Mexican Taco Breakfast Burrito

Mexican Taco Breakfast Burrito is a bundle of my favorites, including taco-seasoned ground beef, scrambled eggs, lots of cheese, tomatoes, refried beans, and avocados! The flour tortilla secures the filling perfectly, making it the ideal breakfast to enjoy at home or take to the office. It takes me just 30 minutes to make, and I can enjoy it immediately or freeze it for later!

I am all about making breakfast in advance so I can enjoy peaceful, slow mornings even on a weekday. For example, I like to make French Crepes or Fluffy Greek Yogurt Pancakes a few days in advance. I make a larger batch, and it lasts us a few days. The kids can enjoy them as an after-school snack as well, with some peanut butter and jam, and veggie sticks on the side.

If you have leftover Tex-Mex ingredients from a taco night, this is a nice way to repurpose them. I am usually strategic about my meals, so after having friends over for a Mexican dinner, I usually fix a bunch of these Mexican Taco Burritos and freeze them for those hectic mornings when I don’t have time to cook. The burritos are hearty, filling, and incredibly satisfying, loaded with a variety of textures and flavors that make the start of the day delicious.

Why you will love this recipe 

• Filling breakfast: The slightly spicy burritos will wake you up and get you ready for the day. Add a colorful rainbow breakfast smoothie for a quick pick-me-up. This easy breakfast will keep you filled for hours.
• Breakfast for dinner: These burritos are also perfect for those nights when you are craving breakfast for dinner. They are full of protein, vegetables, and gooey cheese, making them a comforting and satisfying meal. 
• Versatile: These homemade burritos are easy to customize with whatever you have on hand and like. It’s either by adding extra veggies, making them spicier, or adding some meat.
• Make extras and freeze: These burritos freeze beautifully and reheat wonderfully, so I like to make plenty of extras for meal prep and quick snacks.

What you will need

• Meat: I use 85/15 lean beef for the best flavor without too much fat, antibiotics, or extra pesticides.
• Cheese: Cheddar has a nice, sharp taste, creaminess, and the ability to seal the burrito with its stretchy texture. I also add shredded American cheese for its exceptional meltiness and mild flavor, as well as how it holds everything together. 
• Produce: Diced white onions provide a sharp, crisp flavor that complements the soft, savory ingredients, adding another layer of complexity to my burritos. For a robust garlic aroma and flavor, I use freshly minced cloves instead of powder. Diced jalapeños add a fresh, spicy kick to cut through the melted cheese and other flavors. Diced tomatoes add moisture and contrast to the eggs and cheese. Diced avocado has a creamy texture, healthy fats, and a savory flavor that blends well with the beans, eggs, and meat.
• Protein: Eggs provide a fluffy, smooth texture that contrasts with the crispy onions and adds protein and creamy richness. Refried beans give these burritos a soft texture that binds ingredients together with a hearty flavor and lots of protein. 
• Wet ingredients: Half-and-half breaks down the egg proteins, creating a more tender filling with pillowy, fluffy eggs. I use unsalted butter so I can have control over the sodium levels and saltiness of the burritos. Use your own favorite hot sauce to make these burritos as hot or mild as you like. I prefer something with some heat to cut through the rich cheese and eggs with an eye-opening flavor.
• Dry ingredients: The best tortillas for burritos are large flour tortillas. Corn tortillas are too small, and they tend to tear. 
• Seasonings: Besides salt and pepper, I also add my homemade taco seasoning because it has no extra additives or preservatives. Mine is also lower in sodium, and I can control how much of each ingredient is added.

How to prepare

Cook the meat: First, I brown the ground beef in a large skillet over medium heat until it is no longer pink. Then I drain the grease before stirring in the garlic, onion, jalapeño, taco seasoning, salt, and pepper. I cook this until the ground beef is browned. 

Whisk the eggs: In the meantime, whisk the eggs and half-and-half. 

Cook the eggs: I wipe out the skillet and melt the butter over medium heat until it starts to foam. Then, I turn it down to medium-low and add the egg mixture. I stir it occasionally using a rubber spatula until soft curds form, and then season it with salt and pepper. 

Assemble the burritos: Now, I lay out a tortilla and spread ¼ cup of refried beans in the middle, then ¼ cup of ground beef, ¼ cup of scrambled eggs, ¼ cup of each cheese, and ¼ cup of tomato and avocado pieces. I roll it up tightly and repeat with the other 3 tortillas. 

Grill and serve: I grill the burritos on both sides to seal them shut and help the cheese melt before serving with hot sauce.

Expert tip

How to roll a burrito like an expert

First, I warm the tortillas in the microwave for about 30 seconds to make them pliable. Then, I put the fillings in the center, leaving about 2 inches on each side to tuck in. While you don’t want to overfill your burrito, underfilling it can also make it flimsy and harder to roll. Form a rectangle of fillings rather than a mountain, then fold in the sides of the tortilla before folding over the top, tucking everything in while using your pinkies to tuck in the little corners as you roll it up all the way. Finally, I heat my burrito on a hot skillet to seal it before serving. 

More tips to consider:

• To make special glue, sprinkle shredded cheese onto the hot skillet, then place the rolled burrito on top, sealed side down, letting the cheese melt into the burrito to form a crispy, sealed crust. 
• For an internal seal, make a creamy cheese roux with butter, flour, and shredded cheddar, rubbing it onto the inside edge of the tortilla before placing it on the hot pan to seal it from the inside. 
• If the eggs and beef are still hot when you roll them up, the steam will make your tortillas soggy. Let them cool down a bit before putting them together.
• I like to use dry taco seasoning instead of adding sauce inside them because it prevents watery burritos. Sauce, sour cream, and other dips can be added afterward.
• I like to warm my tortillas in the microwave for about 30 seconds, so they are soft and easy to work with. They can also be heated in a dry skillet for 10 to 15 seconds.

Recipe variations and add-ins:

• Authentic Mexican burritos: Most Mexican burritos are made with chorizo sausage, either mixed with ground beef or alone.
• Lighter burritos: For a lighter burrito, use ground turkey or chicken, and use skim milk instead of half-and-half. 
• Add more vegetables: To make these heartier, add chopped potatoes and other veggies like bell peppers, mushrooms, charred corn, zucchini, and olives. 
• Bacon is best: Almost everyone loves bacon, so I often add chopped bacon too. For a lighter addition, I make it turkey bacon.
• Adjust the heat: Some people don’t like spicy food. For them, I leave out the jalapeno. For those who want more heat, I add cayenne pepper. 

Serving suggestions:

When I serve these burritos for breakfast, I like to have them with a variety of dipping sauces such as my chunky salsa, this 5-minute smoky chipotle sauce,  any kind of hot sauce, this homemade Pico de Gallo with fresh tomatoes, onions, jalapenos, and corn, or my thick and chunky guacamole. And don’t forget the sour cream. On the side, my kids love it when I make homemade tater tots. This tater tot recipe is so fast and easy, and they turn out crispy and crunchy every time. 

When I serve them for lunch or dinner, these savory burritos go great with any kind of sides, but I love them with Mexican street corn with its gooey cotija cheese, hot and spicy seasonings, and tangy lime spritz. This grilled asparagus salad is ready in 15 minutes with just a touch of herbs and feta cheese, perfectly seasoned to complement the Mexican burrito’s flavors. Know what else goes with burritos? Tacos! I have several taco recipes on my blog, including these tasty chipotle chicken tacos with homemade sauce.

How to store leftovers:

• Refrigerate: I wrap my leftover Mexican taco breakfast burritos individually in plastic or foil and place them in a sealed container or baggie in the fridge. They will stay fresh for 3 to 4 days.  
• Freezing: After letting the burritos cool completely, I wrap each one tightly in foil or plastic and put them in a freezer bag. They can be frozen for 3 months. 
• Defrost: I thaw frozen burritos in the refrigerator overnight for the best texture and taste.
• Reheating: For the crispiest burrito and best texture, I like to air-fry it at 390°F for 5 to 6 minutes, flipping it halfway through. To reheat several burritos at a time, I bake them in the oven at 350°F for about 10 minutes, until fully heated.  For the fastest option, I reheat in the microwave for 1 to 2 minutes. 

Frequently asked questions

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