For a hearty, filling breakfast, try making breakfast burritos. You can fill your tortillas with a variety of fresh vegetables and protein-packed meats or take it vegetarian by using eggs or black beans. Fresh and flavorful, the following eight breakfast burrito recipes are substantial enough to be turned into dinner entrées.
1. Breakfast Burritos with Chorizo and Eggs
When looking for chorizo to use in Bon Appétit’s recipe, if you cannot find Mexican, Fine Cooking does not suggest swapping Mexican for Spanish. Instead, you’ll want to replace it with a hot Italian sausage in order to maintain similar tastes and textures. This recipe yields 4 servings.
- 12 ounces good-quality fresh Mexican chorizo sausages, casings removed
- 4 chopped green onions
- 6 large eggs
- 1 tablespoon olive oil
- 4 (9- to 10-inch-diameter) flour tortillas
- ⅔ cup (or more) grated Mexican four-cheese blend (3 to 4 ounces)
- ½ cup (or more) chopped fresh cilantro
- ½ cup purchased tomatillo salsa
- 1 avocado, halved, pitted, peeled, sliced
Directions: Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.
2. Breakfast Burritos
Chef Spike Mendelsohn lightened up the breakfast burrito, as seen in this recipe from Food & Wine. Scrambled eggs are made with both egg whites and eggs while turkey bacon has replaced regular, and the burritos have plenty of vegetables. It serves 4.
- 1 tablespoon extra-virgin olive oil
- ¼ cup finely chopped red onion
- 4 slices of turkey bacon, cut crosswise into ½-inch strips
- 2 packed cups baby spinach, coarsely chopped
- ½ cup cherry tomatoes, thinly sliced
- Kosher salt
- 4 large eggs
- 4 large egg whites
- ¼ cup crumbled feta cheese
- 1 tablespoon snipped chives
- 4 (8-inch) whole-wheat tortillas, warmed
- 4 red leaf lettuce leaves
Directions: In a nonstick skillet, heat 1½ teaspoons of the oil. Add the red onion and cook over moderate heat until softened, about 5 minutes. Add the turkey bacon and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the spinach and tomatoes and cook until the spinach is wilted, about 2 minutes. Transfer to a bowl and season with salt. Wipe out the skillet.
In a bowl, whisk the whole eggs and egg whites and season with salt. Heat the remaining 1½ teaspoons of oil in the skillet. Add the eggs and cook over moderate heat, stirring gently, until set, 3 minutes. Remove from the heat and stir in the bacon mixture, feta, and chives.
Spoon the egg mixture down the center of each tortilla and top with the lettuce. Fold in the sides of the tortillas, then fold the bottom of the tortillas over the filling and continue to roll until the filling is enclosed. Cut the burritos in half and serve.
3. Black Bean Breakfast Burrito
Like Mendelsohn, Ellie Krieger has gone for a whole egg and egg white mixture for a slightly lighter burrito in this Cooking Channel recipe. The vegetarian-friendly breakfast has 23 grams of protein and serves 4.
- 2 teaspoons canola oil
- ½ small red onion, diced (1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed, canned black beans, preferably low-sodium
- ¼ teaspoon chili flakes
- Salt and freshly ground black pepper
- 4 eggs and 4 egg whites
- ⅓ cup (about 1½ ounces) shredded pepper jack cheese
- Cooking spray
- 4 (10-inch) whole-wheat tortillas (burrito-size)
- ¼ cup reduced-fat sour cream
- ¼ cup salsa
- 1 large tomato (4 ounces), seeded and diced
- 1 small avocado (4 ounces), cubed
- Hot sauce
Ingredients: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites, then stir in the cheese. Spray the skillet with cooking spray and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with ¼ of the black bean mixture, ¼ of the scrambled eggs, some diced tomato, and ¼ of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
4. Breakfast Burrito
- 4 (10- to 12-inch) flour tortillas
- 4 tablespoons vegetable oil, divided
- 1 cup chopped white onion
- 1 large tomato, chopped
- 2 canned chipotles en adobo, chopped, including some sauce
- 2 (15-ounce) cans pinto or black beans, rinsed and drained
- ¾ teaspoon salt, divided
- 8 large eggs
- 2 tablespoons Mexican crema or milk
- 1 cup grated Monterey Jack cheese
- 1 ripe avocado, quartered, pitted, peeled, and sliced
- ½ cup chopped cilantro
Ingredients: Heat oven to 350 degrees Fahrenheit. Wrap the flour tortillas together flat in foil and heat in the oven until warm, 10 minutes. While the tortillas are heating, heat 2 tablespoons of the oil in a large, heavy skillet over medium heat and cook the onion, stirring, until golden, about 10 minutes. Add the tomato, chipotles, beans, and ½ teaspoon salt and cook, stirring until heated through, for about 5 minutes.
In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium heat. Scramble the eggs and crema or milk with a fork and add them to the pan. Cook the eggs, stirring, until curds form; season with the remaining 1⁄4 teaspoon salt and remove from the heat when they’re still slightly moist.
Lay a warm tortilla flat and arrange the fillings in a row side by side: ¼ of the eggs, ¼ of the bean mixture, ¼ of the cheese, ¼ of the sliced avocado, and ¼ of the chopped cilantro. Fold up the bottom of the tortilla over some of the filling and fold in the sides to make an open package. Repeat with the remaining tortillas and serve the burritos immediately.
5. Egg Burritos
Taste of Home’s recipe fills a burrito with the popular breakfast-time combination of bacon and eggs. It can also be made ahead of time and frozen until you are ready to heat and eat the wrapped dish.
- 12 bacon strips, diced
- 12 large eggs, lightly beaten
- Salt and pepper to taste
- 10 flour tortillas (8 inches)
- 1½ cups (6 ounces) shredded cheddar cheese
- ½ cup thinly sliced green onions
Directions: In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt, and pepper to drippings; cook and stir over medium heat until the eggs are completely set.
Spoon about ¼ cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions, and reserved bacon. Fold bottom and sides of each tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil. Place waxed-paper-wrapped burritos on a microwave-safe plate. Microwave at 60 percent power for 1 to 1½ minutes or until heated through. Let stand for 20 seconds.
6. Ham and Cheese Breakfast Burrito
Turn leftover ham into breakfast by making these burritos from Allrecipes.com. Alternatively, you could use deli ham or another precooked meat, like rotisserie chicken. The recipe makes breakfast for 4.
- 12 eggs
- ⅓ cup milk
- 3 slices cooked ham, diced
- 2 green onions, minced
- Salt and pepper to taste
- 4 ounces cheddar cheese, shredded
- 4 (10-inch) flour tortillas
- ½ cup salsa
Directions: Beat together eggs and milk. Heat a lightly oiled skillet (or nonstick pan) over medium-high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt, and pepper. Spoon ¼ of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll, and top with salsa, if desired.
7. Smothered Green Chile Breakfast Burritos
Eating Well’s breakfast burrito will start your day with an energy boost and keep you full as you go about your morning routine. The potatoes can be purchased prepared from the grocery store, or you can make your own shredded potatoes if desired. The recipe serves 6.
- 2 teaspoons canola oil
- ¾ cup minced onion
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups chopped roasted mild to medium New Mexican green chiles, preferably fresh
- 2 cups reduced-sodium chicken broth
- 3 slices bacon
- ½ cup chopped onion
- 1 clove garlic, minced
- 4 cups precooked shredded potatoes, or frozen hash browns
- 2 large eggs, lightly beaten
- 6 (8-inch) whole-wheat tortillas, warmed if desired
- ¾ cup finely shredded sharp cheddar cheese (4 ounces)
Directions: To prepare the sauce, heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
Meanwhile, begin preparing the burritos. Cook bacon in a large skillet, preferably cast iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more. Reduce heat to low. Stir ¼ cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.
8. Egg, Mushroom, and Roasted Red-Pepper Burritos
Egg whites receive an injection of flavor from roasted red peppers, cheddar cheese, and salsa in Cooking Light’s breakfast recipe. The burritos won’t be bland, especially if you opt for a spicy salsa. It serves 4.
- ¼ teaspoon salt
- 3 large egg whites
- 1 large egg
- ½ teaspoon butter or stick margarine
- 1½ cups sliced mushrooms
- ½ cup chopped bottled roasted red bell peppers
- ¼ cup (1 ounce) diced sharp cheddar cheese
- 4 (8-inch) flour tortillas
- ½ cup bottled salsa
Directions: Combine first 3 ingredients in a bowl. Melt butter in a large nonstick skillet over medium heat. Add mushrooms; sauté 10 minutes. Add peppers; sauté 1 minute. Pour egg mixture into pan; cook until bottom begins to set, stirring to scramble. Remove from heat; stir in cheese. Warm tortillas according to package directions. Spoon ¼ of egg mixture down center of each tortilla; roll up. Serve with salsa.