Breakfast Burrito

Published August 30, 2019. Updated June 6, 2021

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This breakfast burrito recipe is loaded to the max with the best blend of ingredients! Flour tortillas are layered with hearty scrambled eggs, O’brien breakfast potatoes, well seasoned chorizo sausage, flavorful Mexican cheese, fresh pico de gallo and creamy avocados. Does breakfast get any better?

Stack of breakfast burritos.

Homemade Breakfast Burrito

Breakfast burritos are one of my favorite splurge breakfast recipes. Though normally I don’t make them for breakfast – more often than not we actually eat them for dinner.

Really these are good served any time of day. Breakfast, lunch, or dinner they’re always sure to satisfy.

There may be a few steps to cooking each of these various layers but I’m telling you the end result is so worth it!

Just work to keep each ingredient warm for best results (my tip is to wrap in foil while you move on to the next ingredient and keeping eggs warm in the skillet) or reheat burritos briefly in the microwave before serving. No one wants to bite into a cold burrito.

Another option, if you have multiple skillets have multiple ingredients cooking at once, that way they’ll be ready faster too.

And feel free to mix up the fillings. Breakfast burritos are so versatile. You can add refried beans, add a different protein like steak or ham, try them with roasted vegetables, or try replacing the sautéed pre-cut hash browns with crispy roasted breakfast potatoes.

Overhead image of breakfast burritos cut in half in a serving dish lined with foil.

Breakfast Burrito Ingredients:

  • Eggs – be careful not to over-cook the eggs or they’ll start to dry, remember they will continue to cook slightly off heat.
  • Chorizo or bacon – either option is delicious. Chorizo is a bit spicy so if you don’t like spicy opt for bacon or use a more mild sausage.
  • Olive oil – another oil will work fine here such as vegetable oil.
  • O’brien hash brown potatoes – regular diced hash brown potatoes or even shredded will work too.
  • Large flour tortillas – don’t use taco size tortillas or you won’t be able to fit in all the ingredients. Look for “burrito size” tortillas.
  • Shredded Mexican cheese – shredded cheddar or Monterey jack cheese will work great too.
  • Pico de gallo or chunky salsa – this is best with freshly made pico or salsa, if you don’t have time to make it just buy what they’ve got at the produce section of the grocery store instead of using bottled.
  • Avocado – use a ripened avocado for best flavor and texture. Have extra time? Try it with guacamole instead.
  • Salt and pepper – you’ll add these to both the potatoes and the eggs.

breakfast burrito ingredients needed

How to Make a Breakfast Burrito:

  • 1. Beat eggs: In a medium mixing bowl beat eggs with a fork just until blended, set aside.
  • 2. Cook sausage: Heat a 10-inch non-stick skillet over medium-high heat. Crumble in chorizo (or add bacon) and cook, while breaking up and tossing, until browned and cooked through, about 5 minutes.
  • Transfer chorizo to a sheet of foil lined with paper towels, wrap to keep warm. Leave rendered sausage fat in skillet.

sauteeing chorizo in a skillet until browned

  • 3. Saute potatoes: Pour 1 Tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes (stand back the may splatter since frozen), season with salt and pepper to taste. Cook, tossing occasionally, until lightly browned and cooked through, about 7 minutes.
  • Transfer potatoes to a sheet of foil lined with paper towels, wrap to keep warm. There should be just a little oil left behind in the skillet if not drizzle in about 1 tsp olive oil.

sautéing diced potatoes in a skillet

  • 4. Cook eggs: Heat skillet over medium-low heat. Add eggs and cook, scrapping bottom of a pan constantly with a rubber spatula and folding edges of eggs inward, just until eggs are nearly set, season with salt and pepper. Cover and keep warm, they’ll continue to cook from residual heat of pan.
  • 5. Warm tortillas: Heat tortillas on a griddle, in a large skillet or in the microwave until heated through.

cooking scrambled eggs in a skillet

  • 6. Layer ingredients over tortillas and wrap: To assemble, layer 1/4 of the eggs in a row in the center of each tortilla. Top each with 1/4 of the potatoes. Divide cheese among each then sprinkle with sausage. Spoon a few big spoonfuls of pico de gallo over each, top with avocado.
  • Wrap two sides of tortilla inward then roll bottom over and roll and wrap snuggly. Serve with Mexican hot sauce.

showing how to assemble breakfast burritos

How Can I Make them Healthier?

  • Use whole wheat tortillas or low carb tortillas.
  • Replace chorizo or bacon with canned low-sodium drained and rinsed black black beans. Season with a few teaspoons of low-sodium taco seasoning.
  • Omit the cheese.
  • Use egg whites and omit the yolks.

Four wrapped up breakfast burritos.

Can I Make them Ahead?

Yes, these should keep well for 2 – 3 days refrigerated, just hold the pico de gallo or salsa and the avocado until you are ready to serve.

Can I Freeze Breakfast Burritos?

Yes. To freeze:

  • Wait to add the pico or salsa and avocados until ready to serve (salsa will make them soggy and doesn’t warm well and avocado will brown).
  • Let the fillings cool slightly (about 10 minutes) before assembling so tortilla doesn’t get steamed and soggy inside as it rests.
  • Layer cheese first then eggs (so eggs don’t dampen tortillas).
  • Wrap each assembled burrito in a separate sheet of aluminum foil and then place them in an airtight container or resealable bag.
  • Freeze up to 3 months.

How to Reheat a Breakfast Burrito?

Remove frozen burrito from aluminum foil, wrap with a water dampened paper towel and reheat on a microwave safe plate in microwave on high power about 3 – 4 minutes until heated through.

If burrito was only chilled in the refrigerator is should only need 1 – 2 minutes to reheat.Stack of breakfast burritos with eggs, chorizo sausage, potatoes, cheese, pico de gallo and avocado.

What to Serve with Breakfast Burritos?

Since these are quite a splurge I recommend serving 1 half burrito per person and serving with a healthy side such as fresh fruit (nutrition estimate is based on 1 full burrito).

More Delicious Breakfast Recipes to Try:

 

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Stack of breakfast burritos.
5 from 3 votes

Breakfast Burrito

Servings: 4
Prep20 minutes
Cook15 minutes
Ready in: 35 minutes

Ingredients

Instructions

  • In a medium mixing bowl beat eggs with a fork just until blended, set aside.
  • Heat a 10-inch non-stick skillet over medium-high heat. Crumble in chorizo and cook, while breaking up sausage and tossing, until browned and cooked through, about 5 - 6 minutes.
  • Transfer sausage to a sheet of foil lined with paper towels, wrap to keep warm. Leave rendered fat in skillet.
  • Pour 1 Tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes (stand back the may splatter since frozen), season with salt and pepper to taste. Cook, tossing occasionally, until lightly browned and cooked through, about 7 - 8 minutes.
  • Transfer potatoes to a sheet of foil lined with paper towels, wrap to keep warm. There should be just a little oil left behind in the skillet if not drizzle in about 1/2 Tbsp olive oil.
  • Heat skillet over medium-low heat. Add eggs and cook, scrapping bottom of a pan constantly with a rubber spatula and folding edges of eggs inward, just until eggs are nearly set, season with salt and pepper. Remove from heat, cover and keep warm (they'll continue to cook from residual heat of pan).
  • Heat tortillas on a griddle, in a large skillet or in the microwave until heated through.
  • To assemble, layer 1/4 of the eggs in a row in the center of each tortilla. Top each with 1/4 of the potatoes. Divide cheese among each then sprinkle with sausage. Spoon a few big spoonfuls of pico de gallo over each, top with avocado.
  • Wrap two sides of tortilla inward then roll bottom side over, then roll up and wrap snuggly. Serve with Mexican hot sauce if desired.

Notes

  • *8 oz bacon (8 slices) can be substituted for chorizo.
  • Burritos can be made ahead and frozen, see notes above recipe for how-to.
 
Nutrition Facts
Breakfast Burrito
Amount Per Serving
Calories 691 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 13g81%
Cholesterol 300mg100%
Sodium 1477mg64%
Potassium 744mg21%
Carbohydrates 64g21%
Fiber 6g25%
Sugar 9g10%
Protein 28g56%
Vitamin A 834IU17%
Vitamin C 17mg21%
Calcium 245mg25%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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15 Comments

  • Katerina

    The bomb! Had it for breakfast and lunch today. My 7 year old approved it too.

    Question though, when making ahead of time, at what point do I add salsa/pick and avocado? After reheating or before?

    • Jaclyn

      Jaclyn Bell

      I’m glad they were enjoyed! Add salsa and avocado after reheating.

    • Jaclyn

      Jaclyn Bell

      It’s likely from the chorizo, cheese and tortillas. You could look for lower sodium options.

  • Sondra

    You have become my go-to for recipes and that is because everything I have tried has been delicious. It can be discouraging to buy ingredients and have the made dish turn out to be disappointing. That hasn’t happened with your recipes yet.

    • Jaclyn

      Jaclyn Bell

      I’m so glad to hear you’ve had success with my recipes Sondra! Thanks for letting me know!

  • Benjamin M. Buszka

    Hello Jaclyn,
    I been following your site here now for several months, I love it girl… (smiling). I wish you would have a recipe box to store all your delicious recipes, so I can save them, sorry but I don’t have a printer. Hope you will give this some consideration Jaclyn ?

    • Jaclyn

      Jaclyn Bell

      If you click on the “shop ingredients” button in the recipe box there is a feature to save recipes there, and you can use this tool to save across many other food sites as well.
      Thanks for following along!

      • Ben

        Hi Jaclyn,
        Jaclyn, I cannot find in the Recipe Box, “shop ingredients” button ? hmm

        • Jaclyn

          Jaclyn Bell

          I’m so sorry Ben! I’ve since gotten rid of this feature, I don’t think many people were using it.

          • Ben

            Hi Jaclyn,
            Thank you for your reply back to me, I appreciate it. I figured out how to save your recipes Jaclyn to my my downloads… Thanks again… (smiling)

          • Jaclyn

            Jaclyn Bell

            I’m so glad you figured something out to save them!

  • Gregory Traylor

    Hi! I just discovered your website after a recipe search on Google. I have to say, even though I haven’t actually made anything here yet, I can tell that every recipe I’ve seen so far will be delicious.

    I’m looking at your non-stick skillet on your “Breakfast Burrito” recipe, and I’m wondering what it is exactly. It appears that it isn’t Teflon, so that’s a huge plus for me.

    • Jaclyn

      Jaclyn Bell

      This is a Calphalon contemporary pan and it is pfoa free but I’m not sure on pfte. It’s hard to come by one that’s free of both so I’ve just tried to use more triply (or greater) stainless steel or cast iron when I cook. The green pan is one I’ve heard of that’s free of both and supposed to be nonstick.
      Happy you stumbled upon my site. I hope you enjoy my recipes!