Breakfast Burrito with Eggs and Potatoes

My roommate in college used to make these every Sunday morning while I slept in, and the smell of sizzling potatoes and bacon would eventually drag me out of bed. We'd sit cross-legged on the kitchen floor, eating steaming burritos with paper towels for napkins, watching cartoons and planning our week. Those messy Sunday mornings became something I looked forward to all week, and now this recipe lives in my permanent rotation for exactly that reason.

Last winter my sister came over during a particularly rough week at work, and I made these for her while she sat at the counter with a mug of coffee. She took one bite, got quiet, and then said this was exactly what she needed but hadn't known to ask for. Food is funny that way—sometimes the simplest things hit hardest when you need comfort most.

Ingredients

• 4 large eggs: Room temperature eggs scramble up lighter and fluffier, so take them out while you prep everything else
• 4 slices bacon or 4 breakfast sausages: The salty, savory backbone of the whole burrito—cook until extra crispy because they'll soften slightly inside the wrap
• 2 medium potatoes, peeled and diced: Yukon Gold potatoes hold their shape better than Russets and get creamy in the middle while developing a nice crust
• 1 small onion, finely chopped: Yellow onion becomes sweet and mellow when cooked down, adding depth without overpowering the other flavors
• 1 small bell pepper, diced: Any color works here, but red or yellow add little pockets of sweetness that balance the salty meat and cheese
• 1 cup (100 g) shredded cheddar cheese: Sharp cheddar gives you more flavor bang for your buck, and shredding it yourself means it melts better
• 2 tbsp milk: Whole milk makes the eggs creamier, but any milk you have on hand will work perfectly fine
• 4 large flour tortillas (25 cm): Warm these before wrapping or they'll crack and split—learned this the hard way more than once
• 2 tbsp vegetable oil: Divide between cooking the vegetables and scrambling the eggs to prevent sticking
• 1/2 tsp salt: Season components as you cook rather than all at the end for layers of flavor
• 1/4 tsp black pepper: Freshly cracked pepper makes a noticeable difference if you have the time
• 1/4 tsp smoked paprika (optional): This tiny addition makes the potatoes taste like they cooked over a campfire

Instructions

Cook the protein:

Crisp the bacon or sausage in a large skillet over medium heat until browned and cooked through. Transfer to paper towels to drain, then chop into bite-sized pieces that will distribute evenly throughout each burrito.

Prepare the potatoes:

Heat 1 tablespoon of oil in the same skillet and add the diced potatoes, onion, and bell pepper. Season with salt, pepper, and smoked paprika, cooking until the potatoes are golden and tender, about 10 minutes.

Scramble the eggs:

Whisk the eggs with milk, salt, and pepper in a bowl until well combined. Heat the remaining oil in a non-stick pan over medium-low heat, pour in the eggs, and gently scramble until just set—remember they'll continue cooking slightly from residual heat.

Warm the tortillas:

Heat each tortilla in a dry pan for about 20 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. Soft, pliable tortillas make rolling so much easier.

Assemble the burritos:

Place a quarter of each component—potatoes, eggs, meat, and cheese—in the center of each warm tortilla. Dont overstuff or you'll never get them closed properly.

Roll them up:

Fold in the sides first, then roll from the bottom up, tucking everything in tightly as you go. Keep the seam side down while you finish the rest.

Optional grilling step:

For extra crunch and to seal the burritos, place them seam-side down in a dry skillet over medium heat for about 2 minutes until golden and crispy.

Serve immediately:

Cut them in half diagonally if you want to see those beautiful layers inside, and serve with salsa, hot sauce, or whatever you love.

Save

These became my go-to meal prep when I started a new job and needed something I could grab on my way out the door. There's something deeply satisfying about knowing you have a good meal waiting for you, even before your coffee kicks in.

Make It Your Own

Swap the meat for black beans and sautéed mushrooms for a vegetarian version that's just as filling. Pepper jack cheese adds a nice kick if you like things spicy, or try Monterey Jack for something milder. Sometimes I'll add fresh spinach or cilantro if I have it in the fridge—it wilts slightly from the heat and feels like I made an effort.

Freezing and Reheating

Wrap each burrito tightly in foil and freeze for up to a month. Reheat in the oven at 350°F for about 25 minutes, or unwrap and microwave for 2-3 minutes, flipping halfway through. The texture will be almost as good as fresh, which is saying something for breakfast burritos.

Serving Suggestions

A dollop of sour cream and fresh avocado slices make these feel extra special. Salsa verde is my personal favorite sauce, but hot sauce works perfectly fine too. If you're feeding a crowd, set up a burrito bar with different toppings and let everyone customize their own.

• Warm your plates in the oven for 5 minutes so breakfast stays hot longer
• Cut burritos in half to show off those beautiful layers inside
• Have extra napkins ready—these can get messy in the best way

Save

Hope these become your new weekend ritual too, even if you eat them at a proper table instead of on the kitchen floor.

Recipe FAQs

→ Can I make breakfast burritos ahead of time?

Yes, these burritos freeze exceptionally well. Assemble them completely, wrap tightly in foil or plastic wrap, and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until heated through.

→ What's the best way to reheat breakfast burritos?

For crispy results, reheat in a dry skillet over medium heat for 2-3 minutes per side. For softer burritos, microwave for 1-2 minutes, wrapping in a paper towel to prevent sogginess. Oven reheating at 350°F for 10-15 minutes also works well.

→ How do I prevent tortillas from tearing when rolling?

Warm your tortillas before rolling—this makes them pliable and less likely to crack. You can warm them in a dry skillet for 15-20 seconds per side or microwave between damp paper towels for 20 seconds. Don't overfill, and fold the sides in before rolling from bottom to top.

→ Can I make vegetarian breakfast burritos?

Absolutely. Omit the bacon and sausage, and add black beans, sautéed mushrooms, or spinach for protein and texture. You can also use plant-based sausage crumbles or add extra cheese. The vegetables and eggs already provide plenty of flavor and substance.

→ What other cheeses work well in breakfast burritos?

While sharp cheddar provides classic flavor, pepper jack adds a nice spicy kick. Monterey Jack melts beautifully and has a mild taste. For something different, try crumbled queso fresco for a tangy finish or a Mexican cheese blend for a more complex flavor profile.

→ How can I make the potatoes extra crispy?

Par-boil the diced potatoes for 3-4 minutes before pan-frying, then drain well. Use a generous amount of oil and don't overcrowd the pan—this lets the potatoes brown rather than steam. Season with smoked paprika and let them cook undisturbed for several minutes before flipping.