Easy Breakfast Burrito Recipe | Make-Ahead Freezer-Friendly
Breakfast burritos are the ultimate grab-and-go breakfast that combines all your morning favorites - fluffy scrambled eggs, crispy potatoes, melted cheese, savory meat, and flavorful toppings - wrapped in a warm flour tortilla. They're portable, customizable, incredibly satisfying, and possibly the most practical breakfast you can make.
What makes breakfast burritos so popular? They're a complete meal in portable form, perfect for busy mornings when you need to eat on the run. They're also ideal for meal prep - make a big batch on Sunday, freeze them individually, and you'll have homemade fast food ready to reheat all week long. No more expensive drive-through breakfast runs or skipping the most important meal of the day!
Breakfast burritos are also endlessly versatile. Want them loaded with meat? Done. Prefer vegetarian? Easy. Need them spicy? Just add jalapeños and hot sauce. Craving something lighter? Use egg whites and load up on veggies. They adapt to any dietary preference or taste craving.
This recipe delivers restaurant-quality breakfast burritos that are better (and cheaper!) than anything you'll find at a fast-food chain. The secret is properly seasoned ingredients, the right assembly technique to prevent sogginess, and knowing how to wrap them perfectly. Whether you're making them fresh for breakfast or batch-cooking for the freezer, these breakfast burritos will become your new morning obsession!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 6 burritos
Difficulty: Easy
Cuisine: Mexican-American, Tex-Mex
Diet: Can be made vegetarian
Make-Ahead Friendly: Yes - perfect for meal prep!
Freezer-Friendly: Yes - freezes beautifully for up to 3 months
Budget-Friendly: Yes
Ingredients
Classic Breakfast Burrito:
For the Filling:
8 large eggs
2 tablespoons milk or heavy cream
Salt and black pepper to taste
1 tablespoon butter or oil
For the Potatoes:
2 medium russet potatoes or 3 medium Yukon gold potatoes (about 1 pound)
2 tablespoons vegetable oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Meat:
1/2 pound breakfast sausage, bacon, or chorizo
(Or 1 cup diced ham)
For Assembly:
6 large (10-inch) flour tortillas
1 1/2 cups shredded cheddar cheese (or Mexican blend)
1/2 cup salsa (your choice of heat level)
1/2 cup sour cream
1 cup cooked black beans (optional but recommended)
Hot sauce (optional)
Fresh cilantro (optional)
How to Make Breakfast Burritos
Instructions:
Prepare the potatoes: Wash and dice the potatoes into small 1/4-inch cubes - small pieces cook faster and are easier to eat in a burrito. You can leave the skin on for extra nutrition and texture, or peel them if you prefer.
Cook the potatoes: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the diced potatoes in a single layer. Don't stir immediately - let them sit for 2-3 minutes to develop a golden crust. Season with paprika, garlic powder, salt, and pepper. Continue cooking, stirring occasionally, for 12-15 minutes total until the potatoes are golden brown, crispy on the outside, and tender inside. Pro tip: If potatoes are browning too quickly but aren't cooked through, reduce heat to medium and cover with a lid for the last few minutes. Transfer cooked potatoes to a plate and set aside.
Cook the meat: While potatoes are cooking, cook your chosen breakfast meat in a separate skillet. For sausage: crumble and cook over medium heat for 8-10 minutes until browned and cooked through, breaking into small pieces. For bacon: cook until crispy, then chop into bite-sized pieces. For chorizo: cook similarly to sausage, breaking into crumbles. Drain excess grease and set aside.
Scramble the eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Wipe out the potato skillet or use a clean non-stick pan. Heat 1 tablespoon butter over medium-low heat. Pour in the egg mixture and let it sit for about 20 seconds, then gently push the eggs from the edges toward the center using a rubber spatula, tilting the pan so uncooked egg flows to the empty spaces. Continue this process for 3-4 minutes until the eggs are softly scrambled and just set but still slightly wet and glossy. Important: Slightly undercook the eggs if you're freezing the burritos - they'll finish cooking when reheated. Remove from heat immediately.
Warm the tortillas: This step is crucial for pliable tortillas that won't crack when rolled! Heat each tortilla directly over a gas flame for 10-15 seconds per side until lightly charred and pliable, or warm in a dry skillet for 20-30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds. Keep warmed tortillas wrapped in a clean kitchen towel to stay warm and flexible.
Set up your assembly station: Lay out all your ingredients in an assembly line: warmed tortillas, scrambled eggs, cooked potatoes, meat, cheese, beans if using, salsa, and sour cream. This makes assembly quick and efficient.
Assemble the burritos: Place a warm tortilla on a clean work surface. Working in the lower third of the tortilla (closer to you), layer ingredients in this order:
About 1/3 cup scrambled eggs
1/3 cup cooked potatoes
2-3 tablespoons cooked meat
1/4 cup shredded cheese
2 tablespoons black beans (if using)
1-2 tablespoons salsa
1 tablespoon sour cream
The perfect burrito fold: This technique prevents spillage!
Step 1: Fold the bottom edge of the tortilla up and over the filling, pulling it taut as you fold to create a tight wrap.
Step 2: Fold in both sides of the tortilla toward the center, overlapping slightly.
Step 3: Continue rolling away from you, keeping the sides tucked in, until you have a tight cylinder. The seam should be on the bottom.
Seal the burrito (optional): For extra security, especially if freezing, place the burrito seam-side down in a hot skillet for 30-60 seconds to seal. This creates a light toast on the outside and melts everything together.
Serve immediately or prep for later:
To serve now: Slice in half diagonally and serve hot with extra salsa, sour cream, and hot sauce on the side.
To meal prep: Wrap each burrito tightly in aluminum foil or parchment paper, then place in the refrigerator for up to 4 days.
To freeze: Let burritos cool completely (very important!), wrap each one tightly in plastic wrap, then again in aluminum foil. Label with the date and freeze for up to 3 months.
Reheating instructions:
From refrigerator: Microwave wrapped in damp paper towel for 1-2 minutes, or unwrap and heat in 350°F oven for 15 minutes.
From frozen: Unwrap plastic (keep foil on), microwave for 3-4 minutes, flipping halfway, or bake at 350°F for 30-35 minutes.
Variation 2: Vegetarian Breakfast Burrito
Ingredient Modifications:
Omit: All meat
Add: 1 cup sautéed bell peppers (red, green, yellow)
Add: 1 cup sautéed mushrooms
Add: 1 cup fresh spinach, wilted
Add: 1/2 cup diced tomatoes (seeds removed and patted dry)
Add: 1 cup black beans or pinto beans
Optional: 1/2 cup corn kernels
Cheese: Use pepper jack or a Mexican blend
Instructions:
Prepare potatoes as directed in the main recipe.
Heat 1 tablespoon oil in a large skillet and sauté diced bell peppers and mushrooms for 6-7 minutes until softened and any liquid has evaporated.
Add fresh spinach and cook just until wilted, about 1 minute. Remove vegetables and drain any excess liquid.
If using corn, add it to the vegetable mixture in the last minute of cooking.
Scramble eggs as directed.
Warm black or pinto beans in a small pot with a pinch of cumin.
Assemble burritos with eggs, potatoes, sautéed vegetables, beans, cheese, tomatoes, salsa, and sour cream.
Add fresh avocado slices or guacamole for extra creaminess and healthy fats.
These veggie-loaded burritos are just as satisfying as the meat versions!
Variation 3: Steak and Egg Breakfast Burrito
Ingredient Modifications:
Replace: Breakfast sausage with 1/2 pound flank steak or sirloin
Marinade: 1 tablespoon lime juice, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper
Add: 1 cup sautéed peppers and onions (fajita-style)
Cheese: Use pepper jack cheese
Optional: Fresh jalapeños, sliced
Instructions:
Slice steak against the grain into thin strips. Marinate in lime juice, cumin, chili powder, salt, and pepper for at least 15 minutes (or overnight).
Heat 1 tablespoon oil in a cast-iron skillet over high heat until very hot.
Cook steak strips for 2-3 minutes per side for medium doneness. Don't overcrowd the pan - work in batches if needed. Remove and let rest.
In the same skillet, sauté sliced bell peppers and onions for 5-6 minutes until softened and slightly charred.
Prepare potatoes and scramble eggs as directed.
Assemble burritos with eggs, potatoes, sliced steak, peppers and onions, pepper jack cheese, salsa, and sour cream.
Add fresh jalapeño slices for extra heat if desired.
These hearty burritos taste like your favorite Tex-Mex restaurant!
Variation 4: Southwest Chorizo Breakfast Burrito
Ingredient Modifications:
Sausage: Use Mexican chorizo instead of breakfast sausage
Add: 1 cup black beans
Add: 1/2 cup corn kernels
Add: 1 diced jalapeño
Add: 1/4 cup diced red onion
Cheese: Use Cotija or queso fresco cheese
Seasonings: Add 1/2 teaspoon cumin to eggs
For Serving:
Fresh cilantro
Lime wedges
Pico de gallo
Sliced avocado or guacamole
Chipotle crema (mix sour cream with chipotle in adobo)
Instructions:
Remove chorizo from casing and cook in a skillet over medium heat, breaking into small crumbles, for 8-10 minutes until fully cooked and crispy. Drain excess grease.
Add diced onion and jalapeño to the chorizo in the last 2 minutes of cooking.
Warm black beans with corn and a pinch of cumin.
Prepare potatoes and scramble eggs (adding cumin to the eggs).
Assemble burritos with eggs, potatoes, chorizo mixture, black beans and corn, crumbled Cotija cheese, and a drizzle of chipotle crema.
Top with fresh cilantro and serve with lime wedges.
Add diced avocado or a scoop of guacamole for extra creaminess.
These bold, spicy burritos are bursting with authentic Mexican flavors!
Variation 5: Bacon, Egg, and Cheese Breakfast Burrito (Simple Classic)
Ingredient Modifications:
Meat: Use 8 strips of bacon, cooked crispy and chopped
Cheese: Use sharp cheddar cheese
Simplified: Skip the potatoes for a lighter, simpler version
Optional: Add hash browns instead of diced potatoes
Instructions:
Cook bacon until crispy, then chop into bite-sized pieces.
If including potatoes, prepare as directed, or use frozen hash browns cooked until crispy.
Scramble eggs as directed.
Warm tortillas until pliable.
Assemble simple burritos with just eggs, crispy bacon, sharp cheddar cheese, and your choice of salsa.
Keep it classic with just these few quality ingredients - sometimes simple is best!
Add a handful of fresh spinach or arugula if you want some greens.
These streamlined burritos are perfect for kids and picky eaters.
Chef's Tips & Pro Secrets:
Dice potatoes small: Quarter-inch cubes cook faster, get crispier, and are easier to eat in a burrito. Large chunks make burritos difficult to bite and wrap.
Don't overfill: This is the #1 mistake! Use about 1 to 1 1/4 cups total filling per burrito. Overfilled burritos are impossible to wrap and will burst open.
Layer strategically: Keep wet ingredients (salsa, sour cream) in the middle, surrounded by drier ingredients (eggs, cheese, potatoes). This prevents soggy tortillas.
Warm tortillas properly: Cold tortillas crack when folded. Always warm them until pliable. The damp paper towel microwave method works great for multiple tortillas.
Undercook eggs slightly if freezing: Eggs will continue cooking when you reheat frozen burritos. Scramble them until just set but still glossy.
Let burritos cool before freezing: This is crucial! Wrapping hot burritos creates condensation, which leads to soggy, icy burritos. Cool completely first.
Double wrap for freezer: First layer of plastic wrap prevents freezer burn, second layer of foil adds protection and makes them easy to label.
The fold technique matters: Pull tight on that first fold to create a compact burrito. Loose wrapping = messy eating.
Toast for extra flavor: After wrapping, place seam-side down in a hot skillet for 30-60 seconds. This seals the burrito and adds a crispy exterior.
Drain vegetables well: Sautéed vegetables release water. Drain them or cook off the excess liquid before adding to burritos to prevent sogginess.
Make a burrito bar: Set out all ingredients and let family members customize their own. Great for weekend brunches or feeding picky eaters!
Batch cooking saves time: Make 12-18 burritos at once on meal prep Sunday. It's just as much work as making 6, and you'll thank yourself all month!
Nutrition Information (Per Burrito - Classic Version):
Calories: 485
Protein: 25g
Carbohydrates: 42g
Fiber: 4g
Sugar: 2g
Fat: 23g
Saturated Fat: 9g
Cholesterol: 280mg
Sodium: 920mg
Calcium: 20% DV
Iron: 18% DV
Vitamin A: 15% DV
Vitamin C: 12% DV
Health Benefits - Making Breakfast Burritos Healthier:
Breakfast burritos provide a balanced combination of protein, carbohydrates, and fats that deliver sustained energy throughout your morning. The eggs provide all nine essential amino acids for muscle maintenance and repair, plus choline for brain health and vitamins A, D, E, and B12.
Potatoes contribute potassium (more than bananas!), vitamin C, and B vitamins. When you add vegetables like peppers, spinach, and tomatoes, you're getting antioxidants, fiber, and additional vitamins and minerals. Black beans add plant-based protein and fiber that supports digestive health and helps stabilize blood sugar.
To make breakfast burritos healthier: use whole wheat tortillas for extra fiber, swap regular eggs for egg whites (or use half whole eggs, half whites), load up on vegetables, use turkey sausage or chicken sausage instead of pork, reduce cheese by half, add avocado for healthy monounsaturated fats, use Greek yogurt instead of sour cream, or bake potatoes instead of frying them.
The vegetarian version packed with beans, vegetables, and avocado provides excellent plant-based nutrition while reducing saturated fat.
Frequently Asked Questions (FAQ):
Q: Can breakfast burritos be made ahead of time?
A: Absolutely! They're designed for meal prep. Assemble completely, wrap tightly, and refrigerate for up to 4 days or freeze for up to 3 months. This makes them perfect for busy weekday mornings.
Q: How do you keep breakfast burritos from getting soggy?
A: Several tricks: let all cooked ingredients cool before assembling, keep wet ingredients (salsa, sour cream) in the center surrounded by drier ingredients, don't overfill, drain vegetables of excess moisture, and don't add fresh tomatoes with seeds (they're too watery).
Q: Can you freeze breakfast burritos with potatoes?
A: Yes! Potatoes freeze beautifully in burritos. Make sure they're fully cooked and cooled before wrapping. They reheat perfectly with no texture issues.
Q: What's the best way to reheat frozen breakfast burritos?
A: Remove plastic wrap but keep foil on. Microwave for 3-4 minutes, flipping halfway through, until heated through. Or bake at 350°F for 30-35 minutes. For a crispier burrito, unwrap completely and heat in a skillet.
Q: How long do breakfast burritos last in the freezer?
A: When properly wrapped (plastic wrap then foil), breakfast burritos maintain quality for up to 3 months in the freezer. They're still safe to eat after that, but quality may decline.
Q: What size tortillas are best for breakfast burritos?
A: Large 10-inch flour tortillas work best. They're big enough to hold all the fillings and fold properly. Burrito-size tortillas (sometimes labeled as such) are ideal.
Q: Can you make breakfast burritos without eggs?
A: While eggs are traditional, you could make them egg-free! Use tofu scramble, load up on potatoes and beans, add extra vegetables, or use more meat. The texture will be different but still delicious.
Q: Why do my burritos fall apart when I eat them?
A: Common issues: tortillas weren't warmed properly (they crack), overfilled with too much filling, not wrapped tightly enough, or the filling ratio had too many wet ingredients. Follow the folding technique carefully!
Q: Can breakfast burritos be made in advance and eaten cold?
A: While they're best heated, you can eat them cold in a pinch. The eggs and cheese will be firmer, and the potatoes won't be as tasty, but it's perfectly safe if refrigerated properly.
Q: What's the best cheese for breakfast burritos?
A: Cheddar is classic and melts beautifully. Other great options: Mexican blend, pepper jack (for spice), Monterey Jack (mild and melty), or Cotija (authentic Mexican flavor). Use a combination for complex flavor!
Q: Can you use egg whites instead of whole eggs?
A: Yes! Use 12 egg whites to replace 8 whole eggs. The texture will be slightly different (not as rich), but they work great for a lower-calorie, lower-cholesterol option.
Storage & Meal Prep Instructions:
Refrigerator: Wrap assembled burritos tightly in aluminum foil or plastic wrap. Store for up to 4 days. Reheat in microwave for 1-2 minutes or oven at 350°F for 15 minutes.
Freezer - Proper Freezing Steps:
Let all cooked components cool completely to room temperature (very important!)
Assemble burritos as directed
Wrap each burrito tightly in plastic wrap
Wrap again in aluminum foil
Label with contents and date
Freeze flat in a single layer, then stack once frozen
Store for up to 3 months
Freezer - Reheating from Frozen:
Microwave: Remove plastic wrap, keep foil on. Microwave 3-4 minutes on 50% power, flip, then 1-2 minutes on full power until heated through (internal temp 165°F)
Oven: Remove plastic, keep foil on. Bake at 350°F for 30-35 minutes
For crispy exterior: Unwrap completely after partial reheating, then finish in a hot skillet or under the broiler for 2-3 minutes
Meal Prep Strategy:
Make 12-18 burritos on Sunday (takes about 90 minutes total)
You'll have breakfast for 2-3 weeks!
Cost: approximately $1.50-$2.00 per burrito vs. $5-$8 at restaurants
Individual Components Prep: You can also prep components separately:
Cook and refrigerate potatoes (5 days)
Cook and refrigerate meat (4 days)
Scramble eggs fresh each morning (best quality)
Assemble fresh daily for ultimate flavor
Troubleshooting Common Problems:
Burrito keeps breaking/tearing? Tortilla wasn't warmed enough, or you're overfilling. Warm thoroughly until very pliable.
Burrito is soggy after freezing? You wrapped it while still hot (condensation), or wet ingredients weren't drained properly.
Eggs are rubbery after reheating? You overcooked them before freezing. Scramble until just set but still glossy.
Burrito falls apart when eating? Not wrapped tightly enough, or too much wet filling. Perfect the folding technique!
Ingredients slide around inside? Layer ingredients evenly and press down gently as you roll to compact everything.
Freezer burn on burritos? Not wrapped tightly enough. Use two layers (plastic then foil) and press out air.
What to Serve with Breakfast Burritos:
Fresh fruit salad or sliced melon
Hash browns or breakfast potatoes (if not included in burrito)
Simple mixed greens salad
Refried beans on the side
Extra salsa varieties (verde, roja, pico de gallo)
Guacamole and tortilla chips
Fresh orange juice or coffee
Mexican hot chocolate
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