves the “what do I make?” problem before it even starts. Loaded with crispy hash browns, fluffy scrambled eggs, bacon, and a creamy spicy avocado crema, these burritos are hearty, filling, and packed with flavor. Make a batch on the weekend and you’ve got breakfast handled for the whole week.

These burritos came out of pure necessity in my house. Busy mornings were getting out of hand and I needed something the whole family would actually get excited about eating. And these burritos are the real deal. Crispy on the outside, loaded on the inside, and that avocado crema takes everything up a notch in the best way.

If you love a good handheld breakfast, my breakfast burrito with fries and chipotle sauce is another one worth bookmarking.

Breakfast burritos cut open and stacked on each other, showing layers of eggs, hash browns, bacon and cheese.

Why You’ll Love This Recipe

Make-ahead and freezer friendly: Make a full batch on the weekend and freeze them for up to 3 months. Future you will be very grateful.

Loaded with good stuff: Hash browns, eggs, bacon, and cheese in every single bite. Nothing is skimpy here.

That avocado crema though: Creamy, a little spicy, and so easy to make in a blender. You will want to put this creamy and spicy avocado sauce on everything.

What I Love:

What I Love: These burritos get crispy on the outside from pan browning, which gives them that golden, slightly crunchy exterior you just don’t get from a microwave breakfast. It makes a big difference.

The ingredients for the breakfast burritos with hashbrowns and avocado crema on the counter.

Ingredient Notes and Substitutions

Tortillas: Use large burrito-size flour tortillas so you have enough room to fold and seal everything in without it falling apart.

Eggs: Eight eggs is the right amount for four burritos. Whisking them with milk keeps them fluffy and soft.

Hash Browns: Shredded hash browns or frozen hash brown patties both work here. Just make sure they are cooked until crispy so they hold up inside the burrito. Tater tots would also work great in these burritos.

Bacon: Cook the bacon fully before building the burritos. You can swap for turkey bacon or breakfast sausage if that is more your style.

Cheese: A shredded Mexican blend, cheddar, pepper jack or gouda all work well. Pepper jack adds a nice little kick that pairs well with the spicy crema.

Bell Pepper and Onion: These add flavor and texture to the egg filling. Red, yellow, or orange bell pepper all work in a pinch.

Spicy Avocado Crema: This is made with avocado, Greek yogurt, mayo, lime juice, jalapeño, garlic, avocado oil, chipotle powder, and salt. It comes together in a food processor in under two minutes. You can leave the jalapeño out for a milder version or add more chipotle powder if you want extra heat.

Scrambled eggs with veggies in skillet for the breakfast burritos.

How to Make Breakfast Burritos with Hash Browns: Step-by-Step Instructions

Make the spicy avocado crema first by adding all crema ingredients to a food processor. Blend until smooth and creamy. Taste and adjust salt as needed. Set aside in the fridge until ready to serve.
Cook your hash browns according to package instructions, whether in the oven, air fryer, or skillet. Cook them until crispy. Set aside.
Cook the bacon until crispy. Set aside on a paper towel lined plate.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 3 to 4 minutes.
Whisk the eggs together with the milk, salt, and pepper. Pour the egg mixture into the skillet with the veggies. Cook low and slow, stirring gently, until the eggs are just set. Remove from heat.
To build each burrito, lay a tortilla flat. Add a layer of shredded cheese first, then hash browns, then the scrambled egg mixture, and then two slices of bacon. Fold in the sides and roll the burrito up tightly, seam side down.
Heat a little oil in the same skillet over medium heat. Place the burritos seam side down and cook until golden and crispy, about 2 to 3 minutes per side.
Serve immediately with the spicy avocado crema for dipping or drizzling. Enjoy!

Sara’s Tip

Layer the cheese down first, directly on the tortilla, before adding the hash browns and eggs. When the burrito hits the hot skillet, the cheese melts into everything and acts almost like glue that holds the layers together. It makes a big difference when you go to take a bite.

Open tortilla with fillings in the center for the breakfast burrito.

Recipe FAQs

Can I freeze these breakfast burritos?

Yes! These make-ahead breakfast burritos freeze really well for up to 3 months. Let the burritos cool completely before wrapping. Do not pan brown them before freezing. Wrap each burrito tightly in foil or plastic wrap and place in a freezer bag. To reheat, unwrap and microwave for 2 to 3 minutes, flipping halfway through. You can also rewrap in foil and heat in the oven at 350 degrees F for about 20 minutes.

How do I store leftovers in the fridge?

Store leftover burritos in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over medium heat until warmed through.

Can I skip the pan browning step?

You can, but I really recommend it! That quick browning in the skillet gives these burritos their crispy golden exterior. It only takes a few extra minutes and makes a noticeable difference in both texture and flavor.

Can I make these vegetarian?

Absolutely. Leave out the bacon and add extra veggies like mushrooms, zucchini, or black beans to keep the burritos hearty and filling. My protein-packed breakfast quesadilla with chipotle sauce uses a similar veggie-forward approach if you want more inspiration.

What is the best way to roll a burrito so it doesn’t fall apart?

Do not overfill it. A common mistake is packing in too much filling, which makes it impossible to seal properly. Fold in the sides first, then roll tightly from the bottom up. Placing it seam side down in the hot skillet right away helps seal it shut too.

Can I use a different sauce instead of the avocado crema?

Yes! Sour cream, salsa, or hot sauce all work well. If you want something with a similar creamy, spicy vibe but simpler, a chipotle mayo made with just mayo and chipotle powder is a great shortcut.

Looking for more savory egg recipes the whole family will love? There are so many good options to explore.

How to Store and Reheat

Fridge: Store in an airtight container for up to 3 days. The avocado crema can be stored in the fridge up to 3 days.

Freezer: Wrap individually in foil or plastic wrap and freeze up to 3 months. Reheat in the microwave for 2 to 3 minutes or in the oven at 350 degrees F for 20 minutes.

Tip: If freezing, skip the pan browning step and do it fresh when you reheat. Warm the burrito through first, then add it to a hot skillet for a minute or two per side to get that crispy exterior back.

If you give these breakfast burritos with hash browns a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram with your creations.

From my kitchen to yours, happy cooking!