One Saturday morning, my college roommate, now a dear friend, came over at the crack of dawn looking for tacos. I had everything for breakfast burritos instead: eggs, bacon, sausage, and potatoes.
By the time we realized I didn’t have tortillas, we’d already scrubbed in and were hungry, so we improvised and rolled everything in paper towels. We sat at the kitchen counter giggling, munching on savory bites, and decided these would be way better as proper burritos.
Fast-forward to this morning: my husband shuffled in, asking what smelled so good. My daughter was drumming on the island, waiting for her favorite white cheddar. My son grumbled about school but lit up when he saw the stack of warm burritos on the stove. It took about 15 minutes—easy, no fancy ingredients—and we all ate standing around the countertop, teeth covered in eggs and cheese.
Those noisy bites and happy moans reminded me that breakfast doesn’t have to be complicated to feel like a treat. These Bacon Egg Cheese Breakfast Burritos are the ripple of that moment—simple, filling, and just right for busy family mornings.
Short Description
Bacon Egg Cheese Breakfast Burrito is a hearty morning meal featuring fluffy garlic-seasoned eggs, crispy potatoes, savory breakfast meats, and melted cheese all wrapped in a warm tortilla—perfect for on-the-go or relaxed weekend brunch.
Key Ingredients
For Scrambled Eggs:
- 2 tablespoons butter
- 6 large eggs
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Sea salt and black pepper, to taste
For Burrito Filling:
- 4 large flour tortillas, warmed
- 2 cups roasted or pan-fried potatoes
- 1 cup grated cheddar cheese
- 1 cup cooked breakfast sausage, cut into pieces
- 5 slices bacon, cooked and sliced
For Serving:
- Sour cream
- Salsa
Tools Needed
- Nonstick skillet
- Spatula
- Knife and cutting board
- Grater
- Measuring cups and spoons
Cooking Instructions
Step 1: Scramble the Eggs
Melt butter in a skillet over medium heat. Whisk eggs with garlic powder, cayenne, salt, and pepper. Pour into skillet and gently stir until fully set. Remove from heat.
Step 2: Prep the Burrito Fillings
Lay tortillas flat and warm briefly in microwave or skillet. Portion fillings:
- – ½ cup scrambled eggs
- – ½ cup roasted or pan-fried potatoes
- – ¼ cup grated cheddar
- ¼ cup bacon or sausage pieces
Step 3: Assemble Burritos
Arrange fillings in the center of each tortilla. Roll tightly into burritos, tucking in ends as you go.
Step 4: Crisp the Tortillas
Lightly butter or oil the skillet. Cook burritos 2–3 minutes per side over medium heat until golden and crisp. Alternatively, bake at 350°F (175°C) for 10 minutes to heat through.
Step 5: Serve Hot
Slice in half, plate, and serve with sour cream and salsa.
Why You’ll Love This Recipe
Flavor Explosion: Garlic-seasoned eggs, crispy bacon, savory sausage, and melty cheddar—comfort in every bite.
Quick & Practical: Ready in under 20 minutes with minimal cleanup.
Customizable: Swap meats, cheese, or seasonings to suit your family.
Make-Ahead Friendly: Prep fillings ahead and assemble in the morning.
Family-Approved: Satisfying and filling—kids and adults both love it.
Mistakes to Avoid & Solutions
Rubbery Eggs: Don’t overcook—remove eggs when slightly soft, they’ll finish setting off heat.
Soggy Tortillas: Press burritos firmly and crisp in skillet for texture.
Overflowing Filling: Stick to ¼ cup meat and cheese—overstuffing can tear tortillas.
Cold Center: Ensure potatoes and meats are warmed before assembly.
Burnt Tortillas: Keep skillet heat medium and use a little butter or oil for control.
Serving and Pairing Suggestions
Serve as a grab-and-go breakfast for busy mornings.
Pair with fresh fruit, yogurt, or a smoothie for balance.
Offer salsa, avocado slices, or hot sauce on the side.
For a brunch spread, add fruit salad, hash browns, and coffee bar options.
Present buffet-style with toppings so everyone builds their own.
Storage and Reheating Tips
To Store: Wrap individual burritos in foil and refrigerate up to 3 days.
To Freeze: Wrap tightly in foil and freeze for up to 1 month.
To Reheat:
Skillet: Cook covered on medium-low for 3–4 minutes each side.
Oven: Bake at 350°F for 10–12 minutes until warmed through.
Microwave: Heat 60–90 seconds on high; crisp up in skillet afterward.
FAQs
1. Can I make this vegetarian?
Yes, replace meat with black beans or sautéed veggies.
2. Can I use egg whites instead?
Sure, just increase to 8 egg whites. They’ll be lighter but still tasty.
3. What if I don’t have breakfast sausage?
Diced ham or leftover cooked chicken works well.
4. Can I prep burritos ahead?
Yes, assemble, wrap, and refrigerate. Crisp before serving.
5. Is it freezer-friendly?
Absolutely, freeze fully wrapped; thaw overnight and reheat as directed.
Tips & Tricks
Cook potatoes with onion and bell pepper for extra flavor.
Add chopped cilantro or green onions to the eggs for freshness.
For extra cheese pull, add a slice of pepper jack inside.
Keep warm in a low oven (200°F) while finishing the batch.
Recipe Variations
Spicy Chorizo Burrito:
Use cooked chorizo instead of sausage. Add diced jalapeño and pepper jack cheese. Roll and crisp as usual.
Western Burrito:
Mix scrambled eggs with sautéed onions and bell peppers. Add ham and cheddar for a diner-style taste.
Veggie Lover’s Burrito:
Omit meat and double the veggies: mushrooms, spinach, zucchini. Add black beans for protein.
Healthy Wrap Version:
Use whole wheat tortillas, swap cheddar for reduced-fat cheese, and bake instead of pan-frying.
Final Thoughts
That morning when I whipped up these burritos, the kitchen felt alive—kids chatting, bacon sizzling, tortillas crisping. It’s not just a meal; it’s the beginning of routines and memories. I’m always thrilled when something this simple becomes a family favorite.
These burritos have filled weekend mornings, school mornings, and surprise brunches, and each one brings a bit of warmth to our table. If you make them, may they bring that same cozy buzz to your home.
Bacon Egg Cheese Breakfast Burrito
Ingredients
For Scrambled Eggs:
- 2 tablespoons butter
- 6 large eggs
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Sea salt and black pepper to taste
For Burrito Filling:
- 4 large flour tortillas warmed
- 2 cups roasted or pan-fried potatoes
- 1 cup grated cheddar cheese
- 1 cup cooked breakfast sausage cut into pieces
- 5 slices bacon cooked and sliced
- For Serving:
- Sour cream
- Salsa
Instructions
- Melt butter in a skillet over medium heat. Whisk eggs with spices, cook until set, then remove from heat.
- Warm tortillas. Add ½ cup eggs, ½ cup potatoes, ¼ cup cheddar, and ¼ cup bacon or sausage to each.
- Tightly roll tortillas with fillings, tucking in the ends.
- Cook in a buttered skillet for 2–3 minutes per side until golden, or bake at 350°F for 10 minutes.
- Slice and serve warm with sour cream and salsa.
