Breakfast Burritos with Bacon
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Enjoy the perfect morning indulgence with our Breakfast Burritos with Bacon. These savory wraps are made in a nonstick skillet, creating a mouthwatering combination that will kickstart your day with plenty of protein and veggies.
Best Breakfast Burritos
We’ve been obsessing over these breakfast burritos for quite a while now and thought it was time to share the recipe with y’all. We love them for breakfast, lunch, or dinner in fact. You really can’t go wrong!
Why This Recipe Works:
- SIMPLE INGREDIENTS – These breakfast wraps use basic ingredients that are easy to find in your local grocery store.
- PERFECT FOR ON-THE-GO – This easy breakfast burrito recipe is great for meal prep on busy mornings. Just grab one and go!
- CUSTOMIZABLE – This easy recipe is easy to customize according to your taste buds. Try a variety of meat, veggies, and plenty of cheese for a quick breakfast.
Ingredients Used:
- Crispy Bacon – We use thick-cut bacon but you could use turkey bacon or any type of sausage instead.
- Veggies – We used onion, bell pepper, jalapeno, and yellow potato. You could also substitute baby spinach, hash browns, sweet potatoes, or another veggie.
- Eggs – You’ll need two large eggs for each burrito.
- Tortillas – We eat a lot of carb-balance tortillas (or any low-carb tortillas) and they work great for this burrito recipe. You could also purchase fresh tortillas from a restaurant.
- Cheese – Use cheddar cheese or any of your favorite cheeses – like pepper jack or Monterey jack (or even goat cheese).
How to make Breakfast Burritos with Bacon:
Step 1
Cook the bacon. Prep a large baking sheet with aluminum foil and a wire rack. Place the bacon on the rack and bake in a preheated 400-degree oven until crispy, about 30 minutes.
NOTE: I normally cook the bacon in the oven and store in the freezer for future burritos (or other recipes).
Step 2
Prep veggies. Dice the onion, bell pepper, and jalapeno. Microwave a small yellow potato and dice (or use some leftover potatoes instead).
Step 3
Saute the veggies. Heat a nonstick skillet over medium heat. Add a little olive oil or baking spray to the pan. Add 1/4 of the veggies and bacon mixture and saute until softened – about 2-3 minutes.
NOTE: Make sure you don’t add too many veggies/meat to the skillet because that could cause the eggs to not stick to the tortilla (when you flip them).
Step 4
Add eggs. Whisk two eggs in a small bowl or measuring cup. Pour eggs over the sautéed veggies.
Step 5
Add a tortilla. Immediately add a tortilla over the eggs as they cook. As the eggs cook, they’ll adhere to the tortilla and make it easier to flip.
NOTE: You may want to use a warm tortilla for each burrito to prevent cracking. Spray some water on a paper towel, wrap it around a tortilla, and then warm it in the microwave.
Step 6
Flip. When eggs are mostly set, flip egg/tortilla so the eggs are on top and the tortilla is on the bottom.
Step 7
Add cheese. Add some cheddar cheese along the middle of the eggs and let melt for a minute or two. Remove to a cutting board.
Step 8
Roll up burritos. Then roll up the burrito so the cheese is in the middle. Slice in half and enjoy.
Step 9
Serve. Wrap burritos in aluminum foil to enjoy a grab-and-go breakfast. Or enjoy them right away!
Optional Toppings for Breakfast Burritos:
- We enjoy a simple combo of salsa and sour cream. Try our Grilled Salsa!
- Enjoy a simple dressing – Creamy Cilantro Lime Dressing, Chipotle Ranch Dressing or Avocado Crema
- Add some Spicy Pickled Onions or Easy Pico de Gallo.
What to serve with Bacon Breakfast Burritos:
These are a nice portable breakfast and while you don’t need a side, I’m going to share a few for a breakfast at home situation.
- Oatmeal – Try some Apple Cinnamon Overnight Oats, Peanut Butter Banana Steel Cut Oats, or Peanut Butter and Jelly Overnight Oats.
- Scones – How about Lemon Poppy Seed Scones, Chocolate Chip Scones Recipe, or Glazed Lemon Blueberry Scones?
- Other – Let’s pair some Pumpkin Oatmeal Pancakes, Old Fashioned Buttermilk Biscuits, or Mexican Cornbread Muffins.
Other Tex-Mex Meals:
Recipe FAQs:
We prefer to roast the bacon in the oven. But you can also microwave it, sauté it in a pan, or even buy some precooked bacon at the store.
Yes, you can assemble the burritos and wrap them in foil. Store them in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Yes, you can individually wrap breakfast burritos in foil or plastic wrap, then place them in a freezer bag. Reheat in the oven or microwave when ready to eat.
Use whole wheat tortillas, turkey bacon, and add more veggies like spinach, and avocado for a healthy breakfast.
Kitchen Tools Used:
xoxo ~Sue
Breakfast Burrito with Bacon Recipe
Ingredients
- 1-2 Tablespoons extra-virgin olive oil – or use baking spray
- 4 slices bacon – cooked and crumbled
- 1 small yellow potato – cooked and diced
- 1/3 cup yellow onion – diced
- 1/3 cup red bell pepper – diced
- 1 medium jalapeno – diced
- 8 large eggs
- 4 medium carb balance tortillas
- 4 oz. cheddar cheese
Instructions
- Cook the bacon. Prep a large baking sheet with aluminum foil and a wire rack. Place the bacon on the rack and bake in a preheated 400-degree oven until crispy, about 30 minutes. Chop the bacon.
- Prep veggies. Dice the onion, bell pepper, and jalapeno. Microwave a small yellow potato and dice (or use some leftover potatoes instead).
- Saute the veggies. Heat a nonstick skillet over medium heat. Add a little olive oil or baking spray to the pan. Add 1/4 of the veggies and bacon mixture and saute until softened – about 2-3 minutes.
- Add eggs. Whisk two eggs in a small bowl. Pour over the sauteed veggies.
- Add a tortilla. Immediately add a tortilla over the eggs as they cook. Let the eggs cook set and adhere to the tortilla so you can easily flip.
- Flip. When eggs are mostly set, flip the eggs/tortilla so the eggs are on top and the tortilla is on the bottom.
- Add cheese. Add some cheddar cheese along the middle of the eggs and let melt for a minute or two.
- Roll up burritos. Then roll up the burrito so the cheese is in the middle. Slice in half and enjoy.
- Repeat with remaining burritos.
- Serve. Wrap burritos in aluminum foil to enjoy a grab-and-go breakfast. Or enjoy them right away!
Notes
- I use a 12-inch non-stick skillet for this recipe. If you use a smaller one, you may need smaller tortillas.
- I normally cook the bacon in the oven and store in the freezer for future burritos.
- You may want to use a warm tortilla in the burrito to prevent cracking. Spray some water on a paper towel and wrap a tortilla before warming it in the microwave.
- You can assemble the burritos and wrap them in foil. Store them in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
