Breakfast Burritos

Print Recipe

5 from 1 vote

A fool-proof method to make your favorite restaurant-style breakfast burritos from home.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Southwestern, Mexican, Tex Mex

Servings: people

Author: Gaby Dalkin

Equipment

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.

Nutrition