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.
Start your day with a breakfast burrito featuring tender potatoes, fluffy eggs, crispy bacon, flavorful black beans, zesty pico de gallo, and creamy avocado wrapped in a warm flour tortilla. Whether enjoyed at home or on the go, these breakfast burritos are a delicious way to kickstart your day with a satisfying and flavorful meal.
Why We Love These Burritos
- Balanced. 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.
Breakfast Burrito Ingredients
- Roma tomatoes, yellow onion, & jalapeño
- Fresh cilantro, limes, salt
- Red potatoes, olive oil, seasonings
- Thick-cut bacon or breakfast sausage (vegetarian option: omit)
- Beans & seasonings
- Eggs, whole milk (optional), butter, shredded Mexican cheese blend, & avocado
- Flour tortillas
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. Because you are making five different dishes simultaneously before wrapping them into one tasty package, use your time wisely and cook the bacon, beans, and eggs while roasting the potatoes.
- Excess moisture. The pico de gallo and the beans naturally have some extra moisture. I suggest using a slotted spoon to portion both into the burritos. This way, any excess liquid will drain out of the ingredients before they enter the tortilla, helping you avoid a soggy burrito.
- Don’t over-stuff. If you want your burrito to wrap up into a neat package, you don’t want to over-fill 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.
- Try a different protein. Swap the bacon for cooked and crumbled breakfast sausage or even 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/or swap the eggs and cheese out for a tofu scramble.
Making Breakfast Burritos in Advance
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 make them ahead, assemble the burritos 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
- Breakfast Quesadilla
- 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
Indulge in the ultimate Breakfast Burrito recipe, bursting with fluffy scrambled eggs, savory beans, crisp bacon, roasted potatoes, fresh pico de gallo, creamy avocado, and gooey melted cheese, all snugly wrapped in a warm, soft flour tortilla
Servings : 8 servings
Ingredients
Pico de gallo
- 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
Breakfast potatoes
- 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
Bacon
- 8 slices thick cut bacon
Beans
- 14.5 ounces canned black beans, or pinto beans
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
Eggs
- 8 large eggs
- 2 tablespoons whole milk, optional
- 1 ½ tablespoons salted butter
- ½ cup shredded Mexican cheese blend
To assemble
- 4 large flour tortillas
- 1 large ripe avocado, thinly sliced
Instructions
Pico de gallo
- 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.
Breakfast potatoes
- 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.
Bacon
- 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.
Beans
- 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.
Eggs
- 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.
Assemble
- 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
- Manage your time by cooking the bacon, beans, and eggs while roasting the potatoes.
- Use a slotted spoon to avoid excess moisture from pico de gallo and beans, preventing a soggy burrito.
- Don’t overfill the burrito for a neat wrap and easy eating.
- Add more spice with jalapenos, spicy salsa, or hot sauce.
- Roast additional vegetables like bell peppers, zucchini, or mushrooms.
- Try alternative proteins like breakfast sausage, chorizo, or a tofu scramble for vegetarian or vegan options.
- Use large flour tortillas; 10-inches or larger.
- Give an Italian twist using cannellini beans, mozzarella, pesto, and oregano.
- Customize your burrito to suit your preferences and dietary needs.
- Assemble the burritos 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.
- Store the burritos in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 0.5 burrito | Calories: 406 kcal | Carbohydrates: 22 g | Protein: 17 g | Fat: 29 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 13 g | Trans Fat: 0.2 g | Cholesterol: 220 mg | Sodium: 1189 mg | Potassium: 701 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 789 IU | Vitamin C: 16 mg | Calcium: 163 mg | Iron: 3 mg
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.
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