Some mornings call for more than just toast or cereal, especially when you have a long day ahead. That is exactly when I turn to these hearty breakfast burritos to keep my energy up until lunch.
I love how easy they are to customize with whatever ingredients I have in the fridge, making them a practical choice for meal prepping. You can freeze a batch on Sunday and enjoy a warm, homemade breakfast all week long.
What Makes This Breakfast Burritos Recipe a Keeper
The combination of fluffy eggs and savory beans creates a texture that is incredibly satisfying without being heavy. I find that the addition of crispy hash browns adds just the right amount of crunch to every bite.
This recipe is completely vegetarian, but even my meat-loving friends ask for seconds whenever I serve them. It is one of those meals that feels comforting and substantial, perfect for feeding a hungry crowd.
You will appreciate how freezer-friendly these wraps are, saving you precious time on busy weekday mornings. Simply warm one up, and you have a hot, nutritious meal ready in minutes.
If you enjoyed this savory start to the day, you must try my Irresistible Chocolate Fudge Recipe for a sweet treat later. Also, my Cozy Strawberry Pretzel Tart Recipe is another fantastic option when you want something comforting and homemade.
Gathering Your Breakfast Burritos Ingredients
Here is everything you will need to prepare this hearty morning meal:
- Eggs: I use 7 large eggs to create a generous, fluffy filling base for the wraps.
- Tortillas: You will need 6 large flour tortillas (about 10 inches) that are soft and pliable.
- Pinto Beans: One 15-ounce can, rinsed and drained well, adds a creamy texture and great fiber.
- Hash Browns: I fry about 1.5 cups of shredded potatoes until they are golden and crispy.
- Cheddar Cheese: Use 1 cup of sharp cheddar, freshly grated for the best melting consistency.
- Butter: A tablespoon adds richness when cooking the scrambled eggs.
- Green Onions: Three stalks, chopped, provide a mild onion flavor and nice color.
- Cilantro: A half-cup of fresh chopped cilantro brightens the savory flavors.
- Salsa: Your favorite jarred salsa adds moisture and spice inside the burrito.
- Salt: A quarter teaspoon enhances all the savory elements.
- Hot Sauce: I like a few dashes of vinegar-based hot sauce for a little background heat.
- Avocado: Freshly diced avocado is optional but adds a wonderful creaminess if serving immediately.
My Method for Perfect Breakfast Burritos
Let’s get cooking!
- To start, I prepare the egg mixture by cracking the eggs into a medium mixing bowl and whisking them vigorously with a fork until the yolks and whites are fully combined and pale yellow. I then stir in the rinsed pinto beans, salt, and hot sauce directly into the raw eggs. This step ensures that the seasoning is distributed evenly and the beans get coated in the egg mixture before hitting the pan.
- Next, I melt the butter in a large nonstick skillet over medium heat, swirling it to coat the bottom of the pan evenly. Once the butter is bubbling, I pour in the egg and bean mixture. I cook this slowly, stirring frequently with a spatula, until the eggs are just barely set but still soft and moist, which usually takes about three to four minutes. Immediately after removing the pan from the heat, I fold in the shredded cheese, chopped cilantro, and green onions so they warm through but stay fresh.
- Before assembling, it is crucial to make the tortillas pliable so they do not crack when you roll them. I like to dampen each tortilla slightly under running water and then warm them in a hot skillet for a few seconds, or stack them on a plate covered with a damp paper towel and microwave them for about 20 seconds. This step makes the breakfast burritos much easier to wrap tightly.
- To assemble, I lay out a warm tortilla and place a layer of crispy hash browns (about a third of a cup) just below the center of the wrap. I drizzle a tablespoon of salsa over the potatoes, then top it with a generous scoop of the cheesy egg and bean mixture. I am careful not to overfill the tortilla, as this makes rolling difficult and can cause the filling to spill out.
- Finally, I fold the bottom edge of the tortilla up over the filling, tucking it in snugly. Then, I fold in both sides tightly and continue rolling upwards until the burrito is completely sealed. I place the finished breakfast burritos seam-side down on a plate to help them hold their shape while I finish rolling the rest of the batch.
Pro Tips for Breakfast Burritos
To keep your breakfast burritos from getting soggy, make sure the scrambled eggs and hash browns have cooled slightly before assembling. This prevents steam from getting trapped inside the tortilla during storage.
I always grate my own cheese from a block rather than buying pre-shredded bags because it melts much smoother. The pre-packaged kind often has anti-caking agents that can result in a gritty texture inside the wrap.
Warming the tortillas before rolling is absolutely essential to prevent them from cracking or tearing. A quick ten seconds in the microwave or a few moments in a dry skillet makes them perfectly pliable.
How I Like to Serve This Breakfast Burritos Recipe
I usually plate these breakfast burritos with a side of extra salsa and a dollop of sour cream or Greek yogurt. Fresh avocado slices on top add a creamy element that balances the spices beautifully.
For a complete brunch spread, I pair them with a fresh fruit salad or a light citrus smoothie. The refreshing fruit contrasts nicely with the savory, cheesy filling of the wraps.
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Vegetarian Breakfast Burritos
- Total Time: 45 min
- Yield: 6 burritos 1x
- Diet: Vegetarian
Description
Hearty and freezer-friendly breakfast burritos packed with fluffy scrambled eggs, savory beans, cheese, and crispy hash browns.
Ingredients
- 6 large flour tortillas (10-inch)
- 7 large eggs
- 1.5 cups frozen hash browns, cooked until crispy
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 cup sharp cheddar cheese, shredded
- 1 tbsp unsalted butter
- 1/2 cup fresh cilantro, chopped
- 3 green onions, chopped
- 1/3 cup salsa, plus extra for serving
- 1/4 tsp salt
- 1 tsp hot sauce
- 1 avocado, diced (optional)
Instructions
- Crack the eggs into a bowl and whisk thoroughly. Stir in the drained beans, salt, and hot sauce.
- Melt butter in a skillet over medium heat. Add the egg mixture and cook, stirring often, until soft curds form and eggs are just set. Remove from heat and stir in cheese, cilantro, and green onions.
- Warm the tortillas in a microwave or dry skillet to make them pliable.
- Assemble by placing a portion of hash browns on each tortilla, drizzling with salsa, and topping with the egg mixture.
- Fold the bottom up, tuck in the sides, and roll tightly. Serve immediately or let cool completely before freezing.
Notes
To freeze, wrap cooled burritos in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the microwave wrapped in a damp paper towel.
- Prep Time: 20 min
- Assembly: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 215mg
Keywords: Breakfast Burritos, vegetarian breakfast, make ahead breakfast, freezer meals, easy brunch recipe