gaxownOkay, Let’s Talk Breakfast Burritos!
Alright, confession time. Mornings in my house can be… well, let’s just say ‘organized chaos’ is putting it mildly. Getting everyone fed and out the door feels like herding cats sometimes! That’s where these lifesavers come in. My recipe for easy and delicious breakfast burritos isn’t fancy, but man, is it good. It started years ago when I was trying to find something filling that wasn’t just cereal, and something faster than pancakes on a weekday. After a few tries (some definitely soggier than others, oops), this became the go-to. It’s basically happiness wrapped in a tortilla.
Why I Reckon You’ll Love These Too
- They’re FAST: Seriously, form start to finish, you can bang these out pretty quickly once you get the hang of it. Perfect for those frantic mornings.
- Super Customizable: Got picky eaters? (Who doesn’t?!) Everyone can basically add what they like. More cheese, no onions, extra bacon… you get the idea.
- Filling & Satisfying: These aren’t those sad, tiny burritos. They’ll actually keep you going until lunch, promise. My husband takes one to work and it tides him over.
- Make-Ahead Magic: You can prep the filling or even assemble the whole batch ahead of time. Game changer! (More on that later).
- Just Plain Yummy: Let’s be real, that’s the most important part, right? Cheesy eggs, maybe some sausage or bacon, all cozy in a warm tortilla? Yes please.
What You’ll Need (My Usual Fixin’s)
This is just my baseline, feel free to mess around!
- Large Tortillas: Flour tortillas work best, the bigger the better for easier rolling. Like, burrito-size, not taco-size. I usually grab the Mission brand, but whatever you like is fine.
- Eggs: About 6-8 large eggs, depending on how eggy you like ’em.
- Breakfast Sausage or Bacon: Around 1/2 pound (like 250g maybe?). I often use Jimmy Dean sausage because it’s easy, but chopped bacon is amazing too. Sometimes I use leftover ham if I have it!
- Cheese: A good handful (or two!) of shredded cheddar, Monterey Jack, or a Mexican blend. Honestly whatever melts nicely. Pre shredded is easiest, obviously.
- Onion: Maybe 1/4 of a medium onion, finely chopped. Optional, but adds flavour.
- Bell Pepper: Maybe 1/4 cup chopped? Any color works. Also optional, adds a bit of freshness.
- Milk or Water: Just a splash (maybe 2 tablespoons?) for the eggs. Makes them fluffier, I think.
- Butter or Oil: For the pan.
- Salt and Pepper: To taste, naturally.
- Optional extras: Cooked potatoes (diced small), black beans (rinsed!), jalapeños for heat, salsa, avocado, sour cream for serving.
How to Throw It All Together
- Cook the Meat: Get your sausage or bacon cooking in a large skillet over medium heat. Break up the sausage as it cooks, or cook the bacon until crisp then crumble it. Drain off most of the grease – this is important! Nobody wants a greasy burrito. Leave maybe a tiny bit for flavour. Remove the meat from the skillet and set it aside.
- Sauté Veggies (if using): If you’re adding onion or pepper, toss them into the same skillet (add a bit more oil or butter if needed) and cook for a few minutes until they soften up. Don’t let them burn though!
- Scramble the Eggs: While the veggies cook, crack your eggs into a bowl. Add that splash of milk or water, salt, and pepper. Whisk ’em up good and proper.
- Cook the Eggs: Pour the eggs into the skillet with the veggies (or just into the skillet if skipping veggies). Cook, stirring gently with a spatula, until they’re *almost* cooked but still a little bit wet. Don’t overcook them here, they’ll cook a bit more when you add everything back in. This is where I usually sneak a taste of the eggs… you know, for quality control.
- Combine Everything: Turn the heat down low. Add the cooked meat back into the skillet with the eggs. Sprinkle most of the cheese over the top. Gently stir everything together until the cheese starts to melt and it’s all combined. Remove from heat. Don’t worry if it looks a bit messy, that’s the point!
- Warm the Tortillas: This makes them pliable and easier to roll. You can warm them one by one in a dry skillet for 15-20 seconds per side, or wrap a stack in a *slightly* damp paper towel and microwave for 30-45 seconds until warm and steamy. Don’t skip this, cold tortillas crack!
- Assemble the Burritos: Lay a warm tortilla flat. Spoon a generous amount of the egg mixture onto the center, slightly towards one edge. Don’t overfill! I know it’s tempting. Fold in the short sides first, then tightly roll it up form the bottom (the edge closer to you).
- Optional Sear: Sometimes, if I have an extra minute, I’ll pop the rolled burrito back into the skillet seam-side down for a minute or two until it’s golden brown. Makes it a bit crispy and helps seal it. Totally optional though.
- Serve!: Eat immediately! See serving suggestions below.
A Few Notes I’ve Learned Along the Way
- Seriously, drain that meat grease well. Soggy burrito bottoms are just sad.
- Warming the tortillas is KEY. I used to skip it and always ended up with ripped tortillas and filling everywhere. Lesson learned.
- Don’t overcook the eggs initially! Remember they cook a bit more when everything is combined. Rubber eggs = bad burrito.
- If you’re making them ahead, let the filling cool slightly before assembling, it helps prevent the tortillas getting steamy and soft.
- Use a decent size skillet, makes it easier to mix everything without it flying out. I love my trusty non-stick skillet for this, cleanup is way easier.
Fun Variations I’ve Tried
Okay so the basic recipe is great, but sometimes you gotta mix it up, right?
- Veggie Power: Skip the meat, add more veggies like spinach (add it right at the end with the eggs so it wilts), mushrooms, or even some cooked sweet potato. Black beans are great in this version too.
- Spice It Up: Add some chopped jalapeños or a dash of hot sauce to the egg mixture. Or use pepper jack cheese instead of cheddar.
- Chorizo Time: Swap the breakfast sausage for chorizo – cook it the same way, just make sure to drain it really well as it can be extra greasy. Adds amazing flavour.
- The One That Didn’t Work: I once tried adding leftover mashed potatoes… thinking it would be like a breakfast shepherd’s pie burrito? Yeah, don’t do that. It was just… mushy. Not my best idea haha.
Equipment You Might Need
- A big skillet (non stick preferably, makes life easier)
- Spatula
- Bowl for whisking eggs
- Knife and cutting board (if using fresh veggies/bacon)
- Cheese grater (unless you buy pre shredded, which I often do!)
Honestly, nothing too fancy. If you don’t have a huge skillet, you might just have to cook things in batches, no biggie. My dog usually hangs out hoping I drop something while I cook, he doesn’t seem to mind what equipment I use.
Storing Leftovers (If You Have Any!)
Okay, so these are definitely BEST fresh. But, you can store leftovers. Let them cool completely, then wrap each burrito tightly in plastic wrap or foil. Store them in the fridge for maybe 2-3 days? They reheat okay in the microwave (maybe 60-90 seconds) or even better in a toaster oven or air fryer to crisp the tortilla back up. Though honestly, in my house, they rarely last more than a day! They get gobbled up pretty fast.
How We Like to Serve ‘Em
My absolute favorite way? A dollop of sour cream (or plain Greek yogurt works too!) and a good spoonful of salsa. My kids sometimes just eat them plain. Avocado or guacamole is also *chef’s kiss*. Sometimes I put out a little ‘toppings bar’ with salsa, sour cream, maybe some chopped cilantro or green onions if I’m feeling fancy.
Pro Tips (AKA Learn From My Mistakes!)
- Don’t Rush the Meat Draining: I once tried to save time and barely drained the sausage grease… resulted in a burrito that practically dissolved in my hands. Take the extra 30 seconds, use paper towels if needed.
- Easy on the Filling: I know, I know, you want to stuff it full. But trust me, an overfilled burrito is impossible to roll neatly and usually explodes. Better to make more burritos than one giant messy one. Actually, maybe start with less filling than you think you need on the first one.
- Taste and Adjust Seasoning: Before you roll ’em all up, taste the filling! Does it need more salt? Pepper? Maybe a pinch of garlic powder? Adjust it *before* assembly.
Got Questions? I Might Have Answers!
Can I make these ahead of time?
Totally! Two ways: 1) Cook the filling completely, let it cool, store it in an airtight container in the fridge for up to 3 days. Then just assemble and reheat burritos as needed. 2) Assemble the burritos completely, wrap them individually, and store in the fridge (2-3 days) or freezer (up to a month – see below!).
How do I freeze them?
Let the assembled burritos cool completely. Wrap each one tightly in plastic wrap, then put them all in a freezer bag or container. To reheat, I usually remove the plastic wrap, wrap loosely in a paper towel, and microwave for 1-2 minutes until heated through. You can also thaw overnight in the fridge first. They won’t be *quite* as good as fresh, the tortilla can get a bit soft, but still pretty darn good for a super quick breakfast!
Can I make these vegetarian?
Absolutely! Just leave out the meat and maybe add more veggies like sautéed mushrooms, spinach, or black beans for substance. Works great!
What if I don’t have fresh onions/peppers?
No worries! You can skip them entirely, or sometimes I use a pinch of onion powder or garlic powder in the eggs instead for a similar flavour vibe. It’s all good.
Hope you give these easy and delicious breakfast burritos a try! Let me know how they turn out. Happy cooking!
gaxown
