Ham Breakfast Burrito

These ham breakfast burritos are filled with tender scrambled eggs, gooey cheese, smoky ham, and crispy hash brown potatoes. If you like to meal prep, then you will love that these homemade ham and cheese burritos can be made ahead and even frozen! They are the perfect high-protein make ahead breakfast that satisfies all morning.

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Why We Love This Recipe For Ham Breakfast Burritos

Like most of you, we are a busy family who’s always on the go. And our mornings are no different! Busy mornings mean we don’t always have time to make an elaborate, healthy, and nutritious breakfast before we head out the door. So, when we come across an easy-to-whip-up, make-ahead breakfast idea, we just have to share it with our readers!

Filled with protein-packed eggs and ham, crispy seasoned hashbrowns, and melty cheese, these grab-and-go breakfast burritos are hearty and bursting with those classic breakfast-time flavors. Pair with a side of guac, sour cream, and pico de gallo for a simple breakfast that the whole family will love!

 Key Ingredients for this Ham and Cheese Burrito Recipe

• Ham: Any pre-cooked diced ham, such as leftover holiday ham, deli ham, or ham steak, can be utilized in this dish.
• Hash Brown Potatoes: For ease of use, we used one bag of prepackaged shredded uncooked potatoes from the freezer section of the supermarket; however, feel free to shred your own white or sweet potatoes!
• Eggs: While we make this recipe with large whole eggs, feel free to make these burritos with just liquid egg whites or Egg Beaters if you’d prefer.
• Cheese: We used Monterey Jack which melts beautifully, and the mild creaminess is perfect with the rich and salty notes from the ham and eggs, but you can also use cheddar cheese or another good melting cheese.
• 9-inch Tortillas: We used eight medium flour tortillas for these simple breakfast burritos. If making this a low-carb dish, feel free to use your favorite low-carb tortillas.
• Salsa: We love drizzling each burrito with salsa before wrapping, but a chunkier pico de gallo would also be delicious! Choose mild to spicy salsa depending on how spicy your family likes it.
• Seasonings: Kosher salt, pepper, dried oregano, garlic powder, and paprika

How To Make Breakfast Burritos

Step 1: Brown the Potatoes

In a large non-stick skillet, heat oil over medium-high heat. To the skillet, add the hashbrowns in an even layer. Season the potatoes with half the salt, spices, and pepper to taste. Cook until the potatoes are golden in spots on the bottom and turn, cooking until barely browned and crispy. Transfer to a plate to cool.

Step 2: Make Egg and Ham Mixture

Clean the skillet and lightly coat it with cooking spray. Over medium heat, add the eggs and remaining salt and pepper. Scramble until soft curds begin to form. Stir in ham and continue to cook until eggs are set and no longer wet.

Step 3: Top Eggs and Ham with Cheese

Remove the scrambled eggs with ham from the heat and immediately sprinkle with the shredded cheese. The cheese will melt a bit from the carryover heat.

Step 4: Assemble Burritos

Arrange the tortillas on your work surface. Evenly divide the hashbrowns and egg mixture among the tortillas. Drizzle 2 tablespoons of salsa over each burrito.

Step 5: Wrap Burritos

Wrap up the burritos. And enjoy!

MEAL PREP INSTRUCTIONS: Coat a sheet of aluminum foil with cooking spray. Wrap each burrito in the sprayed foil. Refrigerate for up to 4 days or freeze for up to 1 month.

Step 6: Heat Make-Ahead Breakfast Burritos

When ready to enjoy a make-ahead frozen burrito, heat the oven to 350°F. Unwrap the burrito from the foil and microwave on high power for 90 seconds. Rewrap in foil. If your burrito was not frozen just place it directly in the oven (wrapped in foil.) Bake on the oven rack until it is hot all the way through, about 12 to 15 minutes. Unwrap and enjoy!

FAQs and Expert Tips

Variations to Try

We love how easy it is to change up the ingredients in this homemade ham and cheese breakfast burrito recipe. So, to spice up this already tasty recipe, below are some of our favorite swap-outs!

• Instead of Monterey Jack Cheese, try cheddar or a Mexican-blend cheese.
• Add a few dashes of hot pepper sauce to the eggs to kick up the heat.
• Use cooked browned diced potatoes instead of hashbrowns.
• Not a fan of hashbrown potatoes? No problem! Use black beans or refried beans in their place.
• Add a little milk or heavy cream to the eggs for more richness.
• Add in Veggies! Sauteed spinach, mushrooms, or green bell peppers are great in this breakfast burrito. Or add sauteed frozen peppers and onions in the skillet before adding in the eggs. 

Serving Suggestions

• Guacamole
• Sour cream
• Pico de gallo
• Fruit on the side
• Serve with a glass of orange juice or another fruit juice

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