Breakfast Roll-Ups

These breakfast burritos are built for busy mornings. Canadian bacon, hash browns, egg substitute, and salsa cook together in one skillet, get rolled into fat-free flour tortillas, and go straight into the freezer. When you need breakfast fast, one minute in the microwave and you’re out the door.

Cooking the salsa directly into the egg substitute before scrambling is the smart move. The tomatoes and peppers in the salsa season the eggs from the inside out instead of sitting on top as a cold afterthought. Every bite of the finished roll-up carries that spicy, tangy flavor throughout.

Canadian bacon is a leaner choice than regular bacon or sausage, and it browns quickly alongside the hash browns without releasing a puddle of grease. The hash browns crisp up in the same skillet and give each burrito a starchy, filling base that reheats well without going soggy.

Kitchen Tips

• Let the filling cool slightly before rolling. Hot filling steams inside the tortilla and makes it soggy before it even hits the freezer.
• Wrap each roll-up individually in plastic wrap before placing in freezer bags. This prevents them from freezing together into one giant breakfast brick.
• Microwave covered for even reheating. Uncovered burritos dry out on the edges while the center stays cold.

Variations

• Add shredded cheddar cheese to the filling before rolling for a melty, richer burrito.
• Swap Canadian bacon for crumbled turkey sausage for a different protein with more seasoning.
• Use whole wheat tortillas instead of fat-free flour for more fiber and a nuttier flavor.