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 flavor, and the perfect make-ahead breakfast for busy work weeks.
Table of Contents
Easy Egg Breakfast Burrito Recipe
Start your day with a satisfying breakfast burrito filled with a delightful combination of ingredients. This hearty creation features tender potatoes, fluffy eggs, crispy bacon, flavorful black beans, zesty pico de gallo, and creamy avocado wrapped in a warm flour tortilla.
Each bite offers a burst of flavors and textures that will keep you energized and satisfied throughout the morning. 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 You’ll Love These Breakfast Burritos
These hearty, full-flavored breakfast burritos are the perfect way to start off your morning. Here are some of the reasons I love them so much and why I think you will too.
- Stay full until lunch. These breakfast wraps pack a punch of protein, carbs, healthy fats, and veggies into one neat package. They are the perfect way to fuel up for a big day.
- Well-balanced. Breakfast burritos can be heavy, but I love how the bright, crisp pico de gallo breaks up the richness here.
- So many flavors. Between the perfectly seasoned potatoes and beans, the zesty pico de gallo, the salty bacon, and the cheesy, savory eggs, there is so much flavor going on in these burritos.
- 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. Check out the section below titled “Tasty Variation Ideas” for inspiration.
Ingredients For Breakfast Burritos
- 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 breakfast burritos, you will technically be preparing 5 different elements and wrapping them all up in a tortilla. Each one is actually quite simple to make. 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.
Tips for the Best Egg Burritos
This egg burrito recipe is pretty straightforward but I do have some tips and tricks for you that will help end you with the breakfast of your dreams. Here they come.
- Timing. A lot is happening here because you are making five different dishes simultaneously before wrapping them into one tasty package. Use your time wisely and cook bacon, beans, and eggs while roasting the potatoes. This will help ensure that you will be ready to assemble and wrap your burritos by the time the potatoes are done cooking.
- Be wary of 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.
Tasty Variation Ideas
One of my favorite things about this breakfast burrito recipe is that it is incredibly versatile. Play with the filling as much as you want. Here are some ideas that I hope will inspire you.
- 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.
- Go ahead and assemble the burritos (you could even make a double batch!) 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.
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
If there is a big day ahead of you, eating a hearty breakfast that will keep you fueled can be exactly what the doctor ordered. These breakfast burritos are the perfect solution, but if you want something different, here are some of my other favorites.
- 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
- 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
- 4 large flour tortillas
- 1 large ripe avocado, thinly sliced
- 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.
- Manage time wisely 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.
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.