Breakfast Burrito
Having an easy breakfast burrito recipe gives you a meaty, flavorful, fully loaded meal for a delicious grab-and-go breakfast. So skip the drive-through and enjoy the most important meal of the day on the go. This satisfying comfort food recipe will give you the energy to get going, whether in the morning or as an afternoon pick-me-up.
The first time I made burritos, I knew this was a meal hack I couldn’t live without. My family was ecstatic with the spiciness, how quickly they came together, and the fact that they could pull one out of the freezer without worrying about when I was coming home to cook.
Even better is the versatility. While a breakfast burrito traditionally has scrambled eggs and sausage, you can fill them with whatever you have in the fridge. Mushrooms are one of my favorites.
Why Make Burritos Ahead
I absolutely love the convenience of hand-held meals. And my son eats most of these because they’re so easy to heat and run. Our house is chaotic in the mornings as everyone is trying to get to school or work. And knowing that the love of my life has a hearty breakfast as he heads out the door takes a lot of pressure off.
How to Make Breakfast Burritos
- Scramble the eggs and set aside. (Photo 1)
- Cook the breakfast sausage or chorizo in the same pan. Season with taco seasoning if desired, strain off excess fat, and set aside. (Photo 2)
- Warm the tortillas in a microwave for 15-20 seconds or heat them in a skillet for a minute until soft and flexible.
- Fill each tortilla with a tablespoon of shredded cheese, sausage, scrambled eggs, tomatoes, onions, and refried beans. Only add avocados if serving them immediately. (Photos 3-5)
- Fold a burrito by picking up one side of the tortilla and folding it over the filling. Then fold over the other side. Fold the bottom edge up and over so that the tortilla encloses the filling. Tightly roll your burrito until fully wrapped and secured. (Photos 6-10)
- You can freeze them at this point or proceed with the next step.
- Serve – Melt a little butter in the skillet, add the burritos, and brown each side for 2-3 minutes. Enjoy immediately with salsa, sour cream, guacamole, or on its own. (Photos 9-10)
Recipe Notes
- Add or replace fillings with whatever you want. Mushrooms, green onions, diced jalapenos, olives, steamed veggies, you name it. I especially love it with hash browns.
- You can make these gluten-free with corn tortillas, though they may be a little smaller.
Make Ahead Instructions
Stock up on burritos for a grab-and-go breakfast that will make mornings less stressful. Freeze them individually in a freezer ziplock bag, heat them in a microwave for 3-4 minutes wrapped in a paper towel, and head out the door.
They’ll last in the fridge for a day or two, but the tortilla may start getting soggy after that. Wrapping them in a paper towel will help.
What to Enjoy With Breakfast Burritos
Sometimes I use chorizo and eggs to fill them. Sauces are key, like enchilada sauce and pico de gallo. Carne asada makes another meaty filling, and homemade tortillas are amazing if you have the time.
Try More Deliciously Spicy Tex-Mex Recipes
By Imma
This blog post was originally published in August 2020 and has been updated with additional tips and beautiful photos.
Breakfast Burrito
Ingredients
- 2 tablespoons (28g) butter
- 8 eggs
- salt and pepper to taste (about a teaspoon (6g) salt for 8 large eggs)
- ½ pound (250g) chorizo or breakfast sausage, casings removed
- 1 teaspoon (3g) taco seasoning (omit if using chorizo)
- 6-8 8-inch flour tortillas
- ½ cup (45-50g) shredded pepper jack cheese
- ½ cup (110g) diced tomatoes
- ½ cup (80g) diced red onions
- 2 cups (465g) refried beans (sub with canned beans)
- 1 avocado, diced
Optional Toppings
- sour cream
- salsa
- guacamole
- chopped cilantro
- diced jalapenos
Instructions
- Melt a tablespoon of butter in a large nonstick or well-seasoned cast-iron skillet on medium heat.
- Crack the eggs into a medium bowl, season with the desired amount of salt and pepper, whisk for about 30 seconds, and pour them into the skillet. Stir the eggs for about 30 seconds. Then continue cooking until the eggs have your preferred doneness. Remove from the pan and set aside.
- Add breakfast sausage or chorizo to the pan and stir until cooked through. Season with taco seasoning if desired, strain off excess fat, and set aside.
- Warm tortillas in the microwave for 15-20 seconds or until soft and flexible. Or heat them in a skillet for a minute.
- Place the tortillas on a flat board or plate, then add a tablespoon of shredded cheese, sausage, scrambled eggs, tomatoes, onions, and refried beans to each tortilla. Only add avocados if serving them immediately.
- Next, fold the burrito by picking up one side of the tortilla and folding it over the filling. Then fold over the other side. Fold the bottom edge up and over so that the tortilla encloses the filling. Taking a firm hold, tightly roll your burritos until fully wrapped and secured. You can freeze them at this point or proceed with the next step.
- Heat a large skillet and melt a tablespoon of butter. Once it starts to sizzle, add the burritos, browning each side for 2-3 minutes.
- Serve immediately with salsa, sour cream, guacamole, or on its own.
Tips & Notes:
- While homemade refried beans taste better, canned will work. You can even use black beans.
- Feel free to replace the flour tortillas with whole wheat tortillas.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.
Can’t wait to try this
Great! If you do let me know how it works out for you . Thanks
thanks for sharing!! It’s really amazing !!
Hola Imma; Ayyyyy! Me encantan,. Estoy salivando solo con las fotos. Buena idea para cenar hoy. Gracias preciosa. Besitos
Gracias 🙂