Breakfast Burrito Recipe

I’ll show you how to make a breakfast burrito that rivals your favorite restaurant’s version. As someone who’s tested countless variations, I’ve perfected the balance of fluffy eggs, crispy bacon, and seasoned potatoes wrapped in a warm tortilla. While the basic recipe is foolproof, I’ve discovered some game-changing tricks that transform an ordinary breakfast burrito into something exceptional. Let me share the secrets I’ve learned along the way.

Recipe

Start your day with the ultimate breakfast burrito that’s guaranteed to become your new morning obsession. As someone who’s tested countless variations, I can confidently say this recipe strikes the perfect balance of crispy, creamy, and satisfying. Each bite delivers a harmonious blend of fluffy scrambled eggs, crispy bacon, perfectly seasoned potatoes, and melted cheese, all wrapped in a warm tortilla that’s lightly toasted to golden perfection.

What makes this version special is the quick-pickled jalapeños and the secret to getting that restaurant-style crispy exterior – a technique I learned from my years working in busy breakfast spots. Whether you’re meal prepping for the week ahead or treating yourself to a weekend brunch, these burritos hit all the right notes with their customizable filling options and make-ahead convenience.

The best part? They’re surprisingly easy to master, and I’ll show you exactly how to fold them so nothing falls out when you take that first amazing bite.

Ingredients

Start your morning with the ultimate breakfast burrito – a hearty, customizable wrap that combines fluffy eggs, savory meats, and fresh vegetables into one satisfying package. The key to an exceptional breakfast burrito lies in using high-quality ingredients and getting the perfect balance of textures.

While traditional recipes call for specific components, feel free to adjust based on your preferences or what’s available in your kitchen.

• 6 large eggs, preferably free-range
• 4 large flour tortillas (10-inch)
• 1/2 pound breakfast sausage or chorizo
• 2 medium potatoes, diced (Yukon Gold works best)
• 1 cup shredded cheddar cheese
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Hot sauce (optional)

Optional toppings:

• Fresh cilantro
• Diced tomatoes
• Sliced avocado
• Sour cream
• Salsa or pico de gallo

Pro tip: While corn tortillas are traditional for many Mexican dishes, flour tortillas work better here as they’re more pliable and hold ingredients together without breaking. For extra flavor, try pepper jack cheese instead of cheddar, or mix both!

How to Make the Best Quick Morning Breakfast Burrito

• Heat a large skillet over medium heat and add a drizzle of oil. Once hot, scramble the eggs until just set but still slightly glossy – they’ll continue cooking when wrapped. Season with salt and pepper, then set aside but keep warm.
• In the same skillet, brown the breakfast sausage until fully cooked and slightly crispy, breaking it into small crumbles with a wooden spoon. The smaller pieces will distribute better throughout the burrito. Transfer to a paper towel-lined plate.
• Warm your tortillas in the microwave for 20-30 seconds between damp paper towels, or briefly on each side in a dry skillet. Warm tortillas are more pliable and less likely to tear when rolling.
• Layer ingredients in the center of each tortilla: first eggs, then sausage, followed by shredded cheese, diced potatoes, and any additional toppings. Leave about 2 inches of space on all sides for proper rolling.
• Fold the bottom edge of the tortilla up over the filling, then fold in both sides. Roll the burrito away from you, keeping it tight as you go. The tighter the roll, the better it will hold together.
• Optional: Return the wrapped burrito to the skillet and cook seam-side down for 1-2 minutes until golden and crispy. This helps seal the burrito and adds a pleasant crunch.
• For meal prep, wrap each burrito in foil and store in a freezer-safe bag. When ready to eat, remove foil, wrap in a paper towel, and microwave for 2-3 minutes, flipping halfway through.
• Let the burrito rest for 1 minute before cutting or eating – this allows the cheese to set slightly and prevents the filling from spilling out.

Chef Tips



For consistently delicious breakfast burritos, I’ve learned that preparation and timing are essential elements.

Having strong knife skills helps me dice ingredients uniformly, ensuring even cooking.

I always monitor temperature control carefully – keeping hot ingredients hot while assembling prevents a cold burrito.

I also warm my tortillas just enough to make them pliable without becoming brittle.

Nutrition



A single breakfast burrito provides essential nutrients to start your day. The following values are based on one standard-sized breakfast burrito with eggs, cheese, potatoes, and meat.

Nutrient	Amount Per Serving
Calories	305
Total Fat	12g
Saturated Fat	4.5g
Cholesterol	215mg
Sodium	620mg
Total Carbohydrates	34g
Dietary Fiber	2g
Protein	15g
Iron	2.2mg
Calcium	180mg

What You’ll Love About This Recipe



This hearty breakfast burrito recipe is perfect for busy mornings and will quickly become your new favorite grab-and-go meal. Whether you’re meal prepping or feeding a crowd, these burritos are guaranteed to be a hit with the whole family.

Customizable Filling Options: Mix and match your favorite ingredients, from classic bacon and eggs to vegetarian options with black beans and avocado.

Make-Ahead Friendly: Prepare a batch on Sunday and freeze individual burritos for an easy, satisfying breakfast all week long.

Restaurant-Quality Results: Get the same delicious taste and perfectly crispy exterior you love from your favorite breakfast spot, right in your own kitchen.

Recipe Card

Start your day with a hearty and satisfying breakfast burrito packed with scrambled eggs, crispy bacon, sautéed potatoes, melted cheese, and fresh vegetables all wrapped in a warm tortilla.

Ingredients:

8 large eggs

8 slices bacon

2 medium potatoes, diced

1 bell pepper, diced

1 onion, diced

2 cups shredded cheddar cheese

6 large flour tortillas

Salt and pepper to taste

2 tablespoons butter

Hot sauce (optional)

Instructions:

1. Cook bacon until crispy, then crumble
2. Sauté diced potatoes, peppers, and onions until tender
3. Scramble eggs with butter until fluffy
4. Warm tortillas in microwave or on stovetop
5. Layer eggs, bacon, potatoes, vegetables, and cheese on tortillas
6. Roll burritos tightly, tucking in sides
7. Optional: grill on both sides until golden

Notes:

Can be made ahead and frozen for up to 3 months

Equipment:

Large skillet

Spatula

Mixing bowl

Cutting board

Knife

Time:

Prep time: 15 minutes

Cooking time: 25 minutes

Cuisine: Mexican-American

Serving: 6 burritos