18 Delicious Breakfast Burrito Recipes for Busy Mornings

Are you tired of the same old breakfast routine? Spice up your mornings with our roundup of 18 Delicious Breakfast Burrito Recipes designed for those busy days when time is tight but flavor can’t be compromised. From cheesy classics to veggie-packed delights, these easy-to-make wraps are sure to kickstart your day with a smile. Keep reading to discover your next favorite breakfast hack!

Greek-Inspired Feta and Spinach Breakfast Burrito

Unveiling a morning masterpiece that marries the vibrant flavors of the Mediterranean with the hearty comfort of a classic breakfast burrito, this Greek-inspired creation is a delightful twist on your first meal of the day.

Ingredients

• 1 cup fresh baby spinach leaves, tender and vibrant green
• 1/2 cup crumbled feta cheese, creamy and tangy
• 4 large farm-fresh eggs, beaten until fluffy
• 2 tbsp rich extra virgin olive oil
• 1/4 cup diced red onion, crisp and slightly sweet
• 1/2 tsp finely ground black pepper
• 2 large flour tortillas, warm and pliable
• 1/4 cup Kalamata olives, pitted and roughly chopped
• 1 tsp dried oregano, fragrant and earthy

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the diced red onion and sauté until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Introduce the fresh baby spinach leaves to the skillet, wilting them gently for 2 minutes until just softened.
4. Pour the beaten eggs into the skillet, sprinkling with dried oregano and finely ground black pepper. Stir continuously for 4 minutes until the eggs are softly set.
5. Remove the skillet from heat and fold in the crumbled feta cheese and Kalamata olives, allowing the residual heat to slightly melt the cheese.
6. Warm the flour tortillas in a dry skillet over low heat for 30 seconds on each side to enhance their pliability.
7. Divide the egg mixture evenly between the tortillas, rolling them tightly into burritos. Tip: For a crispier exterior, lightly grill the assembled burritos for 1 minute on each side.
8. Serve immediately, garnished with additional feta and a drizzle of olive oil if desired. Tip: Accompany with a side of tzatziki sauce for an authentic Greek touch.

Every bite of this burrito offers a harmonious blend of creamy feta, earthy spinach, and the briny pop of olives, all encased in a soft, warm tortilla. For an extra layer of flavor, consider adding a sprinkle of smoked paprika or serving alongside a crisp Greek salad.

Turkey and Sweet Potato Breakfast Burrito

Lusciously combining the hearty flavors of autumn with the convenience of a grab-and-go breakfast, this Turkey and Sweet Potato Breakfast Burrito is a symphony of taste and texture, perfect for those brisk mornings when time is of the essence yet indulgence is non-negotiable.

Ingredients

• 1 cup diced sweet potatoes, peeled and cubed into 1/2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1/2 lb ground turkey, preferably dark meat for juiciness
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp finely ground black pepper
• 4 large farm-fresh eggs, lightly beaten
• 1/4 cup sharp cheddar cheese, freshly grated
• 2 tbsp fresh cilantro, finely chopped
• 4 large whole wheat tortillas, warmed
• 1/2 cup ripe avocado, sliced
• 1/4 cup salsa verde, for serving

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tbsp of olive oil, smoked paprika, cumin, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. While the sweet potatoes roast, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: For extra flavor, let the turkey develop a slight crust before stirring.
4. Push the turkey to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until just set, then mix them with the turkey. Remove from heat and stir in the cheddar cheese until melted.
5. To assemble, divide the sweet potatoes, turkey-egg mixture, avocado slices, and cilantro among the tortillas. Drizzle with salsa verde, then fold the sides of the tortillas over the filling and roll tightly to enclose.
6. Just before serving, you can lightly grill the burritos on a dry skillet for 1-2 minutes per side to crisp the tortilla. This step adds a delightful crunch and seals in the flavors.

Juxtaposing the creamy avocado and melted cheese against the smoky sweetness of the potatoes and the savory turkey, each bite offers a complex flavor profile. Serve with a side of extra salsa verde for dipping, or wrap in foil for a portable breakfast that’s as nutritious as it is delicious.

Pulled Pork and Scrambled Egg Breakfast Burrito

Breakfast burritos are the ultimate morning indulgence, and this Pulled Pork and Scrambled Egg version elevates the classic with its harmonious blend of smoky, tender meat and fluffy, golden eggs, all wrapped in a warm, soft tortilla.

Ingredients

• 1 cup pulled pork, smoky and tender
• 4 large farm-fresh eggs
• 1/4 cup sharp cheddar cheese, freshly grated
• 2 tbsp unsalted butter, rich and creamy
• 1/4 cup red bell pepper, finely diced
• 1/4 cup onion, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 4 large flour tortillas, soft and pliable
• 1 tbsp olive oil, extra virgin
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped onion and red bell pepper to the skillet, sautéing until softened, about 3 minutes, stirring occasionally.
3. In a bowl, whisk the farm-fresh eggs with kosher salt and freshly ground black pepper until well combined.
4. Melt the unsalted butter in the skillet with the vegetables, ensuring it coats the bottom evenly.
5. Pour the egg mixture into the skillet, stirring gently with a spatula to create soft, fluffy curds, about 3 minutes.
6. Add the smoky pulled pork to the skillet, mixing gently to warm through, about 2 minutes.
7. Sprinkle the freshly grated sharp cheddar cheese over the egg and pork mixture, allowing it to melt slightly, about 1 minute.
8. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
9. Divide the egg and pork mixture evenly among the tortillas, topping each with chopped fresh cilantro.
10. Fold the sides of the tortillas over the filling, then roll tightly to enclose.

Melted cheese binds the smoky pulled pork and fluffy eggs together, while the fresh cilantro adds a bright contrast. Serve these burritos with a side of salsa or avocado slices for an extra layer of flavor and texture.

Low-Carb Cauliflower Rice Breakfast Burrito

Delight in the morning with a dish that transforms the humble cauliflower into a star, offering a low-carb twist on the classic breakfast burrito. This recipe promises a symphony of flavors and textures, wrapped in a warm embrace, perfect for those seeking a nutritious yet indulgent start to their day.

Ingredients

• 1 medium head of cauliflower, riced (about 2 cups of fluffy, snow-white grains)
• 2 large farm-fresh eggs, lightly beaten
• 1 tbsp rich extra virgin olive oil
• 1/4 cup sharp cheddar cheese, freshly grated
• 1/4 cup ripe avocado, diced into creamy cubes
• 2 tbsp fresh cilantro, finely chopped for a burst of color and flavor
• 1/2 tsp smoked paprika, for a hint of warmth and depth
• Sea salt and finely ground black pepper, to season
• 2 low-carb tortillas, warmed to pliable perfection

Instructions

1. Heat the olive oil in a large non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the riced cauliflower to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally, until it begins to soften and turn lightly golden.
3. Push the cauliflower to one side of the skillet. Pour the beaten eggs into the other side, scrambling them gently until just set, about 2 minutes.
4. Combine the scrambled eggs with the cauliflower in the skillet. Stir in the smoked paprika, sea salt, and black pepper, cooking for an additional minute to meld the flavors.
5. Remove the skillet from heat. Fold in the grated cheddar cheese until it melts into the mixture, creating a creamy texture.
6. Divide the cauliflower and egg mixture evenly between the two warmed tortillas. Top with diced avocado and a sprinkle of fresh cilantro.
7. Roll the tortillas tightly around the filling, tucking in the sides as you go, to form neat burritos.

As you take the first bite, the creamy avocado and melted cheese contrast beautifully with the fluffy cauliflower rice and tender eggs, all wrapped in a soft tortilla. For an extra touch of elegance, serve these burritos with a side of salsa verde or a dollop of sour cream.

Breakfast Burrito with Refried Beans and Jalapeños

Fusing the vibrant flavors of the Southwest, this breakfast burrito combines the heartiness of refried beans with the fiery kick of jalapeños, wrapped in a warm, fluffy tortilla for a morning meal that’s both satisfying and invigorating.

Ingredients

• 1 cup creamy refried beans, warmed
• 4 large farm-fresh eggs, lightly beaten
• 1/4 cup sharp cheddar cheese, freshly grated
• 2 tbsp unsalted butter, for cooking
• 1/4 cup fresh jalapeños, finely diced (seeds removed for less heat)
• 2 large flour tortillas, warmed
• 1/4 tsp sea salt, for seasoning
• 1/4 tsp freshly ground black pepper, for seasoning

Instructions

1. In a non-stick skillet over medium heat, melt 1 tbsp of unsalted butter until it bubbles slightly, about 30 seconds.
2. Add the lightly beaten farm-fresh eggs to the skillet, stirring gently with a spatula to create soft curds, about 2 minutes. Tip: For fluffier eggs, resist the urge to over-stir.
3. Season the eggs with sea salt and freshly ground black pepper, then transfer to a plate. Cover to keep warm.
4. In the same skillet, add the remaining 1 tbsp of unsalted butter and sauté the finely diced jalapeños until just softened, about 1 minute. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
5. Spread 1/2 cup of warmed creamy refried beans onto each flour tortilla, leaving a 1-inch border around the edges.
6. Divide the scrambled eggs and sautéed jalapeños between the tortillas, placing them on top of the beans.
7. Sprinkle each with freshly grated sharp cheddar cheese.
8. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling. Tip: For a crispier exterior, lightly grill the assembled burritos for 1 minute on each side.

Meticulously crafted, this breakfast burrito boasts a delightful contrast of textures—creamy beans, fluffy eggs, and a slight crunch from the tortilla. The bold flavors of jalapeños and cheddar cheese meld beautifully, offering a spicy, cheesy bite that’s perfectly balanced. Serve with a side of cool sour cream or vibrant salsa for an extra layer of flavor.

Ham and Cheese Breakfast Burrito with Hollandaise

On a crisp morning, nothing satisfies quite like a Ham and Cheese Breakfast Burrito with Hollandaise, a harmonious blend of savory, creamy, and slightly tangy flavors wrapped in a warm, soft tortilla. This dish is a luxurious twist on the classic breakfast burrito, elevated by the velvety richness of homemade hollandaise sauce.

Ingredients

• 2 large farm-fresh eggs
• 1/4 cup diced premium ham
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp unsalted butter
• 1 large flour tortilla, soft and pliable
• 1/4 cup homemade hollandaise sauce, creamy and lemony
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a non-stick skillet over medium heat, melt the unsalted butter until it bubbles slightly, about 1 minute.
2. Add the diced premium ham to the skillet, sautéing until lightly browned, approximately 2 minutes.
3. Crack the farm-fresh eggs into the skillet, scrambling them gently with the ham until just set, about 3 minutes. Tip: For fluffier eggs, stir occasionally but not constantly.
4. Season the egg and ham mixture with sea salt and finely ground black pepper, stirring to combine.
5. Warm the large flour tortilla in a dry skillet over low heat for 30 seconds on each side to make it pliable. Tip: Avoid overheating to prevent crispiness.
6. Transfer the warmed tortilla to a plate, spreading the scrambled egg and ham mixture evenly down the center.
7. Sprinkle the shredded sharp cheddar cheese over the eggs, allowing the residual heat to melt the cheese slightly.
8. Drizzle the homemade hollandaise sauce over the cheese, then garnish with finely chopped fresh chives.
9. Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling completely. Tip: Roll tightly to prevent the filling from spilling out.

The Ham and Cheese Breakfast Burrito with Hollandaise offers a delightful contrast of textures, from the soft tortilla to the creamy eggs and the slight crunch of ham. Serve it with a side of fresh fruit for a balanced breakfast or brunch that’s as visually appealing as it is delicious.

Breakfast Burrito with Scrambled Tofu and Pico de Gallo

This morning’s culinary adventure brings a vibrant twist to the first meal of the day, blending the heartiness of a classic breakfast burrito with the fresh, zesty flavors of pico de gallo and the delicate, protein-packed goodness of scrambled tofu.

Ingredients

• 1 cup firm tofu, crumbled into small, uneven pieces
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp turmeric, for a golden hue
• 1/4 tsp smoked paprika, for a subtle depth
• 1/4 tsp garlic powder, for aromatic warmth
• Salt, to season
• 4 large flour tortillas, lightly toasted
• 1 cup pico de gallo, freshly made with ripe tomatoes, crisp onions, and cilantro
• 1/2 cup creamy avocado, sliced
• 1/4 cup sharp cheddar cheese, grated

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally, until lightly browned.
3. Sprinkle the turmeric, smoked paprika, garlic powder, and salt over the tofu. Stir well to coat evenly and cook for another 2 minutes to meld the flavors.
4. Warm the tortillas in a dry skillet over low heat for 30 seconds on each side, or until pliable and slightly golden.
5. Divide the scrambled tofu evenly among the tortillas, placing it slightly off-center.
6. Top each with 1/4 cup of pico de gallo, a few slices of avocado, and a sprinkle of cheddar cheese.
7. Fold the sides of the tortilla over the filling, then roll from the bottom up, tucking in the sides as you go, to form a tight burrito.
8. Serve immediately, or wrap in parchment paper for a grab-and-go option.

Velvety scrambled tofu meets the crisp freshness of pico de gallo in every bite, wrapped in a softly toasted tortilla for a breakfast that’s as satisfying to eat as it is beautiful to behold. For an extra kick, drizzle with hot sauce or serve with a side of creamy Greek yogurt.

BBQ Chicken and Egg Breakfast Burrito

Just imagine starting your day with a symphony of smoky, savory flavors wrapped in a warm, soft tortilla. Our BBQ Chicken and Egg Breakfast Burrito combines the heartiness of morning eggs with the boldness of barbecue, creating a dish that’s both comforting and exciting.

Ingredients

• 1 cup shredded, smoky BBQ chicken
• 2 large, farm-fresh eggs
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp rich extra virgin olive oil
• 1/4 cup red bell pepper, finely diced
• 1/4 cup onion, finely diced
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 large, soft flour tortillas
• 2 tbsp fresh cilantro, chopped
• 1/4 cup smooth, tangy BBQ sauce

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and red bell pepper to the skillet, sautéing until they’re soft and slightly caramelized, about 5 minutes.
3. Crack the eggs into the skillet, scrambling them gently with the vegetables until just set, about 2 minutes. Tip: For fluffier eggs, resist the urge to over-stir.
4. Stir in the shredded BBQ chicken, warming it through with the eggs for about 1 minute.
5. Season the mixture with sea salt and finely ground black pepper, adjusting to your preference.
6. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side to make them pliable. Tip: Covering them with a damp paper towel in the microwave for 20 seconds is a quick alternative.
7. Divide the egg and chicken mixture evenly between the tortillas, topping each with grated cheddar cheese and a drizzle of BBQ sauce.
8. Sprinkle with fresh cilantro before folding the tortillas into burritos. Tip: For a secure wrap, fold in the sides first, then roll from the bottom up.

Kickstart your morning with a burrito that’s bursting with textures—creamy eggs, tender chicken, and the crunch of fresh vegetables, all enveloped in a soft tortilla. Serve it with a side of extra BBQ sauce for dipping, or slice it in half to reveal the colorful layers within.

Breakfast Burrito with Caramelized Onions and Gruyère

Glistening with the golden hue of caramelized onions and the rich, nutty aroma of Gruyère, this breakfast burrito is a morning masterpiece that promises to delight the senses and satisfy the soul.

Ingredients

• 2 large farm-fresh eggs, beaten
• 1 tbsp unsalted butter, creamy and golden
• 1/2 cup caramelized onions, sweet and deeply golden
• 1/2 cup shredded Gruyère cheese, rich and nutty
• 1 large flour tortilla, soft and pliable
• 1 tbsp fresh chives, finely chopped for a bright finish
• Salt and finely ground black pepper to taste

Instructions

1. In a non-stick skillet over medium heat, melt the unsalted butter until it’s frothy and begins to turn a light golden color, about 1 minute.
2. Pour the beaten eggs into the skillet, stirring gently with a silicone spatula to create soft, fluffy curds, cooking for about 2-3 minutes until just set.
3. Season the eggs with a pinch of salt and finely ground black pepper, then transfer them to a plate and keep warm.
4. Lay the flour tortilla flat on a clean surface. Evenly distribute the scrambled eggs, caramelized onions, and shredded Gruyère cheese down the center of the tortilla.
5. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly to enclose the filling completely.
6. Return the burrito to the skillet, seam side down, and cook over medium heat for 1-2 minutes on each side until the tortilla is golden and crispy and the cheese is melted.
7. Sprinkle with fresh chives before serving for a pop of color and flavor.

Buttery and indulgent, the breakfast burrito offers a perfect contrast of textures—crispy tortilla against the creamy, melted Gruyère and soft eggs. Serve it with a side of vibrant salsa or a dollop of cool sour cream to elevate the flavors even further.

Breakfast Burrito with Corn and Cheddar

Glistening with the golden hues of morning sunshine, our Breakfast Burrito with Corn and Cheddar is a symphony of flavors that promises to start your day on a high note. Encased in a warm, pliable flour tortilla, this dish combines the sweet crunch of fresh corn with the creamy melt of sharp cheddar, creating a breakfast experience that’s both comforting and exhilarating.

Ingredients

• 1 cup fresh corn kernels, cut straight from the cob for maximum sweetness
• 4 large farm-fresh eggs, beaten until light and frothy
• 1/2 cup sharp cheddar cheese, freshly grated for optimal meltiness
• 2 tbsp rich extra virgin olive oil
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt, for a clean, briny finish
• 4 large flour tortillas, warmed to enhance their softness

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the fresh corn kernels to the skillet, sautéing until they begin to caramelize and pop, approximately 3 minutes. Tip: Listen for the popping sound as a cue for perfect caramelization.
3. Pour the beaten eggs into the skillet with the corn, stirring gently with a silicone spatula to create soft, fluffy curds, about 2 minutes.
4. Season the egg and corn mixture with sea salt and finely ground black pepper, folding gently to distribute the seasoning evenly.
5. Sprinkle the freshly grated sharp cheddar cheese over the eggs, allowing it to melt slightly before removing the skillet from the heat, about 1 minute. Tip: The residual heat will continue to melt the cheese without overcooking the eggs.
6. Warm the flour tortillas in a dry skillet over low heat for 30 seconds on each side, or until they’re pliable and slightly toasted. Tip: Covering the tortillas with a clean kitchen towel will keep them warm and soft while you assemble the burritos.
7. Divide the egg, corn, and cheese mixture evenly among the tortillas, folding the sides in and rolling tightly to encase the filling.

Lusciously creamy with bursts of sweet corn and the sharp tang of cheddar, this breakfast burrito is a textural delight. Serve it with a side of vibrant salsa verde or a dollop of cool sour cream for an extra layer of flavor that elevates the dish to new heights.

Summary

Feasting on these 18 delicious breakfast burrito recipes is the perfect way to kickstart your busy mornings! Each recipe offers a unique twist to keep your breakfast exciting and satisfying. We’d love to hear which one becomes your go-to—drop a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.