Name: Meal Prep California Style Breakfast Burritos
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 burritos
Cuisine: American
Ingredients: 1 package bacon; 16 ounces french fries; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp ground cumin; 8 eggs; 1 can mild green chilis; 1 tbsp milk of choice; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp unsalted butter; 6 flour tortillas; 1.5 cups pepper jack cheese; serve with: fresh avocado, sour cream, pico de gallo, hot sauce

Start your morning with one of my protein-packed Meal Prep California Style Breakfast Burritos – loaded with taco seasoned fries, green chile scrambled eggs, cheese, and crispy bacon bits. Simple to make-ahead & freezer-friendly!

Breakfast

1 h

American

Project Meal Plan

June 9, 2026

Projectmealplan.com

Meal Prep California Style Breakfast Burritos

Meal Prep California Style Breakfast Burritos cover

From the Cook

1/5

Meal Prep California Style Breakfast Burritos

Project Meal Plan Verified

Projectmealplan.com

Ingredients

Warning0 allergens identified

Meal Prep California Style Breakfast Burritos

1 package bacon

16 ounces french friesfrozen

¼ tsp garlic powder

¼ tsp smoked paprika

¼ tsp ground cumin

8 eggs

1 can mild green chilisdiced

1 tbsp milk of choice

½ tsp sea saltplus more to taste

¼ tsp black pepper

1 tbsp unsalted butter

6 flour tortillas

1 ½ cups pepper jack cheese

serve with: fresh avocado, sour cream, pico de gallo, hot sauce

Instructions

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Instructions

Cook the bacon: Line a rimmed baking sheet with parchment paper. Place the raw strips of bacon (8-10 ounce package) flat on the parchment paper, evenly spaced so they aren’t touching. Place the baking sheet into a COLD oven, THEN turn the oven to 375F degrees. Bake for 22-25 minutes, keeping an eye on the bacon at the end. Remove from the oven when the bacon is bubbling and *slightly* browner than you’d prefer when eating bacon plain. Baking time will depend on the thickness of your bacon. Watch it closely towards the end. Once cooked, remove from the oven and transfer bacon to a plate lined with a paper towel. Let the bacon cool for 5-10 minutes before cutting into small bits on a cutting board and setting aside.

Cook the fries: Preheat the oven or air fryer if needed (air fryer preferred so bacon can cook in the oven). Toss frozen fries (16 ounces) with garlic powder (1/4 teaspoon), smoked paprika (1/4 teaspoon), cumin (1/4 teaspoon), and salt if desired. You can do this on a sheet pan for the oven or in a bowl before pouring into the air fryer basket. For air fryer, cook fries at 400F for 15-20 minutes, shaking halfway through. Follow package directions for oven instructions. Cook the fries until quite crisp – you want them to hold up well in your burrito. Set cooked fries aside to cool.

Cook the eggs: Whisk the eggs (8) together in a bowl with the diced green chiles (1 3-ounce can) and milk (1 tablespoon), then season with salt (1/2 teaspoon) and pepper (1/4 teaspoon). Add butter (1 tablespoon) to a non-stick pan over low heat and move it around to coat. Pour the whisked eggs into the pan over the melted butter and stir continuously until the eggs are just barely cooked through. Do not overcook – eggs will cook a bit more when your burritos are reheated. Remove the eggs from the pan and set aside to cool. Let everything cool completely to reduce moisture in the burritos (at least 15-20 minutes).

Assemble burritos: Set up a burrito assembly line. If tortillas (6) are cold, wrap in a damp paper towel and heat them for 20 seconds in the microwave to make them more foldable. Make 6 burritos, each with about 10-12 fries, 2 small spoonfuls of bacon bits, 1 big scoop of eggs and a heavy sprinkle of cheese (1/4 cup each). If enjoying immediately, feel free to add more toppings like fresh avocado, sour cream, or pico de gallo. Do not add these things if you’re freezing the burritos! Wrap your burritos by folding the sides over, wrapping up from the bottom and tucking in the sides.

To store: Wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.

Nutrition

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Tips & Tricks (5)

Pre-Cook Fries for Crispiness 🍟
Parboil your french fries for 3-4 minutes, then pan-fry them with taco seasoning until golden before assembly to ensure they stay crispy even after freezing and reheating.
Scramble Eggs with Milk for Fluffiness 🥚
Add a splash of milk to your eggs while whisking and cook them low and slow over medium heat, stirring gently to create extra-fluffy curds that won't dry out during freezing.
Wrap & Freeze Strategy ❄️
Cool burritos completely on a wire rack before wrapping individually in parchment paper, then foil—this prevents condensation and sogginess while keeping them perfectly portioned for grab-and-go mornings.
Cheese Placement Matters 🧀
Place pepper jack cheese on the warm ingredients near the center of the tortilla to help it melt and act as a binding agent that holds fillings together during freezing and reheating.
Toast Tortillas Before Filling 🌯
Lightly butter and warm your flour tortillas in a dry skillet for 20-30 seconds per side to increase their flexibility and prevent cracking or splitting when rolling and freezing.