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
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Look yummy. i must try.
I hope you love and try it soon!
This is such a great idea! Will help make breakfast time go easier!
It sure will! It’s so good!
My family loved these! Thanks for a great recipe!
Isn’t that the best when the entire family loves it! Thank you for that awesome feedback!
We love breakfast burritos SO much that we had to try this recipe. It was awesome! Everyone enjoyed it.
Awww that’s the best! Thank you so much for sharing that with me, Eden. I’m all smiles!
We love these burritos for a make-ahead breakfast! So filling and delicious!
I’m so glad you enjoyed it, Anna. Thank you for the wonderful review!
I love that these can be made up ahead of time then brought out when needed.
That’s the best part! Thank you for watching!
Hi Natasha!
Just made this for my family to try out w/ the few ingredients that I had. Everyone loved it! So much you can do w/ this and it’s super fast and easy. Thank you!!
That’s so great Katerina! Thank you for that wonderful feedback! I’m so happy you all enjoyed that!
These were absolutely amazing! We had them this morning with some left over guacamole😊
Hi Diana! I’m so happy to hear that! Thank you for sharing your great review!
Do you freeze these before or after cooking?
Hello Janice, 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 do much of the same thing, but use chorizo instead of ham and add chopped jalapenos for heat. Instead of rolling the tortillas, I simply fold them over in a quesadilla format, wrap with film and freeze for a quick breakfast. I simply thaw them in the microwave for a minute, then put them in a skillet with a little butter and cook to a golden brown on each side.
Easy to open and add hot sauce if desired and delicious.
Thank you so much for sharing your method! It sounds scrumptious and easy! Do you keep the other fillings the same?
I do vary the contents according to mood. But basically the same as yours except for the meat. Folding the tortilla over like a quesadilla is just simpler than the roll and tuck method you use, plus you do not have a big chunk of tortilla at each end.
Good to know! Thanks for sharing your helpful tips with other readers!
Can I freeze this ?
Yes they do freeze well Olga! Please see the note just above the print-friendly recipe. 🙂
Thanks for the pics of how to roll them up, I am embarrassed how I fail at such an easy task! This is also how we make our chicken wraps, browning them in the skillet is the key!
You’re welcome Colleen! I’m glad you find that helpful! 🙂
Omg! I made these the other morning and the fam bam loved them! My son ate his whole burrito, which is a rare thing. He’s a picky eater. I’ll be making this again. Thank u!
You’re welcome Crystal! I’m glad to hear this recipe is “picky-eater approved”! Thanks for sharing your excellent review!
These were so easy to make and were so delicious! Thank you for the recipe Natasha!
You’re welcome Vita! I’m glad you like the recipe! Thanks for sharing your great review!
Delicious!!!!!!! I am always looking for different/easy recipes for breakfast and this one is perfect.
I’m glad you like it! It’s super easy AND so good! Thanks for sharing Liz 🙂
It turned out okay, it takes a lot of work and time and mine don’t look the same st all, but an okay dish. The kids ate it but were not super excited.
Hi Irina, These should be relatively easy to make and assemble. I wonder if maybe you used a tortilla that was too small which would make it difficult to roll up?
Hi, where and when to use butter? I see it in the ingredients list but not in the recipe? I might be totally blind though. Lol.
Hi Zhi, it is in step 2 where I used it to cook the eggs 🙂
Sounds fantastic, I will be trying these soon! Another point, your photos show you can roll a burrito better than most, well done! I will make these and post a comment and you will get a pingback as well.
These are so delicious! Please tell me what you think! Thanks Lee 🙂
Are these free able for later heating?
Hi Amanda! Yes they do freeze well. Please see the note just above the print-friendly recipe 🙂
Thank you for the recipe Natasha 😊My family really liked the burritos! Even my 2 years old loved them😊
I love hearing when the whole family enjoys a recipe! Thanks for sharing your great review Olya! 🙂