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
Natasha,
These are the best breakfast burritos ever! I made these Saturday morning and my husband said that these are even better than the ones we get from the breakfast place that we usually go to!
That’s quite a compliment!!! Thank you 🙂
Wonderful recipe! Would you be kind enough and make Ukrainian kutja. I want to make it so bad. Thank you 😉
Absolutely, click here for our Kutya recipe 🙂
I absolutely love love these burritos! Always impress my sisters for brunch.
Although, I’d like to make them tomorrow for Saturday. Can I freeze them? Do you recommend frying them or frying them after they thaw before breakfast? Any suggestions appreciated, thank you:)
Esther, please see freezing instructions just above print-friendly section in the post 😀.
I just used this as a food tech assignment. I had so much fun preparing it with friends and looked and tasted AMAZING!
Thanks for the recipe
You are very welcome and thank you for the nice review!
Yeahhhh, if I was pregnant and going about my day in the comfort of my own home, my husband better keep his comments about what I wear to himself or there’s going to be problems.
Great recipe!
Ha ha that’s pretty funny! Yeah, definitely don’t mess with a pregnant woman! 🙂 I’m so glad you liked the recipe 🙂
Such a great idea for breakfast with friends. I preped them night before and in the morning just sautéed them up on the pan. It’s best to do it on the medium-low heat to avoid burned burritos. Thank you much 🙂
I love your idea of making them ahead and serving them as an easy breakfast with friends. So smart!! Thanks for the awesome review and idea!
This may be silly but do you freeze them before or after they are cooked?
I freeze them before they are cooked :). Good question!
I made these today for breakfast. My whole family loved it! And although I think I cook pretty good, my son said it was the best breakfast ever! Thank you Natasha for your talent in cooking and sharing it with everyone! Your recipes are the most delicious ones!
Larisa, thank you for such a great review and you are so welcome 😀.
I just tried this recipe this morning and It was awesome. It was easy and delicious totally loved it.
I’m so happy you loved it! Thanks Dennis 🙂
What can I substitute sour cream with to spread on tortilla?
Thank you!
You can try a little bit of plain Greek yogurt. You could also just leave it out, but it’s nice to make it a little juicier.
Sorry if someone already asked, but can I brown them then freeze to save morning routine time?
Hi Dawn, I would recommend freezing before browning. You can still heat them without browning but you won’t have that same crispness or effect if you do it ahead of time.
Hi there. I love the idea for breakfast.. but i tried making this recipe last night on family bbq.I love it and so did the whole family!!!! Chrunchy outside and juicy from the inside…the cheese just melts like i cnt get enough of them.. thank you natasha. U nvr disappoint me everytym i tried ur recipe.. love u!!
Thank you so much Sara for the great review, it sure means a lot to me 😀.
Wanted to whip up new flavor and boy was it not only delicious but easy. Thanks!
You are welcome Lakisha, I’m glad you like it 😀.
Can these be frozen?
I updated the recipe with a note on freezing. If planning to freeze, omit tomatoes on the inside (not absolutely necessary but the texture will be best if you omit before freezing). Wrap each burrito in parchment paper then place multiple burritos in a freezer safe ziploc bag. To thaw, microwave each burrito 2 – 2 1/2 minutes on high then sautee per the recipe in step 3 until golden and hot. Enjoy!
Hi Natasha,
Just a quick question, have you or someone you know made these with raw tortilla and frozen them? I’m trying to do it for camp. Thank you!
Hi Dana, I have not tried raw tortillas but that isn’t necessary. We just make them like usual and thaw overnight in the fridge then put them on a skillet the next day once they are thawed and they literally taste just as good after being frozen. We just enjoyed them that way today actually.
Yummy! I used uncooked tortillas and they turned out crispy and just perfect!
That’s great to know that it works well with uncooked tortillas. We love those! Thanks so much for sharing your awesome review!
I love this recipe. I made them ahead and my son brought them for lunch and before soccer practice. Crisping the tortillas is brilliant. Thanks for this!
You are welcome Chris, I’m glad you love it :).
I made these for breakfast this morning for my guests and my husband:)they loved them!!
I’m so happy to hear that! Thank you for sharing your great review!
I just found your website, and this was the first recipe of yours that I tried. My family and I absolutely loved these burritos!! I love all your detailed instructions with pictures! Can’t wait to try some more of your recipes! 🙂
I’m so happy that you love the recipe. Thank you for sharing your wonderful review. I hope you find many new favorite recipes on my site.
Just made this for my boyfriend and I and I absolutely loved them! I changed it by subbing cheddar for mozzarella, bacon for ham, and added spinach and onions and it was terrific. My boyfriend said that this was the best breakfast burrito he has ever had!
Side note: saw what you said about these being pretty juicy so I made sure all the fillings were relatively dry and had them sit on paper towels if needed as to not add excess moisture.
I’m so happy to hear you both loved them! 🙂 That’s wonderful! Thanks Clare 🙂
I usually really love a soft tortilla for my burrito but I’m definitely going to test this out. I don’t think it could be bad;-)
I would love to hear the results :).
I made these for brunch today and they were so tasty! I love the crispy outside and breakfasty insides X) mine didn’t turn out as pretty as yours, but that didn’t stop them from tasting amazing! Thank you!
Viktoriya, thank you for the great review, reading your comment is making me hungry for some breakfast burritos. Maybe that’s what I will have for breakfast tomorrow :).