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.
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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.
Pro Tip:
Ten-inch burrito-style tortillas are the easiest to work with, the smaller you go, the harder they are to roll.
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.
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.
- Wrap Breakfast Burritos in parchment paper.
- Label the outside of the parchment with the contents and date.
- Transfer to a freezer-safe Ziploc bag and freeze for up to 1 month.
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.
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.
- Easy Frittata
- Lemon Ricotta Pancakes
- Poached Eggs
- Blueberry Scones
- Chocolate Banana Bread
- Easy French Toast
Breakfast Burritos Recipe (VIDEO)
Ingredients
- 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
*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
Filed Under
Delicious 😋 I added spinach with the mushrooms and sour cream on the side 💘
I made these with Lavash bread for a super low carb breakfast! A little tricky to fold but so good!
Natasha,
My wife and I continue to make, enjoy, and share your wonderful recipes. Love how easily understood and down to earth your videos are. Thanks for sharing your knowledge and for inspiring us to prepare great meals (and desserts)!
I’m so happy you both enjoyed that. Thank you for sharing that with us!
These are amazing. I can’t stop making them. They are a bit time consuming to make, especially since I make sourdough tortillas to use with them, but they are so convenient and tasty to reheat in the morning that it’s worth it!
I’m so glad you love this recipe! I bet they are even better with fresh sourdough tortillas!
I have your cook book and it is awesome! I have made so many of your recipes and have never been disappointed. Today I am making your recipe for Krispy Kreme’s – glazed donuts. My favorite recipe!
I’m so happy to hear you’re enjoying my book, Kim! Thank you so much for sharing that with me – I hope you get to try more of my recipes soon. Thank you for your wonderful review.
These were great!! Next time I would add in cheddar cheese, or use a Mexican blend because that’s what we’re used to with breakfast- but upon reheating, these were just sooo yummy, a lot like what you get in a cafe.
These burritos were delicious! The combination was great, and the flour tortillas worked perfectly, resulting in a wonderfully light and crisp shell. We did add a tablespoon of green chili to each burrito, and are thinking about some bacon lardons next time – which will be soon!
Made these breakfast burritos last Saturday. Didn’t have mushrooms and used bacon instead of ham, only because that’s what I had on hand. They were so good!! Froze a few of them and we had them today for breakfast, heated them up in the air fryer. They were even crispier this time!! We love them! Going to make a new batch and freeze them!
I have not considered using mozzarella cheese with ham. I am thinking now, that this would be good and fun to eat with the stretchy cheese.
Hi Natasha, i;ve these, made them several times. Think i could add some smoked provolone i want to use up, in addition to the mozzerella?
I’m glad to hear that, David! I think that will be a great addition to the recipe. Hope you enjoy it!
I’ve been making breakfast burritos for years and, yes, they freeze well. Your recipe is spot on! I also take shoestring potato fries, chop, and fry them to add some extra bulk to the mixture.
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!
I’m so happy you love our recipes! Thank you so much for your encouraging words.
Love all your recipes and how you prepare them in all your videos
Thank you, Charlotte!
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…
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.
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!!!!
I’m so glad it’s being enjoyed. Thank you for the wonderful feedback.
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%!
I’m so glad you enjoyed it, Linda! Thank you so much for sharing that with me.
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?
Hi Stacy! That should be fine.
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!
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.
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!
You’re welcome, Lydia. Great to hear that you have made this for years! It is such a great recipe to share.