Homemade Breakfast Burritos are a very important part of life. I mean what is not to love right? You have to have the most perfect scrambled eggs, a delicious salsa, avocado, cheese, and breakfast potatoes. And seeing as how I've made it a point to try every breakfast burrito I can get my hands on over the past 30+ years, I feel like it’s my duty to pass along all my learnings to you! Pro tip: looking to level up these burritos? Might I suggest this Chipotle Salsa as the finishing touch!
Easy Homemade Breakfast Burritos at a Glance
- 🕒 Total Time: ~25–30 minutes (prep + assembly + cook)
- 👪 Servings: 4–6 burritos (depending on size)
- 🍝 Cuisine Type: American / Tex-Mex / Breakfast
- 🧂 Flavor Profile: Warm, savory eggs, melted cheese, hearty fillings (beans or meat if included), with soft tortillas comforting, satisfying, and customizable
- 📖 Dietary Info: Contains eggs, dairy (cheese), gluten (tortilla); can be adapted vegetarian or gluten-free depending on ingredients used
- 📦 Storage Notes: Fillings can be prepped ahead and refrigerated 2–3 days; assembled burritos can be wrapped and frozen for future breakfasts. Reheat thoroughly before serving
- ⭐ Why You’ll Love It: A quick, portable, customizable breakfast (or brunch) solution. Easy to assemble, meal-prep friendly, and great warm or on the go.
Summarize and save this content on...
Why I Love This Recipe
Breakfast Burritos are one of my love languages. I love a cheesy cheddar bacon quiche, but if there's a Breakfast Burrito on a menu, you can bet it will be on the table or in my hands shortly. It's the perfect combination of all my favorite breakfast foods - softly scrambled eggs, roasted potatoes, cheese, salsa, avocado, bacon and a soft tortilla (plus a few extra things to boot!) It's perfection wrapped up into a beautiful little roll and then dipped in more salsa or guacamole. WHAT IS NOT TO LOVE?
There are a few things to keep in mind when crafting the perfect breakfast burrito at home and it all comes down to quality ingredients and the perfect ratios.
1: we need perfect roasted potatoes and you need the right amount of them. Just enough to have a little roasted potato in every bite but not overkill. If there are too many potatoes, you're taking away from all the other ingredients.
2: lots of crispy bacon. Imperative.
3: a few slices of avocado or guacamole. If you're serving up a breakfast burrito without avocado, you're not living your best life.
4: plenty of cheese and a touch of sour cream or crema. You need that creaminess to really round it out. This is the Crema I buy when I see it!
5: SALSA! You can buy your favorite from the store of if you keep some on hand like me, use homemade salsa!
Jump to:
Ingredients
Substitutions
🌯 Tortilla Options
- Flour tortillas — classic and soft for the perfect wrap.
- Whole wheat tortillas — a little nuttier and more fiber.
- Spinach or tomato tortillas — for extra color and flavor.
- Corn tortillas — smaller, but perfect for turning these into tacos.
- Low-carb or gluten-free wraps — great for dietary swaps.
🍳 Egg + Protein Swaps
- Scrambled eggs — the base of any great breakfast burrito.
- Egg whites or tofu scramble — for a lighter version.
- Chorizo or breakfast sausage — brings a spicy, savory kick.
- Crispy bacon or ham — classic, crowd-pleasing add-ins.
- Black beans or refried beans — for extra protein and texture.
🧀 Cheese Options
- Cheddar or Monterey Jack — melty and flavorful.
- Pepper Jack — for a spicy edge.
- Cotija or queso fresco — crumbly and salty for a Mexican-inspired touch.
- Vegan cheese shreds — if you’re dairy-free but still want that cheesy pull.
🥔 Veggies + Fillings
- Roasted potatoes or hash browns — the heart of the burrito.
- Bell peppers and onions — add color and sweetness.
- Spinach, kale, or zucchini — for a veggie-packed version.
- Avocado or guacamole — creamy perfection.
- Pico de gallo or salsa verde — adds freshness and tang.
🌶 Flavor Boosters
- Hot sauce or chipotle mayo — for a smoky-spicy bite.
- Cilantro and lime juice — brightens everything up.
- Sautéed jalapeños or pickled chiles — for extra heat.
- Everything bagel seasoning — fun twist that totally works.
🧊 Make-Ahead Tips
- Freeze individually wrapped burritos for grab-and-go mornings.
- Reheat in the oven or skillet to keep the tortilla crisp.
- Add fresh avocado or salsa after reheating for the best texture.
*For the full list of ingredients and instructions please see the recipe card down below
How to Make Breakfast Burritos
Step 1: Cook the bacon in a large cast iron skillet until done. Remove and set aside.
Step 2: Put the butter or olive oil in a skillet and heat over medium high heat. Soft scramble the eggs and season with salt and pepper.
Step 3: Lay the 4 tortillas on a clean flat surface. Divide the cooked eggs equally on each tortilla, followed by the chopped bacon, roasted potatoes, equal amounts of shredded cheese, salsa, avocado and chopped cilantro.
Step 4: Fold and roll the burrito, griddle on the flat top and serve immediately.
🌯✨ 10 Tips + Tricks for the Best Breakfast Burritos
- Warm the tortillas first. Cold tortillas crack. Warm ones roll like a dream. Heat them directly over a flame, in a dry skillet, or wrapped in foil in the oven, whatever works.
- Use large flour tortillas. The big burrito-size ones give you room to stuff and roll without everything exploding out the sides.
- Season your eggs before scrambling. A little salt, pepper, and splash of milk or cream gives you soft, fluffy eggs that don’t dry out when rolled.
- Cook your eggs low and slow. Gentle heat = soft, custardy scrambled eggs. Overcooked eggs get rubbery inside a burrito. No thanks.
- Drain the fillings well. Make sure potatoes, beans, or salsa aren’t watery. Excess moisture = soggy burrito. Let everything cool slightly and drain if needed.
- Add cheese strategically. Put a layer of cheese down first so it melts as you roll, and another sprinkle inside so each bite is gooey. Cheese is your glue.
- Layer thoughtfully. The trick: eggs → potatoes → meat → beans → cheese → salsa. Putting wet ingredients in the center helps everything stay contained.
- Roll it tight. Fold the sides in, then roll forward like a little burrito yoga move. Tight rolls stay intact on the skillet and travel well.
- Crisp the burrito seam-side down. A quick toast in a skillet makes it golden, melty, and holds the whole thing together. Plus, crispy tortilla edges = heaven.
- Freeze like a boss. Wrap each burrito in foil, stash in a freezer bag, and reheat in the oven or air fryer. They reheat beautifully and make weekday mornings feel like a win.
FAQs
What does a breakfast burrito contain?
A few things are mandatory for a great breakfast burrito - eggs, potatoes, bacon, cheese, salsa and a tortilla. Everything else is personal preference but I'm inclined to tell you that avocado is basically mandatory.
How do you make breakfast burritos not soggy?
You can't overload them with anything too wet. The salsa shouldn't go on the base of the tortilla, instead put it on top of the eggs and potatoes so those ingredients cling to the salsa and keep it from seeping out.
How do you wrap breakfast burritos?
First fold the sides of the burrito in slightly and then roll. This way nothing can slip out while you're eating!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Breakfast Burritos
Ingredients
- 4 pieces uncooked bacon
- 4 large eggs
- 1 tablespoon butter or olive oil
- Kosher salt and pepper to taste
- 1 cup grated cheese
- 4 flour tortillas large or extra large
- 1 cup roasted potatoes
- 1 cup chipotle salsa
- 1 avocado sliced
- sour cream
- 4 tablespoons cilantro chopped (optional)
Instructions
- Cook the bacon in a large cast iron skillet until done. Remove and set aside.
- Crack the eggs into a bowl and whisk together. Put the butter or olive oil in a skillet and heat over medium high heat. Soft scramble the eggs and season with salt and pepper. Add the cheese on top and let melt.
- To assemble, lay the 4 tortillas on a clean flat surface. Divide the cooked eggs equally on each tortilla, followed by the chopped bacon, roasted potatoes, salsa, avocado and chopped cilantro.
- Fold and roll the burrito, griddle on the flat top and serve immediately.
Notes
- Warm the tortillas first. Cold tortillas crack. Warm ones roll like a dream. Heat them directly over a flame, in a dry skillet, or wrapped in foil in the oven, whatever works.
- Use large flour tortillas. The big burrito-size ones give you room to stuff and roll without everything exploding out the sides.
- Season your eggs before scrambling. A little salt, pepper, and splash of milk or cream gives you soft, fluffy eggs that don’t dry out when rolled.
- Cook your eggs low and slow. Gentle heat = soft, custardy scrambled eggs. Overcooked eggs get rubbery inside a burrito. No thanks.
- Drain the fillings well. Make sure potatoes, beans, or salsa aren’t watery. Excess moisture = soggy burrito. Let everything cool slightly and drain if needed.
- Add cheese strategically. Put a layer of cheese down first so it melts as you roll, and another sprinkle inside so each bite is gooey. Cheese is your glue.
- Layer thoughtfully. The trick: eggs → potatoes → meat → beans → cheese → salsa. Putting wet ingredients in the center helps everything stay contained.
- Roll it tight. Fold the sides in, then roll forward like a little burrito yoga move. Tight rolls stay intact on the skillet and travel well.
- Crisp the burrito seam-side down. A quick toast in a skillet makes it golden, melty, and holds the whole thing together. Plus, crispy tortilla edges = heaven.
- Freeze like a boss. Wrap each burrito in foil, stash in a freezer bag, and reheat in the oven or air fryer. They reheat beautifully and make weekday mornings feel like a win.
How can you freeze these?
make it entirely, then wrap in tin foil and freeze! take out the night before you want to eat and then warm and heat
I think that you missed an essential part of coking the eggs... the remaining bacon drippings! Why bother with another pan and butter or olive oil. Plus... the eggs cooked in bacon fat are great breakfast addition.
Love this! I used to live in Tucson, but forgot about this breakfast option. Thanks!!
Please share with us your favorite tortillas - both flour and corn. I tend to this the tortilla texture is the make/break of the breakfast burrito and would love to know your fav.
I use Mission tortillas (flour) for these!! They roll up the best
We love breakfast burritos in our house!
What a great way to start the day...with breakfast burritos.
Breakfast burritos are perfect for busy mornings and bacon is always a plus!