Breakfast Burritos
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Homemade Breakfast burritos are a morning game-changer, and after dozens of test runs, my picky teen officially declared this one the best he’s ever had. Packed with fluffy eggs, melty cheese, and the perfect balance of flavor, this easy recipe is a guaranteed win for busy mornings!
Take it one step further and serve these with my favorite homemade salsa, air fried tater tots, and a homemade guacamole!
Why You’ll Love This Recipe
- Easy breakfast recipe : Quick to make and great for busy mornings.
- Make-ahead meal : Perfect for meal prep and freezer-friendly.
- Family-friendly meal : Even picky eaters love it!
- Great for on-the-go : Portable and easy to reheat.
If there’s one breakfast we never get tired of, it’s this simple breakfast burrito recipe. This is hands down one of the most-made recipes in our home, and for good reason—fluffy eggs, crispy potatoes, melty cheese, and your favorite breakfast meat, all wrapped in a warm tortilla. They’re quick, customizable, and absolutely delicious every single time.
Whether you need a grab-and-go breakfast or make ahead breakfast burritos for busy mornings, these deliver every time. My picky teen has declared them the best ever, and if that’s not a glowing review, I don’t know what is! Give them a try—you’ll want to keep a stash in your freezer at all times.
Ingredients You’ll Need
An easy breakfast burrito recipe is all about flavor, texture, and balance—and these breakfast burrito ingredients make sure you get all three. Here’s what you’ll need, plus a few helpful tips to make your burritos even better!
- Breakfast Meat: Use bacon, sausage, ham—or all three for a loaded burrito! Cook until crispy or golden for the best texture.
- Breakfast Potatoes or Hashbrowns: Adds heartiness and soaks up flavor. We love my air fryer breakfast potatoes. The perfect crispness.
- Green Pepper & Onion: A little freshness and crunch that balances out the richness of the other ingredients.
- Cheddar Cheese: Shred it fresh for the best melt! Other cheeses like pepper jack or Colby work too.
- Butter: Just a little for the pan to make sure the eggs don’t stick and add a little richness.
- Eggs: The star of the show! Cook them low and slow for the best texture.
- Cottage Cheese (Optional): Sounds unexpected, but it adds extra creaminess and protein to the eggs without changing the flavor.
- Salt & Pepper: Simple but essential! Don’t forget to season the eggs as they cook.
- Large Tortillas: The bigger, the better to hold all the fillings without falling apart. Warm them before rolling to make them more flexible!
A little prep ahead can make these burritos even easier—cook the filling in advance, then assemble and reheat for a fast, delicious breakfast that’s ready when you are!
Substitutions and Variations
One of the best things about breakfast burritos? You can customize them to fit your cravings! Here are some easy swaps and fun breakfast burrito ideas to try:
Substitutions:
- Different Meats: Swap bacon, sausage, or ham for chorizo, turkey sausage, or even leftover shredded chicken for a protein-packed twist.
- Cheese Options: While cheddar is a classic, try pepper jack for spice, Colby for a milder flavor, or feta for a tangy kick.
- Veggie Boost: Not a fan of peppers and onions? Mushrooms, spinach, or tomatoes are great alternatives.
Variations:
- Ranch-Style Eggs: We love adding ranch seasoning to our scrambled eggs for a boost of savory, herby flavor—seriously, try it!
- Spicy Kick: Mix in diced jalapeños, a dash of hot sauce, or a sprinkle of cayenne for some heat.
- Breakfast Quesadilla: Not feeling a burrito? Use the same ingredients to make a cheesy, crispy quesadilla instead.
No matter how you make them, these burritos are totally customizable and always delicious!
Make-Ahead Breakfast Burritos
Making these easy breakfast burritos is a breeze! Everything cooks in one pan, making cleanup just as simple as the recipe itself.
- Cook the meat & potatoes – Brown the bacon, sausage, or ham in a skillet. Remove and set aside. In the same pan, cook the hashbrowns- or bake the tater tots until crispy.
- Scramble the eggs – Sauté the peppers and onions in butter until soft, then lower the heat. Whisk the eggs (and ranch seasoning if using!) and scramble until just set.
- Assemble the burritos – Mix the eggs with the cooked meat, cheese, and crispy potatoes. Divide the filling between 8 tortillas, fold, and roll them up.
- Toast for extra flavor – For a crispy finish, grill each burrito in a hot skillet until golden on all sides.
These burritos are quick, customizable, and freezer-friendly, making them the perfect grab-and-go breakfast!
Storage and Freezing Instructions
These breakfast burritos store beautifully, making them perfect for meal prep or busy mornings!
Refrigerator Storage:
- Wrap burritos individually in foil or plastic wrap and store in an airtight container.
- They’ll stay fresh for up to 4 days in the fridge.
- To reheat, microwave for 30-45 seconds or until warm.
Freezing Instructions:
- Let burritos cool completely before wrapping to prevent sogginess.
- Wrap each burrito tightly in foil or plastic wrap, then place them in a freezer-safe bag.
- Store for up to 3 months.
How to Reheat Frozen Breakfast Burritos:
- Microwave: Unwrap and heat on a paper towel for 1-2 minutes, flipping halfway.
- Oven: Keep wrapped in foil and bake at 350°F for 20-25 minutes.
- Air Fryer: Unwrap and air fry at 350°F for 8-10 minutes, flipping halfway.
These burritos taste just as good reheated—perfect for a fast, homemade breakfast anytime!
Expert Tips:
- Warm the tortillas before rolling : A quick 10-second microwave zap or a few seconds in a skillet makes them more flexible and prevents tearing.
- Cook the eggs low and slow : Scrambling on low heat keeps them soft and fluffy—no dry, rubbery eggs here!
- Crisp the potatoes : Cooking hashbrowns or tater tots until golden and crispy adds texture and prevents them from getting mushy.
- Use ranch seasoning in the eggs : A game-changer for flavor! Just a sprinkle adds a savory, herby boost.
- Don’t overfill the burritos : Too much filling makes them hard to roll and more likely to fall apart. Aim for about ½ cup of filling per burrito.
- Roll burritos tightly : Fold in the sides first, then roll firmly to keep everything tucked in.
- Toast for extra flavor : A quick pan-sear on all sides gives the burritos a crispy, golden exterior that takes them to the next level.
- Cool before freezing : Wrapping warm burritos traps steam, making them soggy. Let them cool completely before storing.
Recipe FAQs
Yes! These are perfect for meal prep. Store them in the fridge for up to 4 days or freeze them for up to 3 months for a quick grab-and-go breakfast.
Warm them up before rolling! A few seconds in the microwave or a skillet makes them more flexible and easier to wrap.
Absolutely! Try chorizo, turkey sausage, or even shredded chicken. Swap the peppers and onions for spinach, mushrooms, or tomatoes for a fresh twist.
Cool the filling slightly before rolling to prevent steam buildup.
Crisp up the potatoes before adding them for better texture.
Toast the burritos in a skillet after rolling for a firmer exterior.
Cheddar is classic, but pepper jack adds spice, Colby is mild, and feta brings a tangy twist. Use what you love!
Definitely! We love ranch seasoning, but you can also try garlic powder, smoked paprika, or hot sauce for extra flavor.
More Breakfast Ideas
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Best Breakfast Burritos Recipe
Ingredients
- 1 pound cooked breakfast sausage or bacon
- 3 cups cooked breakfast potatoes or hashbrowns
- 1 green pepper (diced)
- 1 yellow onion (diced)
- 8 oz cheddar
- 1 tablespoon butter
- 8 large eggs
- 1/2 cup cottage cheese (optional)
- salt and pepper
- 8 large tortillas
Instructions
- In a large skillet over medium heat, cook the bacon, sausage, or ham until fully cooked and crispy (if using bacon or sausage). Remove from the pan and set aside.
- Bake or air fry the tater tots according to package directions, until golden and crispy. Transfer to a plate.
- Melt the butter in the pan over medium heat.
- Add the diced green pepper and onion, cooking for about 5 minutes until soft.
- Reduce heat to low to prevent the eggs from overcooking.
- In a bowl, whisk together the eggs, salt, pepper, and cottage cheese (if using) until smooth.
- Pour the egg mixture into the pan with the cooked vegetables.
- Stir gently with a spatula, cooking until the eggs are just set but still soft (about 3-4 minutes). Remove from heat.
- Stir together the scrambled eggs, cooked meat, cheese, and crispy potatoes in a large bowl.
- Divide the mixture evenly between 8 large tortillas.
- Fold in the sides, then roll the tortilla tightly into a burrito.
- Optional: Toast the Burritos
- Heat a clean skillet over medium heat.
- Place the burritos seam-side down and cook for 1-2 minutes per side, until golden brown and slightly crispy.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
We have a huge camping group (45 people, some of which are teenage boys). I plan to make a ton of these. We will have electrical outlets so I hope to heat them in large roasters. Has anyone done that? Any guesses on roasting times if I have the roasters full of burritos? Thanks!
My family LOVES these burritos. We have to have them every time we go camping. I’m about to make another batch for the weekend. Thank you for a wonderful and easy recipe!
Did you use large size tortillas, or small size?
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Just curious, what size bag of potatoes? thanks! Going to make these soon for a trip this weekend!
I think I used a 30 oz bag
We really enjoyed these! I heated the defrosted burritos on a cheap little panini press we take with us; toasty grill marks!
Hi i would like to know what typ of sausage and what do you mean bag frozen potato’s you see i stay in south africa and i would love to make this for our camping trip
Thanks Sonja
Where can I learn how to fold up the tortilla? Looking forward to making them.
If you google search or look on youtube there are a few video tutorials.
Fabuloso! Made these for a camping trip, but they were gone before we even left! I guess I will make another batch; not so bad because they are super easy to make! Thanks for the recipe! We love them!
Great recipe! I made them last week for our camping trip this weekend and they were devoured! Even my super picky husby enjoyed the ones that I made special for him without peppers and onion (he’s not big on veggies- terrible, I know!). We had some left over so I threw them in the fridge when we got home for him to heat and eat before work, I see the directions say to wrap them in a damp paper towel and then microwave for 1-2 minutes but your photo says for 2-3 min written on the bag? Is there maybe just a size of burrito difference? Thank you so much for this recipe, it is going on my favorites lists for camping AND freezer meals! I used mild italian sausage (ground) and it added a ton of flavor and a slight kick with the few red pepper flakes that were in the sausage. Soo good! I’m going to share this with EVERYONE 😉
The bag is wrong for our microwave. I wrote that on there but after some experimenting found that the time was a little too long.
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Hello,
I only need about 6- 10 burritos. Do you think I could half the recipe and they would still turn out the same?
Thanks!
of course! It’s very forgiving. You can substitute and add anything you’d like.
Hi there! I just love these recipes but I have 5 year old twins and I am lucky if they will eat anything other than uncrustables and chicken nuggets. What foods have worked best for your little one? Thanks so much!
Vanessa
If i am making these at the beginning of the week to be eaten throughout a week long camping trip should I freeze them before leaving or will they keep okay just refrigerated (aka – in a cooler with ice)
I would freeze them just to be safe.
HI! I was just wondering if you know if anyone has ever tried reheating these in a electric roaster?
Made these for a camping trip last weekend. Fed 11 hungry people for TWO breakfasts. They were a hit! Only thing I added was a can of green chilies to the eggs. Worth the time in the kitchen to relax while “cooking” breakfast for a large group. YUM, can’t wait to make these again!
I bet you use the fajita sized tortillas…I will be making these for our camp this weekend 🙂 Don’t know if I will throw them on the coals, so I will put the foil wrapped burritos on the grill grate….crossing my fingers or I will have 4 hungry boys/men
Just found this link and site. Cannot tell you how grateful I am ! We are going for 4 days on a camping trip and I am not a camper cook so I’ve been at a loss for easy portable meals. Your ideas are fantastic and the breakfast items are so easy to make and keep. I’ll be making them at home as well.! Thank you, thank you!!
I’m glad this helped you out! Good luck on your camping trip!
I made these and love them! Found you on Pinterest! Thanks so much for a great recipe. Just curious if you have any idea about the calorie count of each one?
I wish I did. Everyone has asked. I’ll look into it and see what I can’t come up with.
Do the torillas get soggy from the moisture in the eggs?
Nope. At least not for me.
I made these for a camping trip….it was the hit of the weekend! Thank you SO much. We actually took the foil off at the last minute and toasted the tortillas a little. Delish!!
Debbie, I’m so glad they worked out for you!! They are always a family favorite when we do large get together’s!
I am wanting to make more of a Mexican/ground beef version for a campsite dinner. Would you just follow the same process?
Heather,
Yep. Just use the same process, but change the ingredients to fit your theme.
hi! i’m wondering how long it would take these to thaw in a cooler. we’re leaving in the morning and it will take us prob 6 hours to arrive – would they be thawed enough by the next morning to heat without taking forever?
Erica,
I’m not exactly sure how long it will take them to thaw, but ours were frozen solid and only took about five minutes to heat up when we were ready. I’m sure if you got up and pulled them out of the freezer about an hour before you wanted to start breakfast you’ll be good to go.
I just made these for our camping trip tomorrow and I only got 17 burritos….what happened??,,,..I even used 21 eggs and used 1 lb sausage and a couple pounds of steak (for my hubby) and split the hash browns and eggs in half between the two….. I thought I would get a little more than the 24 since I used more meat and stuff….. How big are the tortillas you used? Also the bag of hash browns? Just curious for the next time I make them 🙂 we are excited to eat them!
I’m sorry!! I should have included the tortilla size in the post! We don’t use the burrito tortillas… I will have to look the next time I buy them… They aren’t the small ones, but the ones in between! I’ll make the recipe again today, and make sure it comes out to 24!
Thanks for letting me know!
so glad that i saw this on pinterest! my fella loves breakfast burritos. it would be great to make some and freeze them for him to fix. how long do you think they would stay good in the freezer?
They’ll stay good for about three months. :0)
I totally make 20 – 40 breakfast burriteos every 2- 3 months for my hubby. It takes a couple hrs to assemble them all, but breakfast burriteos freeze wonderfully. And what you said about optional ingrediants is totally true. I often make a couple different types and always do a couple with pepperjack cheese for a bit of kick. My hubby works nights so having him be able to grab something out of the freezer at 6 or 7am that is not thru a drive through is a huge plus. I can sit with my coffee and don’t have to move unless i want to! LOL I haven’t tried the sour cream in the eggs – definately will be on my list for next time. Great idea! I tend to sub greeky yogurt for sour cream in recipes – do you think that would work here too? Will totally take them camping next time too – very cool idea! Thanks!!
Stephanie, I just bought some Greek yogurt for veggie dip, and will be putting some in our eggs tomorrow! I’ll let you know how it goes! :0)
How did the Greek yogurt work out?
if taking them camping, after wrapping in foil & freezing…how do you keep them frozen? or do you just keep them cool in your cooler until ready to heat & eat?? i’m new to this whole cooking when we camp thing & am exicted to try new things…we usually just take boring sandwiches, etc lol. thanks.
Just keep them cool until you are ready to eat them. Freezing them just makes them last a little bit longer. Totally with you on the whole sandwich thing. That used to be me. :0)
Oh my gosh I’m so glad I found this on Pinterest! I’m going camping at the end of this month with my two toddler boys..Not only is this recipe fantastic but I love your toddler tips are ones I would have never thought of! Thank you so much!
I found a really quick and good way to do breakfast burritos. I scramble some egg beaters in a small pan (can add sausage scrambles if needed), throw a tortilla on a foil pan on the grill, sprinkle some grated cheese. Add spinach & cilantro, add the cooked egg, some pico de gallo and some salsa verde. Roll up – awesome!!!!! Even the boyfriend loves it!
Thanks for the good ideas. I want to try different things on this years camping trips. We just went with our grown kids and grandkids and breakfast turned into a big production. Your ideas are alot simpler and easier to clean up!
Karen, You’ll have to come back all week. We’ve got a bunch of easy meals that I will be posting!
Sounds so good & easy! I can’t wait to try this. At what point do you add in the sour cream? I think I missed that part…. 🙂
Just fixed the post! The sour cream is whisked into your eggs. It makes them super fluffy.