Breakfast Burrito

After eating dozens of breakfast burritos over the years, I’m here to share my secrets for making THE BEST Breakfast Burrito at home!

It’s a combination of cheesy eggs, crispy tater tots, crunchy bacon and creamy avocado. All of the flavors and textures are combined to make the most epic breakfast burrito ever!

On the about me page on the blog, I share 43 fun facts about myself. The first one is, “If there’s a breakfast burrito on the menu, I WILL order it. Anywhere, every time.”

I wrote this page over 7 years ago and this statement still rings true. I love a good breakfast burrito. And over the years of eating more than 100 breakfast burritos at restaurants all over the country, I’ve narrowed down the secret to making the best breakfast burritos.

The secret is a delicious combination of textures. You never want to bite into a burrito and get the same texture from all of the ingredients inside. And since the burrito is made of mostly eggs, that can happen sometimes.

In the best breakfast burritos I’ve tried, there’s always an element or creaminess and crunch. In this burrito, we have two creamy ingredients, the cheesy eggs and avocado. We also have two crunchy ingredients, the crispy bacon and tater tots. They all combine to make a burrito that’s incredibly flavorful, with both creamy and crispy textures!

Ingredients you’ll need

• Frozen tater tots
• Eggs
• Milk – for this recipe, I used 2% milk, but feel free to use 1%, whole or an alternative, like almond milk.
• Salt
• Black pepper
• Cheese – I like to spice up my burrito with a combination of cheddar and pepper jack cheese. Feel free to use one or the other, or both, depending on the flavors you like or what you have on hand.
• Flour tortillas – you want to make sure you’re purchasing “burrito size” tortillas, that are at least 12 inches in diameter, so that you can fit all of the delicious ingredients inside the tortillas.
• Bacon – I like to bake or air fry my own bacon whenever possible. But you can also purchase cooked, real bacon pieces at the grocery store to use in this recipe. It will help you save time when putting the recipe together.
• Green onions
• Avocado – while this ingredient is optional, adding avocado to anything and everything is my jam, so I never leave it out. If you’re not a big avocado fan, or can’t find any in season where you live, it’s no problem, you can definitely leave it out and still make a very tasty burrito! If you want to step it up another level, you could add my easy guacamole recipe to the burrito!

Step by step instructions

• Cook the tater tots and bacon.
  • The tater tots and bacon can be cooked ahead of time or at the beginning of the recipe. If you don’t already have cooked bacon and tater tots, go ahead and pop these in the oven, air fryer, or in a skillet to cook.
  • For the bacon, I like to bake it in the oven at 400°F for 20 minutes on a wire rack on top of a foil lined baking sheet. I let the bacon cool, then chop it up to use in the burritos. You can also fry the bacon in an air fryer or skillet.
  • For the tater tots, I pop them in the air fryer at 400°F for 15 minutes. If you don’t have an air fryer, follow the instructions on the bag of frozen tater tots to prepare them in the oven or in a deep fryer.
  • Let the bacon and tater tots cook, while you prepare the cheesy eggs for the burrito.

• Prepare the cheesy eggs.
  • Whisk the eggs in a medium mixing bowl with milk, salt and pepper.
  • Add the eggs to a large skillet, on the stove over medium high heat, coated with cooking spray.
  • Scramble the eggs for 6-8 minutes. I like a soft scramble so I turn off the heat when the eggs are still soft, but not runny.
  • Add the shredded cheese on top of the scrambled eggs, then gently fold the cheese into the eggs.
  • Remove the skillet from the stove and set the cheesy eggs aside.

• Assemble the burritos.
  • Heat the flour tortillas in a large dry skillet over high heat for 15-20 seconds per side. This will make them pliable and less likely to rip while you’re wrapping up the burrito fillings.
  • Divide the cheesy eggs between the two tortillas, making sure the eggs are in the middle of the tortillas.
  • Top the eggs with diced green onions, then cooked, chopped bacon.
  • Add the crispy tater tots on top, then the sliced avocado.

• Roll and heat the burrito.
  • Fold the tortilla lengthwise on each side over the filling.
  • Roll the tortilla up and over the ingredients, pushing any ingredients into the tortilla as you roll it, if they start to fall out.
  • Heat a large skillet over high heat and cover with cooking spray.
  • Once the skillet is hot, add the burrito and brown for 30-60 seconds per side.
    • Note: toasting the outside of the burrito is not necessary, but it will help seal the burrito closed and make it less likely to rip open while you’re eating the burrito.

What to serve with it

Once the burrito is prepared, slice it in half and serve it with your favorite hot sauce or salsa, sour cream or guacamole. I highly recommend trying one of these sauce or salsa recipes. This is what we serve with our breakfast burritos at home!

• Creamy Chipotle Sauce
• Pico De Gallo
• Cilantro Lime Sauce
• Creamy Avocado Salsa
• 10 Minute Homemade Salsa
• Zhoug Sauce (Spicy Cilantro Sauce)

What else can you put in it?

The possibilities really are endless, but I highly recommend always keeping the cheesy eggs and tater tots, as they make that delicious contrast of textures in the burrito!

Other than that, you can swap out the bacon for sausage, avocado for beans, or add more veggies, it’s your burrito, make it your own! Here are a few ideas of things to add or swap out in these breakfast burritos.

• Chorizo or soyrizo – I sometimes swap out the bacon in this recipe for soyrizo. To do this, you’ll want to heat up 4-6 ounces of soyrizo or chorizo in a skillet, then add it to the burrito in place of the cooked bacon.
• Sausage – 4-6 ounces of breakfast sausage can also be cooked and added to the burrito in place of the bacon.
• Black beans – drain and rinse a can of black beans and add 1/4 cup to each burrito. This can replace the bacon or avocado, or just be an addition to all of the current ingredients. Just be sure not to overfill your burrito or it will rip when you’re trying to wrap it up!
• Jalapenos – spice up the burritos by adding fresh sliced jalapenos in the burrito with the green onions.
• Diced green chilies – another way to spice up the burritos is by adding a 4 ounce can of diced green chilies to the cheesy eggs. Add the green chilies at the same time as the cheese and gently fold them into the eggs for a kick of spice!

Tips and tricks

• These burritos can be made ahead and frozen. If freezing the burritos, do not add the avocado, as it will brown in the freezer. Otherwise, prepare the burritos according to the recipe instructions, once you’ve wrapped up all of the ingredients in the burrito, wrap the burrito in foil. Continue to do this with as many burritos as you’d like to prepare, then place all of the foil wrapped burritos in a freezer-safe zipper bag and into the freezer for up to 1 month.
• To reheat a frozen burrito in the oven, remove the burrito from the plastic bag, but keep it wrapped in the foil. Place the foil-wrapped burrito in a 350°F preheated oven for 20-30 minutes. If you move the frozen burrito to thaw in the refrigerator overnight, it will heat up quicker in the oven or microwave the next morning.
• To reheat a frozen burrito in the microwave, remove it from the plastic bag and foil, then place it on a microwave-safe plate. Microwave for 2-3 minutes or until the burrito is heated through.
• You can also make the burritos ahead of time and store them in the refrigerator for up to 4 days. When ready to serve, you can heat them in the microwave for 1-2 minutes, or in a hot skillet for 2-3 minutes per side.
• This recipe makes 2 burritos, but it’s easy to double or triple the recipe to make more. In the recipe card below, hover over the servings and change it from 2 burritos, to 4, 6 or 8. The ingredient amounts in the recipe card will automatically update to reflect the new serving amount. This way, you can meal prep extra and store them in the refrigerator or freezer for later. I promise, the later version of yourself will thank you!
• To make this burrito vegetarian, simply omit the bacon. Feel free to replace it with soyrizo or black beans, or just leave it out. The cheesy eggs, crispy tots and creamy avocado are more than enough to make this an epic burrito!

More Mexican-inspired breakfast recipes

Turn brunch into a fiesta every weekend with these delicious Mexican-inspired recipes!

• Chilaquiles
• Breakfast Taquitos
• Instant Pot Breakfast Tacos
• Mexican Sweet Potato Hash
• Breakfast Taco Ring

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