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 serve these tasty burritos with plenty of Mexica Salsa!
About This Recipe
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.
One problem, however, is the cost. Who wants to spend $8 on a breakfast burrito when you can whip one up at home for a fraction of the cost?
You can make a big batch too and toss them in the freezer for another time.
Breakfast Burritos are my favorite; I can seriously eat one every day. Thankfully, I do have a shred of self-control.
I've decided that "all things in moderation" might be a good rule to apply here. I now enjoy a breakfast burrito once a week, on Sunday mornings.
How to Make This Recipe
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.
2. Cook potato according to your microwave settings. Peel and chop into ½" cubes. Sprinkle potatoes with a pinch of salt and pepper, then fry in the bacon grease for a few minutes.
3. Add two tablespoons of chopped onions to the pan (reserving one tablespoon for later). Add peppers and cook for a few more minutes, followed by the garlic. Cook for an additional 30 seconds.
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.
5. Warm tortilla over a flame to soften and to slightly char. Spread the sour cream in a line going down the center of the tortilla.
6. Add eggs over the sour cream. Top with the remaining onions, diced avocado, and cilantro (if you're lucky to have some on hand).
7. Drizzle with your favorite hot sauce. Fold the top and bottom of the tortilla over the filling. Roll up tightly into a burrito and enjoy!
Recipe FAQs and Expert Tips
According to an article on todayifoundout.com, burritos made their first appearance in the U.S. in the early 1900s.
But it was not until the 1930s that they appeared on the menu of a Spanish café called "El Cholo Spanish Café," located in L.A.
It took another forty-five years until the "breakfast burrito" caught on. But by the 1990s breakfast burritos made their way into popular restaurants like McDonald's.
Today, the variety of burritos found in Mexican restaurants is endless: Carne Asada, chicken, and fish burritos are just some examples.
For the record, my favorite is the California burrito: Carne asada, fries, cheese, creamy guacamole, pico de gallo, sour cream, and refried bean. Does that sound fantastic, or what?
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 and sausage.
Veggies— like onion, or 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.
You can absolutely freeze a breakfast burrito, similar to the frozen burritos you used to buy when you were single, remember? I know my husband, Scott used to live on them, but I digress...
To freeze breakfast burritos I would allow the burritos to come to room temperature first. Next, wrap the burrito in plastic wrap or foil.
Freeze until needed. Since microwave temperature varies, defrost according to your microwave settings. Even better, allow the burrito to defrost in the fridge overnight, then microwave for one to two minutes.
- 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.
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Easy Breakfast Burrito
Ingredients
- 2 slices bacon
- 1 small potato (chopped)
- salt (to taste)
- black pepper (to taste)
- 3 tablespoon onion (chopped/divided)
- 2 Anaheim chilis (chopped)
- 1 small clove garlic (minced)
- 2 large eggs
- ¼ cup shredded cheese
- 1 large tortilla
- 1 tablespoon sour cream
- ¼ avocado (diced)
- hot sauce
Instructions
- 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 potato according to your microwave settings. Peel and chop into ½" cubes. Sprinkle potatoes with a pinch of salt and pepper, then fry in the bacon grease for a few minutes.
- Add two tablespoons of chopped onions to the pan (reserving one tablespoon for later). Add peppers and cook for a few more minutes, followed by the garlic. Cook 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 tortilla over a flame to soften and to 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 (if you're lucky to have some on hand).
- Drizzle with your favorite hot sauce. Fold the top and bottom of the tortilla over the filling. Roll up tightly into a burrito and enjoy!
Notes
- 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.
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! 😂