18 Delicious Breakfast Burrito Recipes Spicy

Nothing kicks off your morning like a hearty, flavorful breakfast burrito, especially when it’s packed with a spicy kick to wake up your taste buds! Whether you’re craving something quick before work or looking to spice up your weekend brunch, we’ve gathered 18 delicious recipes that promise to deliver. From smoky chipotle to fiery jalapeños, these burritos are sure to satisfy. Keep reading to find your next breakfast obsession!

Classic Bacon and Egg Breakfast Burrito

Kickstart your morning with a breakfast burrito that’s so loaded, it might just need its own zip code. Packed with crispy bacon, fluffy eggs, and a sprinkle of cheese, this handheld hero is here to save your day from the mundane.

Ingredients

• For the filling:
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 strips bacon
  • 1/2 cup shredded cheddar cheese
• For assembly:
  • 2 large flour tortillas
  • 1 tbsp butter

Instructions

1. Preheat a non-stick skillet over medium heat and cook the bacon strips until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Melt the butter in the same skillet over medium heat. Pour in the egg mixture and scramble until just set, about 3 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook from residual heat.
4. Crumble the cooked bacon and sprinkle it over the scrambled eggs along with the cheddar cheese. Stir gently to combine.
5. Warm the tortillas in the skillet for about 30 seconds on each side to make them pliable. Tip: This prevents them from tearing when you roll your burrito.
6. Divide the egg and bacon mixture between the tortillas, placing it slightly off-center. Fold the sides in, then roll tightly from the bottom up to enclose the filling. Tip: For a crispier exterior, you can lightly grill the rolled burritos for 1-2 minutes on each side.

Zesty, cheesy, and utterly satisfying, this burrito delivers a perfect bite every time. Serve it with a side of salsa or avocado slices for an extra kick, or wrap it in foil for a breakfast on the go that actually feels gourmet.

Vegetarian Black Bean Breakfast Burrito

Feeling peckish in the AM but tired of the same old toast routine? Let’s taco ’bout a game-changer: a Vegetarian Black Bean Breakfast Burrito that’s so hearty, even carnivores might just defect. Packed with protein, fiber, and a whole lot of sass, this wrap is your ticket to a morning worth waking up for.

Ingredients

• For the filling:
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 1 clove garlic, minced
  • 1 cup canned black beans, rinsed and drained
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • Salt to taste
  • 4 large eggs
  • 2 tbsp milk
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup salsa
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
2. Stir in black beans, cumin, chili powder, and salt. Cook for 5 minutes, mashing the beans slightly for texture.
3. In a bowl, whisk eggs and milk together. Pour into the skillet with the bean mixture, stirring gently until eggs are fully cooked, about 3 minutes.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
5. Divide the egg and bean mixture among the tortillas. Top each with cheddar cheese, salsa, sour cream, and cilantro.
6. Fold the sides of the tortillas in, then roll up tightly to enclose the filling.

Bite into this bad boy, and you’ll be greeted with a creamy, cheesy interior, a slight crunch from the tortilla, and a flavor that’s bold enough to kickstart your day. Serve it with a side of avocado slices or a fiery hot sauce for an extra kick.

Spicy Chorizo and Potato Breakfast Burrito

Picture this: a breakfast burrito so bold and zesty, it practically jumps off the plate to kick-start your day. Packed with spicy chorizo, hearty potatoes, and a symphony of flavors, this isn’t just breakfast—it’s a morning fiesta in your mouth.

Ingredients

• For the filling:
  • 1 cup diced potatoes (1/2 inch cubes)
  • 1/2 lb spicy chorizo, casing removed
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 2 tbsp olive oil
  • Salt to taste
• For the eggs:
  • 4 large eggs
  • 2 tbsp milk
  • Salt and pepper to taste
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add potatoes, season with salt, and cook until golden and tender, about 10 minutes, stirring occasionally.
2. Add chorizo, onion, and bell pepper to the skillet. Cook until chorizo is browned and vegetables are soft, about 5 minutes. Tip: Break the chorizo into small pieces with a spatula for even cooking.
3. In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet with the chorizo mixture. Cook, stirring gently, until eggs are softly set, about 3 minutes. Tip: Don’t overcook the eggs; they’ll continue to set from residual heat.
4. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: This makes them pliable and prevents tearing when rolling.
5. Divide the egg and chorizo mixture among the tortillas. Top with cheese, sour cream, salsa, and cilantro.
6. Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely.

Heavenly is the first word that comes to mind when you bite into this burrito—crispy potatoes, spicy chorizo, and creamy eggs wrapped in a soft tortilla. Serve it with an extra dollop of sour cream and a side of avocado for a breakfast that’s downright legendary.

Cheesy Sausage and Egg Breakfast Burrito

Zesty mornings call for something extraordinary, and that’s where our cheesy sausage and egg breakfast burrito waltzes in, ready to turn your AM routine from meh to magnificent. Packed with flavor, this handheld hero is the ultimate answer to breakfast boredom.

Ingredients

• For the filling:
  • 1/2 lb breakfast sausage
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp butter
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup salsa
  • 1/4 cup sour cream

Instructions

1. Heat a large skillet over medium heat and cook the breakfast sausage until browned, about 5 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
2. In a bowl, whisk together the eggs and milk. Melt the butter in the skillet, then pour in the egg mixture. Cook, stirring occasionally, until the eggs are softly set, about 3 minutes. Tip: Remove the eggs from the heat just before they’re fully cooked; they’ll finish setting from residual heat.
3. Sprinkle the cheddar cheese over the eggs, allowing it to melt slightly, about 1 minute.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: This makes them more pliable and prevents tearing when rolling.
5. Divide the sausage and egg mixture among the tortillas. Top each with salsa and sour cream.
6. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom.

Unbelievably satisfying, each bite of this burrito offers a creamy, cheesy, and slightly spicy kick, all wrapped up in a soft, warm tortilla. Serve it with extra salsa on the side for dipping, or wrap it in foil for a breakfast on the go that actually makes traffic jams bearable.

Avocado and Egg Breakfast Burrito

Just when you thought breakfast couldn’t get any better, along comes this Avocado and Egg Breakfast Burrito to prove you wrong. Packed with creamy avocado, fluffy eggs, and a kick of spice, it’s the morning pick-me-up you didn’t know you needed.

Ingredients

• For the filling:
  • 2 large eggs
  • 1/4 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 tbsp olive oil
  • 1/2 avocado, sliced
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper to taste
• For the wrap:
  • 1 large flour tortilla
  • 1 tbsp butter

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F).
2. Add diced onion and bell pepper to the skillet, sautéing until soft, about 3 minutes.
3. Crack the eggs into the skillet, scrambling them with the vegetables until fully cooked, about 2 minutes. Tip: For fluffier eggs, whisk them before adding to the skillet.
4. Season the egg mixture with salt and pepper, then remove from heat.
5. In a separate skillet, melt butter over medium heat and warm the tortilla for about 30 seconds on each side. Tip: Warming the tortilla makes it more pliable and prevents tearing.
6. Layer the scrambled eggs, avocado slices, and shredded cheese onto the center of the tortilla.
7. Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling. Tip: For a tighter wrap, tuck the sides in as you roll.

Bursting with flavors and textures, this burrito is a creamy, crunchy, and utterly satisfying way to start your day. Serve it with a side of salsa or hot sauce for an extra zing that’ll wake up your taste buds.

Southwestern Style Breakfast Burrito

Venture into the wild, wild west of breakfast with a burrito that packs more punch than a rodeo clown at sunrise. This Southwestern Style Breakfast Burrito is your ticket to flavor town, with a kick of spice, a hug of cheese, and a crunch that’ll make your morning routine anything but routine.

Ingredients

• For the filling:
  • 4 large eggs
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup cooked black beans, drained
  • 1/2 cup cooked corn kernels
  • 1/4 cup diced jalapeños
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
  • 1 tbsp olive oil
• For assembly:
  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onions and bell peppers to the skillet, sautéing until soft, about 5 minutes.
3. Stir in black beans, corn, jalapeños, cumin, chili powder, and salt, cooking for another 3 minutes. Tip: Toast the spices with the veggies to unlock their full flavor potential.
4. Push the veggie mixture to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix with the veggies. Tip: Keep the eggs slightly moist for a creamier burrito filling.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
6. Divide the egg and veggie mixture among the tortillas, topping each with shredded cheese, sour cream, cilantro, and avocado slices. Tip: Layer the cheese directly on the hot filling to help it melt beautifully.
7. Fold the sides of the tortillas inward, then roll from the bottom up to encase the filling tightly.

Feast your eyes on a burrito that’s as vibrant as a desert sunset, with a texture that’s a perfect mash-up of creamy, crunchy, and cheesy. Serve it with a side of salsa for an extra kick, or wrap it in foil for an on-the-go breakfast that’s sure to turn heads.

Greek Yogurt and Spinach Breakfast Burrito

Craving a breakfast that packs a punch of protein and greens without skimping on flavor? Look no further than this Greek Yogurt and Spinach Breakfast Burrito, a twist on the morning classic that’ll have you doing a happy dance before your first sip of coffee.

Ingredients

• For the filling:
  • 1 cup Greek yogurt
  • 2 cups fresh spinach, chopped
  • 1/2 cup shredded cheddar cheese
  • 4 large eggs
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup salsa
  • 1 avocado, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add chopped spinach to the skillet and sauté until wilted, about 2 minutes. Tip: Spinach cooks down a lot, so don’t be shy with the amount!
3. In a bowl, whisk together eggs, salt, and pepper. Pour over the spinach in the skillet.
4. Cook, stirring occasionally, until eggs are scrambled and fully cooked, about 3-4 minutes. Tip: For fluffier eggs, let them sit undisturbed for a few seconds before stirring.
5. Remove skillet from heat and stir in Greek yogurt and cheddar cheese until well combined. Tip: The yogurt adds a creamy tanginess that’s a game-changer.
6. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Divide the egg mixture evenly among the tortillas, then top with salsa and avocado slices.
8. Fold the sides of the tortillas in, then roll up tightly to form burritos.

This burrito is a creamy, dreamy masterpiece with a kick of freshness from the spinach and avocado. Serve it with an extra dollop of Greek yogurt on the side for dipping, or wrap it in foil for an on-the-go breakfast that’s anything but ordinary.

Ham and Cheese Breakfast Burrito

Feeling peckish in the AM but tired of the same old toast routine? Let’s taco ’bout upgrading your breakfast game with a ham and cheese breakfast burrito that’s so good, it’ll have you hitting snooze just to savor every bite.

Ingredients

• For the filling:
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 cup diced ham
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp butter
• For assembly:
  • 2 large flour tortillas
  • 1/4 cup sour cream
  • 1/4 cup salsa

Instructions

1. Crack the eggs into a bowl, add the milk, and whisk until fully combined. Tip: A pinch of salt here can enhance the eggs’ natural flavor.
2. Melt the butter in a non-stick skillet over medium heat (about 350°F), then pour in the egg mixture. Stir gently with a spatula until the eggs are softly scrambled, about 3-4 minutes. Tip: Don’t overcook; eggs continue to cook off the heat.
3. Add the diced ham and shredded cheddar cheese to the skillet, stirring until the cheese is melted and the ham is warmed through, about 1-2 minutes.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable. Tip: This prevents tearing when rolling.
5. Divide the egg mixture evenly between the tortillas, spooning it down the center. Top each with sour cream and salsa.
6. Fold the sides of the tortillas over the filling, then roll tightly from the bottom up to enclose the filling completely.

Yum! These burritos boast a creamy, cheesy interior with a slight crunch from the perfectly warmed tortilla. Serve ’em with extra salsa on the side for dipping, or wrap in foil for a breakfast on the go that’s anything but ordinary.

Mushroom and Swiss Breakfast Burrito

Ever had one of those mornings where you’re craving something hearty, cheesy, and packed with flavor, but you’re also trying to pretend you’re an adult who makes healthy choices? Enter the Mushroom and Swiss Breakfast Burrito – your ticket to a guilt-free indulgence that’s as satisfying as it is Instagram-worthy.

Ingredients

• For the filling:
  • 1 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup diced onions
  • 2 large eggs
  • 1/4 cup shredded Swiss cheese
  • Salt and pepper to taste
• For the burrito:
  • 1 large flour tortilla
  • 1/4 cup cooked black beans
  • 1/4 cup diced tomatoes
  • 1 tbsp chopped cilantro

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add mushrooms and onions to the skillet, sautéing for 5 minutes until golden and tender. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, whisk eggs with a pinch of salt and pepper. Pour into the skillet with the mushrooms and onions.
4. Cook the eggs, stirring occasionally, until just set, about 2 minutes. Tip: Remove from heat when slightly undercooked; residual heat will finish the job.
5. Sprinkle Swiss cheese over the eggs, allowing it to melt slightly, about 1 minute.
6. Warm the tortilla in a dry skillet over low heat for 30 seconds on each side. Tip: This makes it more pliable and prevents tearing.
7. Layer the egg mixture, black beans, tomatoes, and cilantro in the center of the tortilla.
8. Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling.

Who knew that wrapping up your breakfast could feel like giving yourself a warm, cheesy hug? The Mushroom and Swiss Breakfast Burrito boasts a creamy interior with a slight crunch from the veggies, all wrapped in a soft, toasty tortilla. Serve it with a side of salsa or avocado slices for an extra kick of flavor.

Pulled Pork Breakfast Burrito

Feast your eyes (and eventually your stomach) on this Pulled Pork Breakfast Burrito, the ultimate morning mash-up that’s here to prove breakfast can indeed be the most exciting meal of the day. Packed with tender pulled pork, fluffy eggs, and a symphony of flavors, it’s the kind of meal that makes waking up early totally worth it.

Ingredients

• For the pulled pork:
  • 2 cups pulled pork, cooked and shredded
  • 1 tbsp olive oil
• For the eggs:
  • 4 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
• For the burrito:
  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 avocado, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the pulled pork and cook for 3-5 minutes until heated through. Tip: If your pork is a bit dry, add a splash of water to keep it moist.
2. In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet with the pork, stirring occasionally, until the eggs are fully cooked, about 5 minutes. Tip: For fluffier eggs, don’t over-stir—let them set a bit before flipping.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. This makes them more pliable and prevents tearing when rolling.
4. Divide the egg and pork mixture evenly among the tortillas. Top with cheddar cheese, salsa, sour cream, and avocado slices.
5. Fold the sides of the tortilla inwards, then roll tightly from the bottom up to enclose the filling. Tip: For a secure burrito, tuck the sides in as you roll to keep all the deliciousness inside.

Get ready to dive into a burrito that’s bursting with textures—from the creamy avocado to the melty cheese—and flavors that’ll have you questioning why you ever settled for cereal. Serve it with a side of extra salsa for dipping, because why not?

Sweet Potato and Black Bean Breakfast Burrito

Unbelievably delicious and packed with morning vibes, this breakfast burrito is your ticket to flavor town, no passport required. It’s the perfect mashup of sweet, spicy, and everything nice, wrapped up in a cozy tortilla blanket.

Ingredients

• For the filling:
  • 1 medium sweet potato, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 avocado, sliced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss the sweet potato cubes with olive oil, salt, cumin, chili powder, and smoked paprika until evenly coated.
3. Spread the sweet potatoes on the prepared baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until tender and slightly caramelized.
4. While the sweet potatoes roast, mix the black beans, red onion, cilantro, and lime juice in a bowl. Set aside.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
6. Divide the roasted sweet potatoes, black bean mixture, cheese, salsa, sour cream, and avocado slices evenly among the tortillas.
7. Fold the sides of each tortilla inward, then roll from the bottom up to enclose the filling tightly.
8. Return the burritos to the skillet, seam side down, and cook over medium heat for 2-3 minutes per side, until golden and crispy.

Ready to dive in? These burritos boast a creamy interior with a crispy exterior, and the sweet potato adds a delightful sweetness that plays well with the smoky spices. Try serving them with an extra drizzle of hot sauce for a morning kick that’ll wake up your taste buds better than an alarm clock.

Turkey Sausage and Egg Breakfast Burrito

Kickstart your morning with a bang by wrapping your taste buds around this Turkey Sausage and Egg Breakfast Burrito – it’s like a fiesta in your mouth, and everyone’s invited! Packed with protein and personality, this dish is the ultimate alarm clock for your sleepy palate.

Ingredients

• For the filling:
  • 1/2 lb turkey sausage, casings removed
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onions
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup salsa
  • 1/4 cup sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add turkey sausage, breaking it apart with a spatula, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add diced bell peppers and onions to the skillet, sautéing until soft, about 3 minutes.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet with the sausage and veggies.
5. Cook, stirring occasionally, until eggs are softly set, about 2 minutes. Tip: Remove from heat just before they’re fully cooked; residual heat will finish the job.
6. Sprinkle cheddar cheese over the egg mixture, allowing it to melt slightly, about 1 minute.
7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: This makes them pliable and prevents tearing.
8. Divide the egg and sausage mixture evenly among the tortillas, topping each with salsa and sour cream.
9. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.

With its creamy, cheesy interior and the slight crunch of fresh veggies, this burrito is a textural masterpiece. Serve it with a side of avocado slices or a drizzle of hot sauce for an extra kick that’ll make your morning sing.

Green Chile and Egg Breakfast Burrito

Ever had one of those mornings where you’re craving something hearty, spicy, and downright delicious to kickstart your day? Look no further than this Green Chile and Egg Breakfast Burrito, a flavor-packed masterpiece that’ll have you leaping out of bed faster than you can say ‘more salsa, please!’

Ingredients

• For the filling:
  • 4 large eggs
  • 1/2 cup diced green chiles
  • 1/4 cup diced onions
  • 1 tbsp olive oil
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
• For the burrito:
  • 2 large flour tortillas
  • 1/2 cup refried beans
  • 1/4 cup sour cream
  • 1/4 cup salsa

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add diced onions and green chiles to the skillet, sautéing for 3-4 minutes until onions are translucent.
3. Crack the eggs into a bowl, whisking them with a pinch of salt and pepper until fully blended.
4. Pour the whisked eggs into the skillet with the onions and chiles, stirring constantly for 2-3 minutes until softly scrambled.
5. Remove the skillet from heat and fold in the shredded cheddar cheese until melted and evenly distributed.
6. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
7. Spread 1/4 cup of refried beans onto each tortilla, followed by half of the egg mixture.
8. Drizzle sour cream and salsa over the egg mixture, then fold the sides of the tortilla inward and roll tightly to form a burrito.
9. Return the burritos to the skillet, seam side down, and cook for 1-2 minutes on each side until golden brown and crispy.

This burrito is a symphony of textures, from the creamy beans and eggs to the crispy tortilla shell, all brought together by the spicy kick of green chiles. Serve it with an extra side of salsa for dipping, or wrap it in foil for an on-the-go breakfast that’s sure to impress.

Breakfast Burrito with Salsa Verde

Yummy doesn’t even begin to cover it—this Breakfast Burrito with Salsa Verde is the hero your mornings didn’t know they needed. Packed with flavor, easy to whip up, and guaranteed to make you the star of your own breakfast table.

Ingredients

• For the burrito:
  • 4 large eggs
  • 1/4 cup milk
  • 1 tbsp butter
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 2 large flour tortillas
  • 1/2 cup cooked black beans
  • 1/4 cup cooked, diced potatoes
• For the salsa verde:
  • 1 cup tomatillos, husked and rinsed
  • 1/2 cup chopped white onion
  • 1 jalapeño, seeded and chopped
  • 1/4 cup cilantro leaves
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. Preheat a skillet over medium heat and add the tomatillos, onion, and jalapeño. Cook for 5-7 minutes until softened.
2. Transfer the cooked vegetables to a blender, add cilantro, lime juice, and salt. Blend until smooth to make the salsa verde. Set aside.
3. In a bowl, whisk together eggs and milk. Heat butter in a skillet over medium heat and pour in the egg mixture.
4. Scramble the eggs for 2-3 minutes until just set, then remove from heat.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side.
6. Divide the scrambled eggs, black beans, potatoes, cheese, onions, and bell peppers between the tortillas.
7. Drizzle each with salsa verde, then fold the sides of the tortillas in and roll up tightly.
8. Return the burritos to the skillet, seam side down, and cook for 1-2 minutes on each side until golden and crispy.

Velvety scrambled eggs meet the tangy kick of homemade salsa verde in every bite, all wrapped up in a crispy, golden tortilla. Serve with extra salsa verde on the side for dipping, or go wild and top with a fried egg for the ultimate breakfast indulgence.

Bacon, Egg, and Cheese Breakfast Burrito

Rise and shine, sleepyheads! If your morning routine is as exciting as watching paint dry, we’ve got the perfect wake-up call—a Bacon, Egg, and Cheese Breakfast Burrito that’s so good, it’ll have you leaping out of bed faster than a cat in a room full of rocking chairs.

Ingredients

• For the filling:
  • 4 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 strips bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
• For assembly:
  • 2 large flour tortillas
  • 1 tbsp unsalted butter

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
2. Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for 20 seconds, then gently stir with a spatula to create soft curds.
4. Continue cooking the eggs, stirring occasionally, until they’re just set but still moist, about 3 minutes. Tip: Removing the eggs slightly underdone ensures they stay fluffy when wrapped in the burrito.
5. Divide the scrambled eggs between the two tortillas, placing them in the center.
6. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the eggs on each tortilla.
7. Fold the sides of the tortillas inward, then roll from the bottom up to encase the filling tightly. Tip: A tight roll prevents the burrito from falling apart when you take that first glorious bite.
8. Return the burritos to the skillet, seam side down, and cook over medium heat for 1-2 minutes per side until the tortillas are golden and crispy. Tip: This step not only seals the burrito but adds a delightful crunch.

Craving something with a bit of kick? Serve these burritos with a side of hot sauce or salsa for an extra zing. The melty cheese, crispy bacon, and fluffy eggs wrapped in a golden tortilla make every bite a perfect harmony of textures and flavors. Perfect for those mornings when you need a little extra love from your breakfast.

Vegan Tofu Scramble Breakfast Burrito

Goodness gracious, if you’re looking to spice up your morning routine without the guilt, this Vegan Tofu Scramble Breakfast Burrito is your golden ticket. Packed with protein and bursting with flavor, it’s the kind of meal that makes you want to jump out of bed—or at least hit snooze one less time.

Ingredients

• For the scramble: 14 oz firm tofu, drained and crumbled, 1 tbsp olive oil, 1/2 tsp turmeric, 1/4 tsp black salt (kala namak), 1/4 tsp garlic powder, 1/4 tsp onion powder, salt and pepper to taste
• For the burrito: 4 large flour tortillas, 1 cup black beans, rinsed and drained, 1 avocado, sliced, 1/2 cup salsa, 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat. Tip: A well-heated pan ensures your tofu doesn’t stick and gets that perfect golden hue.
2. Add crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
3. Sprinkle turmeric, black salt, garlic powder, onion powder, salt, and pepper over the tofu. Stir well to combine and cook for another 5 minutes. Tip: Turmeric not only adds color but is a powerhouse of health benefits.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: This makes them pliable and prevents tearing when rolling.
5. Divide the tofu scramble, black beans, avocado slices, salsa, and cilantro among the tortillas.
6. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
7. Serve immediately, or wrap in foil for a grab-and-go option.

Kickstart your day with this burrito’s creamy avocado, hearty beans, and spiced tofu scramble—each bite is a flavor explosion. Try serving it with a side of hot sauce for an extra kick, or pair it with a smoothie for the ultimate breakfast duo.

Breakfast Burrito with Hash Browns

Picture this: a breakfast burrito so hearty it could double as a hug on a plate, packed with crispy hash browns that whisper sweet nothings to your taste buds. It’s the kind of morning masterpiece that makes waking up before noon totally worth it.

Ingredients

• For the hash browns:
  • 2 cups shredded potatoes
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the burrito:
  • 4 large eggs
  • 1/4 cup milk
  • 1 tbsp butter
  • 1/2 cup shredded cheddar cheese
  • 4 large flour tortillas
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shredded potatoes to the skillet, spreading them into an even layer. Sprinkle with salt and pepper.
3. Cook the potatoes without stirring for 5 minutes, or until the bottom is golden brown and crispy. Flip sections of the hash browns and cook for another 5 minutes. Tip: Resist the urge to stir too early for maximum crispiness.
4. In a bowl, whisk together eggs and milk until fully combined.
5. Melt butter in a separate skillet over medium heat. Pour in the egg mixture and let it sit for 30 seconds before gently stirring. Cook until the eggs are softly set, about 3 minutes. Tip: Soft, slightly runny eggs make for a creamier burrito.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side or until pliable.
7. Divide the hash browns, scrambled eggs, cheese, salsa, and cilantro evenly among the tortillas. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom. Tip: A tight roll is key to keeping all the deliciousness inside.

Serve this bad boy with a side of smug satisfaction for conquering breakfast. The crispy hash browns and melty cheese play a delicious game of texture tag, while the salsa adds a zesty kick that wakes up your palate faster than your morning alarm.

Steak and Egg Breakfast Burrito

Dive into the most epic breakfast mashup that’ll make your morning routine feel like a victory lap. Our Steak and Egg Breakfast Burrito is here to turn your ordinary a.m. scramble into a flavor-packed fiesta, wrapped up in a warm tortilla hug.

Ingredients

• For the filling:
  • 1 cup diced cooked steak (about 8 oz)
  • 4 large eggs
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F). Add onions and bell peppers, sautéing until soft, about 3 minutes.
2. Crack eggs into the skillet, scrambling them with the veggies. Cook until the eggs are just set, about 2 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when wrapped.
3. Add diced steak to the skillet, stirring to combine and heat through, about 1 minute. Season with salt and pepper.
4. Warm tortillas in a dry skillet over low heat for about 30 seconds per side to make them pliable. Tip: Cover them with a towel to keep warm.
5. Divide the steak and egg mixture evenly among the tortillas. Top each with shredded cheese, sour cream, and salsa.
6. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom. Tip: For a crispy exterior, lightly grill the burritos seam-side down for 1-2 minutes.

How’s that for a morning game-changer? Each bite delivers a hearty mix of tender steak, fluffy eggs, and melty cheese, all wrapped in a soft tortilla with a kick of salsa. Serve it with a side of avocado slices or a drizzle of hot sauce for an extra punch.

Conclusion

Spice up your mornings with these 18 delicious breakfast burrito recipes that promise to kickstart your day with flavor and zest. Whether you’re a fan of mild or fiery, there’s something here for every palate. We’d love to hear which recipe becomes your go-to—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos