Cheesy Bacon Breakfast Burrito

by Sabrina Snyder

Published on Last updated

16 Comments

5 from 6 votes
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Breakfast Burrito is a quick and easy breakfast made with bacon, eggs, salsa. cheddar, and avocado, wrapped in a flour tortilla and ready in under 15 minutes!

We love making quick and easy breakfast recipes we can make ahead including Breakfast Casserole, French Toast and Easy Cinnamon Rolls (in 1 Hour!).

Breakfast BurritosBREAKFAST BURRITO

A Breakfast Burrito is the BEST quick and easy breakfast, made with hearty breakfast sausage or bacon (we made them with both options for testing and team bacon won), savory eggs, cheese, and avocado with pico de gallo, wrapped in a flour tortilla. This is my go-to Tex-Mex breakfast when we have a busy schedule, plus it’s freezer-friendly so we always make ahead on the weekends. You can make this with cooked sausage or chicken, and I always top with a few extra spoonfuls of salsa and pico de gallo.

HOW TO WRAP A BREAKFAST BURRITO

When wrapping a breakfast burrito, it’s important not to use too much filling, or your burrito 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 tortillas to make breakfast tacos or quesadillas!

HOW LONG DOES A HOMEMADE BREAKFAST BURRITO RECIPE LAST?

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 it out of the freezer.

HOW TO RE-HEAT A freezer breakfast BURRITO

  • Place the frozen burrito on a plate and microwave for 1-2 minutes, or until warmed through.
  • Line a baking sheet with parchment paper, then bake burritos for 5-10 minutes at 350 degrees F.
  • 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.

Make Ahead Breakfast Burritos

WHAT OTHER VEGGIES CAN BE ADDED TO THIS BREAKFAST BURRITO RECIPE?

  • Corn
  • Refried beans
  • Onion
  • Breakfast potatoes
  • Bell peppers
  • Mushrooms
  • Salsa

MORE BREAKFAST IDEAS

TIPS FOR MAKING THIS BREAKFAST BURRITO RECIPE

  • 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 breakfast sausage with bacon, pork roll, or Canadian bacon if you prefer. You can also use cooked shredded chicken or pork.
  • You can substitute the cheddar cheese with Swiss cheese, pepper jack cheese, or mozzarella cheese.
  • Make Greek breakfast burritos with spinach, feta, tomato, and olives!
  • Use leftover corned beef hash with sautéed cabbage for an Irish breakfast burrito!
  • Add some spice to these burritos with cayenne pepper or sliced jalapeños, or use spicy sausage or hot salsa.
  • 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.

Mexican Breakfast Burritos

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Dinner, then Dessert

Breakfast Burrito

Breakfast Burrito is a quick and easy breakfast made with bacon, eggs, salsa. cheddar, and avocado, wrapped in a flour tortilla and ready in under 15 minutes!
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mexican
Author Sabrina Snyder
Breakfast Burritos
PrintRate

Ingredients
 

  • 8 ounces pork breakfast 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 pork sausage to a large cast iron skillet on medium heat and cook through crumbling it up until no longer pink then remove 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, sausage, pico de gallo and finally the avocado before folding in the sides and rolling closed.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 539kcal | Carbohydrates: 24g | Protein: 26g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 383mg | Sodium: 1127mg | Potassium: 565mg | Fiber: 4g | Sugar: 4g | Vitamin A: 865IU | Vitamin C: 7mg | Calcium: 194mg | Iron: 3.5mg
Keyword: breakfast burrito

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Breakfast Burritos

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. 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