Bacon Hashbrown Breakfast Wraps

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Bacon Hashbrown Breakfast Wraps

The Cook
8 Servings
8 Ingredients

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!).

8 Servings
8 Ingredients


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



  • Cooking Sprays
  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions


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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.


Join the discussion
  1. 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. 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!

  3. 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! 🙂

  4. 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!

      1. 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. 🙂

        1. 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.

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

  6. 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.

    1. I think that would be a great idea, Andrea! And if you’re in a rush for time, maybe just start the process in the microwave and then finish them up in the toaster oven for a crispy shell!

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