Breakfast Burritos

Ah, breakfast burritos. Has there ever been a more perfect hangover cure, or breakfast-for-dinner star? Mine has hash browns, bacon, scrambled eggs, avocado, and cheese, but the best thing about a breakfast burrito is how versatile it is. There's no ONE right way to make a breakfast burrito, but if you follow these easy rules, you're guaranteed perfect results every time.

What People Are Saying:
“Fantastic recipe! Since we made it the first time it has become one of our weekend regulars. It is also very flexible so we tend to add mini sausages in as well and for the hot sauce, we use Sriracha.” - ber7849

“Made it for my boyfriend and he loved it!! Definitely 5 stars!” - BlueCar

How To Make A Breakfast Burrito

INGREDIENTS

• Bacon: Is a breakfast burrito really complete with bacon? If you want a vegetarian breakfast you can skip it, but crispy bacon truly makes this burrito something special.
• Hash Browns: All the best breakfast burritos have some sort of potato component (I love a double carb moment). To keep prep to an absolute minimum, I use frozen hash browns. If you're more into country-style, you can make pan-fried potatoes instead.
• Eggs: Scrambled eggs are, of course, my go-to choice for a breakfast burrito. I whisk my eggs with milk before cooking in a buttered pan for creamy, easy scrambled eggs. Make these as-is, or learn how to make scrambled eggs like a pro or the creamiest scrambled eggs.
• Tortillas: Flour tortillas are a sturdy, reliable choice for these burritos. I recommend going for the larger size—choose a small tortilla, and your filling will go spilling out all over the place.
• Cheese: Obviously cheddar is perfect because it melts nicely. But gouda (sharp), goat cheese (tangy), or pepper jack (spicy) work really well too. Mild varieties like mozzarella or Monterey jack are totally acceptable but they don't add nearly as much flavor. A good mix of cheeses is always a winner too.
• Avocado: Sliced avocado adds that creamy factor, but you can leave it out if you’re not a fan. Instead, you can add your other favorite additions: Sour cream, salsa, pico de gallo…the world is your oyster.
• Hot Sauce: A dash of your favorite hot sauce is the finishing touch on these burritos. Use your favorite brand, or consult our list of the best hot sauces you can buy.

STEP-BY-STEP INSTRUCTIONS

First, we’ve got to cook our bacon to crispy perfection. Working in batches if necessary (don’t crowd that pan), cook your bacon over medium heat until crispy. Remove and place on a paper towel-lined plate, and pour off half (but not all!) of the fat in the pan.

Crisping your hash browns up in the bacon fat will lend them a great crunch and a touch of bacon-y flavor. Cook them according to the package directions, then transfer to a plate, and wipe out your skillet.

In a medium bowl, whisk together your eggs and milk. Then, melt butter in your pan, lowering the heat as the butter begins to foam. Add the beaten eggs, then stir occasionally with a rubber spatula until soft curds begin to form. Now is the time to add your salt and pepper. According to Gordon Ramsay, adding salt in the beginning draws out moisture and makes eggs watery, so wait to do it until the very end.

Now we can get on to the best part: assembling. I prefer to go hash browns, scrambled eggs, two slices of bacon, then avocado, but you do you. It'll be really hard to fold and roll a cold tortilla, and will likely break on you. Warm or room temp makes things much easier. Warming them up in the microwave or quickly over a flame works well. Roll your burritos up (refer to the video above if you need help), serve with your favorite hot sauce or salsa, and get ready for brunch perfection.

Full list of ingredients and directions can be found in the recipe below.

Storage

If you want to get ahead on these burritos, you can prep your ingredients ahead of time and assemble when you're ready to enjoy, but I highly recommend making everything fresh if you can.

If you want a breakfast ready for you all week, try freezing these burritos! We love our freezer burritos, but if you're looking for a breakfast option, make these burritos, wrap each in a layer of plastic wrap, then a layer of foil. Then place in a freezer-safe back and store for up to 3 months.