These are the best breakfast burritos ever. In this breakfast burrito recipe, seasoned eggs, bacon, hash browns, cheese & taco fixings are wrapped in a flour tortilla and lightly toasted.

Once while traveling, I ate a breakfast burrito that was good I couldn’t stop thinking about it the rest of the trip. So, naturally, the second I landed back at home I set out to recreate that breakfast masterpiece.

This breakfast burrito recipe is so delicious it became an instant family favorite in my house. Filled to the brim with toasty hash browns, seasoned eggs, crisp bacon, sharp cheddar cheese and pico de gallo – it’s truly a flavor explosion in every bite.

Breakfast burritos are a hearty meal that will keep you full until lunch. And they can be made ahead & frozen, then reheated on busy mornings. Or, serve them as “breakfast for dinner.”

Breakfast Burritos: Ingredients & Substitutions

• Bacon. choose your favorite variety of bacon.
• Heavy cream. whole milk or half and half are good substitutes.
• Hash brown potatoes (frozen). I buy organic, frozen, hash brown potatoes from the grocery store. You can make your own if you prefer.
• Salted butter. unsalted butter works well.
• Sharp cheddar cheese. I love the intense flavor of sharp cheddar, however you can use your favorite cheese such as: mild/medium cheddar, Colby Jack, pepper jack, etc.
• Pico de gallo. salsa is a good substitute for pico de gallo.

How to Make Breakfast Burritos

Let’s walk through how to make breakfast burritos step-by-step. Be sure to watch the video for extra help as well!

Cook the Hash Browns

Begin by melting the butter in a large skillet.

Then, add the hash browns and spread out in an even layer. Cover and cook on one side until golden brown.

Next, flip the hash browns and cook until the second side is browned. Then, cover and set aside to keep warm while you prepare the rest of the ingredients.

Cook the Bacon

Arrange the bacon in a single layer in a large skillet (at least 12”)

Then, cook the bacon over medium-low heat until the first side is brown (about 5-8 minutes). Once cooked, flip and cook on the second side until browned.

Once cooking is complete, turn off off the heat and use tongs to transfer the bacon to a cutting board. Chop the bacon into bite-size pieces. Set aside.

Save the grease in the pan. This is critically important for the most flavorful eggs.

Cook the Eggs

Once the bacon is cooked and you have a pan full of bacon grease, it’s time to cook the eggs. Begin by whisking the eggs, cream salt and pepper together in a medium bowl.

Then, add the eggs to the bacon grease in the pan and turn the heat on to low.

Cook, stirring often until the eggs are scrambled. Cover to keep the eggs warm.

Assemble the Breakfast Burritos

Once the hash browns, bacon and eggs are prepared, it’s time to assemble the breakfast burritos. Begin by spreading hash browns down the middle of a tortilla.

Then add the eggs, bacon, cheese, and pico de gallo (or salsa verde). (Keep in mind you need to evenly distribute the ingredients between 8 burritos).

Fold the ends of the burrito in towards the center.

Then, fold one side of the burrito over and gently but tightly roll it together.

Repeat with the remaining 7 burrito-size tortillas.

Brown The Breakfast Burritos

This step is critical to ensure the breakfast burritos hold together. It’s also a great way of heating all the ingredients on the inside.

In a Skillet

Heat a skillet over medium heat and grill, seam side down until browned, then flip and cook on the second side until lightly  browned. (You could use a touch of olive oil to fry them if you’d like, but we just warm them until golden brown).

In the Oven

If you’d prefer to bake the breakfast burritos, preheat your oven to 425 degrees F before assembling the burritos. Put assembled burritos on a large baking sheet. Bake on the first side for 8-10 minutes, or until golden brown, then flip and bake an additional 5 minutes.

Serve

Cut each breakfast burrito in half and serve warm with your favorite fixings. I like adding green onions, a pat of sour cream, salsa and a touch of guacamole.

Store

Store leftover breakfast burritos in an airtight container in the refrigerator for 3-5 days. Reheat in a pan, the oven or microwave.

Freeze

Or, lay the breakfast burritos in a single layer on a baking sheet and put them in the freezer to flash-freeze. Once frozen, wrap tightly with foil or plastic wrap and store in an airtight container.

If you plan to reheat in the microwave or on the stovetop, remove the wrapping before heating. If you would like to pop them in the oven, I suggest wrapping in foil and reheating them directly on the oven rack.

Breakfast Burritos Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Try these recipes

Frittata Recipe

Egg Casserole (Egg Bake)

Egg Bites Recipe

Crispy Oven Roasted Potatoes

Omelette Recipe

Easy Homemade Salsa Recipe