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california style breakfast burrito browned and cut in half on a white plate.

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Meal Prep California Style Breakfast Burritos

Recipe by Danielle

Start your morning with one of these protein-packed Meal Prep California Style Breakfast Burritos – loaded with taco seasoned french fries, green chile scrambled eggs, and crispy bacon bits. Make-ahead & freezer-friendly!

  • Total Time1 hour
  • Yield6 burritos 1x

Ingredients

Scale
  • 1 (8-10 ounce) package quality raw bacon
  • 16 ounces frozen french fries (about 4 heaping cups)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 8 large eggs
  • 1 (3-ounce) can diced mild green chilis, lightly drained
  • 1 tablespoon milk of choice
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon unsalted butter
  • 6 burrito size flour tortillas
  • 1 1/2 cups shredded pepper jack cheese
  • serve with: fresh avocado, sour cream, pico de gallo, hot sauce

Instructions

  1. Cook the bacon: Line a rimmed baking sheet with parchment paper. Place the raw strips of bacon (8-10 ounce package) flat on the parchment paper, evenly spaced so they aren’t touching. Place the baking sheet into a COLD oven, THEN turn the oven to 375F degrees. Bake for 22-25 minutes, keeping an eye on the bacon at the end. Remove from the oven when the bacon is bubbling and *slightly* browner than you’d prefer when eating bacon plain. Baking time will depend on the thickness of your bacon. Watch it closely towards the end. Once cooked, remove from the oven and transfer bacon to a plate lined with a paper towel. Let the bacon cool for 5-10 minutes before cutting into small bits on a cutting board and setting aside. For detailed instructions and pictures on this process, read How to Make Homemade Bacon Bits. 
  2. Cook the fries: Preheat the oven or air fryer if needed (air fryer preferred so bacon can cook in the oven). Toss frozen fries (16 ounces) with garlic powder (1/4 teaspoon), smoked paprika (1/4 teaspoon), cumin (1/4 teaspoon), and salt if desired. You can do this on a sheet pan for the oven or in a bowl before pouring into the air fryer basket. For air fryer, cook fries at 400F for 15-20 minutes, shaking halfway through. Follow package directions for oven instructions. Cook the fries until quite crisp – you want them to hold up well in your burrito. Set cooked fries aside to cool.
  3. Cook the eggs: Whisk the eggs (8) together in a bowl with the diced green chiles (1 3-ounce can) and milk (1 tablespoon), then season with salt (1/2 teaspoon) and pepper (1/4 teaspoon). Add butter (1 tablespoon) to a non-stick pan over low heat and move it around to coat. Pour the whisked eggs into the pan over the melted butter and stir continuously until the eggs are just barely cooked through. Do not overcook – eggs will cook a bit more when your burritos are reheated. Remove the eggs from the pan and set aside to cool. Let everything cool completely to reduce moisture in the burritos (at least 15-20 minutes).
  4. Assemble burritos: Set up a burrito assembly line. If tortillas (6) are cold, wrap in a damp paper towel and heat them for 20 seconds in the microwave to make them more foldable. Make 6 burritos, each with about 10-12 fries, 2 small spoonfuls of bacon bits, 1 big scoop of eggs and a heavy sprinkle of cheese (1/4 cup each). If enjoying immediately, feel free to add more toppings like fresh avocado, sour cream, or pico de gallo. Do not add these things if you’re freezing the burritos! Wrap your burritos by folding the sides over, wrapping up from the bottom and tucking in the sides (see photos in the post above!).
  5. To store: Wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.
  6. To reheat: 
    1. From the fridge: There are lots of ways to heat breakfast burritos, here are some of my recommendations: Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown; Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven); or conventional oven at 350F for about 20 minutes; then crisp up on the stove in a nonstick pan. Or, you can also toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through. I would not recommend completely microwaving, they’ll probably be a bit soggy that way.
    2. From the freezer: For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw. If necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.

Equipment

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Notes

Nutrition information estimated with My Fitness Pal. 

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Stovetop & Baked
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 burrito
  • Calories: 677
  • Sugar: 3g
  • Fat: 33g
  • Carbohydrates: 38g
  • Protein: 24g

Find it online: https://staging.projectmealplan.com/meal-prep-california-style-breakfast-burritos/