Cheesy Bacon Breakfast Burrito

by Sabrina Snyder

Published on Last updated

16 Comments

5 from 6 votes
4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Quick and Easy Breakfast Burritos stuffed with bacon, eggs, cheddar, and avocado, all wrapped in a flour tortilla. Ready in just 15 minutes!

I love making delicious Breakfast Recipes with eggs, especially ones you can take on the go like these amazing burritos. For more egg-cellent morning meals, try my Breakfast Casserole and Bacon Egg McMuffins too!

Halved burritos stacked on a platter with pico de gallo

Sabrina’s Breakfast Burrito Recipe

My Breakfast Burritos are the BEST quick and easy breakfast! I make them Tex-Mex style, similar to those you would get at your favorite taco shop. Warm, tender tortillas are filled with crispy bacon, savory eggs, cheese, avocado, and pico de gallo for a hearty, filling meal full of flavor. They are quick to make for busy mornings, plus they are freezer-friendly so you can add them to your meal prep on the weekends. And the best part is making them at home means you can customize the fillings exactly how you like!

Recipe Card

Dinner, then Dessert

Breakfast Burrito

Quick and Easy Breakfast Burritos stuffed with bacon, eggs, cheddar, and avocado, all wrapped in a flour tortilla. Ready in just 15 minutes!
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mexican
Author Sabrina Snyder
Halved burritos on a platter with pico de gallo
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Ingredients
 

  • 8 ounces bacon* , chopped (or pork sausage)
  • 8 large eggs , whisked well
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 cup sharp cheddar , shredded
  • 4 flour tortillas , burrito sized
  • 1/2 cup pico de gallo
  • 1 avocado , diced

Instructions

  • Add the bacon (or sausage) to a large cast iron skillet on medium heat and cook through until it's crispy. If cooking sausage, cook until completely browned with no pink. Remove the meat and drain most of the oil from the pan.
  • Add in the eggs and cook, scrambled, until just set, about 2-3 minutes then remove from the pan and season with salt and pepper.
  • To assemble the burritos layer the tortilla first then the cheese, eggs, bacon (or sausage), pico de gallo and finally the avocado before folding in the sides and rolling closed.

Notes

*you can also use 8 ounces of pork breakfast sausage

Nutrition

Calories: 623kcal | Carbohydrates: 25g | Protein: 27g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 424mg | Sodium: 1179mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 7mg | Calcium: 209mg | Iron: 3mg

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Table of contents

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Recipe Note

I originally made some burritos with bacon and some with sausage for a taste test, and the bacon won out. However, my recipe card was written in advance with sausage instructions, so there was some confusion. You can make these burritos with either meat choice, or make them vegetarian, my family just happens to prefer bacon so that is what you see pictured in this post and clarified on the updated recipe card!

Chef’s Tips

  • Meal prep by doubling this recipe. Wrap each burrito in plastic wrap, then aluminum foil before freezing. Remove foil and plastic wrap, then microwave for 1-2 minutes before eating.
  • Swap the bacon with Breakfast Sausage or Canadian bacon if you prefer. You can also use cooked shredded chicken, beef or pork.
  • Scramble the eggs with the cheese, then add the egg mixture to the burrito instead of layering each separately.
  • Lighten this up a little bit by using cooked turkey sausage, egg whites, and fat free cheese with extra chopped vegetables.
  • Stuff your burritos with Hash Browns or tater tots for an extra filling version.
  • You can toast the burritos in a skillet on each side, or put in a panini press for a crispy tortilla.

Burrito Wrapping 101

  • When wrapping a burrito, it’s important not to use too much filling, or it won’t close correctly or the filling will spill out. Place your filling in the middle of the tortilla. Roll one side over, then fold each end in before rolling the burrito the rest of the way.
  • I don’t recommend making these with corn tortillas, but you can mix the filling together and use the smaller tortillas to make breakfast tacos or quesadillas!

How to Store

  • Store: Breakfast burritos will last in the refrigerator for 2-3 days, or frozen for 2-3 months. I recommend labeling your burritos if you make multiple kinds, so you can easily pull them out of the freezer to reheat.
  • Reheat: To reheat frozen burritos, place one on a plate and microwave for 1-2 minutes until warmed through. Or, you could line a baking sheet with parchment paper, then bake burritos for 5-10 minutes at 350 degrees. Another option is to defrost the burrito in the refrigerator a few hours beforehand, then warm the burrito in a skillet for 3-5 minutes, until the inside is hot.
Burrito halves stacked in hand

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Variations

  • Vegetables: You can add a variety of colorful and delicious vegetables including corn, onion, breakfast potatoes, bell peppers, or mushrooms.
  • Greek burritos: To make Greek breakfast burritos add spinach, feta, tomato, and pesto!
  • Irish burritos: Use leftover corned beef hash with sauteed cabbage for an Irish breakfast burrito!
  • Extra spicy: Add some spice to these burritos with cayenne pepper, sliced jalapenos, spicy sausage or hot salsa.
  • Cheeses: You can substitute the cheddar cheese with Swiss cheese, pepper jack cheese, or mozzarella cheese.

Savory Breakfast Favorites

Collage of halved burritos on plate and in hand

The following photos were used in previous versions of this post:

Halved burritos piled on plate with pico de gallo
Halved Mexican Burritos close up

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi- I’m confused as ur description says bacon eggs cheese avocado yet the bacon and avocado aren’t in the recipe! How much bacon would we use for this

    Reply

    1. The bacon is actually the pork sausage but I did update to include the avocado in the instructions portion. Thanks for letting me know.

      Reply

        1. You can always add a little lemon squeezed over it if it might bother you. It doesn’t change the flavor.

          Reply

  6. This is PERFECT I also appreciate that you include how to wrap a breakfast burrito, I’ve struggled with that! haha

    Reply

  7. Thank you for this recipe. We made these this morning and we loved them. We love all of your recipes. Thank you for all of your hard work to bring us these recipes.

    Reply