This breakfast burrito recipe wraps cheesy eggs, crispy bacon, roasted potatoes, pico de gallo, and more in large flour tortillas. They’re filling, full of Mexican-inspired flavors, and the perfect make-ahead breakfast for busy work weeks.
If you need more of these hearty breakfasts, check out this amazing breakfast quesadillas recipe, whip up a quick and nutritious meal with my Instant Pot burrito bowl, or savor every bite of my cheesy skillet burritos.
Saturday mornings in our house mean one thing—breakfast burritos! Packed with tender potatoes, fluffy eggs, crispy bacon, black beans, and creamy avocado, all wrapped up in a warm flour tortilla, these burritos are our delicious secret to powering through a busy day. Whether we’re at home or rushing off to soccer games and dance competitions, these savory wraps are a must for kicking off our weekend. Not only do they provide us with a seriously delicious bite, but they also add some excitement to our busy mornings.
Also, these breakfast burritos are our go-to breakfast or lunch throughout the week. I usually make a big batch over the weekend, then wrap and refrigerate the extras. It’s a breeze to reheat them for a quick bite. This make-ahead strategy is perfect for homemade meals that fit easily into a hectic schedule!
Why We Love This Breakfast Burritos Recipe
Balanced & Nutritious. These burritos pack a punch of protein, carbs, fats, and veggies into one delicious package.
Flavorful. Between the perfectly seasoned potatoes and beans, the zesty pico de gallo, the salty bacon, and the cheesy, savory eggs, there are many flavors to savor.
Versatile. This breakfast burrito recipe is so easy to customize and make your own. There are endless ways to play with the filling to get the recipe perfectly dialed to your taste preferences.
What You’ll Need
Before making this breakfast burrito recipe, go grab the following ingredients, so you have everything on hand for this delicious meal!
For the pico de gallo
- Tomatoes, Onion, Jalapeno, and Cilantro: These fresh vegetables and herbs add brightness and a crisp texture. The jalapeno brings a touch of heat, which is optional. For a milder flavor, substitute green bell pepper for jalapeno.
- Lime Juice: Adds a fresh kick to the pico de gallo. Lemon juice can be used as a substitute.
- Salt: Kosher salt is a great alternative.
For the breakfast potatoes
- Red Potatoes: These are sturdy and hold up well during baking. Yukon gold or any other waxy potatoes are good substitutes.
- Olive Oil: Helps to crisp the potatoes. Any neutral oil, like vegetable or canola, can be used instead.
- Seasoning Mix (Sea Salt, Black Pepper, Garlic Powder, Ground Cumin, Smoked Paprika): This combination gives the potatoes a slightly smoky flavor. Adjust any of these seasonings based on preference.
For the bacon and beans
- Thick Cut Bacon: Adds flavor and crunch.
- Black Beans or Pinto Beans: The beans provide a hearty base.
- Seasoning Mix (Sea Salt, Ground Cumin, Smoked Paprika): Adjust the seasoning levels to taste or substitute smoked paprika with chili powder for extra heat.
For the eggs & tortillas
- Eggs: Increase or decrease the number based on how hearty you want the meal.
- Whole Milk (optional): Adds creaminess to the eggs, but you can leave it out.
- Salted Butter: Gives the eggs a rich, silky texture. Unsalted butter can be used.
- Mexican Cheese Blend: Melts into the eggs for a gooey, cheesy texture. Any meltable cheese like cheddar or Monterey Jack can be substituted.
- Flour Tortillas: Use large flour tortillas; they are sturdy and big enough to hold all the fillings.
- Avocado: You can swap it with guacamole.
How to Make Breakfast Burritos
To make these burritos, you will technically be preparing 5 different elements and wrapping them all up in a tortilla. Just take it step by step, and you’ll have an amazing breakfast on your plate in no time.
- Make the pico de gallo. Mix together the tomatoes, onion, jalapeno, cilantro, lime juice, and salt. Chill in the refrigerator.
- Make the breakfast potatoes. Toss the potatoes in the olive oil and seasoning. Arrange them on a baking sheet lined with aluminum foil and bake for 40 minutes at 425˚F, flipping halfway through.
- Make the bacon. While the potatoes are cooking, arrange the bacon strips about 1/4 inch apart on a baking sheet lined with aluminum foil. Bake for 15 minutes or until crispy.
- Cook the beans. Stir together the beans and the seasoning in a small pot. Bring the mixture to a boil before reducing the heat and simmering for 10 minutes.
- Make the eggs. Whisk the eggs and the milk together. Melt the butter in a pan over medium heat. Pour the egg mixture and the cheese into the pan. Cook for 30 seconds. Fold the eggs over each other gently until the eggs are cooked through.
- Assemble. Divide each of the burrito fillings (including the avocado) evenly between 4 tortillas. Squeeze one end of the tortilla tightly around the filling. Fold the sides in toward the middle. Roll the tortilla over the filling and the folded-in sides until closed.
Recipe Tips And Variations
- Time management. Cook the bacon, beans, and eggs while roasting the potatoes.
- Avoid soggy burritos. The pico de gallo and the beans naturally have extra moisture. Use a slotted spoon to portion them into the burritos while draining out the extra liquid.
- Don’t over-stuff. If you want your burrito to wrap up into a neat package, you don’t want to overfill it. It will fall apart the moment you bite into it.
- Add more spice. Add a bit more jalapeno to the pico de gallo, or swap it out altogether for a spicy salsa. Hot sauce would also be a great option here.
- Add vegetables. While you are roasting the potatoes, roast some bell peppers and/or zucchini and wrap it up with the rest of the filling. I bet sauteed mushrooms would be delicious here too.
- Different protein. Swap the bacon for cooked and crumbled breakfast sausage or sautéed chorizo.
- Make them Italian. Just use cannellini beans instead of pinto beans, mozzarella instead of Mexican cheese, pesto instead of pico de gallo, and oregano instead of cumin and smoked paprika to turn these burritos Italian.
- Make it vegetarian (or vegan). Scratch the bacon, and swap the eggs and cheese with tofu.
To Make Ahead
These egg burritos are a great meal prep recipe. They take a little work, but once assembled, they refrigerate beautifully and are the perfect little grab-and-go breakfast packages.
To freeze or refrigerate the breakfast burritos, assemble them and allow them to cool to room temperature. Seal them in an airtight container or wrap each burrito individually in a double layer of plastic wrap. Then, store the burritos in the refrigerator for up to 3 days or in the freezer for up to 3 months.
How to Reheat Burritos
Microwave: If reheating from frozen, microwave the burrito for 4 to 6 minutes. If reheating from cold, microwave for 1 to 2 minutes. Flip the burrito halfway through for even heating.
Oven: For a crispy result, preheat the oven to 400°F. If reheating from frozen, bake the burrito for 35 minutes. If reheating from cold, bake for 10 minutes. Flip the burrito halfway through cooking.
More Hearty Breakfast Ideas to Try
- Zucchini Egg Bake
- The Best Steak and Eggs Recipe
- Freezer Egg Breakfast Sandwiches
- Healthy Easy Overnight Oats Recipe
- Corned Beef Hash with Eggs
Breakfast Burritos
Ingredients
- 2 large Roma tomatoes, finely diced
- ½ medium yellow onion, finely diced
- 1 small jalapeno, seeded and finely chopped (optional)
- ½ cup chopped fresh cilantro
- 2 whole limes, juiced
- ½ teaspoon salt
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ pounds red potatoes, cut into ¾ inch chunks
- 1 tablespoons olive oil
- 8 slices thick cut bacon
- 14.5 ounces canned black beans, or pinto beans
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 8 large eggs
- 2 tablespoons whole milk, optional
- 1 ½ tablespoons salted butter
- ½ cup shredded Mexican cheese blend
- 4 large flour tortillas
- 1 large ripe avocado, thinly sliced
Instructions
- Combine the tomatoes, onion, jalapeno, cilantro, lime juice, and salt in a mixing bowl.
- Chill in the refrigerator until you are ready to fill the burritos.
- Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Whisk together the sea salt, ground black pepper, cumin, garlic powder, and smoked paprika in a bowl. Add in the potatoes and drizzle with olive oil.
- Toss the potatoes in the olive oil and the spice mix until thoroughly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake for 40 minutes, flipping halfway through the baking time.
- Line a baking sheet with aluminum foil and arrange the bacon on the sheet with at least ¼ inch between each slice.
- Place the bacon filled baking sheet in the preheated oven with the potatoes.
- Bake for 15 minutes or until cooked to a desired crispiness.
- Meanwhile, add the beans, sea salt, cumin, and smoked paprika to a small pot and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 10 minutes.
- In the meantime, whisk the eggs and the milk together.
- Melt the butter in a heavy-bottomed pan over medium heat and spread it around the surface of the pan with a rubber spatula.
- Pour the eggs in the pan followed by the shredded cheese and allow to cook for 30 seconds.
- Begin to fold the eggs over each other gently until the cheese melts and you no longer see runny eggs.
- Lay a flour tortilla on a clean work surface.
- In a line down the middle of the tortilla, place ¼ of the eggs, ⅓ cup breakfast potatoes, ¼ cup beans, ¼ cup Pico de Gallo, 2 strips of bacon, and a couple of slices of avocado.
- Fold one side of the tortilla over the line of filling and squeeze it tightly around the filling.
- Fold the sides in toward the middle.
- Continue to fold the tortilla over the filling and the folded in sides until the filling is fully wrapped in the tortilla.
- Serve or cool completely and keep refrigerated.
Notes
- Customize your burrito to suit your preferences and dietary needs.
- To store, assemble the burritos and let them cool to room temperature. Seal them in an airtight container or wrap each burrito individually in a double layer of plastic wrap. Store the burritos in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is the best way to start the day!! Such an amazing breakfast!!
This breakfast burrito is so rich and delicious! Perfect for my Sunday brunch!
Looks incredibly delicious! Can’t wait to make this!
Oh, wow! That is one fully loaded breakfast burrito! I love how easy it is to play with this, too. I’m already envisioning some made of breakfast sausage and ham.
I love having breakfast burritos in the freezer, so handy on busy mornings! These look amazing!
This is definitely my kind of breakfast! And I love the idea of freezing them! My kids would eat these too…probably for after school snacks as well! Entered the giveaway…crossing my fingers.
These look amazing! My husband would definitely be thrilled if he found these in the freezer, because sometimes I forget to feed him 🙂
Love how you added the olives too – yum!
These burritos are gorgeous and what a great way to incorporate olives, love it!
I love these breakfast burritos!! So pretty and so many amazing flavors!
What is with these husband’s!! Mine eat a store bought granola bar for breakfast. Seriously?!
These look amazing, and I love that they are in your freezer. Way to make mornings easier!
Mmmm love me some olives and in a breakfast burrito? I’m all in!
my husband would love this! and those olives! great combo friend.