This breakfast burrito recipe is loaded to the max with the best blend of ingredients! Flour tortillas are layered with hearty scrambled eggs, O’brien breakfast potatoes, well seasoned chorizo sausage, flavorful Mexican cheese, fresh pico de gallo and creamy avocados. Does breakfast get any better?
Homemade Breakfast Burrito
Breakfast burritos are one of my favorite splurge breakfast recipes. Though normally I don’t make them for breakfast – more often than not we actually eat them for dinner.
Really these are good served any time of day. Breakfast, lunch, or dinner they’re always sure to satisfy.
There may be a few steps to cooking each of these various layers but I’m telling you the end result is so worth it!
Just work to keep each ingredient warm for best results (my tip is to wrap in foil while you move on to the next ingredient and keeping eggs warm in the skillet) or reheat burritos briefly in the microwave before serving. No one wants to bite into a cold burrito.
Another option, if you have multiple skillets have multiple ingredients cooking at once, that way they’ll be ready faster too.
And feel free to mix up the fillings. Breakfast burritos are so versatile. You can add refried beans, add a different protein like steak or ham, try them with roasted vegetables, or try replacing the sautéed pre-cut hash browns with crispy roasted breakfast potatoes.
Breakfast Burrito Ingredients:
- Eggs – be careful not to over-cook the eggs or they’ll start to dry, remember they will continue to cook slightly off heat.
- Chorizo or bacon – either option is delicious. Chorizo is a bit spicy so if you don’t like spicy opt for bacon or use a more mild sausage.
- Olive oil – another oil will work fine here such as vegetable oil.
- O’brien hash brown potatoes – regular diced hash brown potatoes or even shredded will work too.
- Large flour tortillas – don’t use taco size tortillas or you won’t be able to fit in all the ingredients. Look for “burrito size” tortillas.
- Shredded Mexican cheese – shredded cheddar or Monterey jack cheese will work great too.
- Pico de gallo or chunky salsa – this is best with freshly made pico or salsa, if you don’t have time to make it just buy what they’ve got at the produce section of the grocery store instead of using bottled.
- Avocado – use a ripened avocado for best flavor and texture. Have extra time? Try it with guacamole instead.
- Salt and pepper – you’ll add these to both the potatoes and the eggs.
How to Make a Breakfast Burrito:
- Beat eggs: In a medium mixing bowl beat eggs with a fork just until blended, set aside.
- Cook sausage: Heat a 10-inch non-stick skillet over medium-high heat. Crumble in chorizo (or add bacon) and cook, while breaking up and tossing, until browned and cooked through, about 5 minutes.
- Transfer chorizo to a sheet of foil lined with paper towels, wrap to keep warm. Leave rendered sausage fat in skillet.
- Saute potatoes: Pour 1 Tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes (stand back the may splatter since frozen), season with salt and pepper to taste. Cook, tossing occasionally, until lightly browned and cooked through, about 7 minutes.
- Transfer potatoes to a sheet of foil lined with paper towels, wrap to keep warm. There should be just a little oil left behind in the skillet if not drizzle in about 1 tsp olive oil.
- Cook eggs: Heat skillet over medium-low heat. Add eggs and cook, scrapping bottom of a pan constantly with a rubber spatula and folding edges of eggs inward, just until eggs are nearly set, season with salt and pepper. Cover and keep warm, they’ll continue to cook from residual heat of pan.
- Warm tortillas: Heat tortillas on a griddle, in a large skillet or in the microwave until heated through.
- Layer ingredients over tortillas and wrap: To assemble, layer 1/4 of the eggs in a row in the center of each tortilla. Top each with 1/4 of the potatoes. Divide cheese among each then sprinkle with sausage. Spoon a few big spoonfuls of pico de gallo over each, top with avocado.
- Wrap two sides of tortilla inward then roll bottom over and roll and wrap snuggly. Serve with Mexican hot sauce.
How Can I Make them Healthier?
- Use whole wheat tortillas low carb tortillas.
- Replace chorizo or bacon with canned low-sodium drained and rinsed black black beans. Season with a few teaspoons of low-sodium taco seasoning.
- Omit the cheese.
- Use egg whites and omit the yolks.
Can I Make them Ahead?
Yes, these should keep well for 2 – 3 days refrigerated, just hold the pico de gallo or salsa and the avocado until you are ready to serve.
Can I Freeze Breakfast Burritos?
Yes. To freeze:
- Wait to add the pico or salsa and avocados until ready to serve (salsa will make them soggy and doesn’t warm well and avocado will brown).
- Let the fillings cool slightly (about 10 minutes) before assembling so tortilla doesn’t get steamed and soggy inside as it rests.
- Layer cheese first then eggs (so eggs don’t dampen tortillas).
- Wrap each assembled burrito in a separate sheet of aluminum foil and then place them in an airtight container or resealable bag.
- Freeze up to 3 months.
How to Reheat a Breakfast Burrito?
Remove frozen burrito from aluminum foil, wrap with a water dampened paper towel and reheat on a microwave safe plate in microwave on high power about 3 – 4 minutes until heated through.
If burrito was only chilled in the refrigerator is should only need 1 – 2 minutes to reheat.
What to Serve with Breakfast Burritos?
Since these are quite a splurge I recommend serving 1 half burrito per person and serving with a healthy side such as fresh fruit (nutrition estimate is based on 1 full burrito).
More Delicious Breakfast Recipes to Try:
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