Breakfast Burritos
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By
Shawn Syphus
Updated Jul 25, 2024
When you need a breakfast recipe that’s hearty, satisfying and simple to make, try out our easy breakfast burritos! They're loaded with all the classic family-friendly breakfast flavors in one convenient handheld meal. Flour tortillas are stuffed with fully cooked breakfast sausages, savory hash browns and cheesy scrambled eggs with chilies for a deliciously simple breakfast burrito that keeps you fueled until lunch.
Want to whip up some make-ahead breakfast burritos? These are some of the best breakfast burritos around for time-saving meal prep! All the filling ingredients are made using just one skillet, so they’re super quick and easy to assemble—and you can prep and freeze them ahead of time, then reheat them in the microwave for a quick breakfast on a busy weekday. This basic breakfast burrito recipe is a classic breakfast or brunch pick for a reason: it's quick, delicious, and always a fan favorite!
How To Make Breakfast Burritos
This basic breakfast burrito recipe is a cinch to make, and the results are always tasty! We’ll show you how to make a breakfast burrito all in one skillet for easy cleanup. Check out this summary of the simple 5-step process, then read on to follow the full recipe directions.
Cook the Hash Browns
The first step in this breakfast burrito recipe? Cooking the frozen shredded hash browns until they’re perfectly golden-brown and crispy! Transfer them to a bowl and cover them with foil to keep them warm.
Cook the Sausage and Eggs
Next, you’ll beat the eggs with green chiles, salt and pepper, then warm your fully cooked breakfast sausages until browned. Stir in your egg mixture, and scramble it all up!
Assemble Breakfast Burritos
Time to fill ‘em up! Layer the hash browns and the egg-sausage scramble on your tortillas along with the shredded Mexican cheese. Tightly roll up your tortillas, encasing all the yummy filling inside.
Enjoy or Freeze Burritos
Enjoy these easy breakfast burritos while they’re hot, or wrap them up and freeze them for later. To reheat your make-ahead breakfast burritos, just give them a quick zap in the microwave—it’s that easy!
Breakfast Burrito Additions
Like to switch it up? This amazing breakfast burrito recipe is super easy to customize—just try swapping an ingredient or two the next time you make breakfast burritos! Here are some of our favorite flavor additions and ingredient swaps.
Flavored Tortillas: We’re big fans of the regular flour tortillas used in this basic breakfast burrito recipe, but you’ve got some other options! Just swap in whole wheat tortillas or any of your favorite burrito-size flavored tortilla wraps—we love using spinach and herb, sprouted whole grain or sun-dried tomato basil.
Seasonings: When you’re mixing the eggs with the green chiles, salt and pepper, try adding in some extra seasonings for added flavor! We’d recommend adding just 1/2 a teaspoon of chili powder, ground cumin, taco seasoning or dried oregano leaves.
Sausage: If you’d like a different protein, no worries! Just swap in 1 chopped, cooked chicken sausage or bratwurst, or substitute about 3/4 cup of finely chopped pepperoni. Heat up the meat until hot before stirring it into the egg mixture. Want to give your breakfast burritos more of a Southwest kick? Try using cooked chorizo pork sausage!
Bacon: Who doesn’t love savory, smoky bacon for breakfast? Our air-fryer bacon makes a super tasty addition to these breakfast burritos, and it’s super easy to make in the air fryer. Just add a little bit of your air-fried bacon to your tortillas along with the other cooked ingredients before rolling them all up—or serve some on the side at breakfast time!
Cheese: This breakfast burrito recipe calls for a shredded Mexican cheese blend, but you can easily swap in another type of shredded cheese—like cheddar, Monterey Jack, Colby-Jack or pepper-Jack .
Sauces and Dips: These easy breakfast burritos taste delicious as-is, but we love adding toppings to bring even more flavor. Like a bit of heat? Drizzle some hot sauce over your scrambled eggs when assembling the breakfast burritos. For some extra Tex-Mex flair, try dipping your burritos in homemade guacamole or fresh tomato salsa.
Preventing Soggy Breakfast Burritos
Flour tortillas are soft and delicious, with an easily foldable texture that helps create a tight roll on breakfast burritos—but they also tend to absorb moisture. No one likes a soggy breakfast burrito, so follow these tips to help keep excess moisture at bay!
Let Ingredients Cool Slightly: Allow your filling to cool down just slightly before assembling these easy breakfast burritos. The filling should be warm, but not hot—hot ingredients can create steam, which can lead to soggy tortillas!
Layer Ingredients Correctly: When layering in your filling ingredients, make sure to start with the base layer of hash browns before adding your egg filling and any extra toppings. The hash browns will act as a barrier between the tortilla and any moist ingredients.
Wrap Burrito Tightly: When rolling your burrito, wrap it tightly to prevent any moisture from seeping in. Fold in the sides first, then roll it up tightly and tuck in the ingredients as you go.
Warm the Tortilla: If you’d like, you can warm up the tortilla slightly before assembling each breakfast burrito. Simply place a few on a microwavable plate, cover with a damp paper towel, and microwave in 20-second increments until warm. This can make the tortilla more pliable and less likely to tear, creating a better seal to keep moisture out.
Serve Immediately or Wrap Well: Eat your breakfast burritos soon after assembling them—or if you're making them ahead of time, wrap them tightly in foil or plastic wrap to help retain their freshness and prevent them from becoming soggy.
Storing and Reheating Breakfast Burritos
If you love to meal prep, these are the best breakfast burritos around! They’re just as delicious whether you eat them right away or wrap them up and store them in the fridge or freezer for later. Here’s how to safely store and reheat any leftover or make-ahead breakfast burritos.
In the Fridge: To help keep the filling inside the tortillas, wrap each individual breakfast burrito tightly in plastic wrap. You can store your breakfast burritos in the refrigerator for up to 3 or 4 days—if they’re refrigerated any longer than that, your burritos can become soggy and start to lose their flavor. To reheat one, remove the plastic wrap before wrapping the burrito in a paper towel. Microwave your breakfast burrito on Medium-High (70%) for about 1 minute or until heated through (at least 165°F).
In the Freezer: We love having make-ahead breakfast burritos in the freezer at all times! Wrap each breakfast burrito individually in foil, then place your burritos in a resealable freezer storage bag before freezing them for up to 1 month. To reheat a frozen breakfast burrito, remove the foil, wrap it in a lightly dampened paper towel and place your burrito on a microwavable plate. Microwave it on Medium-High (100%) for 2 minutes 30 seconds to 4 minutes 30 seconds, or until heated through (at least 165°F).
More About This Recipe
- It is bound to be a good day when you can start it off eating a Mexican-inspired breakfast! If you love the savory flavors in the morning, try our Baked Breakfast Tacos next! Love to linger over a delicious brunch? Our Overnight Brunch Egg Bake takes the work out of last-minute brunch prep. Or try any of these other amazing choices for your next brunch with family or friends.
Frequently Asked Questions
Not sure how to fold your filled tortilla into a breakfast burrito? It may not seem easy, but we’ve got you covered with some simple tips and tricks to help you create the perfect burrito fold.
Don’t Overfill: You may be tempted to add more of the filling ingredients than called for—but stuffing those tortillas too full makes closing them a challenge. This breakfast burrito recipe uses just the right amount of filling ingredients for a burrito-size tortilla, so follow the directions exactly!
Use the Right Size Tortillas: There’s nothing more frustrating than having the wrong amount of filling for your tortilla! Make sure you’re using burrito-size tortillas with a diameter of about 8 inches. You can’t go wrong with Old El Paso™ Flour Tortillas for Burritos—they’re exactly the right size for hearty, stuffed breakfast burritos without any leftover filling.
Fill When Warm: You’ll want to fill and roll up your tortillas while the filling ingredients are warm rather than hot or cold. When the fillings are warm, the tortillas are easier to mold—a hot filling can over-soften the tortillas and a cold filling doesn’t soften them at all.
Tuck In the Sides: As you start to roll up each breakfast burrito, tuck in both sides of the tortilla as pictured in Step 4 of the recipe. This will help you keep every morsel of the tasty filling inside!
Whether refrigerated or frozen, it is easy to reheat homemade breakfast burritos any time! These breakfast burrito ingredients are all freezer friendly and with the help of your microwave, they will taste just as delicious as the day you made them! Making them in advance is a wonderful way to avoid stressful mornings, when there is no time to sit down for a filling breakfast.
Reheating Refrigerated Burritos: Unwrap a breakfast burrito and wrap it with a paper towel. Microwave on Medium-High (70%) for about 1 minute or until heated through (at least 165°F).
Reheating Frozen Burritos: Unwrap a breakfast burrito and wrap it with a lightly dampened paper towel. Place it on a microwavable plate. Microwave on Medium-High (100%) 2 minutes 30 seconds to 4 minutes 30 seconds, or until heated through (at least 165°F).
It is easy to customize these burritos each time you make them by swapping an ingredient or two. Try any of these simple swaps:
Tortillas: Swap in whole wheat tortillas or any flavored tortilla wraps for the flour tortillas. Try spinach and herb, sprouted whole grain, or sun-dried tomato basil.
Seasonings: Add a 1/2 teaspoon chili powder, ground cumin, taco seasoning, or dried oregano leaves when mixing the ingredients for the scrambled eggs, for added flavor.
Sausage: Swap in one leftover chopped cooked chicken sausage, bratwurst or about 3/4 cup finely chopped pepperoni for the breakfast sausage. In Step 2, heat until hot before stirring in the egg mixture.
Cheese: Swap in your favorite shredded cheese instead of the Mexican cheese blend or use what you have on hand. Cheddar, Co-Jack, or pepper-Jack would be other delicious choices.
Are you bananas over a burrito breakfast? Give our Chorizo and Egg Burritos or Weekend Breakfast burritos a taste and see which recipe is your family’s favorites. Or try our Breakfast Burrito Casserole, for another way to enjoy burritos in the morning!
The best choice for these burritos that may be frozen and reheated are flour tortillas or wraps. They have enough flexibility to roll around all the filling ingredients without cracking. Since corn tortillas tend to crack and get dried out, we do not suggest you use them for these make-ahead breakfast burritos.
Flavored tortilla wraps would also work well for this recipe, if they are burrito size (about 8-inches in diameter) to hold all the delicious fillings. They also can be wrapped nicely around the filling without cracking and can stand up to the freeze and reheat steps of this recipe.
Folding up breakfast burritos is not at all difficult, with a few tips we’ve figured out when developing recipes in our Test Kitchens:
Filling Amounts: You may be tempted to add more of the ingredients than called for, thinking you can really stuff those tortillas full. We have done the work for you, to find just the right amount of filling ingredients to be held by the tortillas.
The Right Size Tortillas: We have matched the filling amount to the burrito size because there is nothing more frustrating than to have extra filling or barely filled tortillas! Old El Paso™ tortillas for Burritos are exactly the right size to have hearty, stuffed burritos.
Fill When Warm: Fill and roll up the tortillas when the filling ingredients are warm, but not hot or cold. When they are warm, it will help soften the tortillas to mold easily around the fillings. When hot, the tortillas can over soften, making them hard to roll, or if the filling is cold, they will also be harder to roll.
Tuck In the Sides: As you roll, tuck in the side of the tortillas as pictured in the recipe, to catch every morsel of the tasty fillings.
Wrap Individually: If you’re storing your burritos to enjoy at a later time, wrapping them individually can help them hold their shape and not come unrolled.
Breakfast Burritos
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- Prep Time 35 min
- Total 35 min
- Ingredients 9
- Servings 8
Ingredients
- 3 tablespoons vegetable oil
- 4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
- 8 eggs
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 2 cups shredded Mexican cheese blend (8 oz)
Instructions
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Step1In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
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Step2In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
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Step3To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
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Step4Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
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Step5To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).
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Nutrition
450
Calories
29g
Total Fat
18g
Protein
30g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Burrito
- Calories
- 450
- Calories from Fat
- 260
- Total Fat
- 29g
- 44%
- Saturated Fat
- 12g
- 58%
- Trans Fat
- 1/2g
- Cholesterol
- 225mg
- 75%
- Sodium
- 780mg
- 33%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 1g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;Carbohydrate Choice
2
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