Quick Summary
Breakfast Burritos- scrambled eggs, crispy bacon, tater tots, melty cheese, creamy avocado, and pico de gallo all rolled up in a soft flour tortilla. The perfect grab and go breakfast and they freeze well too!
We love Breakfast Burritos because you get all of your favorite breakfast foods in one hand held burrito. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater tots, creamy avocado, and fresh pico de gallo. Are you hungry yet?
And I know they are technically breakfast burritos, but they can be enjoyed anytime of the day. They make a great savory breakfast on the go, lunch, dinner, or even a late night meal.
They are easy to make and freeze well too! Breakfast burritos are basically the perfect meal.
Breakfast Burrito Ingredients
- Tater tots– we love using tater tots for the potato option, but hash browns or breakfast potatoes work well too!
- Bacon– My boys love bacon in their burritos, but you can use sausage or chorizo. And if you want to make vegetarian breakfast burritos, just leave it out!
- Butter– You will need a little butter (or oil) to cook the eggs so they don’t stick to the pan.
- Eggs– scramble the eggs with a little water or milk.
- Flour tortillas– use large flour tortillas (10-inch size). I don’t recommend corn tortillas for breakfast burritos.
- Shredded cheese– you can use Monterey jack or cheddar cheese
- Avocado– a MUST!
- Pico de gallo– fresh pico adds a ton of flavor!
- Salsa and hot sauce– for serving!
How to Make Breakfast Burritos
Homemade breakfast burritos are easy to make and taste SO much better than frozen burritos or burritos you can get at any restaurant. These are the very best!
- First, cook the tater tots and the bacon. Make sure they both get nice and crispy! If you don’t have tater tots, you can use hash browns or breakfast potatoes.
- In a small bowl, whisk together the eggs, milk or water, salt, and pepper.
- In a medium skillet, over medium heat, melt the butter or heat the olive oil. Turn the heat to medium low and add the eggs. Cook until softly scrambled. Remove from heat.
- Place the tortillas in the microwave for 30 seconds or until pliable and chop up the bacon.
- To assemble the burritos, lay the tortillas on a clean, flat surface. Divide the eggs equally between the tortillas, placing them in a line down the center of the tortilla. Place about 5 tater tots on top of the eggs, you can smash them down a little with your hands or a spoon. Top evenly with the bacon pieces, cheese, sliced avocado, and pico de gallo.
- Fold in opposite sides of each tortilla, then roll up, burrito-style. You can serve immediately or heat them up.
- If you want to heat the burritos up, so the outside gets a little crispy and so the cheese can melt, place the burritos, seam-side down in a large skillet and cook on medium-high heat for about 30 seconds on all sides. You can also place the burritos on a greased baking sheet and bake in a 400-degree F oven for 10 to 12 minutes or until heated through.
- Serve breakfast burritos with salsa, a dash of hot sauce, and guacamole! YUM!
How to Freeze Breakfast Burritos
Trust me, you need to keep a stash of breakfast burritos in your freezer for emergencies. They freeze beautifully and always hit the spot! You can easily double or triple this recipe.
Wrap the burritos with plastic wrap or aluminum foil and place in a freezer bag or freezer container. Freeze for up to 2 months.
To reheat, remove the plastic wrap or foil, wrap the burritos in paper towels, and microwave for about 3 to 5 minutes, turning halfway. You can also reheat the frozen burritos in the oven at 400 degrees F for about 30 to 40 minutes.
More Breakfast Recipes
Breakfast Burritos
Breakfast Burritos- eggs, bacon, tater tots, cheese, avocado, and pico de gallo all rolled up in a soft flour tortilla. The perfect grab and go breakfast and they freeze well too!
- 2 cups tater tots
- 8 strips bacon
- 1 tablespoon butter or olive oil
- 6 large eggs
- 1 tablespoon milk or water
- Kosher salt and black pepper
- 4 (10-inch) flour tortillas
- 1 cup shredded Monterey jack or cheddar cheese
- 1 large avocado pitted, peeled, and thinly sliced
- 1 cup pico de gallo
- Salsa and hot sauce for serving, optional
Cook the tater tots according to package instructions and set aside.
In a large cast-iron skillet, cook the bacon until crispy on both sides. Transfer to a paper towel lined plate and set aside.
In a small bowl, combine the eggs, milk or water, salt, and pepper. Whisk until well blended.
In a medium skillet, over medium heat, melt the butter or heat the olive oil. Turn the heat to medium low and add the eggs. Cook until softly scrambled. Remove from heat.
Place the tortillas in the microwave for 30 seconds or until pliable.
Roughly chop up the bacon into bite-size pieces.
To assemble the burritos, lay the tortillas on a clean, flat surface. Divide the eggs equally between the tortillas, placing them in a line down the center of the tortilla. Place about 5 tater tots on top of the eggs, you can smash them down a little with your hands or a spoon. Top evenly with the bacon pieces, cheese, sliced avocado, and pico de gallo.
Fold in opposite sides of each tortilla, then roll up, burrito-style. You can serve immediately or heat them up.
If you want to heat the burritos up, so the outside gets a little crispy and so the cheese can melt, place the burritos, seam-side down in a large skillet and cook on medium-high heat for about 30 seconds on all sides. You can also place the burritos on a greased baking sheet and bake in a 400-degree F oven for 10 to 12 minutes or until heated through.
Serve with salsa or hot sauce, if desired.
How to freeze: Wrap the burritos with plastic wrap or aluminum foil and place in a freezer bag or freezer container. Freeze for up to 2 months. To reheat, remove the plastic wrap or foil, wrap the burritos in paper towels, and microwave for about 3 to 5 minutes, turning halfway. You can also reheat the frozen burritos in the oven at 400 degrees F for about 30 to 40 minutes.
Calories: 596kcal, Carbohydrates: 45g, Protein: 25g, Fat: 34g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 286mg, Sodium: 932mg, Potassium: 654mg, Fiber: 5g, Sugar: 7g, Vitamin A: 922IU, Vitamin C: 13mg, Calcium: 296mg, Iron: 3mg
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Photos by Olive and Mango
