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Breakfast Burrito

Delicious Breakfast Burrito: Your Ultimate Make-Ahead Recipe

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Make a delicious Breakfast Burrito packed with flavors and customizable fillings that are perfect for any morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 burritos
Course: Breakfast
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 slices Bacon Provides savory flavor and a crispy texture; substitute with turkey bacon or omit for a vegetarian option.
  • 2 cups Frozen Hash Browns Adds a crunchy element; use diced potatoes or fresh hash browns if preferred.
  • 4 large Eggs Creates a soft, fluffy filling; substitute with egg whites for a lighter option.
  • 1/4 cup Milk Adds creaminess; almond milk or oat milk can be used as dairy-free alternatives.
  • 1 tablespoon Unsalted Butter Used for cooking eggs and adding richness; olive oil is a healthy substitute.
  • 1 teaspoon Kosher Salt Enhances flavors; sea salt can be used as an alternative.
  • 1/2 teaspoon Freshly Ground Black Pepper Adds warmth and depth; optional for those sensitive to spice.
  • 1 cup Shredded Cheddar Provides gooey texture and flavor; swap for dairy-free cheese for a vegan version.
  • 1 medium Avocado Adds creaminess and healthy fats; substitute with sour cream or Greek yogurt.
  • to taste Hot Sauce For drizzling and extra flavor; opt for salsa for a milder touch.
For the Wrap
  • 4 large Flour Tortillas The vessel for all fillings; corn tortillas can be a gluten-free option.

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Tongs

Method
 

Step-by-Step Instructions
  1. In a non-stick skillet over medium heat, cook the bacon in batches until it’s crispy and golden brown, about 5–7 minutes. Carefully remove the bacon using tongs and let it drain on paper towels.
  2. Add the frozen hash browns to the skillet with the reserved bacon fat, cooking them for about 4–6 minutes or until golden and crispy. Transfer to a separate plate.
  3. In a bowl, whisk together the large eggs and milk. Melt butter in the skillet, then add the egg mixture. Stir gently for about 3–4 minutes until soft curds form. Season with salt and pepper.
  4. Warm tortillas in the microwave for about 15-20 seconds. Layer hash browns, scrambled eggs, bacon, and avocado on a tortilla, fold in sides, and roll tightly.
  5. Serve with hot sauce or salsa drizzled on top. For a fun twist, slice the burritos in half to showcase the colorful filling.

Nutrition

Serving: 1burritoCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Assemble and freeze burritos to enjoy fresh breakfasts later. They can last up to 3 months in the freezer.

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