Homemade Breakfast Burrito Recipe
This Homemade Breakfast Burrito is a quick, customizable, and satisfying meal that brings together scrambled eggs, savory proteins, fresh vegetables, and melted cheese, all wrapped in a soft tortilla. Perfect for busy mornings or lazy weekends, this breakfast burrito is easy to prepare and can be personalized with your favorite fillings. Whether you're keeping it classic or adding spicy, sweet, or veggie options, it’s a delightful way to start the day.
Equipment
- Large frying pan (1)
- Medium bowl (1)
- Whisk (1)
- Spatula (1)
- Knife (1)
- Cutting board (1)
- Tongs or spoon (1)
- Microwave-safe plate or oven-safe tray (optional for reheating)
Ingredients
- 8 large eggs
- 4 large flour tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or your choice
- 1 tablespoon butter or cooking oil for eggs
- Salt and pepper to taste
- 1 cup cooked bacon or sausage optional
- ½ cup sautéed vegetables optional; bell peppers, onions, spinach
- 1 tablespoon salsa or hot sauce optional, for extra flavor
- 1 avocado optional, for topping
Instructions
- Scramble the Eggs: Crack the eggs into a medium bowl. Whisk with a pinch of salt and pepper. Heat a non-stick pan over medium-low heat and melt butter (or oil). Pour in eggs and cook, stirring constantly, until scrambled and soft. Remove from heat and set aside.
- Cook the Protein: If using bacon, sausage, or chorizo, cook in a separate pan over medium heat until crispy (bacon) or fully browned (sausage). Drain excess fat and set aside.
- Prepare the Fillings: If desired, sauté vegetables such as onions, bell peppers, or spinach in the same pan you used for the protein. Sauté until tender, about 3-5 minutes. Set aside.
- Warm the Tortillas: Warm tortillas in a dry pan over medium heat for about 20-30 seconds per side or until pliable.
- Assemble the Burritos: Lay a warm tortilla flat on a clean surface. Add a scoop of scrambled eggs in the center. Layer on protein, sautéed vegetables, cheese, salsa, and avocado (if using).
- Wrap the Burrito: Fold in the sides of the tortilla, then roll the burrito tightly from the bottom up, securing all the fillings inside.
- Optional Crisping: For a crispy exterior, lightly toast the wrapped burrito in a hot pan for 1-2 minutes on each side until golden brown.
- Serve and Enjoy: Slice in half and serve immediately, or store for later.
Notes
- Customization: Feel free to experiment with the fillings. You can add crispy hash browns, beans, or roasted potatoes for a heartier burrito. Make it vegetarian by skipping the meat and adding more veggies.
- Make-Ahead: You can assemble the burritos ahead of time and store them in the fridge for up to 3 days, or freeze them for up to 3 months.
- Reheating: To reheat, wrap in foil and bake at 350°F for 10-12 minutes, or microwave for 1-2 minutes. You can also crisp up the burrito in a pan for added texture.