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Breakfast burrito recipe that's quick and delicious
On busy mornings, there’s nothing more satisfying than starting the day with a warm, filling Breakfast Burrito Recipe wrapped up and ready to go. I first discovered how practical they were in college. Grabbing one meant I didn’t skip breakfast. My first attempt, though. I overstuffed the tortilla and ended up with eggs, salsa, and cheese spilling everywhere. Over time, I learned the secret was balance: just enough filling to keep it hearty, but still foldable.This recipe is for anyone who wants a quick, customizable breakfast perfect for meal prep, weekend brunches, or handheld fuel on the go.Difficulty: Easy
Ingredients
Method
- Cook the potatoes. Pan-fry diced potatoes (or hash browns) in a skillet with oil until golden and crispy. Set aside.
- Cook the meat. Brown sausage, bacon, or chorizo in the same skillet. Remove and drain excess grease.
- Scramble eggs. Melt butter in a skillet, add eggs, and cook gently until just set. Season with salt and pepper.
- Warm tortillas. Heat each tortilla in a dry skillet for 20–30 seconds per side to keep them pliable.
- Assemble burritos. Place eggs, potatoes, meat, cheese, and salsa in the center of each tortilla.
- Fold & wrap. Fold in sides, then roll tightly from the bottom up.
- Optional crisps. Place the wrapped burritos seam-side down in a skillet for 1–2 minutes to crisp the outside.
- Serve. Enjoy warm, or wrap in foil for grab-and-go.
Video
Notes
Overstuffing warning: Less is more; too much filling makes rolling a mess.
Potato tip: Crispy potatoes add great texture; soggy ones ruin the burrito.
Lesson learned: Don’t add salsa to the inside before rolling if you’re storing it- it makes tortillas soggy.
Eggs matter: Cook them just until set; overcooked eggs can taste rubbery in burritos.
Seasonal Variations
Spring:
Use sautéed spinach, asparagus, and feta for a light, veggie-forward burrito.
Summer:
Add grilled corn, poblano peppers, and fresh pico de gallo for a Southwest summer vibe.
Fall:
Roast sweet potatoes and pair them with sage sausage and sharp cheddar for a fall-inspired twist.
Winter:
Try a “holiday leftover burrito” with turkey, stuffing-style potatoes, and cranberry-habanero sauce.
What to serve with breakfast burritos
- With Coffee or Cold Brew: The richness of eggs and meat pairs great with bold coffee or nitro cold brew.
- Fruit or Smoothies: Add a refreshing side of citrus slices or a green smoothie to balance the savory burrito.
- Dips & Sauces: Serve with guacamole, hot sauce, or chipotle crema for dipping or drizzling.
- Cut in Halves or Halves-to-Go: For brunch spreads, slice and wrap burrito halves in foil for easy grab-and-go.
Tips & Tricks
- Use dry fillings. Avoid watery veggies or sauces inside; they’ll ruin the texture when reheated.
- Cool before freezing. Let burritos cool fully before wrapping in foil and freezing. Wrap tightly to prevent freezer burn.
- Reheat properly. Microwave for 2–3 minutes (unwrapped), then crisp in a skillet or toaster oven to revive the texture.
- Custom protein swaps. Use chorizo, turkey sausage, tofu scramble, or black beans to switch things up.
- Storage: Keep in the fridge for up to 3 days or in the freezer for up to 2 months.
Nutrition (per burrito, without toppings)
- Calories: ~420
- Protein: 22 g
- Carbs: 35g
- Fat: 22 g
- Fiber: 3 g
Frequently Asked Questions (FAQs)
Q: Can I make breakfast burritos ahead of time and freeze them?
A: Yes! Assemble and cool the burritos completely before wrapping them in foil or plastic. Freeze for up to 2 months. Reheat in the microwave or oven until hot.
Q: What’s the best way to reheat a breakfast burrito?
A: Microwave on a plate (unwrapped) for 2–3 minutes, flipping halfway. For a crisp finish, toast in a skillet or air fryer after microwaving.
Q: How do I keep breakfast burritos from getting soggy?
A: Use dry fillings like scrambled eggs, cooked sausage, and roasted potatoes. Avoid watery veggies and let everything cool before wrapping.
Q: What are some good vegetarian or vegan breakfast burrito options?
A: Use tofu scrambles or a plant-based sausage, roasted veggies, and vegan cheese. Avocado, black beans, and salsa add flavor and texture.
Q: Can I use corn tortillas instead of flour?
A: Flour tortillas are best for wrapping and holding shape, but if using corn tortillas, make smaller tacos or tostadas instead of large burritos.
Q: What size tortilla is best for breakfast burritos?
A: Use 10-inch flour tortillas for full-sized burritos that hold eggs, meat, and extras without breaking.
