A beloved Mexican and Tex-Mex food, a burrito makes a great lunch, dinner or snack. And this is the best breakfast burrito recipe I ever tried! One modern trend is all about presenting this hearty delight first thing in the morning and calling it a breakfast burrito. Si, por favor!
So you can have your breakfast all rolled up neatly burrito-style. A breakfast burrito recipe will contain typical breakfast ingredients like potatoes, bacon, eggs, mushrooms, whatever else you like. These fillings will be hot and cooked, enclosed in a soft flour tortilla.
Burritos are wrapped or folded to enclose the filling, unlike a taco which is usually folded in half around the filling. Some people like to steam or lightly grill the tortilla to soften it, so it wraps around the filling more easily.
Mexican vs Tex-Mex Burrito Recipes
Order a regular burrito in Mexico and you can expect meat and refried beans to be your typical filling. Head north of the border into the US though and you will find a wider variety of fillings like rice, beans, lettuce, salsa, cheese, sour cream, guacamole and, where breakfast burritos are concerned, even bacon, eggs and hash browns – hey, why not!
The word burrito translates from the Spanish to mean ‘little donkey’ and it is thought the name comes from the look of the bedrolls and packs donkeys used to carry. Try this best breakfast burrito recipe when a bowl of cereal simply isn’t enough to prepare you for the day ahead.
In the north of Mexico, burritos are traditional and you can get them from roadside stands or restaurants in many places.
A traditional Mexican burrito will be small and thin, and consist of a flour tortilla wrapped around just one or two ingredients, one of which is likely to be meat or fish, and the other could be some type of cheese, chilies or beans.
A breakfast burrito is a Tex-Mex or American invention. It is especially popular in New Mexican cuisine, Tex-Mex cuisine and also Southwestern cuisine. Chorizo, bacon or steak might be in there, along with scrambled eggs, potatoes or hash browns, and maybe even onion or cheese.
A Mexican café in Santa Fe, New Mexico, claims to have invented the original breakfast burrito back in 1975, adding bacon and potatoes to a rolled flour tortilla, and serving chili and cheese on the side. The McDonalds breakfast burrito came out in the late 1980s and various fast food joints were offering this snack by 1990.
Best Breakfast Burrito Recipe for the Freezer
Not everyone has time to make a hot breakfast from scratch every morning so it’s nice to find the best breakfast burrito recipe which you can make in bulk and freeze in individual portions. And it freezes well too!
Just freeze them on a parchment-lined baking sheet until frozen, then transfer into a freezer bag. These will keep for up to 12 weeks frozen. Rewarming them is easy. Just wrap each one in a paper towel and microwave for 2 minutes or until warm in the center.Print
Best Breakfast Burrito Recipe
Instead of having your favorite breakfast ingredients separately on a plate, why not wrap them in a flour tortilla? This will make a delicious Tex-Mex style breakfast burrito, to start your day on a perfect note.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: Tex-Mex
- 1 peeled large baking potato, cut into ½-inch (1 1/4 cm) cubes
- 1 teaspoon vegetable oil
- 12 oz (340g) Mexican chorizo, no casings
- 4 green onions (spring onions), green parts only (keep white parts for another use)
- 6 large eggs
- 1 tablespoon olive oil
- 4 10-inch (25cm) flour tortillas
- ⅔ cup (65g) Mexican melting cheese (maybe Monterey Jack or Chihuahua)
- Handful chopped cilantro (fresh coriander)
- ½ cup (125 ml) tomato salsa
- 1 halved, sliced avocado
- Salt and black pepper, to taste
- Toss the potatoes with the vegetable oil and a pinch of salt.
- Cover with plastic wrap and microwave on high for 4 minutes.
- Remove the plastic wrap.
- If the potatoes aren’t tender, cover them again and cook for another minute.
- Put the potatoes in a nonstick pan and cook over a medium heat stirring occasionally until crisp and golden brown.
- Cook the chorizo in a skillet for 5 minutes, breaking it up with a wooden spoon.
- Add the green onions and cook for half a minute, stirring well.
- Transfer this mixture into a dish and set to one side.
- Clean out the skillet and add the olive oil.
- Whisk the eggs and grind in some salt and pepper.
- Add them to the skillet and cook, stirring with a wooden spoon, until scrambled softly.
- Transfer them into a bowl.
- Clean out the skillet and warm it over a moderate heat.
- Warm the tortillas in there for about 20 seconds.
- Now divide the chorizo, eggs, potato, cilantro, salsa and avocado between the tortillas.
- Roll each one into a burrito shape.
- Put the burritos into the wiped-out skillet and toast on side, pressing down gently.
- Flip them over and cook on the other side, pressing down gently.
- This makes them crisp on the top and bottom but still nice and soft on the sides.
- Serve immediately.
- If you have leftover potatoes from last night’s dinner, you can use those!
- Spice up the recipe as much or as little as you like by adding (or not!) jalapenos, serranos, hot sauce, etc, or serve those at the table.
- Wrapped in foil, this makes a ‘not too messy’ breakfast on the go!