breakfast burritos to grab-and-go

Breakfast burritos to grab-and-go on a tray on plate with cup of coffee and hot sauce on top of crossword puzzle.

A hot breakfast helps your crew fuel up for a long day on the water. Long ago, our son Jamie volunteered to make one of his favorite breakfasts. These burritos quickly became a race morning tradition on our boat. You can be prepare them the night before and warmed in the oven before an early start—or, if you’re rotating through deck shifts, heat one or two as needed. The burritos are packed with protein and can be featured on a lunch menu too.

breakfast burritos

Serves: Serves 8
Cooking Time: 1 hour


  • ¾ pound bacon, cooked
  • 1 dozen eggs, scrambled
  • ½ cup water
  • 16 ounce package of frozen hash browns, Southwest style
  • 12 ounce package medium cheddar cheese, shredded
  • 7 ounce can green chilies
  • 8 tortillas, burrito size



Cook bacon until crisp, using oven or microwave method. Cool and slice or crumble into bite-size pieces.


Cook hash browns according to package. Transfer to a large bowl to cool.


Crack eggs into a medium size bowl and beat well. Add ½ cup water. Preheat large non-stick fry pan on medium heat. Add 1 tablespoon butter or oil to the pan and poor eggs into pan. Stir until eggs are firm and transfer to bowl with hash browns.


Add bacon, cheese and chilies to hash brown and egg mixture. Stir together.


Spoon equal portions of filling onto each tortilla and fold. Wrap in foil and lay on a baking pan.


Preheat oven to 350°. Place baking pan with prepared breakfast burritos in oven for 20 minutes and serve warm.

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