There’s something absolutely wonderful about starting your day with a warm, delicious breakfast burrito. This simple breakfast burrito recipe is a total game-changer for busy mornings when you want something hearty, satisfying, and completely customizable. I’ve been making these for years, and honestly, they’re one of my favorite make-ahead breakfast options.
The beauty of a breakfast burrito is its versatility. You can fill it with whatever you have on hand, but I’m sharing my go-to combination that never fails. Fluffy scrambled eggs, crispy bacon, melted cheese, and all your favorite toppings wrapped up in a warm tortilla – it’s pure breakfast heaven. The best part? You can make a batch on Sunday and have grab-and-go breakfasts ready all week long.
I love how forgiving this recipe is, especially for those mornings when you’re rushing out the door. Unlike some breakfast recipes that require precise timing and techniques, a breakfast burrito welcomes creativity and substitutions. Don’t have chorizo? Use sausage. Out of cheddar? Monterey Jack works beautifully. This flexibility makes it perfect for feeding a crowd or meal prepping for yourself.
One of my favorite tips is to slightly warm your tortillas before filling them. This makes them so much more pliable and prevents those frustrating cracks that happen when you try to roll cold tortillas. Trust me on this one – it’s a total game-changer. I also like to layer my ingredients strategically, placing the heaviest items first so everything stays compact and doesn’t fall out when you bite into it.
You can serve these burritos immediately while they’re warm and crispy, or wrap them in foil and refrigerate for later. They reheat beautifully in the microwave or oven, making them an absolute lifesaver for weekday mornings. Whether you’re feeding a family, hosting brunch guests, or simply want a delicious make-ahead breakfast option, this simple breakfast burrito recipe is absolutely the way to go. Let me walk you through exactly how I make mine!
For more make-ahead breakfast inspiration, check out my Quick Tasty Bacon Carbonara Recipe for dinner ideas that work beautifully for breakfast too. If you’re looking to add some bright, tangy flavors, my Easy Pickled Red Onion Recipe makes an incredible burrito topping. You might also love exploring my Best Chickpea Salad Recipe for a vegetarian protein option.
For additional breakfast burrito inspiration and technique, I recommend checking out Bon Appétit for creative variations, Serious Eats for the science behind perfect eggs, and New York Times Cooking for additional breakfast ideas.
Ingredients
- 8 large eggs
- 8 slices bacon, chopped
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar cheese
- 1 cup diced potatoes (pre-cooked or frozen hash browns)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salsa for serving (optional)
- Sour cream for serving (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Start by cooking your bacon in a large skillet over medium-high heat until it’s crispy and golden, about 8-10 minutes. Once cooked, transfer it to a paper towel-lined plate and set aside. Leave about 1 tablespoon of bacon grease in the pan.
- In the same skillet with the bacon grease, add your diced onions and bell peppers. Sauté them for about 3-4 minutes until they’re softened and fragrant, stirring occasionally.
- Add your pre-cooked potatoes to the skillet with the peppers and onions. Stir everything together and cook for another 2-3 minutes until the potatoes are heated through. Season with a pinch of salt and pepper. Transfer this mixture to a bowl and set aside.
- In a separate bowl, whisk together your 8 eggs with salt, pepper, garlic powder, and paprika until well combined. The eggs should be light and slightly frothy.
- Add 2 tablespoons of butter to your skillet over medium heat. Once the butter is melted and foamy, pour in your whisked eggs.
- Let the eggs cook undisturbed for about 30 seconds, then gently scramble them using a spatula, pushing the cooked portions to the sides and letting the uncooked egg flow to the center. Continue cooking until the eggs are just set but still slightly creamy, about 3-4 minutes total. The eggs should still look a tiny bit wet when you remove them from heat.
- Gently fold in your cooked bacon pieces to the scrambled eggs, mixing everything together carefully.
- Warm your flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or wrap them in a damp paper towel and microwave for about 20 seconds. This makes them much more pliable and easier to roll.
- Lay one warm tortilla on a flat surface. Create an assembly line by arranging a portion of the scrambled eggs in the center, followed by some of the potato mixture, and then a generous handful of shredded cheddar cheese.
- Fold the bottom edge of the tortilla up and over the filling, then fold in both sides, and finally roll it up tightly away from you, creating a compact package. The tortilla should completely enclose the filling.
- Repeat the wrapping process with your remaining three tortillas.
- If you’re serving immediately, place your burritos seam-side down in a clean skillet over medium heat for about 1-2 minutes per side to lightly crisp the outside and warm everything through.
- Serve your warm burritos immediately with salsa, sour cream, and fresh cilantro if desired. Store any leftovers wrapped in foil in the refrigerator for up to 4 days.
Pro Tips
- This recipe is incredibly flexible and welcomes substitutions based on what you have available. If you don’t have bacon, chorizo, sausage, or ham all work beautifully. You can even make vegetarian versions by using black beans or additional vegetables instead of meat.
- For make-ahead burritos, assemble them completely and wrap each one individually in foil or plastic wrap. Store in the refrigerator for up to 4 days. Reheat in a 350-degree oven for about 15 minutes wrapped in foil, or microwave for 1-2 minutes until warmed through.
- The key to perfect scrambled eggs is not to overcook them. They’ll continue cooking slightly after you remove them from heat, so remove them when they still look just slightly wet. This keeps them tender and creamy rather than rubbery.
- When warming your tortillas, don’t skip this step. Cold tortillas are brittle and will crack when you try to roll them. Warm tortillas are pliable and much easier to work with, resulting in fewer broken burritos and a better overall eating experience.
- Pre-cooked frozen hash browns are a real time-saver if you don’t want to cook potatoes from scratch. Simply thaw them and add to your skillet. Alternatively, you can dice and cook potatoes the night before to save time in the morning.
- For a creamier burrito, add a thin layer of cream cheese or avocado before rolling. This adds richness and helps bind everything together while keeping the filling moist.
- If you’re serving a crowd, you can cook all the components ahead of time and set up a burrito assembly station, letting everyone customize their own. This is fun for brunch gatherings and ensures everyone gets exactly what they want.
- These burritos freeze beautifully. Wrap cooled burritos individually in plastic wrap and then foil before freezing for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.
Pingback: How to make the BEST Baked Penne Pasta Recipe Ever! – Simple Recipe Finder