if (typeof lnl_watch_branding_height === 'function') { lnl_watch_branding_height(); } This easy breakfast burrito recipe is filled with scrambled eggs, crispy potatoes, veggies, and cheese. It's a delicious meal prep breakfast!
Meet my favorite breakfast burrito recipe! These easy, cheesy breakfast burritos are loaded with fluffy scrambled eggs, crispy potatoes, fresh veggies, and melty cheddar cheese. I love to make them on lazy weekend mornings. Jack and I eat two right away, and I stash the rest in the freezer for easy meals during the week. They reheat perfectly for a quick grab-and-go breakfast or lunch. Spice things up by serving them with a side of your favorite salsa or hot sauce!
Why You’ll Love This Recipe
- It’s freezer-friendly. These breakfast burritos freeze well for up to 3 months! They’re easy to thaw in the microwave (and crisp up on the stovetop, if you like) for a healthy, hearty breakfast packed with protein and veggies.
- It’s easy to customize. Don’t see your favorite burrito filling here? Feel free to add it in! Avocado, veggie breakfast sausage, pickled onions, and more are fantastic in this recipe.
- Pick your potato. I usually roast my own breakfast potatoes for this recipe. But in a pinch, diced frozen hash browns work just as well and save some time. I’m sharing instructions for both options in the recipe!
Breakfast Burrito Ingredients
Here’s what you’ll need to make this breakfast burrito recipe:
- Large flour tortillas – In the store, look for 12-inch or larger tortillas. Often, they’ll be labeled as “Burrito-Size.” These tortillas are the easiest to tuck and roll around all the yummy fillings.
- Yukon Gold potatoes or diced frozen hash browns – You’ll roast the potatoes in the oven or crisp up the hash browns on the stove.
- Garlic powder and smoked paprika – They fill the potatoes with smoky, savory flavor.
- Eggs – Is it really a breakfast burrito without them? I scramble them to add creamy, fluffy texture to the burritos.
- Shredded cheddar or Monterey Jack cheese – For richness and tangy flavor.
- Spinach and bell pepper – They pack these burritos with a veggie punch. Feel free to use any color of bell pepper here. I like a mix of red and green.
- Green onions and garlic – For fresh, onion-y flavor.
- Extra-virgin olive oil – For cooking the eggs and potatoes.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make a Breakfast Burrito
This recipe has four simple steps:
- Prep the potatoes. Tip: If you’d like to break up some of the burrito prep, you can cook the potatoes a day or two ahead. Store them in an airtight container in the refrigerator until you’re ready to assemble!
- Chop and sauté the veggies.
- Scramble the eggs.
- Assemble the burritos.
A few tips for assembly:
- Lay your fillings in a (relatively) narrow strip on the center of the tortilla. If you spread the ingredients out too much, you won’t be able to get the tortilla over and around them.
- Tuck in the sides of the tortilla first. Then, fold the tortilla over the fillings and roll it closed. I’ve found this “tuck & roll” method to be the most effective for tightly packing the filling into the tortilla.
How to Make Ahead and Freeze
To freeze:
- Fully assemble the burritos and wrap each one in foil.
- Store in an airtight container or bag in the freezer for up to 3 months.
To reheat:
- Unwrap the foil, then wrap the burrito in a paper towel or kitchen towel.
- Microwave for 3 to 4 minutes, flipping halfway, until thawed.
- Option 1: Microwave for another 2 to 3 minutes to heat the burrito through.
- Option 2: Crisp the tortilla! Heat a drizzle of olive oil in a skillet over medium heat. Cook the thawed burrito on each side until golden brown and lightly crisp.
What to Serve with Breakfast Burritos
If you ask me, any burrito (breakfast or otherwise) is best with a tasty sauce for dipping. Here are a few I love with this recipe:
A side of guacamole, pico de gallo, or sour cream would be great too!
More Meal Prep Breakfast Recipes
If you love this breakfast burrito, try one of these healthy meal prep breakfasts next:
- Breakfast Sandwich
- Breakfast Quesadilla
- Egg Bites
- Or any of these 60 Healthy Breakfast Ideas!
Breakfast Burrito Recipe
Serves 6
This breakfast burrito recipe is packed with scrambled eggs, cheese, crispy potatoes, and veggies. It's one of my favorite meal prep breakfasts. These burritos freeze perfectly!
Ingredients
- 1 pound Yukon Gold or yellow potatoes, cut into ¼-inch pieces, or 1 pound frozen diced hash browns, thawed
- Extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Sea salt and freshly ground black pepper
- 1 bell pepper, stemmed, seeded, and diced
- 4 green onions, chopped
- 1 garlic clove, chopped
- 2 cups fresh spinach, chopped
- 8 large eggs
- 6 (12-inch) flour tortillas
- 1 heaping cup shredded cheddar or Monterey Jack cheese
- Salsa, for serving
Instructions
- If using fresh potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, and pinches of salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until crisp and browned around the edges.
- If using frozen hash browns: Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the hash browns in a single layer and cook for 4 to 5 minutes without stirring, or until browned underneath. Add the smoked paprika, garlic powder, and pinches of salt and pepper. Stir to combine, then arrange the potatoes in a single layer again and cook for 4 to 5 minutes, or until well browned. Remove from the pan and set aside.
- Return the pan to medium heat and add another drizzle of olive oil. Add the bell pepper, green onions, garlic, and pinches of salt and pepper. Cook, stirring occasionally, for 5 minutes, or until softened. Add the spinach and cook until wilted. Remove from the pan and set aside.
- In a medium bowl, whisk the eggs with a pinch of salt and several grinds of pepper. Return the pan to medium-low heat and pour in the eggs. Stir to scramble, cooking until just set. Remove from the pan and set aside.
- To assemble the burritos, fill each tortilla with some of the eggs, potatoes, pepper mixture, and cheese. Fold and roll to close.
- If enjoying right away, lightly brush a large skillet with olive oil and heat over medium-low heat. Working in batches if necessary, place the burritos in the pan and toast for 2 to 4 minutes per side, or until browned and crisp. Serve with salsa for dipping.
- If freezing, wrap tightly in foil and freeze for up to 3 months. To reheat frozen burritos, unwrap the foil and wrap loosely in a paper towel or kitchen towel. Microwave for 3 to 4 minutes, flipping halfway, or until soft and thawed in the middle. Microwave for another 2 to 3 minutes to fully heat the burrito through, or if desired, crisp the tortilla on the stovetop using the method above. (You can also crisp them in an air fryer or toaster oven for 4 to 6 minutes. Flip halfway through.)
Plan to make this one so much better than buying at Costco thank you
Oh my God that looks so good. It’s a great way to make a breakfast. I’m definitely gonna give it a try. I hope my husband likes it.
Breakfast burrito is realy best breakfast i like it.
Hi! These sound amazing, and I would really love to make them, but sadly, cilantro tastes like soap to me – can you recommend any other dressing to go with it? Thank you!
Hi Ashley, you could substitute any salsa you like or our creamy chipotle sauce or chipotle honey vinaigrette. I hope you enjoy!
Thank you, Phoebe! Sounds great, will try those 😊
Greetings from LA, the land of breakfast burritos! I love your website, BTW. I thought the was delicious. Two small teeaks: had no red bell pepper so roasted yellow onions w/potatoes (could also do red) and popped potatoes under broiler for 3 min to crisp them up. I also buy my tortillas at Sonoratown for any Angelenos out there – handmade in Mexico & fantastic!
Im so curious about the freezing. You freeze them with avocado and cabbage? Can they be reheated in an oven? We dont have a microwave..
Hi Pessy, yep! These fillings will be softer after reheating, but it works. You could reheat them in a 350°F oven, wrapped in foil. I’m not sure of the exact timing. Maybe 20 to 30 minutes, depending on the size of your burritos?
These look so yummy! I would love to have an idea as well on the nutritonal facts as I have to watch how many calories I eat. Thanks!
Hi Malia, we don’t calculate nutrition facts for our recipes unfortunately, so an online nutrition calculator like MyFitnessPal is the best way to get an estimate.
What are the nutritional facts for these burritos.
Hi Jeanine,
Could I replace the yellow potatoes with sweet potatoes? If so, what would you suggest for amount? Can’t wait to try these.
Thanks!
Hi Kelly! Roasted sweet potatoes would be great here. I’d use an equal amount, 1 pound, and start checking them a bit earlier than the yellow potatoes, at 25 minutes. Hope you enjoy the recipe!
I wondered the same thing! I almost always prefer sweet potatoes. Thanks for asking this!
These were so tasty & filling. Especially the cilantro lime dressing. The recipe was a bit time consuming, but it was worth it. Next time, I’ll prepare some of the side dishes the day before, to save time. Thank you for sharing.
Hi Angela, I’m so glad you enjoyed it!
Fantastic burrito recipe. Very clear and coming with amazing pictures. Thanks for sharing.
I’m so glad you enjoyed it!
If you decide to make these ahead how do you suggest warming them and for how long? They look absolutely delish and need a make ahead option. Thank you!
Hi Stephanie, you could store them in the fridge for a couple of days, any longer and the avocado will brown. If you freeze them, let each thaw in the fridge overnight to gently thaw it. I actually don’t love eggs that have been frozen and thawed (it might be a personal preference) so I prefer to make these vegan ones if I’m meal prepping: https://fit-secret.today/vegan-breakfast-burrito/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>
Hey! How many calories is this recipe?
I’m sorry, we don’t calculate nutrition facts but you could plug the ingredients into a site like my fitness pal.
Finally, a healthy breakfast burrito. Thank you!
How do you warm them if you prepare them ahead?
Don’t they get mushy?
My mum and I made these breakfast burritos for the family’s brunch. They were absolutely delicious! We particularly enjoyed the cilantro lime dressing 🙂
Hi Ashley, I’m so glad you all enjoyed them!
these were amazing!
So so tasty! We made these with my family (who are all healthy eaters) and they were a big hit! We laid out all the fillings and had people build their own burrito! A big hit!
Hi Bri, I’m so glad you’ve been enjoying the recipes! I love the idea of setting out the fillings for guests!
It’s Yummy. My Sister and Brother Love It. Thanks For Sharing.