Easy Baked Ham and Hash Brown Breakfast Burritos

You have got to try these Easy Baked Ham and Hash Brown Breakfast Burritos. Bake the filling together in a 9 x 13-inch pan with eggs, ham, hash browns, and cheese, then cut into neat portions and wrap in tortillas. Baking the filling as one solid layer makes these burritos especially easy to eat because you do not have loose pieces of egg, potato, and ham falling out with every bite.

You can also make the burritos as large or small as you like. For larger burritos, cut the baked filling into 6 portions and wrap each piece in a burrito-size tortilla. For smaller burritos, cut the filling into smaller portions and use medium-size tortillas instead. That makes it easy to adjust the size for adults, kids, or lighter breakfasts.

These are also a great make-ahead breakfast for busy mornings. Wrap the finished burritos individually and keep them in the refrigerator so you can grab one throughout the week. To reheat, wrap a burrito in a slightly damp paper towel and microwave for about 1 minute, or until heated through. It is an easy way to have a warm, filling breakfast ready in minutes.

I used ham in these breakfast burritos, but you can customize the filling with whatever breakfast meat your family likes best. Cooked sausage or crumbled bacon would both be delicious substitutes and pair perfectly with the eggs, hash browns, and cheese. Just make sure whichever meat you use is fully cooked before adding it to the baking dish. This is gonna be your new favorite way to make breakfast burritos!

Ingredients for Easy Baked Ham and Hash Brown Breakfast Burritos

• OBRIEN FROZEN HASH BROWNS – O’Brien hash browns already include diced potatoes, peppers, and onions, which adds extra flavor without any additional chopping. Baking them first helps them get lightly browned and keeps the burrito filling from becoming watery.
• OLIVE OIL – Olive oil helps the frozen hash browns brown and crisp as they bake. You only need a small amount to coat the potatoes and help the seasoning stick.
• TACO SEASONING – Taco seasoning adds a little extra savory flavor to the hash browns and gives the burritos a mild Southwestern-style twist.
• HAM – Diced cooked ham adds protein and a salty, smoky flavor that pairs well with the eggs, potatoes, and cheese. You can also use cooked sausage or bacon instead.
• EGG – Eggs form the base of the baked filling and hold all of the ingredients together once cooked. This makes the filling easy to cut into portions and wrap inside tortillas.
• SOUR CREAM OR COTTAGE CHEESE – Either one helps make the egg mixture softer and creamier. Sour cream gives the filling a richer texture, while cottage cheese adds creaminess and a little extra protein.
• CHEDDAR CHEESE – Cheddar adds plenty of classic cheesy flavor and melts throughout the egg filling. Sharp cheddar is especially good if you want the cheese flavor to stand out.

Instructions for Easy Baked Ham and Hash Brown Breakfast Burritos

Preheat the oven to 425 degrees. Spread the frozen O’Brien hash browns in an even layer on a large baking sheet. Drizzle with olive oil and toss to coat, then sprinkle with the taco seasoning and toss again until the potatoes are evenly seasoned.

Bake the hash browns for 20 to 25 minutes, stirring once halfway through, until they are cooked through and beginning to turn golden and crisp around the edges.

Reduce the oven temperature to 400 degrees. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Spread the cooked hash browns evenly in the bottom of the pan, then sprinkle the diced ham over the top.

Add the eggs and sour cream or cottage cheese to a blender. Blend until smooth, then pour the mixture evenly over the hash browns and ham. Season with salt and pepper to taste, then sprinkle with cheddar cheese over the top.

Bake for 15 to 20 minutes, or until the egg mixture is completely set and a knife inserted into the center comes out clean. Let the filling cool for a few minutes, then cut it into the desired number of portions.

To assemble the burritos, place one portion of the baked filling in the center of each tortilla. Fold in the sides, then roll tightly to form a burrito.

If serving right away, enjoy warm with salsa, if desired. For meal prep, let the filling cool completely before wrapping the burritos, then wrap each one individually and store in the refrigerator or freezer for later.

Frequently Asked Questions

Can I use regular frozen hash browns instead of O’Brien hash browns?
Yes. Regular diced or shredded hash browns will work, but you will miss the bell peppers and onions that come in O’Brien-style potatoes. You can add your own diced bell pepper or onion if you want that extra flavor.

Do I need to thaw the hash browns first?
No. You can bake them straight from frozen. Letting them brown before adding them to the egg mixture helps remove excess moisture and gives the burritos better texture.

Can I use sausage or bacon instead of ham?
Absolutely. Cooked sausage or crumbled bacon are both great substitutes. Just make sure the meat is fully cooked and drained before adding it to the filling.

Can I use cottage cheese instead of sour cream?
Yes. Both work well in the egg mixture. Sour cream makes the filling rich and creamy, while cottage cheese gives it a softer texture and a little extra protein.

Can I use a different kind of cheese?
Yes. Monterey Jack, Colby Jack, pepper jack, or a cheddar blend would all work well.

Can I make these breakfast burritos ahead of time?
Yes. They are perfect for meal prep. Assemble and wrap the burritos, then refrigerate them for several days or freeze them for longer storage.

How do I reheat a refrigerated breakfast burrito?
Wrap it in a slightly damp paper towel and microwave for about 1 minute, adding more time as needed until it’s hot in the center.

How do I reheat a frozen breakfast burrito?
Microwave the freezer breakfast burritos from frozen for about 2½ to 4 minutes, flipping halfway through, until heated through. You can finish it in an air fryer or skillet for a crispier tortilla.

Can I freeze these burritos?
Yes. Let the filling cool completely before wrapping the burritos individually. Store them in a freezer-safe bag or container and reheat them as needed.

How do I keep the burritos from getting soggy?
Let the filling cool a bit before wrapping. This helps reduce steam and excess moisture inside the tortilla.

Tips and Tricks

• Bake the hash browns first. This improves flavor and texture and helps keep the finished burritos from getting watery.
• Let the filling cool slightly before wrapping for later. Wrapping piping-hot filling traps steam inside the tortilla, which can make it soggy.
• Cut the filling before assembling. Since the eggs, ham, potatoes, and cheese bake together, cutting the filling into neat portions makes assembly faster and less messy.
• Choose the tortilla size based on how large you want the burritos. Use burrito-size tortillas for larger portions or medium tortillas for smaller breakfasts.
• Wrap individually for meal prep. Wrap each burrito separately before refrigerating or freezing so you can grab and reheat just one at a time.

FOR MORE RECIPES LIKE THIS, TRY:

• Instant Pot French Baked Eggs
• Easy Sausage Quiche
• Cheesey Vegetable Egg Bake
• Sausage and Green Onion Quiche

This recipe was inspired by Well Plated.