This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just making dinner) during the week. That half bunch of cilantro? Gone. The last little bit of cabbage? In it goes! Random black beans or avocado? This breakfast burrito is starting to sound good…
Breakfast Burrito Recipe Ingredients
I make this breakfast burrito recipe a little differently every time, but no matter what, I always start with these basic components:
Flour tortillas – You’ll need big ones! I find 12-inch tortillas to be the easiest to roll. Scrambled eggs – A breakfast burrito essential. They add yummy creamy texture and lots of protein to keep you full till lunchtime. For a vegan variation, check out this vegan breakfast burrito recipe! Spicy potatoes – I roast them with smoked paprika to add bold, smoky flavor to the filling. Avocado – For creamy richness. And pico de gallo – For bright, zesty flavor.
Then, I round out my breakfast burrito with fresh fixings like shredded cabbage, roasted red peppers, black beans, cilantro, and spinach. Find the complete recipe with measurements below.
How to Make a Breakfast Burrito
Once you prep your ingredients, you’re ready to roll! This step isn’t hard, but you might need a little practice to get the hang of it (I know I did!). Here are my tips for assembling burritos without a hitch:
Make sure you have big tortillas! In the store, look for 12-inch or larger tortillas. Often, they’ll be labeled as “Burrito-Size.” These tortillas are the easiest to tuck and roll around all the yummy fillings. Lay your fillings in a (relatively) narrow strip on the tortilla. If you spread the ingredients out too much, you won’t be able to get the tortilla over and around them. I start by making a thin layer of spinach on the bottom and then spread the other fillings in narrow rows on top (see below).
Tuck in the sides first. Then, fold the tortilla over the fillings and roll it closed. I’ve found this “tuck & roll” method to be the most effective for tightly packing the filling into the tortilla. Have an extra pair of hands nearby. Before I roll the tortilla closed, I like to have Jack gently press the fillings toward my hands in order to pack them together tightly. That way, my burrito turns out nice and compact. He usually helps out during this step:
And that’s it! Breakfast burrito success. 🙂
Serving Suggestions
To take these easy breakfast burritos to the next level, serve them with a punchy dipping sauce on the side! Cilantro lime dressing is my favorite, because its zesty, fresh flavor accents the hearty ingredients inside the burritos. If you don’t have any on hand, or if you don’t feel like making it, serve the burritos with hot sauce, Greek yogurt or sour cream, or spoonfuls of tomatillo salsa. Enjoy this recipe for breakfast any day, or make it for a fun brunch with mimosas to drink!
Recipe Variations
As I mentioned above, this breakfast burrito recipe is flexible. Feel free to make it your own! Substitute the ingredients you have on hand, or add your favorite burrito fillings. Here are some suggestions: Here’s how to freeze these breakfast burritos:
Fully assemble the burritos. Then, wrap each burrito in foil. Store in an airtight container or bag in the freezer for up to 3 months. To reheat, unwrap the foil, and wrap the burrito in a paper towel or kitchen towel. Microwave for 1 1/2 minutes, then flip and microwave for another minute, or until heated through. Let stand for a minute before eating.
Optional step: Crisp the tortilla! Heat a drizzle of olive oil in a skillet over medium heat. Cook the thawed burrito on each side until golden brown and lightly crisp.
Substitute guacamole for the avocado. Use halved cherry tomatoes in place of the pico, or try mango salsa, pineapple salsa, or homemade tomato salsa instead. Stuff in veggie breakfast sausage or vegan bacon. Use spiced roasted sweet potatoes instead of yellow potatoes. Swap thinly sliced radishes for the red cabbage. Pickled radishes would be delicious too! Add a sprinkle of crumbled Cotija, grated cheddar cheese, or Monterey Jack cheese. Sneak in pickled onions or pickled jalapeños for a pop of tangy flavor.
Let me know what variations you try!
More Favorite Breakfast Recipes
If you love this breakfast burrito recipe, try one of these yummy breakfast recipes next:
Healthy Breakfast Tacos Breakfast Sandwich Austin-Style Migas Chilaquiles Breakfast Egg Muffins Overnight Oats Chia Seed Pudding Or any of these 60 Healthy Breakfast Ideas!
