This breakfast burrito recipe is the best way to kickstart your morning. Filled with eggs and fresh veggies, it's healthy, fun, and easy to make!

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This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just making dinner) during the week. That half bunch of cilantro? Gone. The last little bit of cabbage? In it goes! Random black beans or avocado? This breakfast burrito is starting to sound good…

Breakfast Burrito Recipe Ingredients

I make this breakfast burrito recipe a little differently every time, but no matter what, I always start with these basic components:

Flour tortillas – You’ll need big ones! I find 12-inch tortillas to be the easiest to roll.
Scrambled eggs – A breakfast burrito essential. They add yummy creamy texture and lots of protein to keep you full till lunchtime. For a vegan variation, check out this vegan breakfast burrito recipe!
Spicy potatoes – I roast them with smoked paprika to add bold, smoky flavor to the filling.
Avocado – For creamy richness.
And pico de gallo – For bright, zesty flavor.

Then, I round out my breakfast burrito with fresh fixings like shredded cabbage, roasted red peppers, black beans, cilantro, and spinach.

Find the complete recipe with measurements below.

How to Make a Breakfast Burrito

Once you prep your ingredients, you’re ready to roll! This step isn’t hard, but you might need a little practice to get the hang of it (I know I did!). Here are my tips for assembling burritos without a hitch:

Make sure you have big 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.
Lay your fillings in a (relatively) narrow strip on the tortilla. If you spread the ingredients out too much, you won’t be able to get the tortilla over and around them. I start by making a thin layer of spinach on the bottom and then spread the other fillings in narrow rows on top (see below).

Tuck in the sides 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.
Have an extra pair of hands nearby. Before I roll the tortilla closed, I like to have Jack gently press the fillings toward my hands in order to pack them together tightly. That way, my burrito turns out nice and compact. He usually helps out during this step:

And that’s it! Breakfast burrito success. 🙂

Serving Suggestions

To take these easy breakfast burritos to the next level, serve them with a punchy dipping sauce on the side! Cilantro lime dressing is my favorite, because its zesty, fresh flavor accents the hearty ingredients inside the burritos. If you don’t have any on hand, or if you don’t feel like making it, serve the burritos with hot sauce, Greek yogurt or sour cream, or spoonfuls of tomatillo salsa.

Enjoy this recipe for breakfast any day, or make it for a fun brunch with mimosas to drink!

How to Freeze Breakfast Burritos

Want to enjoy this breakfast burrito recipe on a weekday? Great news—it’s freezer-friendly!

Here’s how to freeze these breakfast burritos:

Fully assemble the burritos. Then, wrap each burrito in foil.
Store in an airtight container or bag in the freezer for up to 3 months.
To reheat, unwrap the foil, and wrap the burrito in a paper towel or kitchen towel.
Microwave for 1 1/2 minutes, then flip and microwave for another minute, or until heated through.
Let stand for a minute before eating.

Optional step: 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.

Recipe Variations

As I mentioned above, this breakfast burrito recipe is flexible. Feel free to make it your own! Substitute the ingredients you have on hand, or add your favorite burrito fillings. Here are some suggestions:

Substitute guacamole for the avocado.
Use halved cherry tomatoes in place of the pico, or try mango salsa, pineapple salsa, or homemade tomato salsa instead.
Stuff in veggie breakfast sausage or vegan bacon.
Use spiced roasted sweet potatoes instead of yellow potatoes.
Swap thinly sliced radishes for the red cabbage. Pickled radishes would be delicious too!
Add a sprinkle of crumbled Cotija, grated cheddar cheese, or Monterey Jack cheese.
Sneak in pickled onions or pickled jalapeños for a pop of tangy flavor.

Let me know what variations you try!

More Favorite Breakfast Recipes

If you love this breakfast burrito recipe, try one of these yummy breakfast recipes next:

Healthy Breakfast Tacos
Breakfast Sandwich
Austin-Style Migas
Chilaquiles
Breakfast Egg Muffins
Overnight Oats
Chia Seed Pudding
Or any of these 60 Healthy Breakfast Ideas!

Best Breakfast Burrito

rate this recipe:

5 from 19 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Serves 3 to 6 (makes 3 large burritos)

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This hearty, healthy breakfast burrito recipe is the best way to kickstart your morning. I love to serve it with Cilantro Lime Dressing for dipping, but hot sauce, sour cream, or your favorite salsa would be good too.

Ingredients

1 pound small yellow potatoes, cut into ½-inch pieces
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
½ teaspoon smoked paprika
Red pepper flakes
1 red bell pepper
1 cup fresh spinach
½ cup shredded red cabbage, optional, for color and crunch
3 (12-inch) tortillas
9 scrambled eggs
¾ cup cooked black beans, drained and rinsed
½ cup pico de gallo
1 ripe avocado
½ cup fresh cilantro leaves
1 lime, for squeezing
Cilantro Lime Dressing, for dipping

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes, or until golden brown and crisp around the edges.
Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and squeeze with lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.

Notes

The best way to meal prep these breakfast burritos is to freeze them. See the blog post above for freezing and reheating instructions. Alternatively, you can prep the fillings ahead of time and assemble the burritos as you're ready to eat.