Breakfast Burritos
This breakfast burrito recipe combines fluffy eggs, flavorful beans, crispy bacon, roasted potatoes, zesty pico de gallo, creamy avocado, and melted cheese, all wrapped in a warm flour tortilla.
Servings : 8 servings
Ingredients
Pico de gallo
- 2 large Roma tomatoes, finely diced
- ½ medium yellow onion, finely diced
- 1 small jalapeno, seeded and finely chopped (optional)
- ½ cup chopped fresh cilantro
- 2 whole limes, juiced
- ½ teaspoon salt
Breakfast potatoes
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ pounds red potatoes, cut into ¾ inch chunks
- 1 tablespoons olive oil
Bacon
- 8 slices thick cut bacon
Beans
- 14.5 ounces canned black beans, or pinto beans
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
Eggs
- 8 large eggs
- 2 tablespoons whole milk, optional
- 1 ½ tablespoons salted butter
- ½ cup shredded Mexican cheese blend
To assemble
- 4 large flour tortillas
- 1 large ripe avocado, thinly sliced
Instructions
Pico de gallo
- Combine the tomatoes, onion, jalapeno, cilantro, lime juice, and salt in a mixing bowl.
- Chill in the refrigerator until you are ready to fill the burritos.
Breakfast potatoes
- Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Whisk together the sea salt, ground black pepper, cumin, garlic powder, and smoked paprika in a bowl. Add in the potatoes and drizzle with olive oil.
- Toss the potatoes in the olive oil and the spice mix until thoroughly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake for 40 minutes, flipping halfway through the baking time.
Bacon
- Line a baking sheet with aluminum foil and arrange the bacon on the sheet with at least ¼ inch between each slice.
- Place the bacon filled baking sheet in the preheated oven with the potatoes.
- Bake for 15 minutes or until cooked to a desired crispiness.
Beans
- Meanwhile, add the beans, sea salt, cumin, and smoked paprika to a small pot and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 10 minutes.
Eggs
- In the meantime, whisk the eggs and the milk together.
- Melt the butter in a heavy-bottomed pan over medium heat and spread it around the surface of the pan with a rubber spatula.
- Pour the eggs in the pan followed by the shredded cheese and allow to cook for 30 seconds.
- Begin to fold the eggs over each other gently until the cheese melts and you no longer see runny eggs.
Assemble
- Lay a flour tortilla on a clean work surface.
- In a line down the middle of the tortilla, place ¼ of the eggs, ⅓ cup breakfast potatoes, ¼ cup beans, ¼ cup Pico de Gallo, 2 strips of bacon, and a couple of slices of avocado.
- Fold one side of the tortilla over the line of filling and squeeze it tightly around the filling.
- Fold the sides in toward the middle.
- Continue to fold the tortilla over the filling and the folded in sides until the filling is fully wrapped in the tortilla.
- Serve or cool completely and keep refrigerated.
Notes
Breakfast Burrito Tips:
- Manage time wisely by cooking the bacon, beans, and eggs while roasting the potatoes.
- Use a slotted spoon to avoid excess moisture from pico de gallo and beans, preventing a soggy burrito.
- Don't overfill the burrito for a neat wrap and easy eating.
- Add more spice with jalapenos, spicy salsa, or hot sauce.
- Roast additional vegetables like bell peppers, zucchini, or mushrooms.
- Try alternative proteins like breakfast sausage, chorizo, or a tofu scramble for vegetarian or vegan options.
- Use large flour tortillas; 10-inches or larger.
- Give an Italian twist using cannellini beans, mozzarella, pesto, and oregano.
- Customize your burrito to suit your preferences and dietary needs.
- Assemble the burritos and allow them to cool to room temperature. Seal them in an airtight container or wrap each burrito individually in a double layer of plastic wrap.
- Store the burritos in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 0.5 burrito | Calories: 406 kcal | Carbohydrates: 22 g | Protein: 17 g | Fat: 29 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 13 g | Trans Fat: 0.2 g | Cholesterol: 220 mg | Sodium: 1189 mg | Potassium: 701 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 789 IU | Vitamin C: 16 mg | Calcium: 163 mg | Iron: 3 mg | Net Carbs: 16 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.