The Best Breakfast Burritos
A hearty breakfast can set the tone for the rest of your day, and nothing is more satisfying than The Best Breakfast Burritos. Packed with fluffy scrambled eggs, savory breakfast sausage, crispy bacon, melted cheese, and perfectly seasoned potatoes, these burritos are filling, flavorful, and easy to customize. Wrapped in a warm flour tortilla, they make the perfect grab and go breakfast for busy mornings or a delicious brunch for family and friends.
One of the best things about breakfast burritos is their versatility. You can prepare them ahead of time, freeze them for later, and simply reheat them whenever you need a quick meal. Whether you enjoy them with salsa, avocado, sour cream, or hot sauce, these homemade breakfast burritos are loaded with fresh ingredients and comforting flavors that everyone will love. Once you make this recipe, it is sure to become a regular part of your breakfast rotation.
Ingredients List
- 8 large flour tortillas
- 8 large eggs
- 1/4 cup whole milk
- 1 tablespoon butter
- 1 pound breakfast sausage, cooked and crumbled
- 6 slices bacon, cooked and chopped
- 2 cups frozen hash browns or diced potatoes
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup diced bell peppers
- 1/4 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Chopped fresh cilantro, optional
- Salsa, sour cream, and sliced avocado, for serving
Serving Prep Time Cooking Time Calories
Servings: 8 burritos
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 560 calories per burrito
Why You Will Love This Recipe
These breakfast burritos are loaded with protein, cheese, and hearty ingredients that keep you full for hours. They are easy to make, simple to customize, and perfect for meal prep. The combination of fluffy eggs, crispy potatoes, savory sausage, smoky bacon, and melted cheese creates a satisfying breakfast that is far better than store bought frozen burritos. They are also freezer friendly, making them an excellent option for busy mornings when you need a quick homemade meal.
Step By Step Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced potatoes or hash browns and cook until golden brown and crispy. Stir in the diced onion, bell peppers, garlic powder, paprika, salt, and black pepper. Cook for another few minutes until the vegetables become tender.
In a separate bowl, whisk together the eggs and milk until fully combined. Melt the butter in a nonstick skillet over medium low heat and gently scramble the eggs until soft and fluffy. Remove them from the heat before they become overcooked.
Warm the flour tortillas in a dry skillet or microwave until they become soft and flexible.
Lay each tortilla flat and evenly divide the scrambled eggs, cooked sausage, chopped bacon, crispy potatoes, cheddar cheese, and Monterey Jack cheese among them.
Fold the sides inward, then roll each tortilla tightly into a burrito.
For a crispy exterior, place the burritos seam side down in a clean skillet over medium heat for two to three minutes per side until lightly golden.
Serve immediately with salsa, sour cream, sliced avocado, and fresh cilantro if desired.
Variations To Try
Replace the breakfast sausage with chorizo, turkey sausage, or shredded chicken for a different flavor. Add sautéed mushrooms, spinach, tomatoes, or jalapeños for extra vegetables. Use pepper Jack cheese for a spicy version or mozzarella for a milder taste. Make vegetarian breakfast burritos by omitting the meat and adding black beans or roasted vegetables. You can also use whole wheat tortillas for a healthier option.
Freezing Or Restoring
Breakfast burritos are perfect for freezing. Allow the filling to cool completely before wrapping each burrito tightly in plastic wrap followed by aluminum foil. Freeze for up to three months. Reheat directly from frozen in the microwave, oven, or air fryer until heated through. Refrigerate leftovers in an airtight container for up to four days. Avoid adding salsa or sour cream before freezing, and serve those fresh after reheating.
Recipe Notes
Do not overcook the eggs because they will continue cooking when the burritos are reheated. Allow cooked ingredients to cool slightly before assembling to prevent soggy tortillas. Warm tortillas before rolling to avoid cracking. Wrap burritos tightly to keep the filling secure. Toasting the burritos before serving adds extra crunch and enhances the flavor.
The Best Breakfast Burritos
8
servings20
minutes20
minutes560
kcalIngredients
For the Burritos
8 large flour tortillas
8 large eggs
1/4 cup whole milk
1 tablespoon unsalted butter
1 pound breakfast sausage, cooked and crumbled
6 slices bacon, cooked and chopped
2 cups frozen hash browns or diced potatoes
1/2 cup diced onion
1/2 cup diced bell pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
For Serving
Salsa
Sour cream
Sliced avocado
Chopped fresh cilantro, optional
Hot sauce, optional
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the hash browns or diced potatoes and cook until golden and crispy, about 8 to 10 minutes.
- Stir in the diced onion, bell pepper, garlic powder, paprika, salt, and black pepper. Cook for another 3 to 4 minutes until the vegetables are tender.
- In a medium bowl, whisk together the eggs and milk.
- Melt the butter in a separate nonstick skillet over medium low heat. Add the egg mixture and gently scramble until soft and fluffy.
- Warm the flour tortillas in a dry skillet or microwave for a few seconds until soft and flexible.
- Divide the scrambled eggs evenly among the tortillas.
- Top with the cooked sausage, bacon, potato mixture, cheddar cheese, and Monterey Jack cheese.
- Fold the sides of each tortilla inward and roll tightly into burritos.
- For a crispy exterior, place the burritos seam side down in a clean skillet over medium heat and cook for 2 to 3 minutes per side until lightly golden.
- Serve warm with salsa, sour cream, sliced avocado, cilantro, and hot sauce if desired.
Notes
- Warm the tortillas before rolling to prevent them from tearing.
Do not overcook the eggs because they will continue cooking after assembling the burritos.
Let the cooked filling cool slightly before wrapping to prevent soggy tortillas.
Customize the filling with spinach, mushrooms, tomatoes, jalapeños, or black beans.
Store leftover burritos in an airtight container in the refrigerator for up to 4 days.
Wrap each burrito individually and freeze for up to 3 months.
Reheat frozen burritos in the microwave, oven, or air fryer until heated through.
Toast the burritos in a skillet before serving for extra flavor and a crispy golden exterior.
FAQs
Can I make breakfast burritos ahead of time?
Yes. They are excellent for meal prep and can be refrigerated or frozen for future breakfasts.
What is the best way to freeze breakfast burritos?
Wrap each burrito individually in plastic wrap and aluminum foil before placing them in a freezer safe bag.
Can I make these vegetarian?
Absolutely. Replace the meat with black beans, mushrooms, spinach, or extra vegetables.
How do I keep the tortillas from breaking?
Warm the tortillas before filling them so they become soft and flexible.
What should I serve with breakfast burritos?
Fresh fruit, salsa, guacamole, sour cream, hash browns, or a simple green salad all pair wonderfully.
Conclusion
The Best Breakfast Burritos are the perfect combination of fluffy eggs, crispy potatoes, savory meats, and melted cheese wrapped inside a soft tortilla. They are easy to prepare, freezer friendly, and completely customizable, making them ideal for busy mornings, meal prep, brunches, and family breakfasts. With simple ingredients and delicious homemade flavor, this recipe is guaranteed to become one of your favorite breakfast classics.
