Make-Ahead Breakfasts
High Protein Breakfast Burritos
A freezer-friendly breakfast burrito batch with seasoned potatoes, ground beef and eggs — prepared once for easier weekday mornings.
Watch the video
From the video High Protein Make Ahead Breakfasts | Prep Once, Eat All Week. Watch on YouTube for the full walkthrough.
- Prep
- 25 minutes
- Cook
- 40 minutes
- Total
- 1 hour 5 minutes
- Serves
- about 10 burritos
Ingredients
- About 2 medium potatoes, diced
- 400 g ground beef
- 12 eggs
- Large tortillas or wraps, enough for about 10 burritos
- Seasonings such as onion powder, garlic powder, salt, black pepper, or Jamaican jerk seasoning
- Optional: sriracha or sriracha mayonnaise
- Oil, for cooking
Instructions
- 1
Season the diced potatoes and cook them until tender — Mariam air-fries hers. Set aside.
- 2
Cook the ground beef with your chosen seasonings until browned and fully cooked.
- 3
Scramble the eggs in batches if needed. Mariam cooked 6 eggs at a time for this larger batch.
- 4
Warm the tortillas briefly so they are easier to roll.
- 5
Fill each tortilla with potatoes, beef and eggs. Add sriracha if you want heat, then roll into burritos.
- 6
Eat straight away, refrigerate, or wrap and freeze for later. Reheat until hot through before serving.
Notes & serving ideas
- Mariam’s batch made about 10 burritos for a household of three adults and a toddler.
- She seasoned the potatoes with Jamaican jerk seasoning and kept some burritos without sriracha for a milder option.
- This is a scaled, adapted version of the credited breakfast-burrito inspiration video — use her measurements as a starting point for your family size.
