These Breakfast Burritos will make a breakfast person out of you. We love make-ahead breakfast ideas like Freezer Breakfast Sandwiches or Egg Muffins to make rushed mornings just a little bit easier. You will love the make-ahead option – they taste just as good as the day you made them.

Stacked Breakfast Burritos sliced in half to showcase egg, ham, and cheese.

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If you are looking for more great breakfast recipes to make breakfast truly memorable, don’t miss our Overnight Cinnamon Rolls with the best frosting, Breakfast Tacos, or our family’s favorite Omelette Recipe.

Easy Breakfast Burrito Recipe

These Breakfast Burritos are crisp on the outside and filled with tender scrambled eggs, ham, and plenty of melty cheese, of course. If you haven’t tried sautéing breakfast burritos, try these and you won’t want them any other way.

This Breakfast Burrito recipe is one of the first things I learned to cook when Vadim and I got married and they have been a family favorite ever since. Breakfast Burritos are excellent served with hot sauce, Pico de Gallo, a dollop of Guacamole, or Homemade Salsa, but they have plenty of flavor and juiciness when served plain.

Watch the Breakfast Burritos Video

Everything about these Breakfast Burritos is good. I hope they make busy mornings easier for you. These are so simple, so good, and customizable.

Ingredients

  • Flour Tortillas – You will need 4 large burrito-sized (10-inch) or 6 medium (9-inch) tortillas.
  • Sour Cream – keeps the eggs moist.
  • Ham – We used chopped deli ham to make these burritos protein-packed.
  • Cheese – Shredded mozzarella cheese keeps the filling moist and gooey and helps it reheat better.
  • Eggs – Scramble additional eggs to bulk up your burritos and increase protein.
  • Mushrooms – are optional but add a ton of flavor – see other flavor variations below.
  • Tomato – Optional and omit if freezing burritos since tomatoes don’t freeze well.
What's in a breakfast burrito? Eggs, sour cream, ham, cheese, tomato, mushroom, wrapped in a tortilla

Pro Tip:

Ten-inch burrito-style tortillas are the easiest to work with, the smaller you go, the harder they are to roll.

Breakfast Burrito, sliced in half displaying scrambled eggs, ham, and stringy melted, mozzarella cheese

Variations

There are endless combinations to make these Breakfast Burritos just the way you like them. We prefer ham because it reheats well without much change in flavor.

  • Protein: Cooked breakfast sausage, browned bacon, chopped or ground chorizo, or use black beans for a vegetarian burrito
  • Cheese: Cheddar, pepper jack, Monterey jack, or goat cheese
  • Vegetables: Diced onion, chopped bell pepper, hash brown potatoes, jalapeño peppers

How to Make Breakfast Burritos

  • Whisk together eggs, sour cream, salt, and pepper in a bowl, and then stir in chopped ham and set aside.
  • Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and sautée until golden, stirring occasionally. Season lightly with salt and pepper then remove from frying pan.
  • In the same skillet over medium heat, melt 1 Tbsp of butter, and pour the egg mixture into the pan. Stir/scramble until the eggs are just cooked through but still moist. Remove from pan and set aside.

Tips for Making the Best Breakfast Burritos:

  • Keep tortillas covered – It’s easier to roll your Breakfast Burritos if you use a fresh pack of unopened tortillas and keep them closed until ready to use to prevent drying and cracking.
  • Warm the Tortilla – Stack tortillas between two barely damp paper towels, microwave for 30 seconds, and keep them covered until ready to roll.
  • Do not overstuff or the burritos will be difficult to roll.
Tortillas wrapped in a barely damp paper towel

Assemble Your Breakfast Burrito

  • Spread 1 Tbsp sour cream in the center of your tortilla and layer your ingredients onto your tortilla. Use 1/4 of each ingredient per burrito to ensure your Breakfast Burritos are evenly filled, without over-stuffing, which makes sealing the burritos difficult.
  • Roll the burrito from top to bottom, pull the top flap down, and tuck tightly under the filling. Fold the edges in tightly and roll to seal with the bottom flap.

How to Heat Breakfast Burritos

  • Place a large skillet over medium heat and add 2 Tbsp oil.
  • Place fresh or thawed burritos, folded side down into the pan, and sautée until golden brown on all sides (2 min per side), turning with tongs. This will melt the cheese inside while making the outside crispy and golden.

How To Freeze Breakfast Burritos

If you are making Breakfast Burritos to freeze, follow the steps below to wrap and store your burritos. When you are ready to serve, follow the instructions to sautée them to make them nice and crispy.

Breakfast burritos wrapped in parchment paper, labeled, and stored in a freezer bag for freezer storage

To thaw: For best results, we recommend thawing the frozen Breakfast Burritos in the refrigerator overnight before reheating, or you can wrap a frozen burrito in a paper towel and microwave for 2 to 2 1/2 minutes on high, turning halfway.

Breakfast burrito with melted cheese, scrambled eggs, and ham wrapped in a crisp golden brown tortilla

More Breakfast Recipes

We’re always looking for new breakfast ideas so we don’t get stuck in a breakfast rut. If you love these Breakfast Burritos, you won’t want to miss these other breakfast recipes guaranteed to kickstart your day with delicious flavor.

Natasha's Kitchen Cookbook

Breakfast Burritos Recipe (VIDEO)

4.96 from 102 votes
Author: Natasha Kravchuk
Stacked Breakfast Burritos sliced in half to showcase egg, ham, and cheese.
These freezer-friendly Breakfast Burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes, and plenty of cheese. Our go-to breakfast burrito recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people
  • 4 large flour tortillas, (10-inch), or 6 medium tortillas (9-inch)*
  • 1/2 lb button mushrooms, (8 medium), thinly sliced – optional
  • 1 Tbsp unsalted butter
  • 6 large eggs
  • 1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
  • 1/4 tsp sea salt , (or to taste)
  • 1/8 tsp black pepper, (or to taste)
  • 2 oz deli ham, optional, cut into strips or squares
  • 4 oz mozzarella cheese, (1 cup shredded)
  • 1 tomato, diced – optional
  • 3 Tbsp olive oil , to sautée (add more as needed)

Instructions

How to Make Breakfast Burrito Filling:

  • In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
  • Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and sautée until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms from the pan.
  • In the same skillet, over medium heat, melt 1 Tbsp of butter, add egg mixture, and stir/scramble until the eggs are just cooked through (3 min) being sure not to overcook. Remove from pan and set aside.

Assembling Breakfast Burritos:

  • Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/4 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.
  • Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly, and roll to seal with the bottom flap. Repeat with remaining burritos.

To Heat Burritos:

  • Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.

Notes

*Skip the tomatoes if planning to freeze breakfast burritos. 
*You can make this work with an 8-inch medium-sized tortilla, they are just a little more challenging to wrap and you can’t fill them quite as full. 

Nutrition Per Serving

468kcal Calories21g Carbs24g Protein32g Fat12g Saturated Fat4g Polyunsaturated Fat15g Monounsaturated Fat0.1g Trans Fat290mg Cholesterol832mg Sodium509mg Potassium2g Fiber4g Sugar931IU Vitamin A6mg Vitamin C350mg Calcium3mg Iron
Nutrition Facts
Breakfast Burritos Recipe (VIDEO)
Amount per Serving
Calories
468
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
290
mg
97
%
Sodium
 
832
mg
36
%
Potassium
 
509
mg
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
931
IU
19
%
Vitamin C
 
6
mg
7
%
Calcium
 
350
mg
35
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: breakfast burritos
Skill Level: Easy
Cost to Make: $
Calories: 468

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Della
    May 20, 2024

    Hi Natasha,

    I truly appreciate and enjoy every one of your recipes that I have tried.

    I’m sorry for some of the nasty comments you receive from people (Diane). I guess it’s a sign of our times. When I read such comments it makes me pay closer attention to the words I choose to communicate.

    Anyway, I’m about to try this breakfast burrito and I’m sure I’m going to like it. Thank you again!

    Reply

    • Natashas Kitchen
      May 20, 2024

      I’m so happy you love our recipes! Thank you so much for your encouraging words.

      Reply

  • Charlotte Mook
    March 22, 2024

    Love all your recipes and how you prepare them in all your videos

    Reply

    • NatashasKitchen.com
      March 22, 2024

      Thank you, Charlotte!

      Reply

  • Diane
    March 21, 2024

    You put this on your email about it being gluten free? You cannot find GF flour tortilla. Using small corn totillas is nowhere near the same size or texture. This is not the first recipe you have touted on your gluten free emails like this that are not truly gluten free. How about truth in advertising and say they are gluten free adaptable and tell people how to do that…

    Reply

    • NatashasKitchen.com
      March 21, 2024

      Hi Diane! I have corrected the error. I am doing a review of our GF recipe category and getting that updated. Thank you for letting me know.

      Reply

  • Melinda C.
    March 20, 2024

    Hi Natasha,
    I made these and I pack them in my husbands lunch. He has them for breakfast
    while on the job. He gave one to one of his co workers and they seem to be a hit
    with them. I will be making these a lot more and freezing them too!!!!
    This recipe is truly a delicious one:) Thank You Once Again-You are my Hero!!!!

    Reply

    • NatashasKitchen.com
      March 20, 2024

      I’m so glad it’s being enjoyed. Thank you for the wonderful feedback.

      Reply

  • Linda
    March 11, 2024

    I just made them using your exact recipe including optional items and low carb tortillas. They were so delicious, everyone loved them. So much flavor too! I love that I can count on you for delicious meals 100%!

    Reply

    • Natashas Kitchen
      March 11, 2024

      I’m so glad you enjoyed it, Linda! Thank you so much for sharing that with me.

      Reply

  • Stacy
    February 13, 2024

    Hi Natasha, I’m wanting to make these one night in advance and am wondering if I can do the entire process as described and instead of freezing them, put them in the refrigerator and than bake them the next morning in the oven? Would that work?

    Reply

    • NatashasKitchen.com
      February 14, 2024

      Hi Stacy! That should be fine.

      Reply

  • Nikole
    January 8, 2024

    I’ve read most of the comments but couldn’t find an answer to this question. I want to make these ahead of time and freeze them for the family east grab and go breakfast, however I’m wondering if you can sauté them BEFORE you freeze them and THEN microwave right before eating? I leave the house before the kids wake up so it’s nice to have breakfast ready for them, thanks for your wonderful website which has brought soo many “thank-you’s” to the table!

    Reply

    • NatashasKitchen.com
      January 8, 2024

      Hi Nikole! I’m so glad you’re enjoying these recipes. Heating on a skillet will provide the most crisp result. I have sautéed and frozen these before, they microwave well but the tortilla can be a bit soft or soggy. Be sure to cool them before wrapping to freeze. That will help.

      Reply

  • Lydia
    July 25, 2023

    Hey Nat..we love Breakfast Burritos ! We have made them for years and usually freeze a dozen or so at a time. So easy and handy to have in the freezer ! Thanks again!

    Reply

    • Natasha's Kitchen
      July 26, 2023

      You’re welcome, Lydia. Great to hear that you have made this for years! It is such a great recipe to share.

      Reply

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