This Breakfast Burrito is a hearty, flavor-packed way to start your day, combining fluffy scrambled eggs, savory sausage, and melty cheese. Wrapped in a warm tortilla, it’s a satisfying blend of textures—crispy, creamy, and tender—that will keep you energized for hours. With just 15 minutes of prep and 30 minutes of cooking, it’s a quick yet indulgent morning treat.
Each bite delivers a burst of smoky, cheesy goodness, balanced by the freshness of diced tomatoes and creamy avocado. Perfect for busy mornings or lazy weekends, this recipe is as versatile as it is delicious. Whether you’re fueling up for the day or enjoying a leisurely brunch, this burrito is a 45-minute masterpiece you’ll want to make again and again.
Ingredients for a Flavorful Breakfast Burrito
- 1 pound small yellow potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- ½ teaspoon smoked paprika
- Pinches of red pepper flakes (adjust to your spice preference)
- 1 red bell pepper
- 1 cup fresh spinach
- ½ cup shredded red cabbage (optional, for added color and crunch)
- 3 (12-inch) tortillas (whole wheat or gluten-free if preferred)
- 9 scrambled eggs
- ¾ cup cooked black beans, drained and rinsed
- ½ cup pico de gallo (store-bought or homemade)
- 1 ripe avocado, sliced
- ½ cup fresh cilantro leaves
- 1 lime, for squeezing
- Cilantro Lime Dressing, for dipping (optional)
Step-by-Step Instructions for the Perfect Breakfast Burrito
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the potatoes: Place the potato pieces on the baking sheet. Drizzle with olive oil and sprinkle generously with salt, pepper, smoked paprika, and red pepper flakes. Toss to coat, spread evenly, and bake for 30 minutes, or until golden brown and crisp around the edges.
- Char the red pepper: Heat a grill pan over medium heat. Place the red pepper on the pan and let it char for 4-5 minutes per side, or until soft and blackened. Alternatively, roast it in the oven until soft. Remove, discard the stem and ribbing, and slice into strips.
- Assemble the burritos: Divide the spinach and red cabbage (if using) among the tortillas. Layer with scrambled eggs, red pepper strips, black beans, pico de gallo, roasted potatoes, avocado slices, and cilantro. Sprinkle with salt and pepper, and squeeze lime juice over the filling.
- Fold the burritos: Fold the left and right sides of the tortilla over the filling. Fold the bottom flap up and over the filling, tucking the sides as you roll tightly. Wrap in foil to hold its shape.
- Serve: Slice the burritos in half (optional) and serve with Cilantro Lime Dressing for dipping. Enjoy your hearty breakfast!
Spice It Up: Sauce and Topping Ideas
Take your breakfast burrito to the next level with a variety of sauces and toppings! Try adding a dollop of sriracha mayo for a spicy kick or a drizzle of chipotle aioli for smoky flavor. If you’re a cheese lover, sprinkle some crumbled queso fresco or shredded cheddar on top. For a fresh twist, add pickled jalapeños or a spoonful of guacamole.
Make It Ahead: Storage and Reheating Tips
These burritos are perfect for meal prep! Wrap them tightly in foil or plastic wrap and store in the fridge for up to 3 days. To reheat, remove the foil and microwave for 1-2 minutes or warm in a preheated oven at 350°F for 10-15 minutes. For freezing, wrap in foil and place in a freezer-safe bag for up to 1 month—just thaw overnight in the fridge before reheating.
Switch It Up: Recipe Variations
Customize your burrito to suit your taste! Swap the scrambled eggs for tofu scramble for a vegan option, or use sweet potatoes instead of yellow potatoes for a sweeter twist. If you’re not a fan of black beans, try refried beans or chickpeas. For a low-carb version, use lettuce wraps instead of tortillas.
Quick Tips: Time-Saving Hacks
Short on time? Use pre-cooked potatoes or frozen hash browns to skip the roasting step. Opt for pre-chopped veggies or store-bought pico de gallo to cut down on prep work. You can also scramble the eggs in advance and store them in the fridge until you’re ready to assemble.
Perfect Pairings: Serving Suggestions
Serve your breakfast burrito with a side of fresh fruit salad or a small bowl of yogurt for a balanced meal. Pair it with a smoothie or a cup of freshly brewed coffee for a complete breakfast experience. Don’t forget the Cilantro Lime Dressing for dipping—it’s a game-changer!
Breakfast Burrito
Ingredients
- 1 pound small yellow potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ teaspoon smoked paprika
- Red pepper flakes
- 1 red bell pepper
- 1 cup fresh spinach
- ½ cup shredded red cabbage, optional, for color and crunch
- 3 (12-inch) tortillas
- 9 scrambled eggs
- ¾ cup cooked black beans, drained and rinsed
- ½ cup pico de gallo
- 1 ripe avocado
- ½ cup fresh cilantro leaves
- 1 lime, for squeezing
- Cilantro Lime Dressing, for dipping
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes, or until golden brown and crisp around the edges.
- Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
- Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and squeeze with lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.