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!

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


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
Nutrition
Table of contents
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I originally made some burritos with bacon and some with sausage for a taste test, and the bacon won out.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.

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.
Related Posts
Savory Breakfast Favorites

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


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
The bacon is actually the pork sausage but I did update to include the avocado in the instructions portion. Thanks for letting me know.
My favorite way to start the day! I love how jammed packed with goodness they are!
Thanks, Kellie!
Will the avocado not turn brown once frozen and then thawed?
You can always add a little lemon squeezed over it if it might bother you. It doesn’t change the flavor.
Breakfast burritos are my favorite! Thanks for sharing how to store and reheat them!
You’re welcome, Stephanie!
Oh my gosh these are so perfect for our busy family!
Definitely a help in the morning.
We LOVE breakfast burritos here!
Thanks for the recipe!
You’re welcome, Kim!
This is PERFECT I also appreciate that you include how to wrap a breakfast burrito, I’ve struggled with that! haha
No problem, glad I could help!
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.
You’re welcome! So sweet of you to say.