A Breakfast Burrito is the ultimate hearty, protein-packed meal, perfect for busy mornings, meal prep, or even a quick lunch. Stuffed with fluffy scrambled eggs, crispy bacon or sausage, melted cheese, and flavorful toppings, this burrito is warm, satisfying, and completely customizable.
You can prep these ahead of time, freeze them, and reheat for a grab-and-go breakfast that’s filling and delicious. Whether you keep it classic with eggs and cheese or load it up with veggies and salsa, this recipe guarantees a perfectly wrapped, handheld breakfast!
Kitchen Equipment Needed
- Large skillet
- Mixing bowl
- Whisk
- Spatula
- Knife & cutting board
- Measuring cups and spoons
Ingredients Overview
- Tortillas: Large flour tortillas work best for wrapping.
- Eggs: The fluffy, protein-rich base.
- Cheese: Melts perfectly for gooey goodness.
- Breakfast Meat: Bacon, sausage, or ham for a savory punch.
- Veggies: Peppers, onions, and avocado add freshness and crunch.
Ingredients (Makes 4 Burritos)
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk or heavy cream (for fluffier eggs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 4 slices bacon, cooked and crumbled (or 1/2 cup cooked sausage)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/2 cup diced avocado (optional)
- 1/4 cup salsa or hot sauce (optional)
- 1 tablespoon butter or oil (for cooking)
Directions
Step 1: Cook the Fillings
- Heat a large skillet over medium heat. Cook bacon or sausage until crispy, then drain on a paper towel and crumble.
- In the same pan, sauté bell peppers and onions for 2-3 minutes until softened. Remove from heat.
Step 2: Scramble the Eggs
- In a mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and smoked paprika.
- Heat butter or oil in a skillet over medium-low heat.
- Pour in eggs and cook, stirring gently, until soft and fluffy (about 3 minutes). Remove from heat.
Step 3: Assemble the Burritos
- Lay a tortilla flat and sprinkle cheese down the center.
- Add scrambled eggs, cooked bacon or sausage, sautéed veggies, and optional toppings (avocado, salsa, hot sauce).
- Fold in the sides of the tortilla, then roll tightly into a burrito.
Step 4: Toast & Serve
- For a crispy burrito, heat a skillet over medium heat and sear the burrito for 1-2 minutes per side until golden brown.
- Serve warm with extra salsa, guacamole, or sour cream.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Nutrition (per burrito, ~4 servings)
- Calories: ~420
- Fat: ~22g
- Carbohydrates: ~35g
- Protein: ~22g
Expert Tips
- For Extra Flavor: Add a dash of hot sauce or taco seasoning to the eggs.
- Make It Healthier: Use whole wheat tortillas and turkey sausage.
- Freeze for Meal Prep: Wrap burritos in foil and freeze for up to 2 months.
FAQs
Can I make breakfast burritos ahead of time?
Yes! Assemble the burritos, wrap in foil, and refrigerate for up to 3 days or freeze for 2 months.
How do I reheat a frozen burrito?
Microwave for 2-3 minutes, flipping halfway, or bake at 350°F (175°C) for 15-20 minutes.
What are some good toppings for a breakfast burrito?
Try sour cream, guacamole, hot sauce, pico de gallo, or extra cheese.
Storing & Freezing
- Storing: Keep wrapped burritos in the fridge for up to 3 days.
- Freezing: Wrap tightly in foil or plastic wrap and freeze for up to 2 months.
Substitutions & Variations
- Vegetarian: Skip the meat and add black beans or spinach.
- Low-Carb: Use low-carb tortillas or lettuce wraps.
- Spicy Kick: Add diced jalapeños or chipotle peppers.
Breakfast Burrito
A **Breakfast Burrito** is the ultimate **hearty, protein-packed meal**, perfect for busy mornings, meal prep, or even a quick lunch.
Equipment
- - Large skillet
- - Mixing bowl
- Whisk
- Spatula
- - Knife & cutting board
- Measuring cups and spoons
Ingredients
- - 4 large flour tortillas
- - 6 large eggs
- - 1/4 cup milk or heavy cream for fluffier eggs
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 1/2 teaspoon garlic powder optional
- - 1/2 teaspoon smoked paprika optional
- - 1 cup shredded cheese cheddar, Monterey Jack, or pepper jack
- - 4 slices bacon cooked and crumbled (or 1/2 cup cooked sausage)
- - 1/2 cup diced bell peppers
- - 1/4 cup diced onions
- - 1/2 cup diced avocado optional
- - 1/4 cup salsa or hot sauce optional
- - 1 tablespoon butter or oil for cooking
Instructions
- #### **Step 1: Cook the Fillings**
- Heat a **large skillet** over medium heat. Cook **bacon or sausage** until crispy, then drain on a paper towel and crumble.
- In the same pan, sauté **bell peppers and onions** for 2-3 minutes until softened. Remove from heat.
- #### **Step 2: Scramble the Eggs**
- In a mixing bowl, whisk together **eggs, milk, salt, pepper, garlic powder, and smoked paprika**.
- Heat **butter or oil** in a skillet over **medium-low heat**.
- Pour in eggs and cook, stirring gently, until soft and fluffy (**about 3 minutes**). Remove from heat.
- #### **Step 3: Assemble the Burritos**
- Lay a **tortilla flat** and sprinkle **cheese** down the center.
- Add scrambled eggs, cooked bacon or sausage, sautéed veggies, and **optional toppings** (avocado, salsa, hot sauce).
- Fold in the **sides of the tortilla**, then roll tightly into a burrito.
- #### **Step 4: Toast & Serve**
- For a crispy burrito, heat a skillet over medium heat and **sear the burrito for 1-2 minutes per side** until golden brown.
- Serve warm with **extra salsa, guacamole, or sour cream**.
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