Mexican Breakfast Burritos

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Fresh Mexican breakfast burrito filled with eggs, beans, chorizo, and salsa on a wooden plate

Why You’ll Love This Recipe

These Mexican Breakfast Burritos are the perfect way to start your day with bold flavors and satisfying ingredients. They combine fluffy scrambled eggs, crispy bacon, seasoned potatoes, and melted cheese all wrapped in a warm tortilla for a portable breakfast that will keep you energized all morning. Whether you’re feeding a hungry family or meal prepping for busy weekdays, these burritos are versatile, delicious, and guaranteed to become a staple in your breakfast rotation.

Pure Comfort

There’s something incredibly comforting about biting into a warm breakfast burrito. The soft tortilla gives way to a medley of textures and flavors – creamy eggs, crispy potatoes, savory meat, and gooey cheese create a harmonious blend that feels like a warm hug for your taste buds. The subtle heat from the jalapeños and the freshness of the cilantro add layers of flavor that elevate this simple breakfast into something truly special. It’s the kind of morning meal that makes you want to linger at the table just a little longer.

What You Need

Salt and pepper to taste

8 large flour tortillas (10-inch)

12 large eggs

1/4 cup milk

1 lb bacon or chorizo

2 cups diced potatoes (about 2 medium russets)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 jalapeño, seeded and finely diced (optional)

2 cups shredded cheddar or Mexican cheese blend

1/2 cup fresh cilantro, chopped

1 avocado, sliced (optional)

1/4 cup sour cream (optional)

1/2 cup salsa or pico de gallo

2 tablespoons olive oil

2 teaspoons taco seasoning

Salt and pepper to taste

Ingredients for Mexican breakfast burritos, including tortillas, eggs, beans, and vegetables, on a colorful tablecloth.

Time to Cook

  • Preparation: 15 minutes
  • Cooking: 25 minutes
  • Total Time: 40 minutes
  • Serves: 8 burritos

Steps to Make It

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced potatoes and cook until they begin to soften, about 5 minutes.
  2. Add bell pepper, onion, garlic, and jalapeño (if using) to the potatoes. Sprinkle with taco seasoning and continue cooking until vegetables are tender and potatoes are crispy, about 5-7 minutes more. Remove from heat and set aside.
  3. In another skillet, cook the bacon or chorizo until crispy. Drain on paper towels and chop or crumble when cool enough to handle.
  4. In a large bowl, whisk together eggs and milk with a pinch of salt and pepper.
  5. Wipe the skillet clean and return to medium heat with the remaining tablespoon of olive oil. Pour in the egg mixture and cook, stirring gently, until soft curds form and eggs are just set, about 3-4 minutes.
  6. Warm the tortillas in the microwave for 20 seconds or in a dry skillet for 10 seconds per side.
  7. To assemble each burrito, place a warm tortilla on a flat surface. Spoon some eggs in the center, followed by potatoes, meat, cheese, cilantro, and any optional toppings like avocado or sour cream.
  8. Fold the sides of the tortilla in, then roll from the bottom up to create a tight burrito.
  9. If desired, return the assembled burritos to a clean skillet and cook seam-side down until golden and crispy, then flip and repeat on the other side.
  10. Serve immediately with salsa or pico de gallo on the side.

Make It Perfect

The key to perfect Mexican Breakfast Burritos lies in the details. Always cook your potatoes until they’re crispy on the outside but tender inside – this texture contrast is essential. For the eggs, remove them from the heat when they’re still slightly wet as they’ll continue cooking with residual heat. When assembling, don’t overstuff your burrito or it will be difficult to roll; instead, distribute ingredients evenly in a line down the center. Finally, warming your tortillas is non-negotiable – it makes them pliable and prevents tearing during rolling.

Mix It Up

These burritos are endlessly customizable. For a vegetarian version, skip the meat and add black beans or pinto beans. Spice lovers can include diced green chilies or hot sauce in the egg mixture. Try sweet potatoes instead of regular potatoes for a nutritional boost and slightly sweet flavor. For a creamier texture, mix some cream cheese into your scrambled eggs. You can also experiment with different cheese varieties – pepper jack adds a nice kick, while queso fresco brings authentic Mexican flavor.

Perfect Partners

Serve your Mexican Breakfast Burritos with a side of refried beans for an extra hearty meal. Fresh fruit salad with mango, pineapple, and berries offers a refreshing contrast to the savory burritos. For drinks, horchata or Mexican hot chocolate pairs wonderfully with the flavors, or try a spicy Bloody Maria (tequila-based Bloody Mary) for weekend brunches. If you’re feeling ambitious, homemade churros make an indulgent sweet ending to your Mexican-inspired breakfast feast.

Busy Day Hero

When time is tight, these burritos come to the rescue. Prepare a double batch on Sunday and individually wrap extras in aluminum foil. Store in the refrigerator for quick breakfasts throughout the week – just reheat in the microwave for 1-2 minutes or in a 350°F oven for 15 minutes. For an even faster version, use pre-cooked bacon, frozen diced potatoes, and pre-shredded cheese. You can also create an assembly line and let family members build their own burritos according to their preferences.

Work Ahead

These burritos are perfect for meal prep. Cook all components the night before and store separately in the refrigerator. In the morning, just assemble and heat. Alternatively, fully assemble the burritos, wrap tightly in plastic wrap and foil, then refrigerate for up to 3 days or freeze for up to 1 month. To freeze properly, let the fillings cool completely before assembling, then wrap each burrito in parchment paper before placing in a freezer bag to prevent freezer burn.

Save Some For Later

Leftover burritos maintain their flavor wonderfully. To reheat from refrigerated, microwave for 1-2 minutes or bake at 350°F for 10-15 minutes. From frozen, remove parchment paper, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway through. Alternatively, bake frozen burritos at 350°F for 25-30 minutes. The fillings can also be repurposed – use leftover potato mixture and eggs as a filling for quesadillas or as a topping for nachos.

Everyone’s Happy

These burritos are easy to adapt for everyone in the family. For kids, omit the jalapeños and strong spices. Create a build-your-own burrito bar where each person can choose their preferred fillings. Those watching their carbs can enjoy the filling as a burrito bowl without the tortilla. For dairy-free eaters, use plant-based cheese and omit the sour cream. The versatility ensures that everyone gets a breakfast they’ll love, even with dietary restrictions.

Good For You Too

Despite being indulgent, these burritos can be quite nutritious. The eggs provide high-quality protein and essential vitamins, while vegetables add fiber and antioxidants. To make them even healthier, use whole wheat tortillas for extra fiber, lean turkey bacon or chicken chorizo instead of regular bacon, and load up on extra vegetables like spinach or mushrooms. Reduce cheese quantity and add more fresh ingredients like tomatoes and avocados for healthy fats and additional nutrients.

Easy Clean Up

To minimize dishes, cook components in succession using the same pan – start with bacon, then potatoes in the bacon fat, and finally eggs. Line your work surface with parchment paper when assembling burritos to catch any spills. If you’re storing burritos for later, wrap them directly on the parchment paper. For serving, place burritos on a single platter with small ramekins for salsa and sour cream instead of individual plates. This one-pan, minimal-dish approach makes cleanup almost as easy as the cooking.

Switch It Up

The basic formula for these burritos is endlessly adaptable. Try a Mediterranean version with feta, spinach, and olives. Go Southwestern with corn, black beans, and lime crema. Create an Italian-inspired version with basil, mozzarella, and sun-dried tomatoes. For a fusion twist, try a Korean-inspired burrito with kimchi, bulgogi beef, and gochujang sauce. You can even make sweet breakfast burritos with scrambled eggs, cream cheese, berries, and a drizzle of maple syrup wrapped in a cinnamon-dusted tortilla.

Simply Perfect

What makes these Mexican Breakfast Burritos simply perfect is their balance of flavors and textures. The savory eggs and meat, the mild spice of the seasoned potatoes, the freshness of the cilantro, and the richness of cheese create a harmonious blend in each bite. The portable nature makes them practical for busy mornings, while the satisfying ingredients keep hunger at bay until lunchtime. It’s a breakfast that feels special enough for weekends yet practical enough for weekdays – the definition of simple perfection on a plate.

FAQs

Can I make these burritos vegetarian?

Absolutely! Simply omit the bacon or chorizo and add extra vegetables or beans. Black beans, pinto beans, or even refried beans work wonderfully and add protein to keep the burritos satisfying.

How do I prevent my tortillas from breaking when I roll them?

The most common reason for tears is that the tortillas are too cold or dry. Warm them briefly in the microwave or on a dry skillet before filling. Also, don’t overstuff your burritos, as this puts too much pressure on the tortilla.

What’s the best way to reheat frozen breakfast burritos?

For best results, thaw overnight in the refrigerator, then reheat in a 350°F oven for 10-15 minutes. If reheating from frozen, remove any foil, wrap in a damp paper towel, and microwave for 2-3 minutes, turning halfway through, or bake at 350°F for 25-30 minutes.

Can I use corn tortillas instead of flour tortillas?

While traditional burritos use flour tortillas because they’re more pliable and hold together better, you can use corn tortillas for a gluten-free option. They’ll be smaller and more like breakfast tacos than burritos, but equally delicious.

How can I make these spicier?

There are several ways to add heat: use hot chorizo instead of bacon, leave the seeds in the jalapeños, add a diced serrano pepper, use pepper jack cheese, mix hot sauce into the eggs, or serve with spicy salsa on the side.

Are breakfast burritos traditionally Mexican?

While drawing on Mexican flavors, breakfast burritos as we know them today are actually more of a Tex-Mex or Southwestern U.S. invention. Traditional Mexican breakfast might include chilaquiles, huevos rancheros, or simple eggs with beans and tortillas on the side.

How do I keep the ingredients from making my tortilla soggy?

Make sure all ingredients are relatively dry before assembling. Drain any excess fat from the meat, pat the sautéed vegetables dry if needed, and don’t add wet salsas inside the burrito (serve them on the side instead). If making ahead, let all components cool completely before assembling.

Conclusion