5.0 from 15 votes
Breakfast Burrito Recipe
A simple and delicious Breakfast Burrito Recipe with endless possibilities! Our recipe is a solid base breakfast burrito that can be enjoyed as is or can easily be built upon based on personal preference!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2
Calories: 1273 kcal
Course:
Breakfast , Brunch
Cuisine:
Mexican , Mexican-American Fusion
Ingredients
- 4 Hash Brown Patties
- 2 burrito sized flour tortillas warmed
- 1 recipe scrambled eggs
- 4 trips crispy cooked bacon
- 1 cup shredded cheddar cheese
- 4 tablespoons salsa of choice
- salt and pepper to taste
Instructions
- Preheat oven to 400˚F. Place hashbrowns onto a lightly greased baking sheet and bake for 6 to 7 minutes. Flip and continue to bake for an additional 6 to 7 minutes.Remove from oven and set aside.
- Place a warm tortilla onto a clean surface and top with half of the scrambled eggs.
- Top scrambled eggs with 1/4 cup shredded cheese.
- Top cheese with 2 bacon strips.
- Top bacon strips with another 1/4 cup shredded cheese.
- Top shredded cheese with 2 hashbrowns.
- Fold the short sides of the tortilla inward, then carefully roll the burrito up.
- Set burrito onto a baking sheet, seam side down and repeat with remaining ingredients for the second burrito.
- Toast burritos in oven for 3 to 4 minutes, flip and continue to toast for another 2 minutes or until the shredded cheese melts. Remove from oven and serve.
Cup of Yum
Notes
- Tips and Tricks for Success
- Freezing and Reheating Instructions
- To Freeze
- Wrap burritos (but don't toast the burritos) and place onto a parchment lined baking sheet, seam side down. Freeze burritos in the freezer until frozen solid, a few hours. Remove frozen burritos from freezer and tightly wrap each in parchment paper followed by aluminum foil. Transfer wrapped burritos to a resealable freezer bag and freeze for up to 3 months.
- To Reheat
- Unwrap frozen burrito from foil and parchment and place onto a parchment lined baking sheet. Preheat oven to 375˚F and bake burritos for 15 minutes. Turn burritos for even crispness and continue to bake for an additional 8 to 10 minutes or until burrito filling has warmed through and cheese has melted.
- Toasting the burrito after it's rolled not only adds a nice, crisp texture, but it also helps to seal the burrito.
- Don't overstuff the burrito with too many ingredients to prevent a burrito explosion out of the side.
- Don't add too many 'wet' ingredients in the filling to ensure the breakfast burrito doesn't get soggy.
Nutrition Information
Calories
1273kcal
(64%)
Carbohydrates
99g
(33%)
Protein
42g
(84%)
Fat
78g
(120%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
17g
Monounsaturated Fat
28g
Trans Fat
0.1g
Cholesterol
495mg
(165%)
Sodium
3767mg
(157%)
Potassium
1709mg
(49%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
1341IU
(27%)
Vitamin C
30mg
(33%)
Calcium
549mg
(55%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1273
% Daily Value*
| Calories | 1273kcal | 64% |
| Carbohydrates | 99g | 33% |
| Protein | 42g | 84% |
| Fat | 78g | 120% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 495mg | 165% |
| Sodium | 3767mg | 157% |
| Potassium | 1709mg | 36% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 30mg | 33% |
| Calcium | 549mg | 55% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.