I’ve wanted to share the best breakfast burrito recipe again! I love anything with salsa, Cilantro, and cheese. Do you love flour tortillas? This recipe has eggs, sausage, Tator Tots, bell peppers, onions, and cheese. What’s not to love, right?
When I was pregnant with my first daughter, I wanted Mexican food almost daily. Chips and salsa were my best friends!
If you’re looking for the ultimate breakfast burrito, look no further! This hearty, flavorful wrap is loaded with fluffy eggs, crispy bacon (or sausage), golden potatoes, melted cheese, and your favorite toppings, all rolled into a warm tortilla. Perfect for busy mornings, weekend brunches, or even meal prepping for the week ahead.
Mark and I have four daughters who are married and have children. We all love cooking together in the kitchen, and this is one meal we often make. If we are traveling, we will make these and freeze them in a cooler with ice for a road trip.
What I love about this recipe is that it can be a little more of that and lots of this, and it always works out. You can make it a party or get-together, and people can make their burritos buffet-style.
If you have salsa, sour cream, and chopped Cilantro, the party will surely be a success!
The Best Breakfast Burrito Recipe
Kitchen Tools You May Need:
- Cookie Sheet
- Dough Scraper
- Whisk
- Cutting board
- Spatula
- Frying Pan
- A Good Knife
- Foil (for freezing)
The Best Breakfast Burrito Recipe
Ingredients
Step One: Gather Your Ingredients – Cook Sausage
Fry the sausage in a frying pan until cooked through. Drain the grease, if any. Once all the ingredients are added, break the sausage into small pieces to fit it well into the tortilla. Big chunks make it harder to roll up the tortilla.
Step Two: Add Onions
Add the chopped onions and cook until thoroughly done. We often use a small package of frozen, chopped onions, which gives the mixture a fair amount of liquid as the onion pieces thaw. Unless the liquid evaporates during cooking, you’ll want to drain it off.
Step Three: Add Bell Peppers
Add the chopped bell peppers and cook them as well. I love that I only use this pan for the meat, onions, and bell peppers. We usually use a multi-colored mixture of bell peppers to give the finished product a little more color.
Step Four: Blend and Add Eggs
You may think I’m strange, but I have to use my blender to blend my eggs. You can also use a whisk, but I like them smooth. Cook them until you reach the desired doneness. As with the meat mentioned above, you’ll want to break the scrambled eggs into smaller pieces so they mix well with the other ingredients and don’t complicate rolling up the tortilla.
Step Five: Cook Tator Tots
Cook the Tator Tots as directed on the package. Set them aside. You could cook regular hash browns in place of the Tator Tots, but I already had these in my freezer. As mentioned above, this recipe is very flexible. You could use diced ham instead of the sausage and still have a delicious entree.
Step Six: Prepare Cooked Tots
You can leave the Tator Tots as is or chop them as I do with a dough scraper. Folding the tortillas before assembling them makes it easier to roll your burrito.
Step Seven: Assemble Burroitos
When we assemble the breakfast burritos, I set the flour tortillas out so they are ready to fill. If you are having a party, everyone can make their burrito. Today, I’m making several to store in foil and freeze so we can reheat them later. They taste great reheated, and having a few in the freezer is handy when you’re in a pinch for a quick breakfast treat.
Step Eight: Use Favorite Ingredients
You start adding the ingredients a little at a time and place them down the middle so you can fold the tortilla. If you try to add too much in the middle of the tortilla, you’ll have a tough time folding it, as shown. You can add more items if you want; folding it in thirds is fine. It just makes it more challenging to keep the ingredients from falling out of the ends, particularly if you pick them up to eat in your hands.
Step Nine: Save for Next Time
You can freeze these in foil and place them in a gallon ziplock bag. You can store them in your freezer for up to one month.
When ready to eat one, remove the foil, place the breakfast burrito on a damp paper towel, and cook it in your microwave for 2-4 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C). The time will depend on your microwave wattage.
Step Ten
This is how we fold the burritos and the sides and then roll them tightly.
Finished Product
Breakfast Burrito Recipe
How to Make the Best Breakfast Burrito
- Cook the bacon or sausage
Fry until crispy or browned, then drain on paper towels. Set aside. - Sauté the veggies
In the same pan, cook diced bell peppers and onions until tender. - Scramble the eggs
In a bowl, whisk eggs, milk, salt, and pepper. Pour into a greased skillet and cook over medium heat, stirring gently until just set. - Prepare the potatoes
Cook your hash browns or diced potatoes until crispy and golden. - Assemble your burrito
Warm your tortillas slightly (this makes them easier to roll!)—then layer eggs, potatoes, bacon/sausage, cheese, and toppings. - Fold & roll
Fold in the sides, roll tightly, and place seam side down. - Toast or wrap
For a crispy finish, toast your burrito on both sides in a skillet for 1–2 minutes. Or wrap in foil to keep warm and go!
Breakfast Burrito Recipe
Ingredients
- 6-12 Eggs
- 1-32 ounce Package of Tator Tots
- 1-16 ounce Package of Jimmy Dean Sausage
- 2-3 cups of Shredded/Grated Cheese (I used cheddar)
- 10-12 inch Flour Tortillas
- 1 cup Chopped onion
- 2-3 Red, Yellow, or Orange Bell Peppers (chopped)
Instructions
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Grab a frying pan and fry the sausage until cooked through. Drain grease, if any. Add the chopped onions and cook until thoroughly done.
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Add the chopped bell peppers and cook them as well.
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Whisk the eggs or use a blender to make them smooth before cooking them. Cook them until the desired doneness.
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Cook the Tator Tots as directed on the package. Set them aside. You can leave the Tator Tots as is or chop them as I do with a dough scraper. It makes it easier to fold the tortillas when ready to assemble them.
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When we assemble the breakfast burrito I place the flour tortillas out so they are ready to fill.
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If you are having a party, everyone can make their burrito.
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Today, I'm making several to store in foil to freeze so we can reheat them later. You add the ingredients a little at a time and place them down the middle so you can fold the tortilla afterward.
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You can freeze these in foil and place them in a gallon ziplock bag. You can store them for up to one month in your freezer.
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When ready to eat one, remove the foil, place the breakfast burrito in a damp paper towel, and cook in your microwave for 2-4 minutes or until the inner temperature reaches 165 degrees F or 75 degrees C. The time will depend on your microwave wattage.
A Brief History of the Burrito
Before the breakfast burrito became a morning favorite, the humble burrito had deep roots in Northern Mexico. The word “burrito” actually means “little donkey” in Spanish, most likely because the rolled-up tortilla looked like the packs or bedrolls donkeys once carried.
The first burritos were practical and straightforward. Mexican laborers and travelers wrapped beans, rice, meat, and cheese inside flour tortillas to keep their meals warm and easy to carry. This made burritos the perfect food for long days in the fields or on the road.
As burritos crossed the border into the American Southwest—especially Texas, Arizona, and California– they evolved. American versions grew larger and more stuffed, packed with rice, salsa, sour cream, and even guacamole.
The Birth of the Breakfast Burrito
The breakfast burrito as we know it today was born in the Southwest, most likely New Mexico or Texas, during the 1970s or early 1980s. Local diners and cafés started wrapping scrambled eggs, potatoes, bacon, and green chiles in warm tortillas, creating a portable, hearty breakfast that quickly became a hit.
Today, breakfast burritos are loved nationwide, from busy commuters grabbing one to go to weekend brunch fans who can’t resist a warm tortilla filled with cheesy, eggy goodness.
Can I freeze these?
Yes, you can. I roll them as directed, wrap them in foil, and put the foil packages into a gallon-size freezer bag. Store them in your freezer for up to one month.
How long will the breakfast burritos store safely in the refrigerator?
I recommend eating the burritos within 2-3 days for safety.
Other Options for Burritos
- Tomatoes (not to freeze)
- Refried Beans
- Pinto Beans
- Black Beans
- Avocado
- Black Olives
- Favorite Add-Ins
- Diced jalapeños or green chiles for heat
- Fresh cilantro or pico de gallo for a burst of flavor
- A drizzle of chipotle mayo or sour cream
Can I use Corn Tortillas?
I wouldn’t freeze them, but Pam mentioned she makes them with corn tortillas, folds them in half, and fries them!
What can I serve with these?
- Sliced apples
- Sliced orange
- Fresh Strawberries
Final Word
It’s all about cooking from scratch, right? Please let me know if you make breakfast burritos and what you put in yours. You know I love to hear from you. A breakfast burrito is more than just a meal; it’s a portable morning comfort food that keeps you fueled and satisfied all day long. Whether you love it spicy, cheesy, or veggie-packed, this recipe is endlessly customizable and always delicious. May God bless this world, Linda
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