Wrap & Roll: Quick and Delicious Breakfast Burrito Recipes

Why burritos are great for breakfast? If you’re looking for easy breakfast burrito recipes, we’ve got you covered! This flour tortilla rolled or folded around a filling dish is known in Mexican and Tex-Mex cuisine. It is noted as a staple in Mexican cuisine around the world. There are many burrito styles you should know and here we’ll gonna share with you the easy breakfast burrito recipes and other types of burrito recipes you would enjoy cooking.

For busy mornings, this easy breakfast burrito recipe is a perfect idea for breakfast, not only is easy to prepare but you can also make this ahead of time and heat it in a microwave then you’ll have breakfast on the go if you really have a hectic morning schedule. Your family will love this loaded flavorful breakfast.

Tortillas For Burrito Recipes

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The best size to choose for flour tortillas is 8 to 10 inches, as they need to be large enough to fold or roll. You can make your own flour tortillas or pick store-bought tortillas for your burritos.

The Easy Breakfast Burrito Recipes

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These breakfast burrito recipes are filled with varieties of quality ingredients that will make you full longer.

1. Sausage Breakfast Burritos

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  • 1 pound bulk pork sausage
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 1 can (4 ounces) of mushroom stems and pieces, drained
  • 1 tablespoon butter
  • 6 large eggs, beaten
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded cheddar cheese
  • Salsa, optional


  1. In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper, and mushrooms in drippings until tender.
  2. In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set.
  3. Divide sausage mixture among tortillas; top with eggs and cheese.
  4. Fold the bottom of the tortilla over-filling and roll up. Serve with salsa if desired.

2. Bacon Egg & Cheese Breakfast Burrito

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  • 16 slices bacon
  • 16 ounces package of frozen hash browns
  • 8 large eggs
  • 1/3 cup half and half
  • 4 tablespoons butter
  • 1/2 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 4 large flour tortillas
  • 1 cup cheddar cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • Hot sauce (for serving)


Cook The Bacon:

  1. Place a large, cast-iron skillet over medium heat. Once hot add the bacon slices and cook until crispy, working in batches, about 8 minutes per batch.
  2. Place cooked bacon slices on a paper towel-lined plate, to drain off excess fat.
  3. Discard most bacon fat from the skillet, leaving in only about 2 tablespoons.

Cook The Hash Browns:

  1. Cook the hash browns according to package directions in the skillet in the bacon fat and transfer to a plate when done.
  2. In a medium bowl, whisk together eggs and a half and a half until combined.

Cook The Eggs:

  1. Wipe out the same cast-iron skillet, place it over medium heat and melt the butter.
  2. When butter is just starting to foam, add the beaten eggs and reduce heat to medium-low.
  3. Using a rubber spatula, stir the egg mixture occasionally until soft curds form. Season with paprika, and salt and pepper to taste.

Assemble The Burritos:

  1. Arrange tortillas on a flat surface.
  2. In the center of each one, layer hash browns, ¼ of the scrambled eggs, ¼ cup each cheese, and 4 slices of bacon per burrito.
  3. Fold in the two shorter/extremity sides, and after that roll up tightly.
  4. Serve with hot sauce for dipping.

3. Spinach Feta Breakfast Burritos

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  • 2 teaspoons olive oil or butter
  • 1/4 cup (70 grams) sun-dried tomatoes, packed in oil, drained, and chopped
  • 1 cup packed fresh spinach leaves
  • 4 large eggs, see notes for substituting egg white
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 large flour tortillas (8-inches or larger in diameter)
  • Salt and fresh ground black pepper


Make Filling

  1. Warm oil or melt the butter in a medium non-stick pan over medium-low heat. Add the chopped sun-dried tomatoes and cook until warmed through and fragrant, about 30 seconds.
  2. Crack eggs into a bowl, add a pinch of salt, and whisk until well blended.
  3. Pour the eggs into the skillet and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form about 30 seconds.
  4. Add the spinach leaves, and then change from making circles to making long sweeps across the pan until you see larger, creamy curds and the spinach starts to turn bright green and wilts; about 20 seconds.
  5. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and assemble burritos.

Assemble Burritos

  1. Place tortillas down onto a flat work surface. Spoon half of the egg and spinach mixture down the center of each tortilla. Divide the cheese between each burrito and scatter it on top of the egg.
  2. Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito.
  3. Place the burrito seam-side down.

Make Ahead Burritos

  1. Wrap and refrigerate for up to 3 days or tightly wrap each burrito individually in foil, and then place it into a resealable freezer bag or container. Freeze for up to 3 months.
  2. To reheat frozen burritos, unwrap the burrito, place it onto a microwavable plate, cover with a paper towel, and microwave for one minute, flip and microwave another 1 to 2 minutes or until the center is hot.
  3. Enjoy immediately or add a crunchy exterior by following the directions for toasted burritos below.

Toasted Burritos

  1. Heat a medium skillet over medium heat.
  2. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds.
  3. Rotate the burrito and repeat on all sides.

4. Bacon Breakfast Burrito

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  • 8 slices bacon
  • 1 (16-oz.) package of frozen hash browns
  • 8 large eggs
  • 1/3 c. milk
  • 4 tbsp. butter
  • Kosher salt
  • Freshly ground black pepper
  • 4 large flour tortillas
  • 1/2 c. shredded cheddar
  • 1 ripe avocado, sliced
  • Hot sauce, for serving


  1. In a large skillet over medium heat, cook bacon, working in batches if necessary, until crispy, about 8 minutes per batch.
  2. Drain on a paper towel-lined plate and pour off half the fat.
  3. Cook hash browns according to package directions in bacon fat and transfer to a plate.
  4. In a medium bowl, whisk together eggs and milk. Wipe out the skillet, place over medium heat, and melt butter. When butter is just starting to foam, reduce heat to medium-low and add beaten eggs.
  5. Using a rubber spatula, stir occasionally until soft curds form. Season with salt and pepper.
  6. Assemble burritos: In the center of each tortilla, layer hash browns, scrambled eggs, cheese, two slices of bacon, and sliced avocado.
  7. Fold in the two sides and roll up tightly. Serve with hot sauce.

5. Cheesesteak Burritos

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  • 1 1/2 lb. rib-eye steak, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 1/4 tsp. steak seasoning
  • 1 large onion, thinly sliced
  • 1 red bell pepper, diced
  • 1/4 c. freshly chopped cilantro
  • 1/2 lb. sliced provolone
  • 1/2 lb. sliced Monterey Jack
  • 4 flour tortillas
  • 1 avocado, sliced
  • Sour cream, for serving


  1. Season steak with salt, pepper, and steak seasoning, then set aside. In a large skillet over medium heat, cook onions and peppers until soft, about 5 minutes.
  2. Fold in cilantro, then remove any excess liquid with a paper towel.
  3. Add steak to skillet and cook until seared, 3 minutes per side.
  4. Top steak with provolone and Monterey Jack and cover to let the cheese melt.
  5. Meanwhile, warm tortillas in a large skillet.
  6. Transfer cheesesteak into a warm tortilla, add avocado and a dollop of sour cream, and fold up, burrito style. Serve immediately.

Here Are The Different Style Of Burritos Recipes

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These dishes are not just ideal for everyday meals or snacks, but they are perfect for any occasion! So gather your family and friends and bring this recipe to your table.

Chile Colorado Burritos

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  • 2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
  • 2 cans (10 ounces each) of enchilada sauce
  • 1 teaspoon beef bouillon granules
  • 1 can (16 ounces) of refried beans, optional
  • 8 flour tortillas (8 inches)
  • 1 cup shredded Colby-Monterey Jack cheese
  • Chopped green onions, optional


  1. In a 4-qt. slow cooker, combine beef, enchilada sauce, and bouillon granules. Cook, covered, on low for 6-8 hours or until meat is tender.
  2. Preheat the oven to 425°. Using a slotted spoon, remove meat from the sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across the center of each tortilla; top with 1/3 cup meat.
  3. Fold the bottom and sides of the tortilla over filling and roll up.
  4. Place in a greased 11×7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese.
  5. Bake, uncovered, for 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.

Black Bean Burritos

Image Credit: Pexels / Gonzalo Mendiola


  • 1 tablespoon canola oil
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped green pepper
  • 1 can (15 ounces) of black beans, rinsed and drained
  • 4 flour tortillas (8 inches), warmed
  • 1 cup shredded Mexican cheese blend
  • 1 medium tomato, chopped
  • 1 cup shredded lettuce
  • Optional toppings: Salsa, sour cream, minced fresh cilantro, and cubed avocado


  1. In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender.
  2. Stir in beans; heat through.
  3. Spoon about 1/2 cup of vegetable mixture off-center on each tortilla.
  4. Sprinkle with the cheese, tomato, and lettuce. Fold sides and ends over filling and roll up.
  5. Serve with optional toppings as desired.

Italian Burritos

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  • 1 pound lean ground beef (90% lean)
  • 1 cup marinara sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 8 whole wheat tortillas (8 inches)


  1. Preheat the oven to 375°. In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble meat; drain.
  2. Stir in marinara sauce, cheeses, and garlic powder.
  3. Spoon 1/3 cup of filling in the center of each tortilla.
  4. Fold the bottom and sides of the tortilla over filling and roll up.
  5. Place on a baking sheet coated with cooking spray.
  6. Bake for 18-20 minutes or until the bottoms are light brown.


Image Credit: Pexels / Gonzalo Mendiola

Breakfast burrito recipes are usually filled with eggs, sausage, bacon, cheese, onion, and meat. Eating this dish in the mornings as your breakfast can give you a good source of protein. So don’t forget to add this recipe to your breakfast recipe lists.

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For transparency, this content was partly developed with AI assistance and carefully curated by an experienced editor to be informative and ensure accuracy.

Tamara Pierce

Tamara Pierce is a food writer at Elapasony, passionate about exploring diverse cuisines and sharing recipes and food experiences. From trendy restaurants to local hotspots, she's always on the lookout for new and exciting flavors.

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