Breakfast Burrito
on Apr 09, 2021, Updated Jan 18, 2025
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These are easy to customize, easy to make, and if you have tortillas and eggs, you are likely moments away from a breakfast burrito.
The words “breakfast burrito” evoke a good deal of cheer in my house and to many folks I know and love. They are super easy to customize and super easy to make. It’s likely that if you have tortillas and eggs, you are moments away from a breakfast burrito with whatever else you have in your kitchen.
And if you want to keep making breakfast more fun, try Breakfast Pizza, Breakfast Quesadillas, Migas, Huevos Rancheros, or Lazy Oven Baked French Toast Casserole.
Table of Contents
Breakfast Burrito: These are easy to customize, easy to make, and if you have tortillas and eggs you are likely moments away from a breakfast burrito.
Breakfast Burrito Ingredients
- Flour tortillas – A burrito needs a tortilla wrapper! Get large tortillas (I like 10 inches). Smaller ones (like 8 inches) will also work in a pinch, but smaller tortillas will be hard to roll and won’t allow you to add much filling.
- Eggs – Fluffy scrambled eggs are the base for a great breakfast burrito.
- Unsalted butter – Used to add flavor and make sure the eggs don’t stick in the pan.
- Sausage – Choose your favorite uncooked sausage (pork, turkey, or even Mexican chorizo), fully brown it up in a pan, and crumble it finely so it folds well in the burrito. Leave it out for a vegetarian version.
- Black beans – Warmed black beans are great in a burrito, but you can use almost any other canned beans you have. You can also use leftover homemade black beans if you have them on hand.
- Shredded cheese – Cheddar or a Mexican blend are great options, though crumbled fresh queso cheese is really nice when you have it.
- Salsa – Adds a spicy kick to any burrito. Use a store-bought salsa or try a homemade salsa recipe.
- Sour cream – The perfect cooling contrast for any burrito!
Recipe Variations
- If you have leftover cooked black beans that you’ve seasoned with spices like chili powder and cumin, then absolutely use them in these burritos. Otherwise, some drained and rinsed canned black beans are just fine (and you can also use pinto or kidney, whatever you like).
- Try refried beans in place of whole beans.
- If you want to use chorizo instead of traditional sausage, please do. Make sure you are using the uncooked loose Mexican chorizo, not the Spanish chorizo, which is a cured sausage. Having said that, if you wanted to use Spanish chorizo, just dice it into very small cubes, and skip the cooking.
- Other than the eggs, skip any ingredients that your family members don’t like and add ones that they do!
How to Make a Breakfast Burrito
- Warm the tortillas: Heat a large skillet over high heat and place a tortilla in the hot pan. Cook for about 20 seconds, until lightly browned on the bottom. Flip it and cook for another 20 seconds. Place on a plate, and repeat with the second tortilla.
- Prepare the eggs and pan: Beat the eggs. Heat the same skillet over medium-high heat, add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan.
- Scramble the eggs: Pour the eggs into the pan. Let them cook for a minute, until the bottom starts to set slightly. Using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again. Break apart any very large pieces as they form, and keep tossing them so that the runny parts hit the pan. Stop slightly before they are done to your liking; they’ll continue to cook a bit off of the heat.
- Heat the beans and sausage: While the eggs are cooking, heat the black beans and sausage in the microwave or in a pot on the stovetop.
- Start building the burrito: Divide the eggs evenly between the tortillas and top each with half of the cheese.
- Add the fillings: Top the eggs with beans, sausage, and salsa or Pico de Gallo.
- Finish the filling: Add the avocado and top it with sour cream.
- Start wrapping the burrito: Fold two sides up.
- Roll the burrito: Then, roll the burrito to encase the filling.
- Serve: Cut the burrito crosswise on the diagonal and serve hot.
What the Kids Can Do
Breakfast burritos are a great way to get the kids involved in the kitchen. Cracking eggs is one of the culinary rites of passage that kids usually love. (And yes, of course, there will be shells in the bowl! The best way to pick out random pieces of eggshell is to use half of an eggshell as a scoop to fish it out.) The kids can beat the eggs, slice the avocado with an age-appropriate knife, and layer all of the filling ingredients into the burrito. They can also help to roll it up (messy? you bet!).
FAQs
Your eggs might have been a bit runny, which made the tortilla soggy. Also if you add salsa, sour cream, or another wet ingredient, that will also start to make the burrito soggy before too long. The best bet is to be prepared to serve and eat them right after assembling!
I like to use larger-sized flour tortillas for breakfast burritos. Look for tortillas that are 10 inches in diameter.
First, make sure not to overstuff your burrito (tempting thought that may be!). Make sure that you fold the sides into the burrito before you start to roll it to enclose the filling. Definitely see above for explicit step-by-step instructions and photos!
What to Serve With Breakfast Burritos
A breakfast burrito is a meal on its own, but you might want a homemade salsa or another spicy condiment to stuff inside.
More Breakfast Recipes
- Best Biscuit Breakfast Sandwich
- Best Pancakes
- Challah French Toast
- The Classic Bacon, Egg, and Cheese Sandwich
- Denver Omelet
- Baleadas
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Breakfast Burrito
Ingredients
- 2 large flour tortillas
- 4 large eggs
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon unsalted butter
- ½ cup cooked crumbled sausage (turkey or pork or Mexican chorizo)
- ½ cup black beans (either seasoned or from the can drained and rinsed)
- ¼ cup shredded cheddar other Mexican blend or crumbled queso cheese
- 3 tablespoons salsa
- 1 avocado (sliced; optional)
- 3 tablespoons sour cream
Instructions
- Heat a large skillet over high heat and place a tortilla in the hot pan. Cook for about 20 seconds, until lightly browned on the bottom, then flip it and cook for another 20 seconds. Place on a plate, and repeat with the second tortilla.
- Crack the eggs into a medium-sized bowl, add the salt and pepper, and stir with a fork or a whisk until completely blended.
- Heat the same skillet (sprayed with nonstick spray if you have it) over medium-high heat, add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan. Pour in the eggs. Let them cook for a minute, until the bottom starts to set slightly, then using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again. Break apart any very large pieces as they form, and keep tossing them so that the runny parts hit the pan. Stop slightly before they are done to your liking.
- While the eggs are cooking, heat the black beans and sausage in the microwave or in a pot on the stovetop.
- Divide the eggs evenly between the tortillas and top each with half of the cheese, beans, sausage, salsa, avocado, and sour cream. Fold two sides up, then roll the burrito to encase the filling. Cut the burrito crosswise on the diagonal and serve hot.
Notes
- If you have leftover cooked black beans that you’ve seasoned with spices like chili powder and cumin, then absolutely use them in these burritos. Otherwise, some drained and rinsed canned black beans are just fine (and you can also use pinto or kidney, whatever you like).
- If you want to use chorizo instead of traditional sausage, please do. Make sure you are using the uncooked loose Mexican chorizo, not the Spanish chorizo, which is a cured sausage. Having said that, if you wanted to use Spanish chorizo, just dice it into very small cubes, and skip the cooking.
