Breakfast Burrito

Hey there, early birds and brunch lovers! Ever had one of those mornings where you’re staring into your fridge wondering what to make? That was me last Sunday — until I remembered the absolute joy that is a breakfast burrito. I’ve been obsessed with breakfast burritos since college (when my roommate from New Mexico showed me the light), and honestly, they’re probably the reason I survived those 8 AM classes.

There’s something magical about a warm tortilla wrapped around fluffy eggs, crispy potatoes, and melty cheese that just makes mornings better. And the best part? You can customize them a million different ways. I’ve probably made hundreds of breakfast burritos over the years, tweaking and experimenting, and I’m excited to share what I’ve learned with you today.

So grab your skillet and let’s talk about how to make the perfect breakfast burrito — whether you’re meal prepping for the week ahead or treating yourself to a lazy weekend breakfast.

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 burritos
• Calories: 425 per serving
• Difficulty Level: BEGINNER

Why You’ll Love This Breakfast Burrito Recipe

Trust me when I say that once you start making breakfast burritos at home, you’ll never want to go back to the drive-thru version. First off, homemade just tastes better — and you control exactly what goes inside.

I remember the first time I tried making these for my family. I got a little too ambitious and tried to stuff WAY too many fillings into each tortilla. Big mistake. The burrito basically exploded all over my kitchen counter, and my kids still tease me about the “breakfast burrito incident of 2019.” But that’s how we learn, right?

The texture combo in these is what makes them special — you get that soft tortilla, the fluffy eggs, some crunch from the veggies, and then that hit of creamy avocado and cheese. It’s a flavor bomb that’ll wake up your taste buds.

And did I mention how great these are for meal prep? I make a batch almost every Sunday for busy weekday mornings. Just grab one from the freezer, microwave for a couple minutes, and boom — breakfast is served. My teenager actually gets out of bed willingly when he knows there are breakfast burritos in the freezer (and if you have teens, you know what a miracle that is).

Ingredients for Perfect Breakfast Burritos

Here’s what you’ll need to make these breakfast burrito beauties:

• 4 large flour tortillas (I like the 10-inch ones — anything smaller and you’ll have filling falling out everywhere)
• 6 large eggs (farm fresh if you can get ’em, but store-bought work fine too)
• 1/2 pound breakfast sausage or chorizo (Jimmy Dean’s is my go-to, but feel free to use whatever brand you like)
• 1 cup diced potatoes (I usually cheat and use frozen hash browns, but fresh work great too)
• 1/2 bell pepper, diced (red or green, your choice)
• 1/2 small onion, diced (yellow or white, doesn’t matter much)
• 1 cup shredded cheddar cheese (or pepper jack if you want a kick)
• 1 avocado, sliced
• 2-3 tablespoons oil for cooking (I use olive oil, but any neutral oil works)
• Salt and pepper to taste
• Hot sauce (optional, but highly recommended — Cholula is my personal fave)
• 1/4 cup chopped fresh cilantro (totally optional if you’re one of those people who thinks cilantro tastes like soap)

For the seasoning mix (this is where the magic happens):

• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Pinch of cayenne (if you like heat)

Look, if you don’t have all these ingredients, don’t stress! Breakfast burritos are super forgiving. No potatoes? Skip ’em. Vegetarian? Ditch the meat and add more veggies or black beans. I’ve made these with whatever was in my fridge countless times, and they’ve always turned out great.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

First things first — I always get everything chopped and ready before I start cooking. Trust me, this makes the whole process way less stressful. So dice those potatoes (unless you’re using frozen), chop the peppers and onions, and mix your seasoning blend.

And pro tip: if you’re using fresh potatoes, dice them pretty small (like 1/4 inch pieces) so they cook faster. I learned this the hard way after serving breakfast burritos with semi-raw potato chunks. Not my finest culinary moment.

Step 2: Cook the Potatoes

Heat about a tablespoon of oil in a large skillet over medium-high heat. Once it’s hot (but not smoking), add your diced potatoes in a single layer. This is important — if you crowd them, they’ll steam instead of getting crispy, and nobody wants soggy potatoes in their breakfast burrito.

Let them cook undisturbed for about 5 minutes until the bottoms are golden brown. Then flip them around and cook for another 5 minutes. Season with salt, pepper, and about half of your seasoning mix. Once they’re crispy on the outside and tender inside, transfer them to a plate.

Step 3: Cook the Meat and Veggies

In the same skillet (no need to clean it — those potato bits add flavor!), add your breakfast sausage or chorizo. Break it up with a wooden spoon and cook until it’s no longer pink, about 5 minutes.

Add the diced onions and peppers to the meat and cook for another 3-4 minutes until they’re softened but still have a little bite to them. Sprinkle in the rest of your seasoning mix and stir everything together. The smell at this point is absolutely mouthwatering.

Step 4: Cook the Eggs

Push the meat and veggie mixture to one side of the pan and add a little more oil to the empty side if needed. Crack your eggs into a bowl, add a splash of water (about a tablespoon — this makes them fluffier), and whisk until well combined.

Pour the eggs into the empty side of the skillet and let them set for about 30 seconds. Then start gently pulling them across the pan with a spatula to form soft curds. You want them slightly underdone since they’ll continue cooking when you assemble the burritos. This usually takes about 2-3 minutes.

Once the eggs are just set, mix everything in the pan together. Turn off the heat and stir in about half of your shredded cheese, which will melt from the residual heat.

Step 5: Warm the Tortillas

This step is key! Cold tortillas crack when you try to fold them. I usually wrap my stack of tortillas in a damp paper towel and microwave them for about 20-30 seconds. Or you can warm them one at a time in a dry skillet for about 15 seconds per side.

Step 6: Assemble Your Breakfast Burritos

Lay a warm tortilla flat on your work surface. Add about 1/4 of your filling mixture in a line across the center (but not too close to the edges). Add a few slices of avocado, a sprinkle of the remaining cheese, and a dash of hot sauce if you’re using it.

Now for the folding — and this is where I used to mess up all the time. Start by folding in the sides, then roll from the bottom up, tucking in the sides as you go. Keep it tight, but not so tight that you tear the tortilla or squeeze out all the filling. It takes practice, but you’ll get it!

Step 7: Optional – Sear the Seam

If you want to take these to the next level (and make sure they stay closed), place the burrito seam-side down in a dry skillet over medium heat for about 1-2 minutes until it’s golden and sealed. This also adds a nice crunch to the outside.

Variations & Storage

So you’ve mastered the basic breakfast burrito — now let’s talk about mixing it up!

My husband loves the chorizo breakfast burrito version. The spicy meat adds so much flavor you barely need additional seasoning. My daughter, on the other hand, is all about a veggie breakfast burrito with extra bell peppers, mushrooms, and spinach.

I’ve got a friend who swears by adding a layer of refried beans to hers — she says it helps hold everything together and adds protein. And my brother (who thinks he’s a gourmet chef after watching a few too many cooking shows) insists on adding caramelized onions and fancy cheese. It’s actually pretty good, but don’t tell him I said that.

As for storage — these breakfast burritos are meal prep superstars. To freeze them, let the filling cool completely first (this prevents soggy tortillas), then wrap each assembled burrito tightly in aluminum foil. Place them in a freezer bag and they’ll keep for up to 3 months.

One time I forgot to label my freezer bag and my husband thought they were regular burritos. He heated one up for dinner, topped it with salsa and sour cream, and claimed it was “an interesting flavor profile.” So maybe label yours!

To reheat from frozen: Remove the foil, wrap in a paper towel, and microwave for 2-3 minutes, flipping halfway through. Or for a crispier result, unwrap completely and heat in a 350°F oven for about 20 minutes.

Fresh (unfrozen) breakfast burritos will keep in the fridge for 3-4 days. Just wrap them individually in foil or plastic wrap.

Breakfast Burrito FAQ

What does a breakfast burrito contain?

A classic breakfast burrito typically contains scrambled eggs, breakfast meat (like sausage, bacon, or chorizo), potatoes or hash browns, cheese, and often some veggies like bell peppers and onions. But honestly, the beauty of a breakfast burrito is that it can contain whatever you want! I’ve seen everything from leftover steak to kimchi in breakfast burritos. As long as there are eggs involved, you’re generally in breakfast burrito territory.

What should go in a breakfast burrito?

Well, eggs are pretty much non-negotiable for a traditional breakfast burrito. Beyond that, I think a good breakfast burrito needs some form of potato (for that hearty satisfaction factor), cheese (for the melt factor), and something with a little kick – whether that’s hot sauce, salsa, or spicy meat. Breakfast burritos should be filling and flavorful! But hey, it’s your kitchen – if you want to put strawberries in there, I won’t judge (much).

What’s the difference between a breakfast burrito and a breakfast wrap?

So, this is actually something I wondered about too! The main difference is that a breakfast burrito is typically made with a flour tortilla and contains Mexican or Southwestern-inspired ingredients (like the ones in this recipe). A breakfast wrap, on the other hand, is often made with a thinner lavash or flatbread and might have less traditional fillings like spinach, feta, or hummus. Breakfast wraps tend to be lighter and less substantial than the hearty breakfast burrito. But honestly, the lines are blurry and the terms get used interchangeably a lot.

What seasoning for breakfast burritos?

This is where you can really make your breakfast burrito shine! My go-to combo is chili powder, cumin, garlic powder, and smoked paprika. But you could also use taco seasoning, cajun seasoning, or even just salt, pepper, and a dash of hot sauce. If you’re using chorizo or another strongly flavored meat, you might not need much additional seasoning at all. Taste as you go and adjust to your preference!

What are the most common ingredients in a burrito?

For burritos in general (not just breakfast ones), the most common ingredients are probably rice, beans, meat (often beef, chicken, or pork), cheese, and salsa or hot sauce. Breakfast burritos swap out the rice and beans for eggs and potatoes in most cases. But again, there are no hard rules here! The beautiful thing about both regular and breakfast burritos is how customizable they are.

Final Thoughts

I hope this guide helps you create amazing breakfast burritos that make your mornings a little brighter! I actually made a batch of these last weekend for a family camping trip. We reheated them over the campfire the next morning, and let me tell you – there’s nothing quite like unwrapping a foil packet of breakfast burrito goodness while watching the sunrise over the mountains.

Whether you’re meal prepping for busy weekdays, feeding a hungry crowd, or just treating yourself to something delicious, breakfast burritos deliver every time. They’re one of those rare recipes that’s both simple and impressive.

I’d love to hear how your breakfast burritos turn out or what creative ingredients you decide to add! Drop a comment below with your favorite breakfast burrito combinations or any questions you might have. And if you make these, snap a photo before you devour them (if you can wait that long)!

Happy cooking!