This breakfast burrito recipe is the perfect way to start your morning. Filled with eggs and fresh vegetables, it’s healthy, fun, and easy to prepare!
This breakfast burrito recipe is my perfect weekend breakfast. I love this because it’s fun, fresh, filling, and healthy, and it’s also a great way to use whatever ingredients I have left over from recipe testing (or, you know, just cooking dinner) while cooking. week. That half a bunch of coriander? Faded away. The last little cabbage? It’s okay! Random black beans or avocado? This breakfast burrito is starting to sound good …
Breakfast burrito recipe ingredients
I make this breakfast burrito recipe a little different each time, but no matter what, I always start with these basic components:
- Wheat tortillas – You’ll need it big! I find 12 inch tortillas the easiest to roll.
- Scrambled eggs – An essential burrito for breakfast. They add a delicious creamy texture and lots of protein to keep you full until lunchtime. For a vegan twist, check out this vegan breakfast burrito recipe!
- Spicy potatoes – I roast them with smoked paprika to add a bold, smoky flavor to the filling.
- Lawyer – For a creamy richness.
- And pico de gallo – For a lively and tangy flavor.
Then, I complete my breakfast burrito with fresh fixings like shredded cabbage, roasted red peppers, black beans, cilantro, and spinach.
Find the full recipe with the measurements below.
How to make a breakfast burrito
Once you’ve got your ingredients ready, you’re ready to roll! This step is not difficult, but you might need a little practice to figure it out (I know I did!). Here are my tips for putting together burritos without a hitch:
- Make sure you have big tortillas! In the store, look for tortillas that are 12 inches or larger. Often times they will be labeled as “Burrito-Size”. These tortillas are the easiest to pop in and roll around of all the yummy toppings.
- Lay your toppings in a (relatively) narrow strip over the tortilla. If you spread the ingredients too much, you won’t be able to put the tortilla on and around them. I start by making a thin layer of spinach on the bottom and then spread the other toppings in narrow rows on top (see below).
- Tuck in the sides first. Then fold the tortilla over the fillings and roll it up to close. I have found this “tuck & roll” method to be the most effective for wrapping the filling tightly in the tortilla.
- Have an extra pair of hands nearby. Before closing the tortilla, I like that Jack gently squeezes the fillings towards my hands to wrap them tightly. This way my burrito turns out nice and compact. It usually helps during this step:
And that’s all! Successful burrito breakfast. 🙂
Suggested breakfast burrito portions
Tip: To take your breakfast burrito to the next level, serve it with a punchy dip on the side! The cilantro lime vinaigrette is my favorite, as its tangy and fresh flavor accentuates the hearty ingredients inside the burrito. If you don’t have one on hand or just don’t feel like making it, serve the burritos with hot sauce, Greek yogurt or sour cream, or spoonfuls of tomatillo salsa.
Enjoy this recipe for breakfast every day, or make it up for a fun brunch with mimosas to drink!
As I mentioned above, this breakfast burrito recipe is flexible. Don’t hesitate to make it your own! Substitute whatever ingredients you have on hand or add your favorite burrito toppings. Here are some suggestions:
Let me know which variations you try!
More Favorite Breakfast Recipes
If you love this breakfast burrito recipe, try one of these delicious breakfast recipes:
Best Breakfast Burrito
Serves 3 at 6 (makes 3 large burritos)
- 1 grind small round yellow potatoes, cut into ½ inch pieces
- extra virgin olive oil, to water
- ½ teaspoon smoked paprika
- Pinches red pepper flakes
- 1 Red bell pepper
- 3 12 inch tortillas
- 1 Chopped off fresh spinach
- ½ Chopped off shredded red cabbage, optional, for color and crunch
- 9 scrambled eggs
- ¾ Chopped off cooked black beans, drained and rinsed
- ½ Chopped off Pico de gallo
- 1 ripe avocado
- ½ Chopped off Coriander leaves
- Sea salt and freshly ground black pepper
- 1 lime, to squeeze
- Coriander and Lime Dressing, to soak
Preheat the oven to 425 ° F and line a large baking sheet with parchment paper. Place the potatoes on the baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper, smoked paprika and pinches of red pepper flakes. Stir to coat, spread evenly over pan and bake for 30 minutes or until golden and crisp around edges.
Heat a grill pan on the stove over medium heat. Place the red pepper on the pan and allow it to char for 4 to 5 minutes per side, or until the pepper is tender and each side has black grill marks. Alternatively, you can roast it in the oven until tender. Remove from the grill, remove the stem and ribs, and cut the pepper into strips.
Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Garnish with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom burrito flap up and over the filling, folding the sides and filling as you roll the burrito. Wrap in foil, slice and serve with the cilantro-lime vinaigrette for dipping.
To make these burritos ahead of time, I recommend wrapping them in foil and keeping them in the fridge for 1 to 2 days. Or better yet, prepare the components ahead of time and wrap them up as you are ready to eat. Personally, I don’t like frozen / thawed eggs, so I don’t suggest freezing them.