Breakfast Burritos Recipe
A best breakfast burrito is more than just a morning meal—it’s a satisfying, flavor-packed wrap that brings together bold spices, crispy potatoes, and creamy avocado in every bite.
From the smoky paprika-dusted potatoes to the juicy roasted peppers and zesty pico, this colorful burrito is a delicious reason to jump out of bed and start your day right.
Inside the Burrito: Key Ingredients for the Best Breakfast Burrito
- Small yellow potatoes – Roasted until crispy, they add hearty texture and a golden, savory bite.
- Red bell pepper – Charred or roasted, these bring sweetness and smoky depth.
- Scrambled eggs – Soft, fluffy, and protein-rich, they hold the burrito together.
- Black beans – Hearty and earthy, they add extra protein and fiber.
- Avocado – Creamy richness that balances the bold flavors.
- Pico de gallo – Fresh and zingy, this adds brightness and a little bite.
- Fresh spinach – Adds color and a healthy leafy layer.
- Tortillas (12-inch) – The vessel that holds all this deliciousness in place.
Wrap It Up: How to Make the Best Breakfast Burrito
Start by roasting the seasoned potatoes until golden and crisp—these are the heart of the burrito’s texture. While they bake, char the red bell pepper on a grill pan or roast until tender.
Next, prep your other fillings: scramble the eggs, rinse the black beans, and slice the avocado. Lay out your tortillas and start layering—greens first, followed by the eggs, potatoes, beans, veggies, and a hit of lime juice and salt.
Once rolled, slice each burrito in half and serve them warm, ideally with a side of creamy cilantro lime dressing for dipping or your favorite hot sauce for extra heat.
Tuck These Tips into Your Tortilla
For the crispiest potatoes, spread them in a single layer and don’t crowd the pan—space gives them room to brown. Want a spicier bite? Add jalapeños or hot sauce to the filling. To make it dairy-friendly, try adding a sprinkle of shredded cheese or a spoonful of sour cream before rolling.
Short on time? Prep all your fillings in advance and keep them refrigerated. When morning comes, just assemble and heat. You can also make a fully wrapped burrito the night before and warm it in a skillet or oven for a grab-and-go breakfast that doesn’t skimp on flavor.
Keep It Fresh: How to Store and Reheat Breakfast Burritos
To freeze, wrap each burrito tightly in foil, then seal in a freezer-safe bag. They’ll keep for up to two months. Reheat in a 350°F oven for 25–30 minutes or microwave for 2–3 minutes, flipping halfway through.
If you’re refrigerating for the week, store wrapped burritos in an airtight container. To reheat, unwrap and warm in a skillet or toaster oven until the tortilla crisps slightly and the filling is heated through.
Breakfast Burritos Recipe
Ingredients
- ¾ cup cooked black beans rinsed and drained
- 1 ripe avocado
- ½ cup fresh cilantro leaves
- ½ cup shredded red cabbage optional, for texture and color
- ½ teaspoon smoked paprika
- Extra-virgin olive oil for drizzling
- 3 12-inch tortillas
- 9 scrambled eggs
- 1 cup fresh spinach
- Red pepper flakes to taste
- Sea salt and freshly ground black pepper
- ½ cup pico de gallo
- 1 red bell pepper
- 1 lime for squeezing
- 1 pound small yellow potatoes diced into ½-inch cubes
- Cilantro Lime Dressing for dipping
Instructions
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper. Scatter the diced potatoes onto the tray, coat lightly with olive oil, and season generously with salt, pepper, smoked paprika, and red pepper flakes. Mix well to ensure even coating, then distribute evenly. Roast for 30 minutes until golden and crisp at the edges.
- Warm a grill pan over medium heat. Grill the red bell pepper for about 4 to 5 minutes per side until it becomes tender and blackened with grill marks. Alternatively, roast it in the oven until soft. Once cooked, remove the stem and seeds, then slice into thin strips.
- To assemble the burritos, lay out the tortillas and layer each with fresh spinach and, if desired, shredded red cabbage. Add a portion of scrambled eggs, red pepper strips, black beans, pico de gallo, roasted potatoes, avocado slices, and cilantro. Season with salt and pepper and finish with a squeeze of lime juice. Fold the sides inward over the filling, then roll tightly from the bottom, tucking in the edges. Wrap in foil, cut, and serve with Cilantro Lime Dressing.
