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Breakfast Burrito Recipe

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
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Breakfast
Cuisine: Mexican
Calories: 420
Ingredients Method Video Notes

Ingredients
  

  • 4 large flour tortillas 10–12 inches, warmed slightly to prevent tearing
  • 6 large eggs lightly beaten
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 cup cooked breakfast sausage bacon, or chorizo (your choice)
  • 1 medium potato diced and pan-fried (or 1 cup hash browns)
  • ½ cup salsa or pico de gallo
  • ¼ cup diced onions optional, sautéed for sweetness
  • 2 tbsp butter or oil
  • Salt and pepper to taste
Optional toppings: avocado slices, sour cream, hot sauce, jalapeños

Method
 

  1. Cook the potatoes. Pan-fry diced potatoes (or hash browns) in a skillet with oil until golden and crispy. Set aside.
  2. Cook the meat. Brown sausage, bacon, or chorizo in the same skillet. Remove and drain excess grease.
  3. Scramble eggs. Melt butter in a skillet, add eggs, and cook gently until just set. Season with salt and pepper.
  4. Warm tortillas. Heat each tortilla in a dry skillet for 20–30 seconds per side to keep them pliable.
  5. Assemble burritos. Place eggs, potatoes, meat, cheese, and salsa in the center of each tortilla.
  6. Fold & wrap. Fold in sides, then roll tightly from the bottom up.
  7. Optional crisps. Place the wrapped burritos seam-side down in a skillet for 1–2 minutes to crisp the outside.
  8. 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.