Introduction
Let’s be real: few things beat the satisfying wrap of a warm breakfast burrito when you’re short on time but craving something hearty. Originating in the American Southwest — a mash-up of Tex-Mex brilliance — this all-in-one meal is beloved coast to coast. Why? It’s portable, protein-packed, and fully customizable.
Whether you’re fueling up for work, school, or a chill weekend, this breakfast burrito recipe is your go-to for a quick kitchen win. Ready in just 30 minutes, it’s also a great way to use up leftovers and save time all week.
Looking for more quick breakfasts? Check out our [Savory Breakfast Muffins]!
Table of Contents
What is a Breakfast Burrito?
Imagine everything you love about a classic breakfast — fluffy eggs, crispy spuds, gooey cheese — all rolled into one warm, handheld tortilla. Inspired by Tex-Mex flavors, it’s the ultimate blend of convenience and comfort. No utensils required.
Why You’ll Love This Recipe
✅ Totally Customizable – Pick your protein, veggies, spice level. Your burrito, your rules.
✅ Meal-Prep Friendly – Make ahead, freeze, and reheat.
✅ Satisfying & Hearty – Fills you up without weighing you down.
✅ Vegetarian? Swap in black beans and avocado!
Key Ingredients
- 4 large flour tortillas (burrito-size)
- 6 eggs
- ½ cup shredded cheddar or Mexican blend cheese
- ½ lb breakfast sausage or 4 bacon slices, cooked and crumbled
- 1 cup hash browns (or 2 diced small potatoes)
- ½ cup diced bell peppers
- ¼ cup diced onion
- Salt & pepper, to taste
- Optional: Salsa, 1 sliced avocado, hot sauce
Step-by-Step Instructions
- Cook the meat: Brown sausage or bacon. Drain excess fat.
- Scramble the eggs: Season with salt and pepper. Cook until just set.
- Sauté veggies: Cook peppers and onions for 5 mins until soft.
- Crisp the potatoes: Fry until golden and crispy.
- Assemble: Warm tortillas. Layer with eggs, meat, veggies, potatoes, and cheese.
- Wrap: Fold in sides and roll tightly. Optional: sear in a skillet for crispiness.
- Serve: Slice, top with salsa or avocado, and enjoy!
What to Serve With It
- Fresh fruit or smoothie
- Mexican street corn salad
- Iced coffee or horchata
- Guacamole and chips
- Hot sauce trio
Top Burrito Tips
- Warm tortillas first to prevent cracking
- Don’t overfill to avoid tearing
- Add cream cheese to eggs for extra fluffiness
- For a crispy burrito: sear after rolling
- Freeze in foil for easy grab-and-go meals
Storing & Reheating
Fridge: 3 days max in airtight container
Freezer: Wrap in foil, store up to 3 months
Reheat: Microwave with damp paper towel or skillet for crispy finish
FAQs
What is the secret to the best burrito?
Balance is key! The best breakfast burrito has a mix of textures (crispy, creamy, chewy), flavor layers (savory, spicy, tangy), and is tightly wrapped to avoid leaks.
What’s the difference between a breakfast burrito and a breakfast wrap?
A breakfast burrito is usually heartier, wrapped in a large tortilla, and grilled or seared. Breakfast wraps are often lighter, sometimes served cold, and more likely to use whole wheat or spinach wraps.
What are the most common ingredients in a burrito?
Common ingredients include tortillas, eggs, meat, cheese, potatoes, beans, and salsa. Customize it based on what you have on hand!
What is in a Chick Fil A breakfast burrito?
Chick-fil-A’s version includes scrambled eggs, cheese, hash browns, and either sausage or chicken, all wrapped in a warm flour tortilla.
What are the essentials for burritos?
At minimum: a soft tortilla, a hearty filling (like eggs or beans), cheese, and some moisture (salsa, sour cream, or avocado).
What veggies go in a breakfast burrito?
Bell peppers, onions, tomatoes, spinach, mushrooms, and even zucchini work great. Sautéing them first boosts the flavor.
What does McDonald’s put in their breakfast burritos?
Their burritos include scrambled eggs, sausage, cheese, green chilies, and onions, all pre-wrapped and warmed before serving.
Best Breakfast Burrito Recipe
Ingredients
- 4 large flour tortillas 10-inch burrito-style
- 6 large eggs
- ½ cup cheddar cheese shredded
- ½ cup pepper jack cheese shredded (for a kick!)
- ½ lb breakfast sausage crumbled and browned (or bacon)
- 1 cup frozen hash browns cooked crispy
- ½ cup bell peppers diced (red or green)
- ¼ cup red onion finely diced
- 1 tbsp butter or oil for eggs
- Salt & black pepper to taste
- ¼ tsp smoked paprika optional, for depth
- 1 avocado sliced
- Salsa or hot sauce to serve
Instructions
Cook Sausage & Hash Browns
- In a large skillet, brown sausage until fully cooked.
- Remove and set aside. In the same pan, cook hash browns until golden and crispy. Set aside.
Sauté Veggies
- Add bell peppers and onion to the skillet. Sauté 4–5 minutes until soft.
Scramble Eggs
- In a bowl, whisk eggs with salt, pepper, and paprika.
- Heat butter in skillet and cook eggs until fluffy and just set.
Assemble Burritos
- Warm tortillas briefly in a pan or microwave to make them pliable.
- Layer in the center: hash browns, sausage, eggs, sautéed veggies, both cheeses, and avocado slices.
Wrap & Sear
- Fold in the sides, roll tightly, and place seam-side down.
- For a crispy finish, sear burritos in a dry skillet 1–2 minutes per side.
Serve
- Slice in half and serve with salsa, sour cream, or your favorite hot sauce!
Notes
Nutrition (per serving – estimate)
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
