If you’re searching for a breakfast that’s filling, flavorful, and can be whipped up in no time, this Easy Breakfast Burritos Recipe is going to become your new go-to. I absolutely love how the crispy bacon and golden hash browns meld with fluffy scrambled eggs and melty cheese—all wrapped into one satisfying burrito. It’s the perfect morning pick-me-up that feels indulgent without being complicated.
Whenever my mornings are jam-packed, I turn to this Easy Breakfast Burritos Recipe because it’s a crowd-pleaser that’s practical too. Whether you’re feeding the family or need a quick meal prep option, these burritos keep well and taste fantastic reheated—trust me, you’ll appreciate having a stash in the fridge or freezer for busy days ahead.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: With just a handful of everyday ingredients, you get a hearty breakfast that packs a punch.
- Perfect for Busy Mornings: You’ll appreciate how quick it is to put together without feeling rushed.
- Customizable and Kid-Friendly: Easily tweak the spice level or swap ingredients to suit your family’s preferences.
- Awesome Make-Ahead Option: Prep multiple burritos to freeze and reheat—you’ll save time on future breakfasts.
Ingredients You’ll Need
What I love about the ingredients in this Easy Breakfast Burritos Recipe is that they’re straightforward and work beautifully together to create layers of texture and flavor. When shopping, make sure to grab fresh eggs and good-quality bacon—they really elevate the whole dish.
- Bacon: I recommend thick-cut bacon for extra crispiness and a smoky flavor.
- Crispy crowns (hash browns): Frozen hash browns save time but get wonderfully crispy cooking them in bacon grease.
- Eggs: Fresh eggs scramble the fluffiest and absorb seasoning well.
- Milk: Just a splash to keep eggs tender and moist.
- Salt, pepper, garlic powder: The flavorful trio to season the eggs perfectly.
- Shredded cheddar cheese: Sharp cheddar melts beautifully and pairs great with bacon.
- Jalapeños: Adds a little kick, but you can always adjust to your heat tolerance.
- Burrito size flour tortillas: Soft and pliable tortillas make wrapping a breeze.
- Hot sauce: Optional but highly recommended for an extra zing.
Variations
I’ve played around with this Easy Breakfast Burritos Recipe quite a bit, and I encourage you to make it your own. Whether you want to lighten it up or add a twist, options are endless—because that’s half the fun!
- Vegetarian Version: Swap the bacon for sautéed mushrooms or a plant-based sausage—I find this keeps the texture hearty without losing flavor.
- Spicy Kick: I sometimes add a dash of chipotle powder or swap jalapeños for pickled hot peppers for a smoky heat that my family goes crazy for.
- Cheese Alternatives: Try pepper jack or a spicy queso fresco for a different cheesy vibe; your taste buds will thank you.
- Green Veggies: For a fresher take, toss in some diced bell peppers or spinach before scrambling the eggs.
How to Make Easy Breakfast Burritos Recipe
Step 1: Cook the Bacon to Crispy Perfection
Start by heating your griddle over medium heat and adding the bacon. I like to lay the strips flat without crowding so each piece crisps evenly. It usually takes about 8-10 minutes – keep an eye to avoid burning. Once they’re perfectly crispy, remove the bacon and set it aside on paper towels to drain. Don’t toss that bacon grease! It’s pure gold for the hash browns.
Step 2: Crisp Up the Hash Browns in Bacon Grease
Next, add the crispy crowns to that same griddle, cooking them in the flavorful bacon grease. This trick gives the hash browns an unbeatable golden crust. Flip them occasionally until both sides are nicely browned, then transfer them to another paper towel-lined plate to soak up extra grease. This keeps your burritos from getting soggy—a game changer!
Step 3: Whisk and Scramble Your Eggs Just Right
Whisk together the eggs and milk, then turn your griddle heat down to low. Cooking eggs low and slow is the secret I discovered for creamy, tender scrambled eggs. Add salt, pepper, and garlic powder to taste, and stir gently. When the eggs are almost done, toss in the shredded cheddar cheese and crumble the cooked bacon on top—then give everything a final mix. Deliciousness is building.
Step 4: Assemble Your Burritos
Lay a large tortilla flat and add a generous scoop of hash browns, followed by a hearty helping of your cheesy, bacon-studded eggs. If you like some heat, scatter on jalapeños here. Roll the burrito tight, folding in the edges so nothing spills out. Repeat with the remaining ingredients—this is where the magic comes together.
Step 5: Toast Burritos Until Golden and Warm
Before toasting, wipe any excess bacon grease off the griddle with paper towels—too much grease can cause your tortillas to get soggy or greasy. Toast each burrito on low heat until nicely golden brown and the cheese inside is melted—usually 2-3 minutes per side. This step adds a satisfying crunch and keeps everything warm for a perfect bite.
Pro Tips for Making Easy Breakfast Burritos Recipe
- Cook Bacon Separately: Cooking bacon first lets you use the flavorful fat to crisp hash browns without overcooking the eggs later.
- Keep Eggs Low and Slow: I learned the hard way that high heat scrambles dry eggs; low heat delivers creamy, soft eggs every time.
- Use Paper Towels to Drain Grease: Don’t skip this! It keeps your burritos from becoming greasy messes.
- Toast Burritos on Low Heat: High heat can char the tortillas before the filling warms through—patience pays off for perfect texture.
How to Serve Easy Breakfast Burritos Recipe
Garnishes
I usually top my burritos with a dash of fresh cilantro if I have it on hand, plus extra jalapeño slices for those who like a little more spice. A squeeze of lime brightens everything up and some hot sauce on the side lets everyone customize the heat level.
Side Dishes
Serve these burritos with fresh fruit for a refreshing contrast or a simple side of black beans for added protein. You could even pair with a crisp green salad if you want something lighter but still satisfying.
Creative Ways to Present
For weekend brunches, I like to cut the burritos in half diagonally and arrange them like a fan on a big platter—it’s great for sharing. Wrapping them in parchment paper and tying with twine gives a cute rustic vibe if you’re serving guests or packing a picnic breakfast.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I wrap leftover burritos individually in plastic wrap and keep them refrigerated for up to 3 days. This method keeps them fresh and ready to grab and go.
Freezing
Freezing is a game-changer! I wrap each burrito in foil over the plastic wrap, then pop them all in a freezer-safe bag. They freeze beautifully for up to 2 months, making busy mornings stress-free when I just need a quick reheat.
Reheating
To reheat, I unwrap the foil and microwave the burrito wrapped in a damp paper towel for 1-2 minutes, then finish on a hot skillet for a minute or two to crisp the outside up again. This combo keeps the texture appealing instead of soggy or rubbery.
FAQs
-
Can I make this Easy Breakfast Burritos Recipe vegetarian?
Absolutely! Simply replace the bacon with sautéed veggies like mushrooms, bell peppers, or a vegetarian sausage alternative. The hash browns and eggs keep it hearty, so you won’t miss the meat at all.
-
Can I prepare these burritos ahead of time?
Yes! These burritos freeze wonderfully. Assemble them, wrap tightly, and freeze for a quick breakfast option. Just reheat in the microwave and finish on the skillet or oven for a crispy finish.
-
What’s the best way to prevent soggy burritos?
Draining excess grease from the bacon and hash browns using paper towels is crucial. Also, toasting the burritos after assembly helps seal the tortillas and keeps them crisp.
-
Can I use other types of cheese?
Definitely! While cheddar is my go-to, pepper jack, Monterey Jack, or even a blend of Mexican cheeses works great for different flavor profiles.
Final Thoughts
I used to struggle finding a breakfast that was fast, flavorful, and satisfying before this Easy Breakfast Burritos Recipe came into my life. Now, it’s become a kitchen staple that I almost find myself craving on hectic mornings. Give it a try—you might just find these burritos become the breakfast hero in your own home, just like they are in mine.
Print
Easy Breakfast Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Easy Breakfast Burritos combine crispy bacon, golden hash browns, fluffy scrambled eggs, and melted cheddar cheese all wrapped in warm flour tortillas. Perfectly seasoned and toasted on a griddle, they make a hearty and satisfying breakfast for any morning.
Ingredients
Proteins and Dairy
- 1 lb bacon
- 12 eggs
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese
Vegetables and Spices
- 30 oz bag crispy crowns (hash browns)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Jalapeños, sliced, as desired
Other
- 8 burrito-size flour tortillas
- Hot sauce, to taste
Instructions
- Cook the Bacon: Heat a griddle over medium heat and add the bacon strips. Cook until the bacon is crispy and browned to your liking. Remove the bacon from the griddle and set aside, leaving the bacon grease on the griddle.
- Cook the Hash Browns: Add the bag of crispy crowns (hash browns) to the griddle, cooking them in the rendered bacon grease. Flip the hash browns occasionally until golden brown and crispy on both sides. Remove them from the griddle and place on a paper towel-lined plate to absorb excess grease.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined. Reduce the griddle heat to low. Pour the egg mixture onto the griddle and scramble gently until fully cooked but still moist. Once cooked, add shredded cheddar cheese and the crumbled cooked bacon, stirring to combine.
- Assemble the Burritos: Lay out each flour tortilla flat. Add a generous handful of the crispy hash browns followed by a scoop of the cheesy scrambled egg and bacon mixture. Top with sliced jalapeños and a drizzle of hot sauce if desired. Roll the tortillas into burritos, folding the sides in as you roll tightly.
- Toast the Burritos: Wipe any excess bacon grease off the griddle with paper towels. Place the rolled burritos back onto the griddle over low heat. Toast each side until the tortillas are golden brown and slightly crispy, approximately 2-3 minutes per side. Remove and serve warm.
Notes
- Use paper towels to absorb excess grease after cooking bacon and hash browns for a less greasy burrito.
- Adjust seasoning in the eggs to taste before scrambling.
- Jalapeños can be omitted or substituted with other peppers depending on your spice preference.
- For a vegetarian version, omit bacon and use a plant-based alternative or extra cheese.
- These burritos can be wrapped tightly and frozen individually for quick breakfasts later.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 2g
- Sodium: 840mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 365mg
