Breakfast Burrito Recipe

This breakfast burrito recipe is perfect for busy mornings. Filled with fluffy eggs, crispy bacon, potatoes, and cheese. Make ahead and freeze for quick, delicious breakfasts all week.

Breakfast Burrito Recipe
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I used to grab breakfast burritos from the drive-through every morning on my way to work, spending way too much money on something I could easily make at home. One Sunday morning, I decided to experiment with what I had in my fridge, and I created this breakfast burrito recipe that has completely changed my morning routine.

The best part? It’s become my meal prep staple. I make a batch every weekend, and my family fights over the last one by Friday.

This recipe delivers everything you want in a breakfast burrito: fluffy scrambled eggs, crispy bacon, melted cheese, and perfectly seasoned potatoes all wrapped in a warm tortilla. The secret is cooking each component separately to get the perfect texture, then assembling everything while it’s still hot so the cheese melts naturally.

Quick Recipe Summary
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings4 burritos
Difficulty LevelEasy
Breakfast Burrito Recipe | Healthy Start with Fresh Veggies & Eggs

Why You’ll Love This Breakfast Burrito Recipe

This breakfast burrito has saved me countless mornings when I needed something filling and delicious but didn’t have time for a sit-down meal. It’s portable, customizable, and so much better than anything you’ll get from a fast-food restaurant.

My teenage son, who usually skips breakfast, actually wakes up early to grab one of these from the fridge. That alone tells you how good they are.

Here’s what makes this recipe special:

  • Meal prep friendly: Make a whole batch on Sunday and have breakfast ready for the entire week
  • Budget-friendly: Costs less than $2 per burrito when you make them at home
  • Customizable: Swap ingredients based on what you have or what you’re craving
  • Freezer-friendly: These freeze beautifully for up to 3 months
  • Protein-packed: Keeps you full until lunch without that mid-morning crash
  • Kid-approved: Even picky eaters love these burritos

Another favorite: Air Fryer French Toast

Ingredients

The key to a great breakfast burrito is using fresh, quality ingredients. I learned this the hard way after making a batch with sad, wilted vegetables that had been sitting in my cridge for too long.

Here’s everything you’ll need:

For the Burrito:

  • 8 large eggs
  • 8 strips bacon (or breakfast sausage)
  • 2 medium russet potatoes, diced into ½-inch (1.3 cm) cubes
  • 1 cup (120g) shredded cheddar cheese
  • 4 large flour tortillas (burrito size, 10-12 inches/25-30 cm)
  • ½ cup (80g) diced bell peppers (red, green, or both)
  • ¼ cup (40g) diced onion
  • 2 tablespoons butter
  • ¼ cup (60ml) milk or heavy cream
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons vegetable oil

Optional Toppings:

Kitchen Equipment Needed

You don’t need fancy equipment for this recipe, but having the right tools makes the process much smoother. I used to try making these in one pan, switching between ingredients, and it was a disaster.

Here’s what works best:

Recommended Products for This Recipe

After making breakfast burritos countless times, I’ve found a few products that really make a difference in the final result. These aren’t必须品, but they’ll take your burritos from good to restaurant-quality.

1. Lodge Cast Iron Skillet

I switched to cast iron for my breakfast potatoes about a year ago, and I’ll never go back. The even heat distribution gives you those perfectly crispy edges on the potatoes that you just can’t get with a regular non-stick pan. Plus, it adds a tiny bit of iron to your food, which is a nice bonus.

Get it on Amazon

2. Applewood Smoked Thick Cut Bacon

Not all bacon is created equal. This thick-cut variety holds up better in burritos and doesn’t get soggy when you reheat them. The smokiness adds an incredible depth of flavor that regular bacon just can’t match.

Get it on Amazon

3. Burrito-Size Flour Tortillas

Regular-sized tortillas will leave you frustrated when you’re trying to wrap all these delicious ingredients. These extra-large tortillas (10-12 inches) give you plenty of room to work with and make wrapping so much easier.

Get it on Amazon

4. Tillamook Sharp Cheddar Cheese

I’ve tried probably a dozen different cheeses in these burritos, and Tillamook’s sharp cheddar is my favorite. It melts beautifully, has amazing flavor, and doesn’t get oily when you reheat the burritos. Worth every penny.

Get it on Amazon

Breakfast Burrito Recipe | Simple Grab-and-Go Morning Meal

Step-by-Step Instructions: How to Make Breakfast Burrito

Follow these detailed steps for perfect breakfast burritos every time. The key is preparing each component separately before assembly.

1. Prepare and Cook the Potatoes

  • Wash and dice 2 medium russet potatoes into ½-inch (1.3 cm) cubes, keeping them uniform for even cooking
  • Pat the diced potatoes completely dry with paper towels (this is crucial for getting them crispy)
  • Heat 2 tablespoons of vegetable oil in your large skillet over medium-high heat until it shimmers
  • Add the potatoes in a single layer, making sure not to overcrowd the pan
  • Season with salt, pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder
  • Let them cook undisturbed for 4-5 minutes to develop a golden crust on the bottom
  • Flip the potatoes and continue cooking for another 4-5 minutes, stirring occasionally, until they’re crispy on all sides and tender inside
  • Transfer to a plate lined with paper towels and set aside

2. Cook the Bacon

  • While the potatoes are cooking, place bacon strips in your medium skillet over medium heat
  • Cook for 3-4 minutes per side until crispy and golden brown (the bacon should be firm but not burnt)
  • Transfer to a paper towel-lined plate to drain excess grease
  • Once cooled slightly, chop the bacon into bite-sized pieces (about ½-inch/1.3 cm pieces)
  • Reserve 1 tablespoon of bacon grease in the pan for cooking the vegetables

3. Sauté the Vegetables

  • Using the same pan with reserved bacon grease (or add 1 tablespoon of butter if you prefer), heat over medium heat
  • Add the diced onions and cook for 2-3 minutes until they become translucent and start to soften
  • Add the diced bell peppers and cook for another 2-3 minutes until they’re tender but still have a slight crunch
  • Season with a pinch of salt and pepper
  • Transfer to the plate with the potatoes and set aside

4. Scramble the Eggs

  • Crack 8 eggs into a mixing bowl
  • Add ¼ cup (60ml) of milk or heavy cream for extra fluffiness
  • Season with salt, pepper, and ½ teaspoon garlic powder
  • Whisk vigorously until the mixture is uniform and slightly frothy (this incorporates air for fluffy eggs)
  • Melt 2 tablespoons of butter in your medium skillet over medium-low heat
  • Pour in the egg mixture and let it sit undisturbed for 30 seconds to start setting
  • Using a spatula, gently push the eggs from the edges toward the center, creating large, soft curds
  • Continue this process for 3-4 minutes until the eggs are just set but still slightly creamy (they’ll continue cooking from residual heat)
  • Remove from heat immediately to prevent overcooking

You might also enjoy: Air Fryer Morning Frittata

5. Warm the Tortillas

  • Heat each tortilla individually in a dry skillet over medium heat for 15-20 seconds per side, just until warm and pliable
  • Alternatively, wrap all tortillas in damp paper towels and microwave for 30-45 seconds
  • Keep the warmed tortillas covered with a clean kitchen towel to maintain their heat and flexibility

6. Assemble the Burritos

  • Lay a warm tortilla flat on your work surface
  • Spoon about ¼ of the scrambled eggs in a horizontal line across the center of the tortilla, leaving about 2 inches (5 cm) from each edge
  • Layer on ¼ of the cooked potatoes, spreading them evenly over the eggs
  • Add ¼ of the chopped bacon pieces
  • Sprinkle on ¼ of the sautéed vegetables
  • Top with ¼ cup (30g) of shredded cheddar cheese (the heat from the other ingredients will melt it)
  • Add any optional toppings you desire at this point (salsa, sour cream, avocado)

7. Wrap the Burritos

  • Fold the bottom edge of the tortilla up and over the filling, tucking it tightly under the ingredients
  • Fold in both sides of the tortilla toward the center, overlapping them slightly
  • Continue rolling the burrito away from you, keeping it tight and compact
  • The seam should be on the bottom when you finish rolling
  • If eating immediately, place seam-side down in a hot skillet for 1-2 minutes to seal and add a golden crust

8. Serve or Store

  • For immediate serving, cut each burrito in half diagonally and serve with extra salsa, sour cream, or hot sauce on the side
  • For meal prep, wrap each cooled burrito tightly in aluminum foil or parchment paper
  • Label with the date if freezing
  • Store wrapped burritos in the refrigerator for up to 5 days or freeze for up to 3 months
Breakfast Burrito Recipe | Spicy Southwest Flavor in Every Bite

Tips for The Best Breakfast Burrito

I’ve made these burritos hundreds of times, and I’ve learned a few tricks that make all the difference between a soggy mess and burrito perfection.

Here are my top tips:

  • Don’t skip drying the potatoes: Wet potatoes will steam instead of crisp up, leaving you with mushy cubes that make your burrito soggy
  • Cook eggs to medium-soft: Slightly undercooked eggs are perfect because they’ll continue cooking from residual heat and won’t dry out when reheated
  • Layer strategically: Place wetter ingredients (eggs, salsa) in the middle with drier ingredients (potatoes, cheese) on the outside to prevent sogginess
  • Use room temperature tortillas when meal prepping: Cold tortillas crack when you try to wrap them; warm tortillas get soggy during storage
  • Don’t overfill: I know it’s tempting, but overstuffed burritos are impossible to wrap properly and fall apart when you eat them
  • Seal the edges in a pan: A quick sear on the seam side creates a seal and adds a pleasant crunch
  • Let components cool before assembly for meal prep: Wrapping hot ingredients creates condensation that leads to soggy burritos
  • Freeze individually: Wrap each burrito separately in foil so you can grab just what you need
  • Add cheese generously: It acts as a binder and helps hold everything together
  • Warm tortillas properly: Cold tortillas will tear; overheated ones become brittle
  • Season every component: Don’t rely on toppings to add all the flavor
  • Use quality bacon: Cheap bacon releases too much water and makes everything soggy

For a lighter option, try: Healthy Waffle Recipe

Serving Suggestions

Breakfast Burrito Recipe

These breakfast burritos are incredibly versatile and pair well with so many different sides and drinks. I usually serve them with a few complementary items to round out the meal.

Here’s how I like to serve them:

Read Also: French Toast Recipe

Variations of Breakfast Burrito

The beauty of this breakfast burrito recipe is how easily you can customize it to your preferences or dietary needs. I’ve tried dozens of variations over the years.

Here are my favorites:

  • Southwestern style: Add black beans, corn, jalapeños, and swap cheddar for pepper jack cheese
  • Vegetarian version: Skip the bacon and add sautéed mushrooms, spinach, and extra peppers
  • Spicy burrito: Include diced jalapeños, hot sauce, pepper jack cheese, and spicy chorizo instead of bacon
  • California burrito: Add french fries, guacamole, cheese, and sour cream with carne asada instead of bacon
  • Tex-Mex style: Include seasoned ground beef, refried beans, salsa, and Mexican cheese blend
  • Denver omelet burrito: Add diced ham, bell peppers, onions, and Swiss cheese
  • Greek-inspired: Use feta cheese, spinach, tomatoes, and oregano with turkey sausage
  • Italian version: Include Italian sausage, mozzarella, marinara sauce, and fresh basil
  • Steak and egg: Replace bacon with thinly sliced ribeye steak seasoned with garlic and pepper
  • Chorizo burrito: Use Mexican chorizo, add cilantro, queso fresco, and lime juice
  • Western burrito: Include BBQ pulled pork, caramelized onions, and cheddar
  • Healthy version: Use egg whites, turkey bacon, add extra vegetables, and use whole wheat tortillas
  • Seafood twist: Add cooked shrimp with Old Bay seasoning and avocado
  • Mediterranean style: Include sun-dried tomatoes, olives, feta, and turkey
  • Breakfast taco style: Serve in smaller tortillas with pico de gallo and cotija cheese

Storage and Reheating

Proper storage is crucial for maintaining the quality of your breakfast burritos. I’ve experimented with different methods, and these techniques work best.

Follow these guidelines:

Refrigerator Storage:

  • Let burritos cool completely to room temperature before wrapping (about 30 minutes)
  • Wrap each burrito tightly in aluminum foil or parchment paper
  • Place wrapped burritos in an airtight container or large zip-top bag
  • Store in the refrigerator for up to 5 days
  • Write the date on the foil so you know when they were made

Freezer Storage:

  • Wrap cooled burritos individually in plastic wrap first, then in aluminum foil for extra protection
  • Place wrapped burritos in a labeled freezer bag, removing as much air as possible
  • Freeze for up to 3 months for best quality
  • Stack them flat in the freezer to save space
  • Label with contents and date for easy identification

Reheating from Refrigerator:

  • Microwave method: Unwrap the burrito, wrap it in a damp paper towel, and microwave for 1-2 minutes, flipping halfway through
  • Oven method: Keep burrito wrapped in foil and bake at 350°F (175°C) for 15-20 minutes
  • Skillet method: Unwrap and heat in a lightly oiled skillet over medium heat for 3-4 minutes per side

Reheating from Frozen:

  • Microwave method: Unwrap from foil, wrap in damp paper towel, and microwave for 3-4 minutes, flipping halfway
  • Oven method: Keep wrapped in foil and bake at 350°F (175°C) for 30-35 minutes
  • For best results, let frozen burritos thaw in the refrigerator overnight before reheating

Pro Tips:

  • Always remove foil before microwaving
  • The damp paper towel prevents the tortilla from drying out in the microwave
  • For crispy edges, finish in a hot skillet for 1 minute per side after microwaving
  • Let reheated burritos rest for 1-2 minutes before eating to allow heat to distribute evenly

Another favorite: Healthy Egg Salad Recipe

Nutritional Facts

Here’s the approximate nutritional breakdown per burrito (1 serving):

Per Serving (1 burrito):

  • Calories: 585
  • Total Fat: 32g
  • Saturated Fat: 13g
  • Cholesterol: 415mg
  • Sodium: 890mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 28g
  • Vitamin A: 15% DV
  • Vitamin C: 25% DV
  • Calcium: 20% DV
  • Iron: 18% DV

Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes. To reduce calories and fat, use turkey bacon, egg whites, reduced-fat cheese, and whole wheat tortillas.

Health Benefits of Key Ingredients

While breakfast burritos are indulgent, they actually pack some impressive nutritional benefits when made with quality ingredients.

Here’s what makes them surprisingly healthy:

Eggs:

  • Excellent source of high-quality complete protein with all nine essential amino acids
  • Rich in choline, which supports brain health and memory function
  • Contain lutein and zeaxanthin, antioxidants that protect eye health
  • Provide vitamin D, which many people don’t get enough of naturally

Bell Peppers:

  • Extremely high in vitamin C, with one pepper providing over 100% of your daily needs
  • Contain powerful antioxidants that fight inflammation and reduce chronic disease risk
  • Low in calories but high in fiber to support digestive health
  • Provide vitamin A for immune function and healthy skin

Potatoes:

  • Good source of resistant starch when cooked and cooled, which feeds beneficial gut bacteria
  • Rich in potassium, which helps regulate blood pressure and supports heart health
  • Contain vitamin B6 for energy metabolism and brain function
  • Provide filling fiber that keeps you satisfied longer

Cheese:

  • Excellent source of calcium for strong bones and teeth
  • Provides conjugated linoleic acid (CLA), which may support healthy body composition
  • Contains protein that helps with muscle maintenance and satiety
  • Rich in vitamin K2, important for bone and heart health

Onions:

  • Contain quercetin, a powerful anti-inflammatory compound
  • Support heart health by helping to lower cholesterol and blood pressure
  • Provide prebiotics that feed healthy gut bacteria
  • May help regulate blood sugar levels

Bacon (in moderation):

  • Provides protein and satisfying fat that keeps you full
  • Contains B vitamins, particularly B12, important for energy production
  • Supplies selenium, an antioxidant that supports thyroid function
  • Offers zinc for immune system support

Read Also: Healthy Orange Chicken Recipe

Breakfast Burrito Recipe | The Best Breakfast Wrap for Busy Days

FAQs About Breakfast Burrito

1. Can I make breakfast burritos ahead of time?

Absolutely! That’s one of the best features of this recipe. I make a batch of 8-10 burritos every Sunday for the week ahead. Just let all your cooked ingredients cool completely before assembling, wrap them tightly in foil, and store in the fridge for up to 5 days or freeze for up to 3 months. The key is making sure everything is at room temperature when you wrap them to prevent condensation.

2. What’s the best way to keep breakfast burritos from getting soggy?

The secret is all about moisture management. First, make sure your cooked ingredients aren’t too wet—drain excess grease from bacon and don’t overcook the eggs. Layer strategically by placing wetter ingredients like eggs in the middle with drier ingredients like potatoes on the outside. If meal prepping, let everything cool completely before wrapping.

3. Can I use corn tortillas instead of flour tortillas?

You can, but I don’t recommend it for this particular recipe. Corn tortillas are much smaller and less flexible, making them prone to cracking when you try to wrap all these ingredients. They’re also harder to seal properly. If you want to use corn tortillas, I’d suggest making breakfast tacos instead with smaller portions of each ingredient.

4. How do I reheat frozen breakfast burritos without drying them out?

The damp paper towel trick is a lifesaver here. Remove the foil (never microwave foil!), wrap the frozen burrito in a damp paper towel, and microwave for 3-4 minutes, flipping halfway through. The moisture from the paper towel creates steam that keeps the tortilla soft. For the best texture, finish it in a hot skillet for a minute on each side to crisp up the outside.

5. What substitutions can I make for dietary restrictions?

This recipe is super flexible. For vegetarians, skip the bacon and add black beans, extra vegetables, or plant-based sausage. For dairy-free, use nutritional yeast instead of cheese or try dairy-free cheese alternatives. For gluten-free, use corn tortillas or gluten-free wraps. For low-carb, wrap the filling in large lettuce leaves or use low-carb tortillas. The filling stays delicious regardless of the wrapper.

Final Thoughts

This breakfast burrito recipe has genuinely transformed my mornings and saved me countless dollars at the drive-through. There’s something deeply satisfying about grabbing a homemade burrito from your fridge, knowing exactly what’s in it, and enjoying something that tastes better than what you’d get at a restaurant.

The beauty of this recipe is how forgiving and adaptable it is. Don’t have bell peppers? Skip them. Prefer sausage to bacon? Make the swap. Want to add hot sauce or swap in different cheese? Go for it.

I’d love to hear how your breakfast burritos turn out! Drop a comment below with your favorite fillings and variations. If you meal prep these for the week, tag me on social media—I love seeing your creations.

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