This awesome breakfast burrito recipe is irresistibly satisfying and so easy to make! It has two egg layers for massive savory flavor.
Need ideas to start your morning? Or do you like breakfast for dinner? Try this genius Breakfast Burrito Recipe! In just 15 minutes you’ll have a burrito that’s flavorful. Many breakfast burrito recipes call for rice or boiled meat or potatoes: and who has time for that in the morning? (We don’t.) It only takes you 5 minutes to cook two layers of eggs here: one flavorful chorizo and one with cheese. Take a bite and it’s irresistibly flavorful and delicious, with all the right cozy textures. We even make this classic Tex Mex for a quick dinner, it’s that good.
Ingredients for a quick breakfast burrito recipe
It’s hard to plan ahead for the morning and difficult to prepare meals. So here’s a breakfast burrito recipe you can make in no time! This recipe makes 2 burritos, which you can also freeze for later. Here are the quick and easy components: no searing meat or boiling potatoes required!
- eggs
- Spices: chilli powder, garlic powder and cumin
- salt and butter
- Shredded cheddar cheese
- Lawyer
- Pico de Gallo
- Big tortillas 10″
The trick: two layers of eggs
The cool thing about this breakfast burrito recipe is that you don’t need any meat because spicy eggs replace the meat! Here’s a breakdown of how this trick works, using a total of 2 eggs per serving:
- Spicy Eggs: Adding chili powder, garlic, and cumin to scrambled eggs makes them taste like a combination of taco meat and chorizo. Really! We invented this concept for our amazing Egg Tacos and have been working on it ever since.
- Cheese Eggs: Of course, every breakfast burrito needs a layer of cheese eggs! The combination of these two layers provides a satisfying bite that doesn’t leave you missing the meat.
How to roll a breakfast burrito
The hardest thing about making a breakfast burrito? Roll the burrito! It’s notoriously difficult, so here are some of our top tips:
- Tortilla size: Breakfast burritos call for large tortillas, at least 10″ (or up to 12″).
- Type of tortilla: We’ve had the best luck with the flour tortillas. Some gluten-free or grain-free tortillas will work, but that depends on the brand.
- Warm it up: It helps to bring the tortilla to room temperature or slightly warm it in the microwave before rolling it up. This helps reduce breakage.
- Storage tips: Fold the tortilla in half over the filling, then fold around and under the filling to form a tight roll. Fold each side of the burrito, then roll it up. Hold it as tightly as possible while rolling.
One last step: toast!
It’s totally optional, but who doesn’t love an alfresco grilled breakfast burrito? They have those beautiful golden markings on the outside that make them look (and smell) absolutely irresistible! Simply heat some butter in a pan and then fry over medium heat for about 1 minute on each side. It works like magic!
Leftover memory: how to freeze it
This breakfast burrito recipe makes 2 servings. It’s also an easy recipe to propagate: you can make a double or triple batch if you like! If you happen to have leftovers, you can freeze the burrito for later. This is preferable to chilling the burrito as it can become very mushy. There’s always a fear that a breakfast burrito will turn mushy after freezing, so here are some quick tips to keep in mind:
- When assembling, first place a small handful of grated cheese on top of the tortilla. This can help form a moisture barrier.
- Allow the egg filling to come to room temperature before rolling. This also prevents extra moisture.
- Freeze wrapped in foil. Store up to 1 month.
- warm up, Place in foil in a 350 degree oven and bake until heated through, about 15 minutes.
And that’s it! The result is the tastiest and easiest breakfast burrito ever. And remember: you don’t have to wait for breakfast! Try it as a simple dinner.
Saltier breakfast recipes
Salty breakfast is where it’s at! Here are some other breakfast recipes that will make the morning more delicious:
This breakfast burrito recipe is…
Vegetarian. For gluten-free tortillas, use gluten-free tortillas (just pay attention to the brand, as some gluten-free tortillas can be more brittle).
The description
This awesome breakfast burrito recipe is irresistibly satisfying and so easy to make! It has two egg layers for massive savory flavor.
- 4 eggs
- 1 teaspoon every Chili powder, garlic powder and cumin
- ¼ teaspoon kosher salt, shared
- 1 tbsp Melt butter
- ½ cup grated cheddar cheese
- 1 mashed avocado, divided
- ¼ cup Bought pico de gallo, drained and divided
- 2 Large 10-inch tortillas (burrito size)
- In a medium bowl, whisk 2 eggs with chili powder, garlic powder, cumin, and ⅛ tsp salt. In another medium bowl, whisk 2 eggs with ⅛ tsp salt, then add shredded cheese.
- Heat ½ tablespoon butter in a pan. Add the first bowl of eggs and cook over medium-low heat, scraping as the eggs set, about 1-2 minutes total. When scraped, they begin to form into a meat-like texture. Put the boiled eggs on a plate. Then add ½ tablespoon butter to the pan and do the same to cook the second bowl of cheese eggs.
- Bring the tortillas to room temperature or lightly warm them in the microwave so they don’t break when you wrap the burritos.
- Place the tortilla on a cutting board. Place the fillings in the center of the tortilla: a sprinkling of cheese (optional but can help soften the tortilla), the seasoned eggs and cheese eggs, 2 tablespoons drained pico de gallo, and half the mashed avocado. Fold the tortilla in half over the filling, then fold around and under the filling to form a tight roll. Fold each side of the burrito, then roll it up. Repeat with the other burrito. Halve and serve. (You can freeze leftover burrito if you wish. Allow the egg filling to come to room temperature first. Place foil under the tortilla before rolling it up. Roll up and freeze for up to 1 month. Reheat in foil in a 350 degree oven until heated through, about 15 minutes or so.)
- Toast the burrito (optional): Put some butter in a pan and add the wrapped burrito. Cook over medium heat until golden brown, about 1 minute, then flip and grill the other side for another minute.
- Category: Breakfast
- Method: burritos
- Kitchen: Mexican inspired
- Diet: vegetarian
Keywords: Breakfast Burrito, Breakfast Burrito Recipe
