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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Hey Natasha,
What do you think I can use instead of ham since I am a vegetarian….
You can try black beans or mashed potatoes.
Okay Thanks again!
Do you think these would reheat well wrapped with just tinfoil and then into the oven?
Hi Amanda, I bet that could work. We prefer to eat these fresh. To be honest, I haven’t tried freezing them to reheat, 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.
Amanda, We wrap in aluminum foil, thaw overnight, and pop them in the air fryer in the morning still in the foil. Heat until heated through – you can use a thermometer to check.
I will make these when my kids come over on sundayn together with your pancake receipe. thank you
Aww, that’s the best! I bet you’re going to have the best time making these!
Love your recipe…I love watching you cook! I’ve tried lots of your recipes. Thank you Natasha❤️ You make me and my family happy!
You’re welcome, Brenda. Thank you for your good comments and feedback!
Can you heat in microwave? I know not as good but thinking for when at work 🙂
For best results, we recommend thawing the frozen breakfast burritos completely in the refrigerator overnight, or you can wrap a frozen burrito in a paper towel and microwave for 2 to 2 1/2 minutes on high, turning halfway.
Can these be microwaved to heat up? Or pan only
Hi Milana, you can reheat in the microwave, but I would sautee before enjoying them, or they won’t maintain their crispy exterior. It’s always better to cook once rather than twice, so the food doesn’t break down or lose quality.
Will try that very soon and tell you how it was! :))
I’m looking forward to that feedback.
I just made mine this morning but I only used ground sausage I cooked with onions, scrambled my eggs and then added fresh shredded sharp cheese. Then I put everything together by wrapping all ingredients together and quickly pan frying in butter and olive oil. They turned out beautifully for just making 2. Next time I will try some other ingredients. Natasha, they taste like eggs and meat wrapped in a thin biscuit crust!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I know my husband will not like the sour cream. Is there something else that I can use?
Hi Trish, you could omit the sour cream and it will still work well. You could also add a little bit of heavy cream or half and half (1 Tbsp) to the eggs to add a little moisture.
I just made these and stuck them in my fridge for tomorrow’s breakfast! Can’t wait to eat them!
Delicious! I love the sour cream in the eggs and the crunch from frying.
Isn’t it so great! I’m happy you enjoyed this recipe, Fran!
Saw your recipe for Breakfast Burritos and I am going to try it today.Looks so good! I enjoy watching your videos,they are so down home and wholesome,,,may you and your family be well and safe.Sincerly,Charlene Weir.Nova Scotia Canada
Hi Charlene, thank you for the sweet comment!
How do you get these recipes when they are all clumped together.
Hi Sue, if you click “jump to recipe” you will go to the recipe card at the bottom.
I will cook this for my kids tomorrow, I’m sure they will love it.Thank u for sharing ur recipe 😍.more power to u and Godbless..
Awww that’s the best! Thank you so much for sharing that with me. I hope they love this recipe!
Love the recipe. Can I use bacon instead of ham?
Hi Bertie! That should work!
I can’t see why not as I plan on using different meats.
Love your videos of all recipes.
May I ask why added sour cream when mixing egg? I meant did it will make the eggs texture more soft after cooked or…..
It will make it more creamy and rich than milk will.
OK Natasha, got a problem….every dog gone recipe I try of yours is OFF THE CHAIN, like the breakfast burritos I made for tonight’s dinner…couldn’t take a picture because my husband and I ate them too quickly….no kidding. I am going to add poundage to my petite frame if I don’t stop trying your recipes! I hope your laughing by now…..laury
LOL I’m still glad you’re enjoying my recipes! I hope that you and your husband will love every recipe that you will try.
Hi Natasha
Love your recipes…you make my day…so easy to follow… could you please tell me, if i am able to print your recipes on home printer for my own use…i have Arthritis and find it hard to write them down.
So many times i have started to make recipe and my phone goes off.
Mat be you could tell me how to do it.
In the meantime keep them recipes coming and your lovely smile.
Hi Lynn, you sure can! The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps!
You remind me of Princess Poppy! Such a spunky personality Thanks for all the great recipes! I’m so excited to try these.
Thank you for that compliment Ela! I hope you’re enjoying our recipes and videos!
Hi! I made these and the filling was delicious! When I was rolling them up the actual tortilla was breaking and falling apart. I didn’t add a lot of filling (less than what you did) and I used a fresh pack! Did you use raw ones? Mine were cooked/ready to use ones ..
Hi Luba, 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.