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
Hi, can you make these ahead and freeze them?? I’ve made them once and LOOOOOOOOOOOVE them, but I’m not sure if it’s possible to make them before, unfreeze them and then just put on the pan ..
I haven’t tried freezing them but I think it would work well. You can probably thaw in the microwave for a minute or two and then brown/ finish heating on a skillet over med/low heat.
Our menu tonight was breakfast for dinner! This is another Uh MAZING recipe!!! I changed it up a bit though, using all ingredients I have in the house. So, I used Greek Yogurt in place of sour cream, used bacon instead of ham, and omitted the tomatoes. I served it with warm salsa on the side instead. YUMMY! Thank you!!
Thank you so much for sharing your modifications! I love the idea of using Greek Yogurt in leu of sour cream. Mmmm.. 🙂
Thank you.. I would love this for lunch.
You are welcome Nikki :).
Wow, this is amazing, my husband has been making the same exact burritos for me for the past 3 months. Also with Hot Sauce. I am 5 months pregnant. I think it’s the pregnancy cravings! He also varies ingredients depending on what we have on hand. This is why these never get old and I could eat them 3 times a day every day.
We change it up too based on what we have in the fridge. I crave these with hot sauce too! 🙂
Think you could freeze them? Before or after they cook?
I haven’t tried freezing them so I’m not sure which way is best. I think it could work either way.
Natasha this looks A M A Z I N G! Also, so glad to have discovered another slavic inspired food blog. I look forward to browsing through your recipes.
Welcome to my blog and thank you! I hope you find many new favorite recipes 🙂
These look amazing! Do you think that they would freeze well? I’m always looking for quick breakfast ideas.
You’re the second person to ask! To be honest, I haven’t tried freezing it so I’m not 100% sure, but if you do freeze them, I’d probably bake them to make sure they are heated through all the way and then toss them on the skillet to crisp on the outside.
Wear the ugly pants? Haha!
LOL. thank you ;).
So I made these this morning (I made a mistake o.O)
I used olive oil in the pan. The olive oil I recently bought has been bitter so the burrito came out semi bitter. I was delicious nonetheless and will try it with other oils.
Problem is…I gave it to a few guys for breakfast on their way to work. I wonder what they think of me now.. (-.-)
Oh no! But, I’m sure they’ll look past that and appreciate your yummy burritos ;). Was it an extra virgin olive oil? I tend to stay away from that one for cooking. I love using my extra light olive oil which has a higher smoke point and pretty much no flavor for cooking. I buy it in bulk at Costco.
Breakfast burrito is my favorite, but never ever thought of frying them for that beautiful golden crispy skin! I love it. I want breakfast now. Haha
It really does take them to the next level when you toss them on the pan and the cheese melts, flavors infuse; something wonderful happens! 🙂
Yummy! These look amazing 🙂
Thanks Lea 🙂
Craving these burritos for breakfast tomorrow morning.. need to get my hands on the ingredients so I can make them!
ooooh I hope you absolutely love these! 🙂
OOOH EEMM GEEEEE!!! These are absolutely amazing. We made them for dinner today, I know I know, we are weird like that. But you are partly to blame! These burritos are so delish, we’ll eat them any given day for breakfast, lunch, and dinner
Thank you so much for such a great review! I’ll take the blame ;). I agree these are great any time of day! 🙂
Thank you so much for this recipe! 🙂
PS I can’t imagine anything could look bad on you 😉 You’re so gorgeous & have a perfect baby bump 🙂
Lol. Thank you Anna; you’re so sweet :). You just have to trust me on this ;).
Your breakfast burritos look delicious. Can they be frozen and then reheated as needed?
Hi Christine! You’re the second person to ask and I wish I had tested them out that way. I imagine they are best eaten fresh, but if you do freeze them, I’d probably bake them to make sure they are heated through all the way and then toss them on the skillet to crisp on the outside.
Do you think these could be frozen? Reheating in the micro, toaster oven or in a covered skillet? My husband would love these but we could never eat them all at once. Thanks.
I imagine these are best made and eaten fresh. To be honest, I haven’t tried freezing them, but I think it could be done. I probably would reheat/bake them in a toaster oven or standard oven and then toss them on a skillet to get that crisp shell that makes them irresistible. It’s also really easy to cut down the recipe if you just wanted to make 2 or 3 of them.
I was looking to freeze them too. Wondering if you should freeze them before frying them in the pan. Assembly would already be done and just thaw & fry. Crisp them up and done. This way, you wouldn’t have to worry about them being soggy.
I imagine these are best made and eaten fresh. To be honest, I haven’t tried freezing them, but I think it could be done. I probably would reheat/bake them in a toaster oven or standard oven and then toss them on a skillet to get that crisp shell that makes them irresistible.
I really wanted to make these for a sunday morning breakfast but didn’t have ham or cheese (and too lazy to go out to get any). Still made them but just added more veggies (zucchini, red peppers, onions) with the mushrooms and it was so good! We ate it with salsa and sour cream. Never thought of frying burritos on the stove. Great idea and definitely boyfriend approved. Thanks Natasha!
I love the idea of making them vegetarian and I bet the zucchini, bell peppers and onions made a delicious burrito!! Thanks for sharing how you made them and I’m so happy you enjoyed them 🙂
Oh man this looks so good!!
Thanks Marina 🙂 They sure are!
These look so delicious. I love breakfast burritos and will be trying these in the next week. Thank you for sharing your recipe.
You’re so welcome! I hope you enjoy them as much as we do! 🙂
I am not a morning person but paradoxically breakfast is my favourite meal of the day! These breakfast burritos are gorgeous! I really have to mix up my Saturday morning pancake routine with these babies. And for the record, I think you have gotta be one of the cutes pregnant mommas I’ve seen. Enjoy stretchy elastics while it lasts ’cause it’s back to skinny jeans soon after. 😉
I sure do love my stretchy pants. lol. Thank you so much Julia 🙂 You’re so sweet 🙂