27 May 2021 / 2 Comments
This breakfast burrito recipe is the best way to kickstart your morning. Filled with eggs and fresh veggies, it's healthy, fun, and easy to make!
This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just making dinner) during the week. That half bunch of cilantro? Gone. The last little bit of cabbage? In it goes! 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 differently every time, but no matter what, I always start with these basic components:
- Flour tortillas – You’ll need big ones! I find 12-inch tortillas to be the easiest to roll.
- Scrambled eggs – A breakfast burrito essential. They add yummy creamy texture and lots of protein to keep you full till lunchtime. For a vegan variation, check out this vegan breakfast burrito recipe!
- Spicy potatoes – I roast them with smoked paprika to add bold, smoky flavor to the filling.
- Avocado – For creamy richness.
- And pico de gallo – For bright, zesty flavor.
Find the complete recipe with measurements below.
How to Make a Breakfast Burrito
Once you prep your ingredients, you’re ready to roll! This step isn’t hard, but you might need a little practice to get the hang of it (I know I did!). Here are my tips for assembling burritos without a hitch:
- Make sure you have big tortillas! In the store, look for 12-inch or larger tortillas. Often, they’ll be labeled as “Burrito-Size.” These tortillas are the easiest to tuck and roll around all the yummy fillings.
- Lay your fillings in a (relatively) narrow strip on the tortilla. If you spread the ingredients out too much, you won’t be able to get the tortilla over and around them. I start by making a thin layer of spinach on the bottom and then spread the other fillings in narrow rows on top (see below).
- Tuck in the sides first. Then, fold the tortilla over the fillings and roll it closed. I’ve found this “tuck & roll” method to be the most effective for tightly packing the filling into the tortilla.
- Have an extra pair of hands nearby. Before I roll the tortilla closed, I like to have Jack gently press the fillings toward my hands in order to pack them together tightly. That way, my burrito turns out nice and compact. He usually helps out during this step:
And that’s it! Breakfast burrito success.
Breakfast Burrito Serving Suggestions
Tip: to take your breakfast burrito to the next level, serve it with a punchy dipping sauce on the side! Cilantro lime dressing is my favorite, because its zesty, fresh flavor accents the hearty ingredients inside the burrito. If you don’t have any on hand, or if you don’t feel like making it, serve the burritos with hot sauce, Greek yogurt or sour cream, or spoonfuls of tomatillo salsa.
As I mentioned above, this breakfast burrito recipe is flexible. Feel free to make it your own! Substitute the ingredients you have on hand, or add your favorite burrito fillings. Here are some suggestions:
- Substitute guacamole for the avocado.
- Use halved cherry tomatoes in place of the pico, or try mango salsa, pineapple salsa, or homemade tomato salsa instead.
- Stuff in veggie breakfast sausage or shiitake or tempeh bacon.
- Use spiced roasted sweet potatoes instead of yellow potatoes.
- Swap thinly sliced radishes for the red cabbage. Pickled radishes would be delicious too!
- Add a sprinkle of crumbled Cotija, grated cheddar, or Monterey Jack cheese.
- Sneak in pickled onions or pickled jalapeños for a pop of tangy flavor.
Let me know what variations you try!
More Favorite Breakfast Recipes
If you love this breakfast burrito recipe, try one of these yummy breakfast recipes next:
- Healthy Breakfast Tacos
- Austin-Style Migas
- Mini Frittata Muffins
- Homemade Bagels
- Berry Superfood Smoothie Bowl
- Overnight Oats
- Chia Seed Pudding
- Or any of these 60 Healthy Breakfast Ideas!
- 1 pound small round yellow potatoes, cut into ½ inch pieces
- Extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika
- Pinches of red pepper flakes
- 1 red bell pepper
- 3 12-inch tortillas
- 1 cup fresh spinach
- ½ cup shredded red cabbage, optional, for color and crunch
- 9 scrambled eggs
- ¾ cup cooked black beans, drained and rinsed
- ½ cup pico de gallo
- 1 ripe avocado
- ½ cup cilantro leaves
- Sea salt and freshly ground black pepper
- 1 lime, for squeezing
- Cilantro Lime Dressing, for dipping
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.
- Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
- Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top 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 flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.
NotesTo make these burritos in advance, I recommend wrapping them in foil and storing them in the fridge for 1 to 2 days. Or better yet, make the components in advance and wrap them as you're ready to eat. I personally don't enjoy frozen/thawed eggs, so I don't suggest freezing these.