Easy Breakfast Burrito Recipe
These aren’t your sad gas station burritos, folks. These are the kind you crave on a lazy Sunday morning, or, let’s be honest, any morning. Fluffy eggs, crispy bacon, melty cheese, all wrapped up in a warm tortilla. What’s not to love? And the best part? You can totally customize them to whatever you have lurking in the fridge. Seriously, don’t be afraid to get creative!
My husband, bless his heart, is obsessed with these. I swear, if I don’t make them at least once a week, he starts giving me the puppy-dog eyes. One time, I tried to sneak in some spinach to be healthy, and he gave me this look like I’d betrayed him. Now, I just make him his plain bacon and egg version and load mine up with veggies. Everyone’s happy! These burritos are also awesome for those crazy mornings when everyone’s running late. Just wrap ’em up in foil, and BAM! Breakfast on the go.
Why You’ll Love This Easy Breakfast Burrito Recipe
- They are the ultimate comfort food. Seriously, bite into one of these, and all your troubles melt away (or at least until the next bill comes).
- They’re ridiculously easy. Even if you can barely boil water, you can make these. Trust me, I know.
- They’re customizable. Veggies, different meats, extra cheese… go wild! It’s your burrito, baby.
- They’re perfect for meal prepping. Make a batch on Sunday, and you’re set for the week. Just don’t forget to label them, or you’ll end up with a freezer full of mystery burritos.
How to Make It
Okay, so first things first: Get your bacon cooking. I usually just throw it in a pan and let it get nice and crispy. You could bake it too. Do you, boo.
While the bacon’s doing its thing, crack your eggs into a bowl and whisk them up with a little milk (or water if you’re out, no biggie) and some salt and pepper. Don’t over-whisk them, though, or they’ll get tough.
Once the bacon is crispy and you’ve transferred it to a plate, pour those eggs into the pan. Scramble them until they’re cooked but still a little soft. Nobody likes dry, rubbery eggs.
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Now, for the fun part! Warm up your tortillas. You can do this in a dry pan, in the microwave, or even over a gas burner if you’re feeling adventurous (just be careful!). Then, start layering your burrito: eggs, bacon, cheese. And if you are feeling spinach today, go for it! Wrap that baby up tight, and there you have it! An Easy Breakfast Burrito fit for a queen (or, you know, just a regular person who likes delicious food).
Ingredient Notes
- Eggs: I use large, because, well, that’s what I always have on hand. But use whatever you have. Just adjust the cooking time accordingly. If you only have small eggs, add an extra one for good measure.
- Bacon: Okay, I’m a bacon person. But if you don’t swing that way use some sausage, or even diced ham. Anything works, right?
- Cheese: Cheddar is my go-to, but Monterey Jack, pepper jack, or even a little crumbled feta would be amazing. Just use whatever cheese you love, or whatever needs to be used up in the fridge. Don’t let cheese go to waste!
- Tortillas: I prefer flour tortillas, but corn tortillas work too if you’re gluten-free or just feeling like it. Just make sure they’re soft and pliable, or they’ll crack when you try to roll them. Nobody wants a broken burrito.
Recipe Steps:
- Cook bacon until crispy.
- Whisk eggs with milk, salt, and pepper.
- Scramble eggs in the bacon grease (yum!) until cooked but still soft.
- Warm tortillas.
- Layer eggs, bacon, and cheese on tortillas.
- Wrap burritos tightly.
- Serve immediately and enjoy!
What to Serve It With
Okay, you can totally eat these as is (I often do!), but if you’re feeling fancy, serve them with some salsa, hot sauce, or a dollop of sour cream. A side of fruit is also nice if you’re trying to be healthy (ish). And, of course, coffee. Always coffee.
Tips & Mistakes
- Don’t overfill your burritos! It’s tempting, I know, but trust me, you’ll just end up with a mess.
- Warm your tortillas! This is crucial. Cold tortillas are sad tortillas.
- Don’t be afraid to experiment! Add some veggies, different meats, or whatever you have on hand.
- If your cheese isn’t melting properly, pop the wrapped burrito in the microwave for a few seconds. Just don’t overdo it, or you’ll end up with a soggy burrito.
- I also like to use a panini press to toast the tortilla after wrapping.
Storage Tips
Okay, so if you have leftovers (which is rare in my house), wrap them individually in foil or plastic wrap and store them in the fridge. They’ll keep for a few days. You can reheat them in the microwave, but they’ll get a little soft. I prefer to reheat them in a pan or toaster oven to get the tortilla crispy again. And yes, I’ve totally eaten these cold straight from the fridge for breakfast. No shame.
Variations and Substitutions
- No bacon? Use sausage, ham, or even leftover pulled pork.
- Out of cheddar cheese? Use whatever cheese you have on hand.
- Don’t have tortillas? Make a breakfast bowl instead! Just layer the ingredients in a bowl and eat with a fork.
- Want to make it vegetarian? Add some black beans, avocado, and salsa.
- I even tried making these with sweet potatoes and black beans once…it wasn’t my finest moment, but hey, you never know until you try!
Frequently Asked Questions
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Easy Breakfast Burrito Recipe
Ingredients
Main Ingredients
- 4 pieces large eggs preferably organic
- 4 pieces flour tortillas large size
- 0.5 cup shredded cheddar cheese or cheese of choice
- 4 slices bacon cooked to crispy
- 1 tablespoon butter unsalted
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 1 medium avocado sliced
- 0.5 cup salsa for serving
Instructions
Preparation Steps
- In a bowl, whisk together eggs, salt, and pepper until well combined.
- Heat butter in a non-stick skillet over medium heat and scramble the eggs until just cooked through, about 3-4 minutes. Remove from heat.
- Warm tortillas in a clean skillet or microwave until pliable.
- Assemble the burritos by layering scrambled eggs, bacon, cheese, and avocado slices onto each tortilla.
- Roll up the tortillas tightly, tucking in the ends. Serve warm with salsa on the side.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
