Cheesy Bacon Breakfast Burritos Bake
These cheesy breakfast burritos are loaded with fluffy eggs, crispy bacon, melty cheddar cheese, and store-bought hash browns for an easy family breakfast casserole. Finished with bacon bits, fresh tomatoes, onions, and cilantro, this baked breakfast burrito recipe is perfect for brunch, meal prep, or holiday mornings.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- 9x13 baking dish
- Measuring cups and spoons
- Cutting board
- Sharp kitchen knife
- Cheese grater (if shredding fresh cheese)
- Aluminum foil (optional for covering while baking)
Ingredients
For the Burritos
- 8 flour tortillas large
- 8 eggs large
- 1/4 cup milk
- 1 tbsp butter
- Salt and black pepper to taste
- 1 1/2 cups sausage cooked breakfast sausage or diced ham
- 2 cups hash browns frozen shredded and cooked until lightly crispy
- 2 cups cheddar cheese shredded
- 6 slices bacon cooked crispy and chopped
Toppings
- 1 cup cheddar cheese shredded
- 1/3 cup bacon bits or chopped crispy bacon
- 1/2 cup tomatoes diced
- 1/4 cup red onion finely diced
- 2 tbsp cilantro fresh and chopped
Instructions
Cook the Hash Browns
- Cook the frozen store-bought hash browns according to package directions until lightly golden and crispy. Set aside.
Make the Eggs
- In a skillet over medium heat, melt butter. Whisk eggs with milk, salt, and pepper. Cook gently until softly scrambled. Slightly undercooking the eggs helps keep them fluffy after baking.
Fill the Burritos
- Lay tortillas flat and fill with scrambled eggs, crispy hash browns, sausage or ham, shredded cheese, and a little bacon.
- Roll tightly and place seam-side down in a greased 9x13 baking dish.
Add Cheese
- Sprinkle the tops generously with cheddar cheese.
- Bake at 375°F (190°C) for 20–25 minutes until the cheese is melted and the tortilla edges are lightly golden.
Finish and Serve
- Top with bacon bits, diced tomatoes, red onion, and fresh cilantro before serving.
- Serve warm with salsa, guacamole, or sour cream on the side.
r the best cheesy breakfast burritos, cook the frozen hash browns until lightly crispy before adding them to the tortillas. It adds a much better texture and keeps the filling from becoming too soft while baking. I’ve found this simple step makes the burritos taste more like a hearty restaurant-style breakfast casserole with crispy bites throughout.
Notes
- Store-bought frozen hash browns make these cheesy breakfast burritos quick, easy, and perfect for busy mornings or relaxed weekend brunches.
- Slightly undercooking the scrambled eggs before baking helps keep the filling soft, creamy, and fluffy instead of dry.
- Freshly shredded cheddar cheese melts much smoother and gives these baked breakfast burritos the best cheesy texture.
- Adding the bacon bits after baking keeps them crispy and adds extra smoky flavor to every bite.
- Large flour tortillas work best because they hold the hearty breakfast filling without tearing while rolling.
- These easy breakfast burritos are great for meal prep and reheat surprisingly well for quick weekday breakfasts.
- The tortilla edges lightly crisp in the oven while the inside stays warm, cheesy, and loaded with eggs, bacon, sausage, and hash browns.
- Fresh diced tomatoes, onions, and cilantro help balance the rich melted cheese and savory breakfast filling.
- If the tops brown too quickly while baking, loosely cover the dish with foil for the final few minutes.
- These hearty breakfast burritos taste delicious served with salsa, sour cream, or homemade guacamole on the side.
Nutrition
Serving: 1gCalories: 1284kcalCarbohydrates: 59gProtein: 63gFat: 88gSaturated Fat: 36gPolyunsaturated Fat: 12gMonounsaturated Fat: 29gTrans Fat: 0.4gCholesterol: 507mgSodium: 2305mgPotassium: 958mgFiber: 6gSugar: 4gVitamin A: 1684IUVitamin C: 13mgCalcium: 800mgIron: 6mg
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