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.

Stacked Breakfast Burritos sliced in half to showcase egg, ham, and cheese.

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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.
What's in a breakfast burrito? Eggs, sour cream, ham, cheese, tomato, mushroom, wrapped in a tortilla

Pro Tip:

Ten-inch burrito-style tortillas are the easiest to work with, the smaller you go, the harder they are to roll.

Breakfast Burrito, sliced in half displaying scrambled eggs, ham, and stringy melted, mozzarella cheese

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.
Tortillas wrapped in a barely damp paper towel

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.

Breakfast burritos wrapped in parchment paper, labeled, and stored in a freezer bag for freezer storage

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.

Breakfast burrito with melted cheese, scrambled eggs, and ham wrapped in a crisp golden brown tortilla

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.

Breakfast Burritos Recipe (VIDEO)

4.96 from 103 votes
Author: Natasha Kravchuk
Stacked Breakfast Burritos sliced in half to showcase egg, ham, and cheese.
These freezer-friendly Breakfast Burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes, and plenty of cheese. Our go-to breakfast burrito recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people
  • 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

*Skip the tomatoes if planning to freeze breakfast burritos. 
*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

468kcal Calories21g Carbs24g Protein32g Fat12g Saturated Fat4g Polyunsaturated Fat15g Monounsaturated Fat0.1g Trans Fat290mg Cholesterol832mg Sodium509mg Potassium2g Fiber4g Sugar931IU Vitamin A6mg Vitamin C350mg Calcium3mg Iron
Nutrition Facts
Breakfast Burritos Recipe (VIDEO)
Amount per Serving
Calories
468
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
290
mg
97
%
Sodium
 
832
mg
36
%
Potassium
 
509
mg
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
931
IU
19
%
Vitamin C
 
6
mg
7
%
Calcium
 
350
mg
35
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: breakfast burritos
Skill Level: Easy
Cost to Make: $
Calories: 468
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Bertie
    May 15, 2023

    Natasha, you are awesome! Everything I make is sooo delicious.. I am so glad that I found your site. Thank you so much 😊.

    Reply

    • Natashas Kitchen
      May 15, 2023

      Aww, that’s the best! Thank you so much for sharing that with me lovely comment with me! I’m so glad you found my site!

      Reply

  • Sharron Maxwell
    October 17, 2022

    Can you cook these in the air fryer? If so, what temp and how long?

    Reply

    • Natashas Kitchen
      October 17, 2022

      Hi Sharron, 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.

      Reply

  • Stephanie
    August 18, 2022

    Hi Natasha!

    Thank you so much for all your delicious recipes. I am not a cook what so ever however you make it so easy for someone like me to follow. Thank you!

    Reply

    • Natashas Kitchen
      August 18, 2022

      I’m so happy you’re enjoying my recipes, Stephanie! Thank you for your great feedback!

      Reply

  • Christine
    June 3, 2022

    Hello, I would love to try this. What can I substitute with the sour cream? My kids & hubby is not a fan of it.
    Thanks!

    Reply

    • Natashas Kitchen
      June 4, 2022

      Hi Christine, 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.

      Reply

    • Julie
      November 28, 2022

      I often use plain Greek yogurt as a substitute for sour cream, though they might not like that, either.

      Reply

  • Lori
    May 20, 2022

    I am so happy to have found you you are amazing!! Keep doing what you’re doing my friends and I truly enjoy you!!

    Reply

    • Natashas Kitchen
      May 20, 2022

      Aww, thank you, Lori! You’re so nice! I too am so glad you discovered my blog! I hope you get to try more recipes soon!

      Reply

  • Mary
    March 1, 2022

    This may seem like a silly question but can I use the liquid eggs from the carton?

    Reply

    • NatashasKitchen.com
      March 1, 2022

      I believe so. I haven’t tested it myself but it should work fine.

      Reply

  • Whitney
    January 27, 2022

    These were so so good. Used butter instead of olive oil, I added leftover guacamole to mine, fresh tomatoes to my husband’s. Used Bella/cremini mushrooms because that’s what I had on hand. They were delicious! We had for dinner, but will definitely make again to stuff the freezer.

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Awesome, I’m happy to hear that you loved this recipe, Whitney!

      Reply

  • Cha
    January 21, 2022

    Hi Natasha! My local grocery doesn’t have fresh tortilla, can I still use frozen tortilla wrap for this recipe? any tips?

    Reply

    • Natashas Kitchen
      January 21, 2022

      hi Cha, I assume you’re referring to raw frozen tortillas? I have not tried raw tortillas to advise. If you test that, I’d love to know how you like that.

      Reply

  • Rick
    January 18, 2022

    Can I freeze the breakfast burritos after I cook them. The browning?

    Reply

    • Natasha's Kitchen
      January 18, 2022

      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!

      Reply

  • Jordan
    January 15, 2022

    I just came here to say that the burritos froze just fine with tomatoes, after pan frying. I reheated them with the air fryer (after first thawing) and they were just like when I made them fresh. Thanks

    Reply

    • Natashas Kitchen
      January 15, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Juliana
    January 5, 2022

    I just made these, and they’re delicious! My whole family loved them. I didn’t even get to try freezing them because we ate them all haha 🙂

    Reply

    • Natasha's Kitchen
      January 5, 2022

      That’s fantastic! I’m happy that the recipe was a huge hit for your family.

      Reply

  • Carolyn Hahn
    December 27, 2021

    These are such great ideas! I work out a couple of mornings a week and the idea of cooking or eating healthy food–which I need to have the energy to work out—is zero. THis seems very doable! Thanks!

    Reply

    • Natasha's Kitchen
      December 27, 2021

      I hope this becomes your new favorite!

      Reply

  • Sharon
    November 8, 2021

    Made these last week for the first time. Delicious! I made them with 1/2 lb. bulk sausage browned first, but followed the rest of the recipe but omitted the mushrooms. I got 8 instead of 6! to eat, I put them in the fridge the evening before to thaw, transport them to work, then microwave for 1 min or so, then toast in a toaster oven to crisp. Solves my issue of not wanting to eat sweet stuff for breakfast! Planning to add some onion and pepper next time. Thanks!

    Reply

    • Natashas Kitchen
      November 8, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Sharon!

      Reply

  • Tina
    October 20, 2021

    Hi Natasha. I love watching your show. You’re such a fun person to watch. I always have, an inside me, chuckle when I watch plus your recipes are great. So it is a win win situation.
    Your husband does great at filming the show.
    The behind the scenes guy.
    Keep on keeping on. You guys are great.
    Thx for the show

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Hi Tina, thank you for your kind words and good feedback. I hope you’ll love all the recipes that you will try!

      Reply

  • Nadia
    September 22, 2021

    If I want to freeze them, can I put tomatoes into it and freeze?

    Reply

    • Natasha's Kitchen
      September 23, 2021

      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!

      Reply

  • Sandy
    September 14, 2021

    Can’t wait to make these! I think I am going to make a bunch a head of time and freeze them. Have a Sunday Brunch with the neighbors using our Blackstone to crisp them up. YUMMY!!

    Reply

    • Natasha's Kitchen
      September 14, 2021

      That sounds like a good plan! I hope it becomes your new favorite.

      Reply

  • Melissa B.
    September 9, 2021

    Hi Natasha! I am new to your blog and I absolutely have enjoyed your recipies! I do have a question about the breakfast burritos. I made these a couple of days ago and seem to have trouble heating the center portion? Do I need to thaw them first? I assumed I could do this from frozen. Thank you again for your wonderful videos!

    Reply

    • Natashas Kitchen
      September 9, 2021

      Hi Melissa, We prefer to eat these fresh. 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, when heated through, toss them on a skillet to get that crisp shell that makes them irresistible.

      Reply

      • Susan Stevens
        October 8, 2021

        I thaw in frig overnight, then microwave 12 seconds on high – warms them enough so 2 min/side in frypan makes them hot throughout

        Reply

  • Susan Stevens
    September 4, 2021

    Made them last night for breakfast this morning – my husband & I both love them!!!

    Reply

    • Natashas Kitchen
      September 4, 2021

      That’s so great, Susan! We absolutely love make-ahead breakdast! Makes the morning so much more enjoyable and easy!

      Reply

  • Susan Stevens
    September 3, 2021

    Last time I checked, there were 16 TBLSP in 1 cup, which means 1/4 cup = 4 TBLSP. So is it 3 or 4 TBLSP?

    Reply

    • Natashas Kitchen
      September 4, 2021

      Hi Susan, I can only assume you’re referring to the oil in the recipe? We used 3 TBSP of oil in this recipe. If you’re referring to the sour cream, we used 2 TBSP for the eggs and then 1 TBSP per burrito; this makes 6 burritos.

      Reply

      • Susan Stevens
        October 8, 2021

        That is 6 TBSP, but 1/2 cup is 8 TBLSP – where do the (2) extra TBLSP of our cream go? Or should it read 6 TBLSP & not 1/2 cup?

        Reply

        • Natasha
          October 9, 2021

          Hi Susan, I have that in the list of ingredients: “1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)” I hope you love the recipe!

          Reply

          • Susan Stevens
            October 9, 2021

            You are welcome! It is a great recipe and we are so glad you shared it! I have my hubby on a diet, so I used a very little bit of bacon fat in the frypan to cook turkey bacon to soft for this recipe & drained it: it added a bacon flavour, but only barely covering the pan with the bacon fat, added a lot less calories &yet the bacon flavour. I also used 1/2 low-cal marg & 1/2 butter, which cut some more calories, but kept the flavour. I added soaked sun / oven-dried tomato bits, (I oven-dry plum tomatoes, so 1/2 slices of them or cherry toms work really well) & have frozen & they are still ok – doesn’t add the extra liquid fresh tomatoes do!

          • Susan Stevens
            October 9, 2021

            Hi, I know, but 1 cup = 16 TBLSP; ergo, 1/2 cup = 8 TBLSP = 1/4 cup = 4 TBLSP. So I am now guessing it is the 6 TBLSP for your recipe, as I have used that or a little bit less than 1 TBLSP on each burrito as I have my hubby on a diet & that worked very well !! Your recipe gallery is awesome, by the way & I thank you!

  • Grace
    June 30, 2021

    I’ve been making some of your recipes and we all love it. I wanna try this too for our breakfast but can this be air fryer or oven? If so, what is the good temp and for how long to cook? Thanks Natasha! ^^

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Grace! I’m so glad you’re enjoying my recipes! 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.

      Reply

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