Savory Breakfast Burritos

This hearty bacon and egg breakfast burrito recipe has been a weekend staple in our home for years. The combination of crispy bacon, fluffy eggs, and gooey cheese wrapped in a warm tortilla creates the perfect portable breakfast that will keep you satisfied until lunchtime.

I first created these breakfast burritos when my teenagers started having early morning sports practice. Now they assemble their own versions on weekends and they've become our go to comfort food for lazy Sunday mornings.

Ingredients

• Bacon adds a smoky salty flavor that forms the foundation of these burritos. Look for thick cut bacon for extra texture
• Bell peppers provide a sweet crunch and vibrant color. Choose red or yellow for maximum sweetness
• Fresh tomatoes add juicy brightness. Roma or plum varieties work best as they contain less moisture
• Large eggs create the creamy base. Farm fresh eggs will give you the richest flavor and color
• Cheddar cheese brings sharp flavor and that essential melty goodness. Freshly shredded melts better than pre packaged
• Flour tortillas should be at least 10 inches for proper wrapping. Look for the freshest possible for best texture
• Salt and pepper are essential for bringing all the flavors together
• Optional additions like crispy hash browns hot sauce or creamy avocado allow for customization

How To Make Breakfast Burritos with Bacon and Eggs

Cook the bacon:

Begin by chopping bacon into small pieces about half an inch wide. Cook in a non stick pan over medium heat stirring occasionally until the fat renders and the bacon becomes golden and crispy which takes about 5 to 7 minutes. The bacon will continue to crisp as it cools so remove it just before it reaches your desired crispness. Transfer to a paper towel lined plate to drain excess grease while keeping about 1 tablespoon of bacon fat in the pan.

Sauté the vegetables:

Add your diced bell peppers and tomatoes directly to the bacon fat in the same pan. This infuses them with incredible bacon flavor. Cook for 2 to 3 minutes over medium heat until the peppers slightly soften but still maintain some crunch and the tomatoes start to break down and release their juices. The vegetables should not be fully mushy.

Prepare and cook the eggs:

Crack eggs into a bowl and whisk vigorously until the whites and yolks are completely combined and slightly frothy. Pour the whisked eggs directly into the pan with the sautéed vegetables. Reduce heat to medium low and use a silicone spatula to gently move the eggs around the pan allowing uncooked portions to flow underneath. Cook until the eggs are just set but still glossy and moist which takes about 2 to 3 minutes. Overcooked eggs become rubbery so maintain vigilance during this step.

Combine everything:

Return the crispy bacon bits to the pan with the scrambled eggs and vegetables. Sprinkle shredded cheddar cheese evenly across the top and gently fold the mixture a few times to distribute ingredients and allow the cheese to begin melting from the residual heat. Season with salt and pepper according to your taste remembering that bacon already contributes saltiness.

Prepare the tortillas:

Place flour tortillas on a microwave safe plate and cover with a slightly damp paper towel. Microwave for approximately 20 seconds until warm and pliable. Warming prevents tearing during rolling and helps create a better seal when folding.

Assemble the burritos:

Place a warm tortilla flat on your work surface. Spoon approximately one quarter of the egg mixture slightly below the center of each tortilla forming a horizontal line and leaving about an inch of space on each side. Fold in both sides of the tortilla then fold up the bottom edge over the filling and continue rolling away from you maintaining gentle pressure to create a tight cylinder.

Toast the burritos:

Return the assembled burritos to a clean dry pan placing them seam side down first to seal the edge. Toast over medium heat for 1 to 2 minutes per side until golden brown with crispy spots. This creates a delightful textural contrast between the crisp exterior and soft filling while also ensuring the cheese is fully melted.

My absolute favorite variation of this recipe includes crispy hash browns layered directly on the tortilla before adding the egg mixture. The contrast between the crispy potatoes and fluffy eggs creates the ultimate breakfast experience. My husband swears adding a dash of smoked paprika to the eggs takes these burritos to restaurant quality level.

Make Ahead and Storage

These breakfast burritos are perfect for meal prep. After assembly let them cool completely then wrap individually in aluminum foil and place in a freezer safe bag. When ready to eat remove the foil wrap in a paper towel and microwave for 2 minutes flipping halfway through. For best results reheat in a 350°F oven for 15 minutes if time allows. Refrigerated burritos will keep for 3 days while frozen ones remain good for up to 3 months.

Perfect Variations

The beauty of breakfast burritos lies in their versatility. Try adding crumbled breakfast sausage instead of bacon for a different flavor profile. Vegetarians can substitute black beans and extra vegetables. For a spicy kick mix in diced jalapeños or a tablespoon of canned green chiles. During summer months fresh corn kernels add delightful sweetness and texture. The recipe easily accommodates whatever ingredients you need to use up in your refrigerator.

Serving Suggestions

Serve these burritos with a side of fresh fruit for a complete meal. A simple pico de gallo or guacamole makes an excellent accompaniment. For brunch gatherings cut each burrito in half on the diagonal and arrange on a platter with small bowls of salsa sour cream and hot sauce for dipping. A refreshing citrus salad balances the richness of the burritos perfectly. For an extra special weekend breakfast pair with a spicy Bloody Mary or mimosa.

Recipe FAQs

→ Can I make these breakfast burritos ahead of time?

Yes! These breakfast burritos are perfect for meal prep. After assembly, wrap them individually in aluminum foil and refrigerate for up to 3 days or freeze for up to 3 months. To reheat from frozen, remove foil, wrap in a paper towel and microwave for 2-3 minutes, or reheat in a 350°F oven for about 20 minutes.

→ How can I make these breakfast burritos vegetarian?

Simply omit the bacon and add extra vegetables like sautéed mushrooms, spinach, or black beans for protein. You could also include plant-based bacon alternatives or extra hash browns for additional texture and flavor.

→ What's the best way to prevent the burritos from falling apart?

Make sure not to overfill the tortillas, and warm them briefly before rolling to make them more pliable. When rolling, fold in the sides first, then tightly roll from the bottom up. Toasting the burritos seam-side down helps seal them closed.

→ Can I use corn tortillas instead of flour tortillas?

While you can use corn tortillas, they're typically smaller and more prone to breaking. If using corn tortillas, you'll need to make smaller burritos or use two overlapping tortillas per burrito. Flour tortillas are recommended for their flexibility and strength.

→ What other cheese options work well in these breakfast burritos?

While cheddar is classic, you can substitute with pepper jack for some heat, Monterey jack for mildness, or a Mexican cheese blend. Crumbled queso fresco or cotija cheese would also add an authentic touch.

→ How can I add more spice to these breakfast burritos?

You can incorporate heat by adding diced jalapeños or green chiles to the vegetable mix, using pepper jack cheese instead of cheddar, adding a sprinkle of red pepper flakes, or serving with hot sauce, salsa, or spicy sour cream on the side.