by Jenny Park · Published:
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A simple and delicious Breakfast Burrito Recipe with endless possibilities! Our recipe is a solid base breakfast burrito that can be enjoyed as is or can easily be built upon based on personal preference!
We both LOVE breakfast burritos and are so happy to finally have a Breakfast Burrito Recipe up on the site! We like to think of our recipe as a great and solid base recipe with tons of variation possibilities!
Our breakfast burrito recipe freezes very well, making these the perfect reheat, grab and go meal to start your day. All you need are a few basic ingredients and you’re all set!
Why This is the Best Breakfast Burrito Recipe Ever!
Our recipe is not only easy to make, but it has everything you might want in a solid breakfast dish – perfectly cooked scrambled eggs, a couple strips of crisp bacon, gooey, melted cheese, crispy hash browns, and tangy salsa. After everything is neatly wrapped up in the warm tortilla, we gently toast the outside to gently crisp up the sides, for the perfect balance of texture and flavor!
We also love this breakfast burrito recipe because it’s so easy to change up the filling based on your personal preferences, like adding some pico de gallo, swapping the bacon out for another protein, etc. The possibilities are endless!
How to Make the BEST Breakfast Burrito
Ingredients
Process
- Preheat oven to 400˚F. Place hash browns onto a lightly greased baking sheet and bake for 6 to 7 minutes. Flip and continue to bake for an additional 6 to 7 minutes.Remove from oven and set aside.
- Place a warm tortilla onto a clean surface and top with half of the scrambled eggs.
- Top scrambled eggs with 1/4 cup shredded cheese.
- Top cheese with 2 bacon strips.
- Top bacon strips with another 1/4 cup shredded cheese.
- Top shredded cheese with 2 hash browns.
- Fold the short sides of the tortilla inward, then carefully roll the burrito up.
- Set burrito onto a baking sheet, seam side down and repeat with remaining ingredients for the second burrito. Toast burritos in oven for 3 to 4 minutes, flip and continue to toast for another 2 minutes or until the shredded cheese melts. Remove from oven and serve.
Where to Find Hash Brown Patties for Our Breakfast Burrito Recipe
Aside from picking some up from a fast food restaurant that offers them (which is definitely an option!), you can also find them in the freezer section at most grocery stores. Our favorite hash brown patties are the ones you can find in the freezer section at Trader Joes. They’re inexpensive, heat up very well and taste great!
Variations for our Breakfast Burrito Recipe
As we mentioned above, it’s so easy to change up the filling based on your own preferences, as well as add more ingredients inside to make this more of a loaded breakfast burrito!
- Swap the bacon out for – chopped breakfast sausage, crumbled chorizo, crumbled (and seasoned) tofu, pinto or black beans, a mixture of sautéed vegetables, chopped carne asada, etc.
- Add some pico de gallo for a fresh punch!
- Make a quick and easy chipotle crema to spoon into the filling or to use as a dipping sauce (or both!). For the chipotle crema: Blend together 2/3 cup sour cream, 1 chipotle pepper in adobe plus 1 tablespoon adobe sauce, and juice from 1 lime (about 2 1/2 tablespoons).
- Add a smear of refried beans into the filling or some thinly sliced avocado (or guacamole) into the filling for some added creaminess.
Tips and Tricks for Success
- Toasting the burrito after it’s rolled not only adds a nice, crisp texture, but it also helps to seal the burrito.
- Don’t overstuff the burrito with too many ingredients to prevent a burrito explosion out of the side.
- Don’t add too many ‘wet’ ingredients in the filling to ensure the breakfast burrito doesn’t get soggy.
Freezing and Reheating Instructions
Our breakfast burritos do indeed freeze very well, so they make great make ahead meals!
To Freeze
Wrap burritos (but don’t toast the burritos) and place onto a parchment lined baking sheet, seam side down. Freeze burritos in the freezer until frozen solid, a few hours. Remove frozen burritos from freezer and tightly wrap each in parchment paper followed by aluminum foil. Transfer wrapped burritos to a resealable freezer bag and freeze for up to 3 months.
To Reheat
Unwrap frozen burrito from foil and parchment and place onto a parchment lined baking sheet. Preheat oven to 375˚F and bake burritos for 15 minutes. Turn burritos for even crispness and continue to bake for an additional 8 to 10 minutes or until burrito filling has warmed through and cheese has melted.
More Delicious Breakfast Recipes You Will Love
- Easy Chilaquiles Recipe
- Baked Egg Boats
- Chorizo and Fried Egg Breakfast Tacos
- Breakfast Casserole
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Breakfast Burrito Recipe
5 from 3 votes
PRINT RECIPE Pin Recipe
A simple and delicious Breakfast Burrito Recipe with endless possibilities! Our recipe is a solid base breakfast burrito that can be enjoyed as is or can easily be built upon based on personal preference!
RECIPE BY
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Servings: 2
INGREDIENTS
- 4 hash brown patties
- 2 burrito sized flour tortillas warmed
- 1 recipe scrambled eggs
- 4 strips crispy cooked bacon
- 1 cup shredded cheddar cheese
- 4 tablespoons salsa of choice
- salt and pepper to taste
INSTRUCTIONS
Preheat oven to 400˚F. Place hashbrowns onto a lightly greased baking sheet and bake for 6 to 7 minutes. Flip and continue to bake for an additional 6 to 7 minutes.Remove from oven and set aside.
Place a warm tortilla onto a clean surface and top with half of the scrambled eggs.
Top scrambled eggs with 1/4 cup shredded cheese.
Top cheese with 2 bacon strips.
Top bacon strips with another 1/4 cup shredded cheese.
Top shredded cheese with 2 hashbrowns.
Fold the short sides of the tortilla inward, then carefully roll the burrito up.
Set burrito onto a baking sheet, seam side down and repeat with remaining ingredients for the second burrito.
Toast burritos in oven for 3 to 4 minutes, flip and continue to toast for another 2 minutes or until the shredded cheese melts. Remove from oven and serve.
NOTES
Tips and Tricks for Success
- Toasting the burrito after it’s rolled not only adds a nice, crisp texture, but it also helps to seal the burrito.
- Don’t overstuff the burrito with too many ingredients to prevent a burrito explosion out of the side.
- Don’t add too many ‘wet’ ingredients in the filling to ensure the breakfast burrito doesn’t get soggy.
Freezing and Reheating Instructions
To Freeze
Wrap burritos (but don’t toast the burritos) and place onto a parchment lined baking sheet, seam side down. Freeze burritos in the freezer until frozen solid, a few hours. Remove frozen burritos from freezer and tightly wrap each in parchment paper followed by aluminum foil. Transfer wrapped burritos to a resealable freezer bag and freeze for up to 3 months.
To Reheat
Unwrap frozen burrito from foil and parchment and place onto a parchment lined baking sheet. Preheat oven to 375˚F and bake burritos for 15 minutes. Turn burritos for even crispness and continue to bake for an additional 8 to 10 minutes or until burrito filling has warmed through and cheese has melted.
Calories: 1273kcal Carbohydrates: 99g Protein: 42g Fat: 78g Saturated Fat: 25g Polyunsaturated Fat: 17g Monounsaturated Fat: 28g Trans Fat: 0.1g Cholesterol: 495mg Sodium: 3767mg Potassium: 1709mg Fiber: 9g Sugar: 6g Vitamin A: 1341IU Vitamin C: 30mg Calcium: 549mg Iron: 5mg
CUISINE: Mexican, mexican american
KEYWORD: breakfast recipe
COURSE: Breakfast, brunch
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About Jenny Park
Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY
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Reader Interactions
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Comments
Alex
Best breakfast burrito I’ve ever had! I made a tomatillo and Chile de arbol salsa to go with it and it was just perfect. My husband is vegetarian so I swapped bacon for black beans in his and he loved it too! I have to say, as someone who cooks A LOT and follows a ton of food blogs, your recipes are some of the only ones I turn to repeatedly for THE BEST Mac and cheese, breakfast burritos, etc. I really appreciate what you two put out there for us!Reply
