Breakfast burritos are one of those dishes that just make sense when you want something filling, warm, and easy to share. I started making them because I needed a way to feed a small crowd without juggling a dozen pans or fancy ingredients. They’re practical—everything you need for a solid breakfast wrapped up in a tortilla. You get crispy bacon, creamy avocado, fluffy eggs, and golden hash browns all in one bite. It’s comfort food that doesn’t require a lot of fuss or special shopping trips.
What I like most is how breakfast burritos can be prepped ahead or made on the fly, depending on your schedule. If you’ve got a group coming over, you can lay out all the fillings and let everyone build their own. It’s a simple way to make breakfast feel a bit more special, even if you’re just using what’s already in your fridge. Plus, the ingredients are affordable and easy to find—eggs, bacon, frozen hash browns, tortillas, and a bit of cheese. Nothing fancy, just the basics done right.
These burritos are also a lifesaver when you want to avoid a pile of dishes. You only need one skillet for most of the cooking, and you can keep everything warm in the oven if you’re making a batch. I’ve found that even picky eaters are happy with a breakfast burrito, and you can always swap in whatever you have on hand. Whether you’re feeding family, friends, or just yourself, this recipe is a reliable way to start the day with something satisfying and comforting. If you’re looking for a crowd-pleaser that’s easy to customize, breakfast burritos are definitely worth a try.
Easy & Delicious: Breakfast Burritos
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Tools of the Trade & Core Ingredients
- Large skillet
- Medium mixing bowl
- Rubber spatula
- Paper towels
- 4 large flour tortillas
- 8 large eggs
- 1/3 cup milk
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 8 slices of bacon
- 1 (16-ounce) package frozen hash browns
- 1/2 cup shredded cheddar cheese
- 1 ripe avocado, sliced
- Hot sauce (optional, for serving)
The Process
- Heat a large skillet over medium. Cook the bacon in batches if needed, turning occasionally, until it’s crisp (about 8 minutes). Transfer the bacon to a paper towel-lined plate. Carefully pour off half of the bacon fat from the pan—leave enough to cook the hash browns for extra flavor.
- In the same skillet with the reserved bacon fat, cook the frozen hash browns according to the package instructions. Let them get golden and crispy before transferring to a plate. Don’t rush this step—crispy hash browns make a big difference in texture.
- In a medium bowl, whisk together the eggs and milk until smooth. Wipe out the skillet, then melt the butter over medium heat. When the butter foams, reduce the heat to medium-low and pour in the eggs. Stir gently with a rubber spatula, scraping the bottom and sides, until soft curds form. Season with salt and pepper to taste. The eggs should look just set and creamy, not dry.
- Lay out each tortilla. Layer on some hash browns, then the scrambled eggs, sprinkle with cheddar cheese, add two bacon slices, and top with avocado slices. Fold in the sides and roll up tightly to form a burrito. Rolling tightly helps keep all the fillings inside when you eat.
- Serve the burritos warm, with hot sauce on the side if you like. If you’re making them ahead, wrap in foil and keep warm in a low oven until ready to serve.
How to Choose the Best Eggs
Eggs are the backbone of a breakfast burrito, so fresh ones make a big difference. Look for eggs with clean, uncracked shells and check the date on the carton. If you have the option, large eggs are standard for recipes and give you the right balance of filling. Room-temperature eggs whisk more smoothly and cook more evenly, so let them sit out for a few minutes before using if you have time. If you’re using eggs from the fridge, just whisk a little longer to get a uniform mixture.
Creative Ways to Plate and Present
Presentation can make even simple breakfast burritos feel special. Try slicing each burrito in half on a diagonal and arranging them on a platter with the fillings showing. Add small bowls of hot sauce, salsa, or sour cream for dipping. For a buffet-style setup, keep the burritos wrapped in foil and stacked in a warm oven, then let guests grab and garnish as they like. Sprinkle a little extra cheese or chopped herbs over the top for a pop of color.
Storage Tips to Keep Ingredients at Their Best
If you want to prep ahead, store cooked bacon and hash browns in airtight containers in the fridge for up to 3 days. Scrambled eggs are best made fresh, but you can cook them slightly underdone and reheat gently to avoid rubbery texture. Keep tortillas sealed to prevent drying out; if they stiffen, wrap in a damp paper towel and microwave for 10 seconds to soften. Avocado is best sliced just before serving to avoid browning.
Techniques to Maximize Flavor
Cooking bacon first and using some of the rendered fat for the hash browns adds a layer of savory flavor you don’t want to skip. When scrambling eggs, use low heat and stir gently for soft, creamy curds. Don’t overcook the eggs—they should be just set and still glossy. For extra flavor, sprinkle a little cheese inside the burrito and on top before serving. A dash of hot sauce or a squeeze of lime can brighten up the whole dish.
What to Add in Spring, Summer, Fall, or Winter
This recipe is easy to adapt to what’s in season. In spring, add sautéed asparagus or fresh herbs. Summer is great for diced tomatoes, grilled peppers, or corn. In fall, try roasted sweet potatoes or sautéed mushrooms. Winter calls for heartier add-ins like cooked sausage or wilted spinach. Swap or add ingredients based on what’s affordable and available—breakfast burritos are flexible and forgiving.
Answers to Popular Questions
Can I freeze breakfast burritos for later?
Yes, you can freeze assembled breakfast burritos. Let them cool completely, then wrap each one tightly in foil or plastic wrap. Store in a freezer bag for up to 2 months. To reheat, unwrap and microwave on a plate, covered with a damp paper towel, for 2–3 minutes, or bake in a 350°F oven until heated through. Don’t freeze with avocado inside—add fresh after reheating.
How do I keep burritos from getting soggy?
To avoid soggy burritos, make sure the hash browns and bacon are well-drained and not greasy. Let the eggs cool slightly before assembling, and don’t overfill with wet ingredients like salsa. If prepping ahead, wrap burritos in foil and keep warm in a low oven instead of microwaving, which can create steam and soften the tortillas.
What’s the best way to reheat leftovers?
The best way to reheat leftover breakfast burritos is in the oven at 350°F, wrapped in foil, for about 15–20 minutes. This keeps the tortilla from drying out and helps the filling heat evenly. If you’re in a hurry, microwave with a damp paper towel for 1–2 minutes, but the tortilla may get softer.
Can I make these vegetarian?
Absolutely. Just skip the bacon and add extra hash browns, sautéed veggies, or black beans for protein. You can also use plant-based bacon or sausage if you want a similar flavor. Season the veggies well and cook until any moisture has evaporated to keep the burritos from getting soggy.
How do I keep tortillas from tearing when rolling?
Warm tortillas are much less likely to tear. Heat them in a dry skillet for a few seconds on each side or microwave them wrapped in a damp paper towel for 10–15 seconds. Don’t overfill—leave space at the edges so you can fold and roll tightly. If a tortilla does tear, just wrap the burrito in foil to hold it together.
What’s the best way to serve a crowd?
For a group, set up a breakfast burrito bar with all the fillings in separate bowls. Keep tortillas warm in a towel-lined basket and let everyone build their own. If you want to serve hot burritos all at once, assemble them ahead, wrap in foil, and keep in a 200°F oven until ready to eat. This way, everyone gets a warm, fresh-tasting burrito.
Breakfast Burritos
Ingredients
For the Filling:
- 8 large eggs
- 1/3 cup milk
- 4 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
For the Hash Browns & Bacon:
- 8 slices bacon
- 1 (16-ounce) package frozen hash browns
For Assembling:
- 4 large flour tortillas
- 1/2 cup shredded cheddar cheese
- 1 ripe avocado sliced
- Hot sauce for serving
Instructions
For Cooking Bacon and Hash Browns:
- In a large skillet over medium heat, cook the bacon until it's crispy, about 8 minutes. Remove excess fat and place bacon on a paper towel to drain.
- Using the reserved bacon fat, prepare the hash browns according to package directions until they turn golden and crispy.
For Scrambling Eggs:
- In a bowl, whisk together eggs and milk until well blended. Melt butter in the same skillet over medium heat, then reduce to medium-low and add the egg mixture. Stir gently until soft curds develop, seasoning with salt and pepper to taste.
For Assembling the Burrito:
- On each tortilla, layer the crispy hash browns, followed by the scrambled eggs, cheddar cheese, bacon, and avocado. Fold the sides and roll tightly.
- Serve warm with a splash of hot sauce for added flavor. Enjoy your delicious breakfast!
