Bacon Egg and Cheese Breakfast Burrito

The breakfast burrito has become one of my go-to meal prep staples. This Bacon Egg and Cheese Breakfast Burrito is quick and filling, perfect for on-the-go breakfasts. I love an easy, homemade recipe that I can make in advance, which is ideal for busy mornings when I still want something hearty and delicious.

This classic breakfast has everything I love: crispy bacon, scrambled eggs, lots of cheese, and hashbrowns, all wrapped in a warm tortilla. The recipe is versatile, and you can use your favorite mix-ins or what you have on hand. The best part? Like my California chicken burrito and Mexican taco breakfast burrito, this one also comes together in minutes.

I usually make these ahead of time, wrap them in parchment paper and foil, and store them in the fridge or freezer. My whole family loves these, and they always look forward to finding a reason to have one. I will tell you something: I actually enjoy these for dinner, too. They are so filling and incredibly satisfying that I happily munch on one at the end of the day with a green salad on the side.

Why you will love this recipe 

• They are so easy to make: I only have to make a few basic breakfast items and roll them into a tortilla. This is a no-brainer! And they are so delicious, the kids devour them.   
• Such an economical breakfast: I paid $10 per person for these at the restaurant, but I can make these for about a dollar each!
• They freeze well: Meal planning is easy with these burritos. With the kids’ help, we can make these quickly and freeze them for lunch boxes and snacks. They last up to three months in the freezer. 
• Customizable: I can add sausage or leave out bacon, depending on what I have in the kitchen or what I feel like eating. 

What you will need

• Crispy bacon: This is the first step in making the burrito. I make my bacon in batches so that it is crispy, and then I let it drain on paper towels. However, I save two tablespoons of the fat for the hash browns. 
• Frozen hash browns: Instead of making my hash browns, I want to make this recipe fast and easy, so I am using packaged frozen hash browns. But get a high-quality brand for the best flavor and texture.
• For the eggs, I mix large eggs with half-and-half, making the mixture thick and rich. Then, I cook the eggs in a pan filled with rich, unsalted butter.
• Seasoning: I add some salt, pepper, and paprika to the eggs. 
• Plenty of cheese: These contain lots of gooey cheddar and mozzarella, and I always shred them myself because I don’t like the fillers they put in the pre-shredded stuff. 
• Wrap them up: I wrap them up in large flour tortillas. I don’t recommend using corn tortillas for this recipe because they don’t grill well, and the flavor is too overwhelming. 

How to make 

Fry the bacon: First, I cook the bacon in batches in my cast-iron skillet over medium heat, about eight minutes per batch. Then, I let the excess grease drain on a wire rack with a paper towel under it. 

Make the hash browns: Now, I discard all but two tablespoons of the bacon fat (save a bit for grilling) before cooking them in the same skillet, transferring them to a plate when finished. 

Cook the eggs: I whisk the eggs and half-and-half in a medium bowl. Then, I wipe out the skillet and melt the butter over medium heat. When it starts to foam, I add the beaten eggs and reduce the heat to medium-low. As it cooks, I use a rubber spatula to stir it occasionally until soft curds appear before seasoning it with paprika, salt, and pepper. 

Assemble the burritos: Next, I place the tortillas on a flat surface and layer the ingredients in the center of each tortilla. I like to start with the hash browns and end with the bacon, but any way you do it is okay. Just be sure to use only ¼ of each ingredient on each burrito, so there is enough for each one. Then, roll them up by folding in the sides before rolling them tightly. 

Grill the burritos: Finally, I use that bacon fat I saved to brush the outside of the burrito before grilling it for two minutes per side. Just use a pastry brush to rub some along the inside of the tortilla before closing it up, and then place it folded side down to get a good seal. 

Expert tip

The best way to wrap a burrito

First, make sure the tortilla is large (10 or 12 inches) and a flour tortilla. Corn is fine for tacos and chips, but not burritos. Then, warm the tortillas in the microwave or in a dry skillet for a few seconds before rolling. I do mine one at a time to ensure each is soft, and it only takes a few seconds.

Lay the tortilla flat and place the filling in the center. Do not overstuff it. It should be about one cup of filling for a 10-inch tortilla. Now, fold the sides over, and then the bottom of the tortilla over them. If the filling starts to slide, tuck it towards you. Now, holding the roll in place, reach up and tuck in the two corners of the top of the burrito like an envelope before folding it over to seal it shut. 

More tips to consider

• I highly recommend shredding your own cheese. The manufacturers add fillers (wood pulp) to keep the cheese from clumping. 
• Don’t use too much salsa or other liquid ingredients to prevent sogginess. I leave mine for dipping so guests can use as much as they want.
• Leave the eggs a little soft so they finish cooking when grilling them in the burrito. They will be nice and creamy.
• For extra bacony flavor, brush a tiny bit of bacon grease onto the tortilla before grilling it. This will not only give the burrito a smokier taste but also make it crispier.
• Did the bacon lose its crunch before assembly? That happens when feeding a big family. Keep it warm in the oven, set at the lowest temperature, or reheat it in the air fryer for 30 seconds to crisp it up. 
• Let the burrito rest for a minute before slicing it to let the cheese settle. This helps the cheese hold onto everything, so it doesn’t all fall out before you can take a bite. 
• If meal-prepping, thoroughly cool the ingredients before adding them to the tortilla. Warm ingredients create steam and will make the tortilla soggy.

Recipe variations and add-ins:

• Add veggies: I enjoy chopped bell peppers, green onions, and spinach in mine. The kids like tomatoes and mushrooms in theirs. My husband likes chinks of avocado in his. 
• More cheese: There is always room for more cheese, but don’t make it so stuffed that the burrito bursts. I like to add Pepper Jack and Monterey Jack cheese. 
• Spicy: I add minced poblano peppers and 1/4 teaspoon red pepper flakes for a spicy breakfast. 
• A lighter version: I sometimes use turkey bacon to make this with a little less fat. It may not have as much flavor as regular bacon, but it still tastes delicious.
• Cajun burritos: Sometimes, I like to add a pinch of my Cajun seasoning to my eggs for a different flavor. 

Serving suggestions:

When serving breakfast burritos for Sunday brunch, I include crispy air-fried potatoes, fluffy Greek yogurt pancakes, and strawberry-banana smoothie for the kids. Whether I serve these as a quick breakfast on the go or we are sitting down for a whole spread, I always like to have something sweet with them. These strawberry scones with white chocolate drizzle are made with fresh strawberries and can be packed up to go if need be.

These burritos are also great for lunch when I serve them with homemade guacamole, refried beans, and a side of my fruit salad with honey lime dressing. I also always include a dipping sauce on the side. I prefer to dip my burrito into buffalo sauce, while my kids like the homemade barbecue sauce.

How to store leftovers:

• Refrigerate: Refrigerate in an airtight container for up to three days.   
• Freezing: To freeze, wrap each burrito in plastic or foil and put them in a freezer bag. Then, store them in the freezer for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: Place them in the air fryer for three to four minutes at 340 degrees F or heat them in a medium-high pan for crispy burritos. Microwaving is fine too, but they will not be crispy.

Frequently Asked Questions

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