Breakfast Burrito Recipe
Published June 15, 2023. This post may contain affiliate links. Please read my disclosure policy.
You will love this simple breakfast burrito recipe loaded with potatoes, sausage, eggs, salsa, guacamole, and cheese for the ultimate start to your day. The flavors in this easy-to-make burrito are incredible.
We are big-time breakfast eaters in our family and always make sure we are plenty full before leaving the house in the morning. If you are the same, you must try my Dutch Baby or Hoe Cakes.
Breakfast Burritos
Breakfast burritos are a type of burrito that is stuffed with scrambled eggs, vegetables, starches, salsa, and cheese that is then rolled up tight and served. There is a myriad of ingredients that can be served inside of the burrito and is 100% customizable to your liking, and this recipe is based on my preferences. This specific recipe features things that I love in a breakfast burrito to make it hearty and filling.
The breakfast burrito is said to have been invented in New Mexico in the 1970s at a restaurant named Tia Sophias in Sante, Fe. It has since become a popular breakfast staple across menus all throughout the United States. Feel free to make this using whatever ingredients you like.
Ingredients and Substitutions
- Eggs – I use large eggs that are whisked in this egg burrito.
- Salsa – Any salsa will work for this. However, I prefer to use my pico de gallo.
- Potatoes – I made pan-fried potatoes for the main starch in this dish.
- Sausage – Any sausage is good to use. Try using my Homemade Breakfast Sausage for this.
- Beans – Plain drained and rinsed black beans are all you’ll need.
- Guacamole – I love using my guacamole recipe for these burritos.
- Cheese – Shredded Chihuahua, Mexican melting, Monterey Jack, or Oaxaca cheese is best.
- Tortilla – You will need some large flour tortillas for this. I use the 10” in diameter ones if buying from the store.
How to Make Breakfast Burritos
On a griddle or in a large cast-iron or non-stick skillet over medium-high heat, place the tortillas one at a time for 20 to 30 seconds per side to heat them up and to make them more pliable. I like to keep them wrapped in foil after this.
Add 1 tablespoon of oil to the griddle or skillet and place in ¼ of the cooked potatoes and sausage, drained beans, and sauté for 3 to 4 minutes.
Pour on ¼ of the whisked eggs over top of the cooked potatoes, sausage, and beans and cook for 1 to 2 minutes or until the eggs are mostly cooked. Season it immediately with salt to taste. I like to move the eggs around using a spatula so that they’re cooked on all sides.
Place the cooked eggs, potatoes, sausage, and beans in the center of 1 of the heated burritos.
Add on ¼ of the cheese, guacamole, and pico de gallo.
Fold in the sides and then roll the burrito up to seal it.
Keep it wrapped in foil or slice and serve immediately.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 hour ahead of time by wrapping each of them in foil.
How to Store: Cover and keep them in the refrigerator for up to 2 days. These will not freeze well.
How to Reheat: Wrap the burrito in foil and place it right on the middle rack in the oven and bake at 350° for 12-15 minutes or until warm.
Chef Notes + Tips
- You can get creative as you’d like and add in any ingredients you see fit.
- A large cast iron or non-stick skillet will work well if you do not have a griddle.
More Breakfast Recipes
Video
Breakfast Burritos Recipe
Ingredients
- 4 large flour tortillas
- 4 tablespoons cooking oil
- ½ pan-fried potatoes recipe
- ½ pound breakfast sausage
- 15- ounce can rinsed and rained black beans
- 8 large eggs
- 1 cup shredded chihuahua cheese
- ¼ guacamole recipe, about 1 cup
- ½ pico de gallo recipe, about 1 cup
- coarse salt and fresh cracked pepper
Instructions
- On a griddle or in a large cast-iron or non-stick skillet over medium-high heat, place the tortillas one at a time for 20 to 30 seconds per side to heat them up and to make them more pliable. I like to keep them wrapped in foil after this.
- Add 1 tablespoon of oil to the griddle or skillet and place in ¼ of the cooked potatoes and sausage, drained beans, and sauté for 3 to 4 minutes.
- Pour ¼ of the whisked eggs over top of the cooked potatoes, sausage, and beans and cook for 1 to 2 minutes or until the eggs are mostly cooked. Season it immediately with salt to taste. Be sure to move the eggs around using a spatula so that it is cooked on all sides.
- Place the cooked eggs, potatoes, sausage, and beans in the center of 1 of the heated burritos.
- Add on ¼ of the cheese, guacamole, and pico de gallo.
- Fold in the sides and then roll the burrito up to seal it.
- Keep it wrapped in foil or slice and serve immediately.
Recipe is delicious!
Perfect!!
Billy, your videos are so entertaining! I come from a huge family, all fabulous cooks and chefs, including nieces and nephews. We’re all foodies. But I am the one who’s more likely to offer to clean up rather than do the cooking. When siblings show up I move aside. However, I’m doing my best to become a proficient cook like my siblings and nieces and nephews.. The only problem is every recipe I’ve tried of yours (that have turned out sensational & are all a big hit with friends) takes me hours! Triple the time I anticipate. When your recipes say 20 or 30 minutes, I’m usually looking at 2-3 hours! My siblings, nieces and nephews are all pretty fast and efficient, however, it takes me hours to prepare and cook! I don’t know if your recipes are just complicated & time consuming or if it’s just me. Any suggestions? Is there any hope for someone like me 🤣
I am going to make this recipe. Can I freeze burritos?
Check out the info at the bottom of the post under make-ahead and storage.
Thank you ChefBilly hopefully to find all the ingredients make it tasty re country town 🤔🫡😁😋🤩
Delicious ChefBilly thank you 😋😁🤩
Thank you ChefBilly fabulous 😁😋🤩
Thank you ChefBilly wow this lookngso good😋😁may I ask what the secret spices where if this is ok with you Chef Billy😁😋🤩🤤
Who knew making a burrito at home would be so easy? Saves my family a little change each month. Haha!
appreciate you trying this!
This is how I make them too, about the same. But after I wrap in foil I put in freezer bag. Good for up to 6 months! Maybe longer never make it past that
Great idea! Thank you, Lynda!
could I assemble the burrito’s the night before and wrap in foil and then reheat them in an electric roaster i am having a large group for a family reunion and need to know how to reheat these in the roaster. Thank you.
Maybe? Without testing it that way I’m not sure.
This is a great twist on a breakfast meal! We made these on vacation and the nice thing was everyone got to “customize” their burrito with just exactly what they wanted! So the person who doesn’t like eggs got their spuds and sausage, but most of us stuffed ours fat! Thank you Chef Parisi for another winning meal!
thanks for giving it a shot!!
Yes it was fantastic burrito
hey Chef Billy,
Right up my ally here. I’m a Mexican or at least half. My Mother is Mexican, so I make my own Tortillas. My boys are crazy about burritos. I send them with my son everyday to work for his break and for lunch. All of his work mates have me making lunch for them too now. So I make Burritos for 12 men 4 days a week 3 each with a drink and a piece of Mexican sweet bread for $10 a day. I usually just make Potato, eggs. and weenies, or Chorizo potatos and refried beans. or whatever meat I have left over. They love them so much….
Perfect ingredients and so easy to serve.
so good!!
Great breakfast 😋
Yes!