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Make Ahead Breakfast Burritos (Oamc)

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“*All measurements are approximate; adjust according to your preferences. You can also add chopped jalapenos or a can of chopped green chili if you want spicier burritos. Do not heat the wrapped burrito in a plastic bag-the paper towel will molecularly bond with the burrito :) Also do not let the burrito sit for too long once heated as the paper towel will be difficult to remove.”

Ingredients Nutrition

  • 1 lb turkey chorizo
  • 1 (12 ounce) package turkey bacon
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 teaspoons garlic, minced (or to taste)
  • 1 (16 ounce) package o'brien frozen potatoes
  • 8 ounces bell peppers, strips (frozen ones work just fine)
  • 1 cup frozen corn
  • 1 (12 ounce) can black beans, drained
  • 12 eggs
  • 18 cup milk
  • salt & pepper
  • 1 (12 ounce) jar salsa (or to taste)
  • 4 cups shredded cheddar cheese (any type you like, I used cheddar or MoJack blend)
  • 24 wheat flour tortillas (can vary depending on how much filling you put in each)


  1. Remove chorizo from casing & crumble into frying pan (should resemble hamburger texture when cooked).
  2. Cook until done/browned.
  3. Remove from pan & set aside.
  4. Cook bacon until crisp, set on paper towel to drain excess fat.
  5. When cool, crumble bacon & set aside.
  6. There should be very little grease left in pan, add enough olive oil to get to about 2 tablespoons
  7. Add onions & cook until translucent.
  8. Add garlic & potatoes to the onions.
  9. Cook until potatoes are to your desired crispness. (It may be necessary to add more oil during cooking, but be careful as too much will make the potatoes soggy.).
  10. Mix the pepper strips, corn, and black beans into the potatoes.
  11. Heat until they are no longer frozen. Set pan aside.
  12. Beat eggs, splash of milk, salt, and pepper in a bowl until mixed well.
  13. In non-stick pan, scramble eggs until dry.
  14. In a large bowl or one of the pans, whatever will hold everything , combine the potato mixture, chorizo, bacon, and eggs.
  15. Prepare a large cookie sheet (but small enough to fit in the freezer), by lining it with waxed paper to prevent the burritos from sticking.
  16. Take about 3 soup spoonfuls of mixture and spread along the middle of the tortilla.
  17. Take care not to get it too close to the ends.
  18. Spoon some salsa along the filling.
  19. Top with cheese.
  20. Fold one side over & roll.
  21. Set on cookie sheet.
  22. When the cookie sheet is full, place in freezer until the burritos are frozen (at least 3 hours).
  23. Take out of freezer; wrap each burrito in a paper towel.
  24. Place wrapped burritos in a zip lock bag in the freezer.
  25. To re-heat, place frozen burrito in the microwave (in the paper towel) for 2-3 minutes until hot.
  26. Let set for one minute before eating.

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