Breakfast Burritos

Breakfast Burritos are a hearty, grab-and-go meal packed with eggs, cheese, and flavorful fillings like sausage, bacon, potatoes, and veggies—all wrapped in a warm tortilla. They’re endlessly customizable and perfect for busy mornings, meal prepping, or a satisfying weekend breakfast.

Why You’ll Love This Recipe

I love how versatile and filling these burritos are. Whether I want something cheesy and savory or protein-packed and loaded with veggies, I can make them exactly how I like. They’re great fresh, but they also freeze and reheat beautifully, which makes mornings so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large flour tortillas

• Eggs

• Milk or cream (for fluffy eggs)

• Breakfast sausage, bacon, or ham

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Cooked hash browns or diced potatoes

• Bell peppers and onions (optional)

• Salt and pepper

• Butter or oil (for cooking)

• Optional toppings: salsa, hot sauce, avocado, sour cream

Directions

1. I cook the sausage or bacon in a skillet until browned and set aside. If I’m using veggies, I sauté them in the same pan until softened.

2. I whisk the eggs with a splash of milk, season with salt and pepper, and scramble them gently in a buttered skillet until just set.

3. I warm the tortillas in a dry pan or microwave so they’re soft and pliable.

4. I layer the fillings in the center of each tortilla: eggs, meat, potatoes, veggies, and a sprinkle of cheese.

5. I fold the burrito tightly—sides in first, then roll from the bottom up.

6. If I want them extra toasty, I sear them seam-side down in a hot skillet for 1–2 minutes until golden and crispy.

Servings and timing

This recipe makes about 6 burritos. It takes 10 minutes to prep and 20–25 minutes to cook—ready in about 30–35 minutes.

Variations

Sometimes I add black beans, jalapeños, or fresh spinach for more flavor. I’ve made Southwest-style versions with pepper jack cheese and salsa, or vegetarian ones with mushrooms and roasted peppers. I also make low-carb burritos with low-carb tortillas or wrap them in lettuce leaves for a lighter take.

storage/reheating

I wrap cooled burritos in foil or parchment and store them in the fridge for up to 4 days. For longer storage, I freeze them tightly wrapped, then transfer to freezer bags. To reheat, I microwave for 2–3 minutes (from fridge) or 4–5 minutes (from frozen), flipping halfway. I also toast them in a skillet or oven for a crisp finish.

FAQs

Can I make these ahead of time?

Yes, I make a big batch, wrap them up, and freeze them. They reheat perfectly and save so much time during the week.

How do I keep them from getting soggy?

I let all ingredients cool slightly before assembling and avoid overfilling with wet items like salsa. I wrap them tightly and toast them if I want extra crispness.

What’s the best cheese for breakfast burritos?

I use shredded cheddar, Monterey Jack, or a Mexican blend. Anything that melts well and adds flavor works great.

Can I make these vegetarian?

Absolutely. I skip the meat and load them with eggs, beans, veggies, and cheese—or use plant-based sausage for a meatless option.

Are these good for kids?

Yes, I customize them with mild ingredients and smaller tortillas. They’re easy to hold and fun to dip in ketchup or salsa.

Conclusion

Breakfast Burritos are one of my favorite ways to start the day—hearty, flavorful, and totally customizable. Whether I eat them fresh, prep a batch for the week, or freeze them for later, they always hit the spot. With endless filling options and easy assembly, it’s a breakfast that works any time, anywhere.