Breakfast Burrito with Eggs and Potatoes

Sunday mornings in our house meant one thing, my dad standing at the stove making breakfast burritos while coffee brewed and old records played. I started making them myself during college when those paper-thit cafeteria eggs just wouldnt cut it. Now they are my go-to when friends sleep over because nothing bonds people like passing around warm tortillas and building their own.

Last winter during a snowed-in weekend my roommate and I made a double batch experimenting with different cheeses and spices until we found what we called the perfect ratio. That afternoon we ate burritos while watching movies and agreed this was the only way we wanted breakfast from then on.

Ingredients

• 4 large eggs: Room temperature eggs scramble up fluffier and melt into the fillings better
• 4 slices bacon or 4 breakfast sausages: Cook these first so you can use that flavorful fat for the vegetables
• 2 medium potatoes: Dice them small about 1/2 inch so they get crispy edges without taking forever
• 1 small onion: Finely chopped so it cooks down sweet instead of staying crunchy
• 1 small bell pepper: Any color works but red or yellow add nice sweetness
• 1 cup shredded cheddar cheese: Buy a block and grate it yourself for better melting
• 2 tbsp milk: Whole milk makes the eggs creamier but any kind works
• 4 large flour tortillas: Warm them up well or they will crack when you try to roll
• 2 tbsp vegetable oil: You might not need all of it depending on how much fat the bacon releases
• 1/2 tsp salt and 1/4 tsp black pepper: Season each component as you go for layers of flavor
• 1/4 tsp smoked paprika: This little addition makes the potatoes taste like they cooked over a campfire

Instructions

Crisp the protein:

Cook bacon or sausage in a skillet over medium heat until browned and cooked through. Remove and drain on paper towels then chop into bite-sized pieces.

Make the potato hash:

Add 1 tbsp oil to the same skillet. Sauté potatoes onion and bell pepper with salt pepper and paprika until golden and tender about 10 minutes. Set aside with the cooked meat.

Scramble the eggs:

Whisk eggs with milk salt and pepper. Heat remaining oil in a non-stick pan pour in eggs and gently scramble until just set and still slightly glossy.

Warm the tortillas:

Heat tortillas in a dry pan for 20 seconds each side or microwave them wrapped in damp paper towels for about 20 seconds.

Build your burritos:

Place a quarter each of potatoes eggs meat and cheese in the center of each tortilla.

Roll them tight:

Fold in the sides then roll up from the bottom tucking everything in as you go.

Optional crispy finish:

Grill burritos seam-side down in a dry skillet for 2 minutes to seal and add crunch.

Save to Pinterest

These became my comfort food during exam week in college. I would wrap one in foil head to the library and eat it while studying. The combination of warm eggs cheese and potatoes just made everything feel manageable.

Make Ahead Magic

You can cook all the fillings the night before and store them in separate containers. In the morning just warm everything up scramble fresh eggs and assemble. The flavors actually meld together overnight making them taste even better.

Freezer Friendly

Wrap each burrito individually in foil then place them in freezer bags. They will keep for up to three months. Reheat directly from frozen in a 350°F oven for 25 minutes or unwrap and microwave for 2-3 minutes turning halfway through.

Serving Suggestions

A dollop of sour cream and fresh pico de gallo takes these over the top. Sometimes I add avocado slices or a drizzle of hot sauce for extra zip.

• Try pepper jack cheese if you want some extra heat
• Black beans work great for a meatless version
• Sautéed mushrooms add a savory earthy element

Save to Pinterest

There is something deeply satisfying about holding a warm breakfast you can eat with your hands. Hope these become your weekend tradition too.

Recipe FAQs

→ Can I make these ahead of time?

Yes, these burritos freeze exceptionally well. Assemble completely, wrap tightly in foil or plastic wrap, and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until heated through.

→ How do I prevent the tortilla from tearing?

Warm the tortillas before wrapping—either in a dry skillet for 20 seconds per side or in the microwave for 15-20 seconds. This makes them pliable and less likely to crack during rolling. Don't overfill, and fold the sides in before rolling from bottom to top.

→ What's the best cheese for breakfast burritos?

Sharp cheddar offers the best flavor melt, but pepper jack adds a nice spicy kick. For creaminess, try mixing cheddar with a bit of Monterey Jack. Avoid fresh cheeses like mozzarella as they can become rubbery when reheated.

→ Can I make these vegetarian?

Absolutely. Replace the bacon or sausage with black beans, sautéed mushrooms, or soy chorizo. You can also add spinach, avocado, or extra potatoes. The vegetarian version is just as satisfying and protein-rich with the eggs and cheese.

→ Why are my potatoes not getting crispy?

Make sure not to overcrowd the skillet and use enough oil. Pat diced potatoes dry before cooking to remove excess moisture. Cook over medium-high heat, and don't stir too frequently—let them develop a golden crust before flipping. The optional paprika adds flavor and helps with browning.

→ What other toppings can I add?

Popular additions include avocado slices, fresh cilantro, pico de gallo, sour cream, or sliced jalapeños. For extra protein, add refried beans or breakfast steak. Hot sauce and salsa are classic condiments that complement the rich flavors.