Description

Start your day with a hearty, flavorful breakfast burrito that’s packed with protein, veggies, and savory goodness. This versatile recipe is easy to customize and perfect for a grab-and-go morning meal or a leisurely breakfast at home. Featuring scrambled eggs, crispy potatoes, and your choice of add-ins, these burritos are sure to become a breakfast favorite!

Ingredients

Scale

For the Burrito Filling:

4 large eggs
2 tablespoons milk or water
1 tablespoon olive oil or butter
1 cup diced cooked potatoes (or hash browns)
½ cup diced bell peppers (red, green, or yellow)
½ cup diced onions
½ cup shredded cheese (cheddar, Monterey Jack, or your choice)
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional)
4 large flour tortillas (10-inch size)

Optional Add-Ins:

½ cup cooked black beans or refried beans
½ cup diced tomatoes
1 avocado, sliced
Salsa, for serving
Hot sauce, for serving

Instructions

Prepare the Eggs
In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper. Set aside.
Cook the Vegetables
Heat the olive oil or butter in a large skillet over medium heat. Add the diced potatoes, bell peppers, and onions. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and the potatoes are golden brown. Sprinkle with smoked paprika if desired.
Scramble the Eggs
Push the cooked vegetables to one side of the skillet. Pour the egg mixture into the other side. Cook, stirring gently, until the eggs are softly scrambled and just set. Mix the scrambled eggs with the vegetables.
Assemble the Burritos
Warm the tortillas in a dry skillet or microwave to make them pliable. Place a tortilla on a flat surface. Spoon ¼ of the egg and vegetable mixture into the center of the tortilla. Top with shredded cheese, beans, avocado slices, or any desired add-ins.
Wrap the Burritos
Fold in the sides of the tortilla, then roll it tightly from the bottom up. Repeat with the remaining tortillas and filling.
Serve and Enjoy
Serve the burritos warm with salsa and hot sauce on the side. For a crispy burrito, place the wrapped burritos seam-side down in a hot skillet for 1–2 minutes on each side.

Notes

Make-Ahead Tip: Wrap the assembled burritos in foil or parchment paper and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.
Freezing Option: Wrap individual burritos tightly in plastic wrap and freeze for up to 1 month. Reheat in the microwave or oven for a quick breakfast.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 burrito
Calories: 320
Sugar: 2g
Sodium: 420mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 14g
Cholesterol: 210mg

Keywords: Breakfast burrito, easy breakfast, eggs and potatoes, customizable burrito