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 Natasha! pls can you leave out the cheese? some people aren’t ‘cheesy’. (LOL!)
Hi, if you prefer to leave out the cheese, you definitely can.
Natashen’ka! Thank you so much for this recipe! It’s the 5th recipe I’m doing from your website for the last 2 weeks! I’m so so thankful to you for everything you do! I never really cooked before, and I’m so surprised that everything comes out just perfect, my boyfriend is so happy! Thank you thank you thank you!
My pleasure! Thank you too for giving my recipes a try!
Hi! Excited to make these as ALL of your recipes we have tried have been such success. So thanks!! Do you think I can make these just one day before and then put them in the fridge to fry the next day? I don’t think I have time to freeze them, but want to make them ahead. Thanks!!
HI Amanda, I’m so glad to hear you love our recipes. You can definitely put these in the refrigerator. They are even easier to reheat when they have been refrigerated instead of frozen.
These burritos are awesome for a quick breakfast. My husband and I absolutely love the taste of the burrito lightly fried! We also switch the meat up sometimes, cut up bacon or ground sausage works great.
Isn’t it so good! I’m so glad you enjoyed this recipe! Thank you for sharing your review with us!
I made these today, very good
I didn’t have sour cream so I used cream cheese. I’ve never fried them like that before and have to say it’s definitely my favorite now. Thanks
I’m so glad you found a favorite Sansy! That’s so great!
I’m planning to make these and freeze and take them with us camping for an easy breakfast. Question: can I take them frozen and pop them on a cast iron grill/skillet the morning we want to eat them?
Yes that should work. Please instructions on how to make freezer burritos.
Hi, can you freeze them after sauteing them and then reheat in a toaster oven from frozen?
Can I sauté these before I freeze them? Then heat in the microwave them when we want to eat them.
I would sautee before enjoying them or they won’t maintain their crispy exterior. Also, it’s always better to cook once rather than twice so the food doesn’t break down or lose quality.
I am planning to make these in the morning. However, I would prefer bacon instead of ham (even though I eat both, lol). So, should I cook the eggs first then the bacon and then mix them together?
Hello Tasha, you can cook the bacon first and then follow the rest of the instructions which is to cook egg then add the other toppings.
Got it, thanks!
Also, do you have a mini crab ball recipe? If so, you should share in a video. #JustSaying
Hi Tasha, we do not have a crab ball recipe but we do have a shrimp cake recipe HERE. Several of our readers have replaced the shrimp for crab.
Hello, I just bought all the ingredients for these and plan on making a few so they are ready for next weeks breakfast.
I am wondering if there is an alternative I could use instead of sour cream.
Thank you, I am enjoying your site and trying out your wonderful recipes.
Hi Vicky, I haven’t tested this but one of our readers reported great results using greek yogurt in place of sour cream.
Awesome – thank you. I think I’m also going to try a couple with some dijon mustard and see how that turns out. Thanks again.
You’re welcome! I hope you love this recipe.
I made the breakfast burritos this morning and they are soooo delicious, I will definitely make them again. Thank you for the great directions as well.
You’re welcome! I’m so happy you enjoyed it, Betty!
I cooked the breakfast burritos. The recipe was amazing. Thank you Natasha!
One of our favorite make-ahead recipes! Thank you for sharing that awesome review with me!
Tried your make ahead sandwich..It was yummy and I froze four of them key. Keep up the good work Natasha
I’m so happy you enjoyed that. Thank you for sharing that with us!
What did I do wrong???? The egg mixture is delicious, the mushrooms perfectly browned, the sour cream smeared and the tortilla ready to roll.
That’s where it all fell apart – literally. The tortilla cracked with each fold I endeavored, and the egg mixture all over the counter. Cracks and all, I folded it over, everything spilling out and me greatly distressed. But I wrapped the disasters in wax paper anyway and will try to crisp the mess in oil in the morning.
Has this ever happened to you? My flour tortillas (Azteca) were freshly purchased and opened.
Sigh.
Hi Xenia, it sounds like an issue with the tortillas you were using. make sure you use a fresh package of flour tortillas (not corn tortillas which fall apart) and also don’t overstuff the tortilla or it won’t close properly. You might try larger tortillas. A fresh package of unopened tortillas works best because once you open the package they begin to dry out. Cold tortillas will crack more than room temperature or warm tortillas.
Thanks for getting back to me so quick Natasha. They still tasted delicious this morning! The Flour tortillas were fresh, but they were also cold. Perhaps warming them would have prevented them from cracking. The good news is even though they didn’t look perfect like yours, they still were very tasty!
If I am planning to freeze can I still add green peppers?
Hi Vanessa, Yes they do freeze well even with the peppers. Please see the note just above the print-friendly recipe.
In case nobody’s mentioned it yet, I am fairly sure this would be amazing with hot-smoked salmon – the kind the flakes, not the kind for your bagel
Oh Yum!! Thank you for that suggestion, Svetlana!
i am a new “cook” i dont know anything about cooking whatsoever but her videos make it very easy. love it. i like to see more vegetarian dishes thou
That’s so great, Erkan! Thank you for that awesome review!
I would love to try these. Just wondering if I could use cooked bacon instead of ham.
Hi Linda, yes that would work great to use crispy browned bacon.
Love love love your cooking, you bring such joy to the kitchen. Can these be finished or warmed in an airfryer instead of oil on the stove? N if they were going to be frozen n the only option to reheat was a microwave.. would it be better to brown them n then freeze?.. I know lot of questions lol, but wondering minds wanna know..Thank u for bringing ur little ray of sunshine to my days.. keep up the wonderful job..
Hi Dorothy, I haven’t tested that in an air fryer but it may work I’d love to know how you like that if you experiment. From frozen we thaw each burrito in the microwave for 2 – 2 1/2 minutes on high then sautee per the recipe in step 3 until golden and hot.
How long will they stay good in the freezer? Do you have to sautee them or can you just microwave them? I did make these and they were great!
Hi Olivia, Yes they do freeze well. Please see the note just above the print-friendly recipe
I read the comments and apologize if I missed it…but how long can these be stored in the fridge?
Hi Summer, we normally freeze instead of refrigerating to make sure they don’t get soggy. & they do freeze well. Please see the note just above the print-friendly recipe
These are so amazing. I’ve been making a similar breakfast burrito for a few years, but this gave me a couple new ideas to freshen mine up a bit. Great recipe.
That’s so great Christian! I hope you love this recipe!
My imagination is on overdrive….I am vegetarian, but veggies or oriental style sounds good….how about basting them with a little oil and using air fryer! No tending to it during morning rush.
That sound interesting Cynthia and like a great idea! If you experiment I would love to know how you like this recipe.