These Southwest Breakfast Burritos are packed with the BEST flavors! Loaded with scrambled eggs, bacon, peppers, cheese, and a creamy chipotle sauce, they’re a deliciously satisfying way to start the day.

These burritos are easy to make ahead and store in the fridge or freezer, then re-heat in the microwave for a quick and easy breakfast.

They’re perfect for adults and kids, alike….and guaranteed to take the stress out of busy mornings!

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HOW DO YOU MAKE SOUTHWEST BREAKFAST BURRITOS?

1. Combine 12 eggs and 2 Tbsp. half & half in a large mixing bowl. Whisk well; set aside.
2. Heat a large skillet over medium-high heat; add 6 pieces chopped bacon and cook until browned. Drain grease.
3. Add 1 c. chopped peppers and cook until tender-crisp.
4. Pour egg mixture into the same pan; cook until scrambled.
5. Stir in 1 c. shredded cheese. Remove from heat.
6. Divide scrambled egg mixture evenly among 8 (8 inch) tortillas.
7. Prepare creamy chipotle sauce by mixing 1/2 c. mayo, 1 Tbsp. adobo sauce, 1 tsp. honey, 1/4 tsp. chili powder, and 1/4 tsp. cumin.
8. Spoon 1/2 Tbsp. sauce on top of egg mixture; fold tortillas to close.
9. Wrap in wax paper and store in refrigerator or freezer.
10. Heat in the microwave.

HOW DO YOU STORE BREAKFAST BURRITOS?

Breakfast Burritos can easily be stored in the refrigerator or freezer. Simply wrap folded breakfast burritos in wax paper and store in a large ziploc bag or other airtight container.

HOW DO YOU RE-HEAT BREAKFAST BURRITOS?

These Southwest Breakfast Burritos can be re-heated right in the wax paper. From the refrigerator, reheat for 30 seconds. From the freezer, reheat for 1-2 minutes or until completely thawed. To re-heat burritos in the oven, remove the wax paper and heat in a 350° oven.

So. I have a confession to make. We literally haven’t even started shopping for school supplies.

Yes, school does start in less than two weeks. And yes, my kids have been badgering me about it for weeks now. The truth is…school supply shopping is one of my least favorite activities. So I tend to put it off…as long as I possibly can.

The good news? We may not have any school supplies, but we’re all set with back to school breakfasts.

It’s all about priorities….right?

There’s no question that having quick and easy breakfast options is key for back to school success. Some of our favorites? Apple Cinnamon Baked Oatmeal, Breakfast Egg Muffins, and Superfood Apple Blueberry Muffins.

And even though we’ve never tried them, I feel like my kids would absolutely love all these ideas for Overnight Oats.

But our new favorite, by far? These seriously delicious Southwest Breakfast Burritos. Loaded with scrambled eggs, cheese, bacon, peppers, and the most delicious creamy chipotle sauce, they’re everything you could ever want in a breakfast burrito.

The first time I made these Southwest Breakfast Burritos my kids went crazy for them….and as soon as I tried them I understood why.

They’re a complete breakfast in a portable package, and the perfect balance of protein, veggies, and carbs. And you can find everything you need to make them at your local Pick ‘n Save!

From the fresh peppers to the bacon to the Roundy’s eggs and cheese, made right in Wisconsin, Pick ‘n Save has it all. Including the adobo sauce!

Speaking of the sauce…the creamy chipotle sauce in these burritos is EVERYTHING. If you’re anything like me, you might want to make a little extra….just sayin’.

Southwest Breakfast Burritos

Yield: 8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These Southwest Breakfast Burritos are packed with the BEST flavors! Loaded with scrambled eggs, bacon, peppers, cheese, and a creamy chipotle sauce, they’re a deliciously satisfying way to start the day. These burritos are easy to make ahead and store in the fridge or freezer, then re-heat in the microwave for a quick and easy breakfast. They're perfect for adults and kids, alike....and guaranteed to take the stress out of busy mornings!

Print

Ingredients

Burritos

• 8 (8 inch) flour tortillas
• 12 large Roundy's eggs
• 2 Tbsp. half & half
• 6 pieces Roundy's bacon, chopped
• 1/2 c. chopped green peppers
• 1/2 c. chopped red peppers
• 1 c. Roundy's Southwest shredded cheese

Creamy Chipotle Sauce

• 1/4 c. mayo
• 1 1/2 tsp. adobo sauce, from can of chipotle peppers in adobo sauce
• 1/2 tsp. honey
• 1/8 tsp. chili powder
• 1/8 tsp. cumin

Instructions

1. In a large mixing bowl, combine eggs and half & half. Whisk well; set aside.
2. Heat a large skillet over medium-high heat; add chopped bacon and cook until browned. Drain grease.
3. Add chopped peppers and cook until tender-crisp.
4. Pour egg mixture into the same pan; cook until scrambled. Stir in cheese.
5. Scoop 1/2 c. scrambled egg mixture into the center of each tortilla.
6. Prepare sauce by mixing together mayo, adobo sauce, honey, chili powder, and cumin.
7. Spoon 1/2 Tbsp. on top of egg mixture; fold tortillas to close.
8. Wrap in wax paper and store in refrigerator or freezer.
9. Heat in the microwave.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 306mgSodium: 691mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 21g

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