Bacon Hashbrown Breakfast Wraps

Let's Cook

Ingredients

8 servings
  • 1 cup cook and dice Bacon
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 cups Hashed Brown Shreds, Frozen
  • 12 individual Egg
  • ½ cups Salsa
  • 8 individual Flour Tortillas (8-inch/Med)
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

Supplies

  • Cooking Sprays
  • Foils

Directions

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

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. Wrap in foil and place roll-ups in freezer bag. Seal, label, and freeze.

Serving Day Directions

Remove wrapping, place burrito in microwave, and heat for about 1-2 minutes or until hot.

Nutritional Information

Not Available

About This Recipe

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!).

Meet The Cook

Pam loves cooking and experimenting with recipes, but also understands need for convenient, healthy, budget-friendly, family friendly meals and so she prepares menus with her own young (sometimes picky) family in mind.

Published:

OAMM Cook Pam

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