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.
Tips & Tricks
- Meal prep: Wrap cooled burritos in foil and freeze. Reheat in the oven at 350°F (175°C) for 20 minutes.
- Spicy kick: Add jalapeños, hot sauce, or pepper jack cheese.
- Veggie version: Skip the meat and load up on peppers, spinach, or mushrooms.
- Protein boost: Add black beans or refried beans for extra heartiness.
- Crispy option: After wrapping, grill burritos lightly in a panini press.
Serving Suggestions
- Quick breakfast: Grab-and-go with coffee or juice.
- Weekend brunch: Serve with fresh fruit salad and mimosas.
- Mexican-inspired spread: Pair with guacamole, salsa verde, and tortilla chips.
- Family meal: Lay out toppings “taco bar style” and let everyone build their own.
- Leftover twist: Slice into bite-sized pieces and serve as party appetizers.
Nutrition (per burrito, without toppings)
- Calories: ~420
- Protein: 22 g
- Carbs: 35g
- Fat: 22 g
- Fiber: 3 g
