Easy Breakfast Burrito Recipe: Protein-Packed and Ready in 15 Minutes

Breakfast burritos are the ultimate grab-and-go meal that doesn’t skimp on flavor or nutrition. This recipe delivers everything you need to power through your morning: scrambled eggs, crispy bacon, melted cheese, and fresh vegetables all wrapped in a warm tortilla.

You’ll love how simple this recipe is to execute, even on your busiest mornings. Once you master the basic technique, you can customize it endlessly to match your preferences and what you have in your kitchen.

Nutrition Facts

Per 100 g of breakfast burrito (approximate values):

• Calories: 285 kcal
• Protein: 12 g
• Carbohydrates: 18 g
• Fat: 18 g
• Fiber: 2 g
• Sodium: 520 mg

Note that exact values depend on your specific ingredients and portion sizes. These figures assume a standard burrito made with medium-sized tortillas and typical filling amounts.

Ingredients

• 4 large flour tortillas (burrito-size, 10-inch)
• 8 large eggs
• 6 slices of bacon, chopped
• 1 cup diced potatoes or hash browns (frozen is fine)
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced onions
• 2 tablespoons butter or oil
• Salt and pepper to taste
• Optional: salsa, avocado, or sour cream for serving

Step-by-Step Instructions

1. Cook the bacon and set it aside

Heat a large skillet over medium-high heat and add your chopped bacon pieces. Let them cook for about 5-7 minutes, stirring occasionally, until they’re crispy and golden brown. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.

This step infuses your pan with bacon fat, which adds incredible flavor to the other ingredients. Don’t skip this step even if you’re in a hurry-the flavor payoff is worth it.

2. Prepare the potatoes

In the same skillet (with the bacon drippings), add your diced potatoes or hash browns. Cook them for 8-10 minutes, stirring frequently, until they’re golden and crispy on the edges.

Season with a pinch of salt and pepper as they cook.

If you’re using frozen hash browns, they’ll cook faster than fresh potatoes, so adjust your timing accordingly. Crispy, well-cooked potatoes give your burrito texture and substance that makes it truly satisfying.

3. Sauté the peppers and onions

Push the cooked potatoes to the side of the skillet and add the diced bell peppers and onions to an empty space. Cook them for 3-4 minutes until they soften slightly and become fragrant.

Season with salt and pepper.

These vegetables add brightness and nutrition to your burrito without overwhelming the other flavors. Keep them slightly firm rather than completely soft-this maintains a pleasant texture contrast.

4. Scramble the eggs

In a bowl, crack all 8 eggs and whisk them together with a splash of milk, salt, and pepper until well combined. Pour the egg mixture into the skillet with your cooked vegetables and stir gently until the eggs are cooked through but still slightly creamy, about 4-5 minutes.

Scrambled eggs are the heart of any good breakfast burrito. Keep stirring to ensure they cook evenly and maintain a soft, fluffy texture rather than becoming dry and rubbery.

5. Combine all fillings

Add the cooked bacon back into the skillet with the eggs, vegetables, and potatoes. Stir everything together gently and remove from heat. Taste and adjust seasoning as needed.

You should now have a beautiful mixture with bacon, eggs, cheese, potatoes, and vegetables all ready to wrap. The combination should smell incredible and look visually appealing with its mix of colors.

6. Warm the tortillas

Place your flour tortillas directly over a gas flame for about 10 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and easier to roll without tearing.

Warm tortillas are essential for a successful wrap. Cold or stiff tortillas will crack and split when you try to roll them, ruining your presentation and making them harder to eat.

7. Assemble the burritos

Lay a warm tortilla on a flat surface and sprinkle about 2 tablespoons of cheese in the center. Add about 3/4 cup of your egg and vegetable mixture on top of the cheese, leaving about 2 inches of space on all sides.

Don’t overstuff your burrito-this is the most common mistake. You want enough filling to be delicious but not so much that it bursts when you roll it.

8. Roll the burrito

Fold the sides of the tortilla in toward the center, then fold the bottom edge up and over the filling. Roll tightly toward the top, keeping the sides folded in as you go.

The burrito should be snug and compact.

A tight roll keeps everything contained and prevents the burrito from falling apart when you pick it up. If you’re making these ahead, you can wrap them in foil to keep them warm and intact.

Tips for Variations or Side Dishes

You can easily customize this recipe to suit your taste preferences and dietary needs. Try adding diced avocado or fresh tomato for brightness, or include black beans and corn for extra fiber and plant-based protein.

For a spicier version, add jalapeños, sriracha, or your favorite hot sauce to the filling. You can also swap the bacon for sausage, ham, or keep it vegetarian by adding extra vegetables and beans instead.

Serve your breakfast burrito alongside fresh fruit like berries or sliced oranges for a complete meal. A simple green salad or hash brown wedges on the side also complement the burrito nicely.

Consider making a batch on Sunday to freeze for quick weekday breakfasts. Wrap each burrito individually in foil and reheat in the oven or microwave when you need a fast meal.

Serving Suggestions

Breakfast burritos are best served hot, right after assembly, with your choice of toppings on the side. Offer salsa, sour cream, guacamole, and hot sauce so each person can customize their experience.

Serve them immediately after rolling for the best texture and temperature. If you’re making these for a group, you can keep finished burritos warm wrapped in foil in a low oven (200°F) for up to 15 minutes.

Pair your burrito with a hot beverage-coffee, tea, or hot chocolate all work wonderfully. A cold glass of orange juice or fresh smoothie also makes an excellent companion drink.

FAQ

1. Can I make breakfast burritos ahead of time?

Absolutely! You can assemble the burritos the night before and store them wrapped in foil in the refrigerator. Simply reheat them in a skillet over medium heat for 2-3 minutes per side, or microwave wrapped in a damp paper towel for 1-2 minutes.

2. How long do leftovers last?

Cooked breakfast burritos stay fresh in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months-just thaw in the refrigerator overnight before reheating.

3. What if I don’t have hash browns or potatoes?

Potatoes aren’t strictly necessary, though they add substance and heartiness. You can replace them with diced tomatoes, mushrooms, spinach, or simply use more cheese and eggs to bulk up the burrito.

4. Can I use low-carb tortillas?

Definitely! Low-carb, keto, or whole wheat tortillas work great with this recipe. Just check the package instructions for warming guidelines, as different tortillas may require slightly different handling.

5. How do I prevent my burrito from falling apart?

The key is rolling it tightly and keeping it wrapped in foil for a few minutes after rolling. Don’t overstuff, use warm tortillas, and fold the sides in securely before rolling from bottom to top.