Breakfast Burritos are easy to make and are filled with scrambled eggs, cheese, sausage, tomato, bacon and hash browns with all of your favorite fixings. This is a highly requested breakfast recipe for back to school since it’s an easy grab and go breakfast to have on hand when you’re in a hurry.
You might also like to try my other easy grab and go breakfast recipes: egg bites, egg muffins, instant pot hard boiled eggs and make-ahead breakfast sandwiches.
Everyone loves these tasty breakfast burritos. They’re delicious and satisfying, and they keep you full and fueled for the day ahead. Give meal prepping a try by preparing these burritos for the week ahead. Whether they’re for you or your kids, it is great to have them at-the-ready for breakfast. The recipe makes 10 burritos, so you can save some to have for the next few days, and you can freeze the rest to enjoy later.
What ingredients do you need to make Breakfast Burritos?
- Eggs: You’ll be making scrambled eggs.
- Milk or Cream: This is added to the eggs to make super creamy scrambled eggs.
- Spices: chili powder, garlic powder, cumin, oregano, salt and pepper
- Sausage: I like to use ground pork sausage, but you can use any sausage you like.
- Onion: Sweet yellow onions will be great.
- Rotel: Look for Ro-Tel canned tomatoes in your market’s tomato aisle.
- Bacon: You’ll be cooking and crumbling your bacon (instructions for cooking the bacon are included further down in this post).
- Cilantro: If you don’t care for cilantro, it’s okay to leave it out. Otherwise, buy some fresh cilantro.
- Hash Browns: I like to use the shredded hash browns. Use your favorite.
- Cheese: Any shredded cheese will do, but I prefer cheddar-jack. You can also try Monterey jack, queso fresco or cotija.
- Flour Tortillas: Large burrito-sized flour tortillas are what you need.
- Fixings: Anything you want to add for fixings is perfect. I suggest chunky salsa, sour cream, and guacamole or avocado.
How to make Breakfast Burritos:
The complete, printable recipe is in the recipe card at the end of this post.
- Make the scrambled eggs.
- Cook the sausage and onion. Drain the fat. Add in the spices. Then add the sausage mixture to the scrambled eggs along with the tomatoes, bacon and cilantro.
- Lay the tortillas on a work surface. Add a sprinkle of hash browns, egg/sausage mixture and cheese. Fold each into a burrito. Heat in the microwave for 1 to 2 minutes. Heat in oven at 350 for 10 minutes. Or heat in the air fryer at 390 for 5 to 6 minutes (turning halfway through). Serve with your favorite fixings.
Recipe Tips
- Use the right tortillas! You’ll need the large, burrito-sized tortillas so you have plenty of room to fold the burritos properly.
- Egg whites or egg beaters may be used to make the scrambled eggs instead of using regular eggs.
- Don’t overstuff the tortillas or you’ll have the filling leaking out all over the place.
- Chorizo may be used in place of sausage.
- Consider adding your favorite sauteed veggies into your breakfast burritos. I suggest trying bell peppers, green onions, spinach and mushrooms.
- Let the ingredients cool down a bit before stuffing the burritos. Hot ingredients can make the burritos steam up and get a little soggy.
How to Cook Bacon in the Oven:
This recipe calls for cooked bacon. I always make my bacon in the oven because it’s so easy to do, and there is very little clean-up or mess involved. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Lay the strips of bacon on the foil. Bake until the bacon is browned and crispy, 15 to 20 minutes. Time in the oven will depend on how thick your bacon is. Let the bacon cool and drain on a paper towel lined plate, and then chop it into smaller pieces.
How to Freeze and Re-Heat:
These breakfast burritos are freezer friendly! Prepare the burritos and let them cool completely. Wrap each burrito in foil. Add the foil-wrapped burritos to a large freezer zip baggie. They can be frozen for up to 3 months.
To re-heat burritos, let them defrost completely.
- In the microwave: heat for 1 to 2 minutes.
- In the oven: heat at 350 degrees F. for about 10 minutes.
- For the air fryer: heat at 390 degrees F. for 5 to 6 minutes (flipping halfway through).
What You’ll Love About This Recipe:
- They’re super convenient to have on hand when you don’t have time to make breakfast.
- You will love that these breakfast burritos can be totally customizable. Add you’re favorite ingredients to make the best burritos ever!
- You get to have Mexican food for breakfast. Just like my breakfast tacos!
Breakfast Burritos
Ingredients
- 10 large eggs
- ⅓ cup milk or cream
- ¼ teaspoon salt
- 16 ounces pork sausage
- ½ medium yellow sweet onion, finely chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground pepper
- One 10-ounce can Original Rotel tomatoes with diced chiles, drained
- 8 ounces center-cut bacon, cooked and crumbled
- ½ cup chopped fresh cilantro, optional
- 5 cups cooked hash browns
- 2½ cups finely shredded Cheddar Jack cheese (or Mexican blend)
- 10 burrito-sized flour tortillas
- salsa, sour cream and guacamole, for serving
Instructions
- In a medium bowl, whisk together the eggs, milk and salt. Cook in a medium skillet until eggs are cooked through. Chop up the eggs into small pieces, and transfer to a large bowl.
- Add the sausage and onion to the skillet, and cook over medium heat until the sausage is cooked through and the onions are browned. Spoon off any excess fat and discard. Sprinkle in the spices and stir to combine. Add the sausage mixture to the bowl with the eggs. Stir to combine. Then stir in the drained Rotel tomatoes, cooked bacon and cilantro.
- Lay out five tortillas on a work surface. Add ½ cup of cooked hash browns to each tortilla, spreading it down the middle. Divide the egg/sausage mixture between all of the tortillas, spreading the mixture on top of the hash browns. Sprinkle ¼ cup cheese on top. Fold the bottom and the top of the tortilla snugly over filling, then fold in the left and right edges. Roll the burrito up snugly. Wrap tightly in plastic wrap until ready to serve. These can be refrigerated for the next day or frozen and thawed later. Heat in the microwave until everything is cooked through and the cheese is nice and melty. Cut in half to serve!
