Go Back

Breakfast Burritos

Maria G. Brooks
These Breakfast Burritos are packed with fluffy scrambled eggs, crispy bacon or sausage, sautéed vegetables, and melted cheese, all wrapped in a warm tortilla.
Perfect for a quick breakfast on the go, these burritos are meal-prep-friendly and customizable to suit any taste.
Nutrition Facts (per serving, 1 burrito):
Calories: 450 kcal, Protein: 24g, Carbohydrates: 33g, Fat: 27g, Fiber: 3g, Sugar: 3g, Cholesterol: 225mg, Sodium: 500mg
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Mexican-American
Servings 4 burritos
Calories 450 kcal

Equipment

  • 1 large skillet
  • 1 medium bowl
  • 1 Spatula
  • 1 Knife
  • 1 Cutting board

Ingredients
  

For the Burritos

  • 4 Large Flour Tortillas
  • 6 Large Eggs
  • ¼ cup Milk optional, for fluffier eggs
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ½ cup Shredded Cheese cheddar, Monterey Jack, or your choice
  • 4 slices Bacon or ½ cup Cooked Sausage Crumbles
  • ½ cup Bell Peppers diced
  • ½ cup Onion diced
  • ½ cup Spinach chopped (optional)
  • 1 tablespoon Butter or Oil for cooking

Optional Toppings

  • ½ cup Salsa
  • ¼ cup Sour Cream
  • ½ Avocado sliced
  • 1 teaspoon Hot Sauce

Instructions
 

Cook the Meat

  • In a skillet over medium heat, cook the bacon or sausage until crispy. Remove from heat and place on paper towels to drain excess grease. If using bacon, chop into small pieces.

Sauté the Vegetables

  • In the same skillet, sauté the diced onions and bell peppers for 2-3 minutes until softened.
    Add the chopped spinach (if using) and cook for another minute. Remove from heat.

Scramble the Eggs

  • In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
  • Melt butter in a skillet over medium-low heat. Add the eggs and cook, stirring gently, until soft and fluffy.
    Remove from heat.

Assemble the Burritos

  • Warm the tortillas in a dry skillet for 10-15 seconds on each side to make them pliable.
  • Evenly divide the scrambled eggs, cooked meat, sautéed veggies, and shredded cheese among the tortillas.
  • Add salsa, sour cream, or hot sauce if desired.

Wrap the Burritos

  • Fold in the sides of the tortilla, then roll it tightly from the bottom up to enclose the filling.

Optional – Toast the Burritos

  • For a crispy exterior, heat the wrapped burritos in a skillet for 2-3 minutes on each side until golden brown.

Serve and Enjoy

  • Slice in half and serve immediately, or wrap tightly for later.

Notes

  • Make-Ahead & Freezer-Friendly: Wrap the burritos in foil or parchment paper, then store them in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
  • Reheating: Microwave for 1-2 minutes, or heat in the oven at 350°F (175°C) for 15 minutes. If frozen, thaw in the fridge overnight before reheating.
  • Customization: Swap out the meat for plant-based sausage or extra veggies for a vegetarian version. You can also use whole wheat or gluten-free tortillas.
Keyword Breakfast Burritos