Easy Breakfast Burrito

Ready for a breakfast that’s quick, delicious, and totally customizable? These breakfast burritos are the perfect way to kickstart your morning!
Mornings can be hectic, but a hearty breakfast doesn’t have to be complicated. These breakfast burritos are packed with fluffy scrambled eggs, creamy cheese, and savory veggies—all wrapped up in a warm tortilla. The best part? They’re great for meal prep and can even be frozen for busy mornings!
How to Make It
Making breakfast burritos is simple, but a little prep goes a long way to ensure every bite is flavorful and satisfying.
- Start with the filling: Scramble eggs to fluffy perfection, cook your protein of choice (like chicken sausage or turkey bacon), and sauté some veggies like peppers and onions.
- Layer the flavors: Warm your tortilla and layer eggs, protein, cheese, and veggies in the center. Don’t overload it—you want to be able to roll it easily.
- Wrap it up: Fold the sides of the tortilla inward, then roll it tightly from one end to the other.
- Toast for extra flavor: Place the burrito seam-side down in a skillet for a minute or two to seal it and add a slight crispness.
Make-Ahead Method
These breakfast burritos are meal prep champions! Here’s how to stay ahead of the game:
- Prep the filling: Cook all your ingredients and let them cool completely before assembling.
- Assemble and wrap: Roll up the burritos tightly in foil or parchment paper.
- Store: Keep them in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheat: For refrigerated burritos, microwave for 1-2 minutes. For frozen burritos, microwave for 4-5 minutes, flipping halfway, or warm them in the oven.
Pro Tips
- Choose sturdy tortillas: Large flour tortillas work best as they’re less likely to tear.
- Keep it balanced: Don’t overload the burrito—too much filling can make rolling tricky.
- Toast for extra yum: A quick toast in a skillet seals the burrito and adds a delicious crunch.
- Mix up the fillings: Try diced avocado, black beans, or even hash browns for a fun twist!
- Serve with sides: Pair with salsa, guacamole, or a dollop of sour cream for dipping.
Storage
These burritos are a storage-friendly breakfast you’ll love.
- Fridge: Keep assembled burritos in an airtight container or wrapped in foil for up to 3 days.
- Freezer: Wrap each burrito in parchment paper and place in a freezer bag. They’ll last up to 3 months.
- Reheating: For best results, thaw frozen burritos in the fridge overnight, then warm in the microwave or oven.
Tools for This Recipe
- Non-stick skillet: Perfect for cooking eggs and toasting the burrito.
- Sharp knife: For chopping veggies and protein.
- Mixing bowl: Whisk up eggs with ease.
- Foil or parchment paper: Keeps burritos neatly wrapped for storage.
- Spatula: Handy for scrambling eggs and flipping burritos.

FAQs!
Can I make these vegetarian?
Of course! Skip the meat and load up on veggies, beans, and cheese for a satisfying veggie version.
What’s the best cheese to use?
Cheddar, Monterey Jack, or a Mexican cheese blend are all fantastic choices.
Can I add hot sauce?
Yes, and you should if you like a little kick! Add it to the filling or serve it on the side.
How do I keep my tortilla from tearing?
Warm it up slightly in the microwave or on a skillet before filling—it’ll be more pliable and easier to roll.
Conclusion
Breakfast burritos are the kind of recipe that’s there for you, no matter what your morning looks like. They’re hearty, customizable, and so easy to grab and go.
Tried this recipe? Share your favorite fillings or tips in the comments—I’d love to hear how you make it your own!

Breakfast Burrito
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk optional, for fluffier eggs
- 1/2 cup shredded cheese cheddar, Monterey Jack, or your favorite
- 1/2 cup cooked protein chicken sausage, turkey bacon, or plant-based alternative
- 1/2 cup sautéed veggies peppers, onions, or spinach
- 1 tbsp butter or oil for cooking eggs
Instructions
- In a bowl, whisk together eggs and milk until smooth.
- Heat butter or oil in a skillet over medium heat and scramble the eggs. Set aside.
- In the same skillet, warm the protein and sauté the veggies.
- Lay a tortilla flat and layer eggs, protein, cheese, and veggies in the center.
- Fold in the sides, then roll tightly from one end to the other.
- Toast in a skillet seam-side down for 1-2 minutes until golden. Serve immediately or store for later.