Dry Breakfast Burritos for Remote Workers
Ready in 35 min. Breakfast recipe. No-soggy, portable burritos perfect for reheating at your desk. Get step-by-step instructions, nutrition info, and tips
Instructions
Step 1
1. Cook bacon in a skillet until crisp, then crumble and set aside. Pour off all but 1 tablespoon of fat.
Step 2
2. In the same skillet, add butter or oil over medium heat. Cook hash browns until golden and crispy, about 5-7 minutes, stirring occasionally. Remove and set aside.
Step 3
3. In a bowl, whisk eggs with milk (if using), salt, and pepper. In the same skillet, scramble eggs over medium-low heat until just set but still moist. Remove from heat.
Step 4
4. To assemble: Lay a tortilla flat. In the center, layer 1/4 of the scrambled eggs, then 1/4 of the hash browns, 2 slices' worth of crumbled bacon, and 1/4 cup cheese. If using, sprinkle with green onions.
Step 5
5. Fold the sides of the tortilla inward, then roll tightly from the bottom, tucking in the filling as you go. Wrap each burrito in foil or parchment paper.
Step 6
6. To store: Refrigerate for up to 4 days or freeze for up to 1 month. To reheat: Remove foil, wrap in a damp paper towel, and microwave for 1-2 minutes (if refrigerated) or 3-4 minutes (if frozen). Alternatively, reheat in a toaster oven or air fryer at 350°F for 10-12 minutes for a crispier texture.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
