Meet the Mexican Breakfast Burrito; all your favorite breakfast ingredients wrapped up in one delicious bundle. They're totally portable too, so you can take this satisfying breakfast sandwich with you! Be sure to use my sourdough discard tortillas and serve this tasty Mexican breakfast burrito recipe with plenty of salsa ranchera!
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I'm not sure where you live, but in San Diego, you can find a tasty Mexican Breakfast burrito practically on every corner. Maybe the fact that we're so close to the border of Mexico explains why we have a plethora of Mexican joints. A local favorite is Estradas, in Santee, California. If you're ever in the area, be sure to try it. You'll definitely want to try a carne asada quesadilla and some carne asada fries!
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😍 Why You'll Love This Recipe
- Mexican breakfast burritos are expensive! Who wants to spend $10+ on a breakfast burrito when you can whip one up at home for a fraction of the cost?
- You can make more than one, or use smaller tortillas for smaller servings and store them in the refrigerator or freeze them to enjoy later.
- Prep work can be done ahead of time.
🔖 Ingredients & Substitutions
- Eggs: Two large eggs. You can add more eggs if you like your burritos more eggy.
- Tortilla: Large flour tortillas, approximately 12". I love the brand pictured.
- Potato: One small-medium potato. Fries may be substituted.
- Bacon: Bacon or Jimmy Dean hot pork sausage, or both!
- Anaheim Chile: You can substitute with green pepper, jalapeño, or serrano, if you like it extra spicy.
- Onion: White or yellow onion.
- Garlic: Fresh garlic, or ¼ teaspoon garlic powder.
- Shredded Cheese: Mexican blend or cheddar.
- Serve With: Sour cream, avocado, and chopped cilantro.
- Hot Sauce: Try it with bottled hot sauce, or any of these salsas: habanero salsa, salsa macha, or green tomato salsa.
🌯 How to Make A Mexican Breakfast Burrito
Step 1: Fry bacon until crispy, remove and drain on paper towels. When cool enough to handle, chop into 1" sections. Drain the bacon grease from the pan, leaving approximately two teaspoons.
Step 2: Cook the potato according to your microwave settings. Peel and chop into ½" cubes. Sprinkle potatoes with salt and pepper, then fry in the bacon grease for a few minutes.
Step 3: Add chopped Anaheim pepper and two tablespoons of chopped onions to the pan (reserving one tablespoon for later). Cook for a few more minutes, then add garlic and sauté for an additional 30 seconds.
Pro Tip: For a different flavor twist, try adding some spicy chorizo verde!
Step 4: Whisk eggs in a bowl, season with a small amount of salt and pepper, then pour over the mixture in the pan, along with the bacon. Stir to incorporate the ingredients. When the eggs are almost set, stir in the cheese, and cook for an additional 30 seconds or until the eggs are cooked and the cheese is melted. Remove from heat.
Step 5: Warm the tortilla over a flame to soften and to slightly char. Spread the sour cream in a line going down the center of the tortilla.
Step 6: Add eggs over the sour cream. Top with the remaining onions, diced avocado, and cilantro.
Step 7: Drizzle with your favorite hot sauce or homemade chili sauce. Fold the top and bottom of the tortilla over the filling. Roll up tightly into a burrito and enjoy!
🍽 Storage and Reheating Instructions
Can you Freeze A Breakfast Burrito? You can absolutely freeze a breakfast burrito! Allow the burritos to come to room temperature first, then wrap them in plastic wrap or foil.
To reheat your frozen breakfast burrito, allow the burrito to defrost in the fridge overnight, then microwave for one to two minutes and enjoy!
🤷🏻♀️ Recipe FAQs
There isn't much of a difference per se, unless you are referring to an authentic Mexican breakfast burrito, which can include ingredients like guacamole, pico de gallo, sour cream, and salsa. The other minor difference between a wrap and a burrito is the size. To make a proper breakfast burrito, a larger flour tortilla is used, while the other uses a smaller wrap.
Any good breakfast burrito starts with eggs; fluffy scrambled eggs! From there, just pick from the ingredient list below:
Meat- Bacon is common, as are diced ham, sausage, and chorizo.
Veggies- like onion, scallions, peppers (sweet or spicy), mushrooms, and black olives are all great options.
Potatoes- I like using cooked potatoes because raw potatoes take too long to cook. Great potato options include fries, hash browns, and tater tots.
Cheese- Shredded cheddar cheese or a Mexican cheese blend.
Hot Sauce- Hot chili sauce or Roasted Salsa are both ideal.
Extras-sour cream, diced avocado or creamy guacamole, and cilantro.
👩🏼🍳 Pro Tips
- Although this Mexican Breakfast Burritos recipe calls for bacon, it would be very easy to swap out the bacon for sausage.
- You can also use a combination of both. Just cook sausage, or sausage and bacon, then follow the next steps found in the recipe card below.
- Store leftovers in an airtight container for up to 3 days.
- To reheat the burritos, wrap one at a time in a paper towel and microwave for one minute.
🫔 More Mexican Recipes
If you love this Mexican Breakfast Burrito recipe, check out these related posts!
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📖 Recipe
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Ingredients
Equipment
Method
- Fry bacon until crispy, remove, and drain on paper towels. When cool enough to handle, chop into 1" sections. Drain the bacon grease from the pan, leaving approximately two teaspoons.
- Cook the potato according to your microwave settings. Peel and chop into ½" cubes. Sprinkle potatoes with half of the salt and pepper, then fry in the bacon grease for a few minutes.
- Add chopped Anaheim pepper and two tablespoons of chopped onions to the pan (reserving one tablespoon for later). Cook for a few more minutes, then add garlic and sauté for an additional 30 seconds.
- Whisk eggs in a bowl, season with a small amount of salt and pepper, then pour over the mixture in the pan, along with the bacon. Stir to incorporate the ingredients. When the eggs are almost set, stir in the cheese, and cook for an additional 30 seconds or until the eggs are cooked and the cheese is melted. Remove from heat.
- Warm the tortilla over a flame to soften and slightly char. Spread the sour cream in a line going down the center of the tortilla.
- Add eggs over the sour cream. Top with the remaining onions, diced avocado, and cilantro.
- Drizzle with your favorite hot sauce or homemade chili sauce. Fold the top and bottom of the tortilla over the filling. Roll up tightly into a burrito and enjoy!
Nutrition
Notes
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- Although this Mexican Breakfast Burritos recipe calls for bacon, it would be very easy to swap out the bacon for sausage.
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- You can also use a combination of both. Just cook sausage, or sausage and bacon, then follow the next steps found in the recipe card below.
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- Store leftovers in an airtight container for up to 3 days.
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- To reheat the burrito, wrap in a paper towel and microwave for one minute.
Clint August says
I’m a foodie and I love breakfast burritos. This is the best one I’ve ever had.
Kelly Methey says
Yummmmm! Do you deliver? I want this right now!
Hilda Sterner says
I would if I had a car, especially for you! 😂