Bacon Breakfast Burritos (Easy Make-Ahead & Freezer-Friendly)

If mornings feel rushed and chaotic, these bacon breakfast burritos are one of the easiest ways to make sure you still start your day with a filling, high-protein meal.

Instead of heading through the drive-thru or skipping breakfast altogether, you can make a batch of these make-ahead breakfast burritos with bacon and have them ready in the fridge or freezer. They’re warm, satisfying, and packed with flavor – everything you want in a breakfast, without the extra cost or hassle.

These bacon egg burritos are perfect for busy weekdays, meal prep, or even stocking the freezer for the entire month. Just heat one up, and breakfast is done.

Quick Look at the Recipe

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 breakfast burritos
• Best For: Meal prep breakfasts, freezer meals, busy mornings

Ingredients

Here’s what you’ll need to make these breakfast burritos with bacon. Exact measurements are in the recipe card below.

• Bacon. I recommend cooking the bacon ahead of time and crumbling it. This gives you bacon in every bite and makes assembling much easier. I give instructions in the recipe card.
• Eggs. Large eggs work best. You can also use a mix of whole eggs and egg whites if you want to lower the fat.
• Greek yogurt. Greek yogurt helps make the eggs soft and fluffy while adding extra protein and creaminess. You can also use cottage cheese as an alternative.
• Shredded cheese. Cheddar is classic, but pepper jack, Colby Jack, or taco blends all work great.
• Salsa. Adds flavor and moisture. Use mild, medium, or hot depending on your preference.
• Tortillas. Use medium-sized tortillas so they hold everything without breaking. You can also use low-carb, high-protein, or gluten-free wraps.
• Seasonings. Garlic powder, onion powder, salt, and pepper bring everything together.

How to Make Bacon Breakfast Burritos (Step-by-Step)

• Step 1: Cook the bacon first. Start by cooking the bacon until crispy. I recommend making it ahead of time (the oven works great for this). Once it’s done, chop or crumble it into small pieces and set aside.
• Step 2: Whisk the egg mixture. In a large bowl, whisk the eggs until fully blended. Add the salsa, Greek yogurt, garlic powder, onion powder, salt, and pepper. Whisk everything together until smooth and combined.
• Step 3: Cook the eggs. Pour the egg mixture into a large, deep skillet and cook over low to medium heat, stirring consistently. Cooking the eggs low and slow helps keep them soft and creamy.

• Add the bacon and cheese. Once the eggs are just set, stir in the cooked bacon and shredded cheese. Mix until everything is evenly combined and the cheese is melted.
• Let the filling cool slightly. Let the mixture sit for a few minutes before assembling. This helps prevent the tortillas from getting soggy and makes everything easier to handle.
• Assemble the burritos. Scoop about 1/3 cup of the filling onto each tortilla. Fold in the sides, then roll tightly into a burrito.

• Wrap and store. Wrap each burrito in plastic wrap or foil.
• Refrigerate or freeze. Store in the refrigerator for up to 5 days, or freeze for up to 3 months.

Variations

Once you get the basic method down, there are so many ways to customize these.

• Swap the bacon for turkey bacon, sausage, or ham depending on what you have on hand.
• Use a mix of egg whites and whole eggs if you want a lighter option
• Swap in cottage cheese for yogurt for extra protein. Or leave the yogurt out altogether.
• Switch up the flavor with different salsas – mild, medium, hot, or even a salsa verde for something different.
• Change the cheese to pepper jack, mozzarella, Colby Jack, or taco cheese blends.
• You can also add cooked vegetables like peppers, onions, mushrooms, or spinach – just make sure they’re cooked first to avoid excess moisture.
• For the wraps, you can use whatever fits your needs, whether that’s regular flour tortillas, low-carb tortillas, high-protein wraps, or gluten-free tortilla.

Cooking Tips

A few simple tips will make these burritos turn out perfect every time.

• Cook the bacon ahead of time. Baking bacon in the oven is the easiest way to cook a large batch. It’s less messy and cooks evenly. I also recommend crumbling it instead of using whole strips so you get bacon in every bite.
• Don’t overcook the eggs. Cook them just until set. Overcooked eggs can become dry, especially when reheated.
• Don’t overfill the tortillas. It’s tempting, but too much filling makes them hard to roll and more likely to tear.
• Make a double batch. If you’re already making them, double the recipe and freeze half for later – you’ll thank yourself later.

Make-ahead Instructions

These make-ahead breakfast burritos are perfect for both weekly prep and freezer meals.

• For the Week (Refrigerator). Wrap each burrito in foil or plastic wrap and store in the fridge for up to 4–5 days. Reheat in the microwave until hot.

• For the Freezer. Wrap each burrito tightly in plastic wrap or foil, then place in a freezer bag. Store for up to 3 months.

• To Reheat (Microwave). Remove wrap, wrap in a paper towel, and heat for 2–4 minutes, or until heated through. Add a cup of water to the microwave to keep the tortilla soft.

• To Reheat (Oven). Wrap in foil and heat in a 400°F oven for 30–40 minutes from frozen, or 10–15 minutes if thawed.

More Make-Ahead Breakfast Recipes

• Protein Overnight Oats
• Vanilla Overnight Oats
• Steel Cut Oats
• Broccoli Egg Bake
• Vegetarian Breakfast Burrito

See all of my healthy breakfast recipes.

Did You Make This Recipe?

Have you tried these bacon breakfast burritos? I’d love for you to leave a rating and comment below. It helps others and I always enjoy hearing how they turned out!