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Bacon Hashbrown Breakfast Wraps

At this exact moment I’m hanging out in Atlanta with new friends and incredible amounts of food. It’s mommy’s weekend off, and I’m spending it with Tricia and Kristi at Blogher Food!

Knowing I would be gone for a few days I tried to make sure we had plenty of “convenience foods” in the pantry and freezer to make life a bit easier for my husband as he wrangles our three munchkins. Bacon Hashbrown Breakfast Wraps are a favorite, are super easy to make, and quick to reheat on a potentially chaotic morning (although these are pretty tasty and lunch and dinner too). As with the Chicken Burritos, there is a recipe to follow, but feel free to let this post serve as inspiration to get your breakfast burrito creative juices flowing using ingredients your family loves.

Bacon Hashbrown Breakfast Wraps


Pam @ onceamonthmeals.com


  • 1 cup bacon, cooked and crumbled
  • 12 whole eggs
  • 2 cups shredded hashbrowns, thawed
  • 0.5 cup salsa
  • 1 cup shredded cheese
  • 8 large tortillas
  • salt and pepper to taste
  • cooking spray


Heat a large skillet, over medium heat. Spray with cooking spray and brown bacon and salt-and-pepper seasoned hash browns until the potatoes are crispy. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally, until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up. 

Freezing Directions:

Wrap in wax paper or foil and place roll-ups in freezer bag. Seal, label, and freeze. To serve: Remove wrapping, place burrito in microwave, and heat for about 1-2 minutes or until hot.

Servings: 8 burritos

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16 Responses to “Bacon Hashbrown Breakfast Wraps”

  1. LaTonya says:

    I make breakfast to go for my family every morning before work, and school. Because they don’t have to sit down to breakfast, doesn’t mean they can’t have a good breakfast.

    I do a breakfast burrito, but this wrap sounds, and looks great! I can’t wait to try it Monday morning. And I’m sure to stalk your site for ‘Project What’s For Dinner’ ideas.

  2. I love wraps like these! I could eat these for breakfast, lunch or dinner!

  3. Victoria says:

    I use whole wheat tortilla wrapps and turkey sauages to make it a little more healthier.

  4. […] NEED TO MAKE: crescent pizza pockets candied carrots bacon hashbrown breakfast wraps This entry was posted in Uncategorized. Bookmark the permalink. ← Breastfeeding Blog […]

  5. Nora says:

    Brilliant and delicious! I love having breakfast ready in minutes and knowing its healthy and packed with protein. I thought the defrosted eggs would be gross or mushy but its not; I can’t taste much of a difference from fresh. Next time I might add mushrooms and spinach and an onion to the hashbrown stage and skip the salsa. But the salsa makes this so easy!

    Thanks for such a practical and enjoyable resource!

  6. Tori says:

    Hubby loved these! I was a little wary of how they would taste after being frozen, but they didn’t last long enough to make it to the freezer! :)

  7. Cindy says:

    HELP!!! I tried to make these TWICE and no bueno. First batch was as the directions say “brown bacon and salt-and-pepper seasoned hash browns until the potatoes are crispy.” Turned into a soggy mess. Nothing browned or got crispy. TRASH IT!

    So then I did as the ingredients imply (that the bacon is already cooked). So I cooked the bacon first. Then the hash browns. Then combined all with the eggs. ARGH!!! It turned nasty and the eggs are over cooked, hash browns seemed soggy again (even after criping earlier). Suggestions????? Hints?????? I know something is off and these sound do good. Help is appreciated!

    • Kelly says:

      Cindy are you combining them all with the eggs to cook or after EVERYTHING has cooked?

      • Cindy says:

        I did both ways. The second time I did bacon alone, hash brown alone, then added the raw eggs with the cooked bacon & hash browns (my understanding of the directions). It’s the hash browns that are causing the grief. :-)

        • Melanie says:

          Try cooking the hashbrowns until they are really crispy, almost even dry. Also, I would cook the bacon and hashbrowns separately and then add them together along with the eggs.

  8. Teresa Schlenz says:

    I made these yesterday and my family loves them. I will be making these often. Thank you for all the great recipes.

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  10. meredith says:

    I do these EVERY weekend for the upcoming week.. Except I “cheat”. One Pkg of Jimmy Dean breakfast mix (potato, sausage, pepper/onion) and eggs – made as directed.. cool to almost room temp and them stir in shredded Colby cheese.. put on tortilla and wrap! For us a 1/2 pkg of Jimmy Dean mix to 6-8 eggs gets 8 breakfast burritos for us! Kids like a more plain version so I do another batch and brown pork sausage, drain and cool.. then scramble eggs and add meat when eggs are starting to set. I also cook eggs until they are almost overdone.. I found when microwaving/reheating they were not at mushy from the trapped moisture in eggs.

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