Breakfast Burritos
Updated Jul 22, 2026
Simple breakfast burritos filled with scrambled eggs, black beans, cheese, and salsa. Make a batch ahead and freeze them for quick, filling mornings.
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I started making these breakfast burritos because I wanted something portable that had a decent amount of protein and could be made ahead. They’re filled with eggs, peppers, onions, salsa, black beans, and cheese, so there’s a little bit of everything in each one. And anything my family can eat with one hand while finding shoes, packing bags, or running out the door is a win.
I usually make a whole batch of breakfast burritos and keep them in the fridge or freezer, so breakfast is already handled for the next few days. You can just reheat one and go, but I really recommend giving it a quick sear in a pan. It makes the tortilla golden and a little crispy, which is what takes it from reheated breakfast to something that actually tastes freshly made.
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breakfast burritos are freezer-friendly!
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this breakfast burrito recipe.
The eggs gave me the most to think about. The first time I rolled the burrito up while they were still hot, the steam made the tortillas go soft and soggy, and they fell apart on me. Letting the egg mixture cool a bit before it goes in the tortilla fixed that completely, so now I always build in that cooling step. I also learned to keep the eggs a little on the soft side when cooking, since they firm up more once they’re wrapped and seared.
Overfilling was my other early mistake. I packed too much into the first few burritos, and they wouldn’t close or stay rolled. Sticking to about a cup and a half of filling, tucking the sides in as I roll, and finishing with the seam down was what got them to actually hold their shape.
The sear at the end turned out to be worth the extra minute. Placing them seam-side down in the hot pan first seals the tortilla shut so it doesn’t unroll, and it gives a deeply golden, slightly crisp outside. That step is also what makes these hold up so well when I freeze a batch and reheat them later.
Happy Cooking!
– Yumna
Breakfast Burrito Ingredients
- Flour tortillas: This breakfast burrito recipe makes some big burritos, so I like to use large burrito-size tortillas. You could also use the smaller ones if you prefer, but make sure you adjust the filling amount.
- Egg filling: Large eggs, milk, salsa, hot sauce, salt, and pepper make up the filling. I used a chunky salsa, but restaurant-style salsa works too if that is what I have on hand. Homemade salsa would also work here. For the hot sauce, I prefer a vinegar-based one, but any kind is fine.
- Pepper and onion: Start with a base of diced red bell pepper and diced red onion cooked in olive oil and seasoned with salt and pepper. Any color bell pepper or onion you have works fine.
- Black beans: I drain and rinse them well so the filling does not get watery. Pinto beans would be the closest swap and can be used in the same amount.
- Cheddar cheese: I use shredded cheddar in the filling and save some for sealing the tortillas. I prefer cheese grated from a block because it melts more smoothly, but pre-shredded works. Monterey Jack or a Mexican-style blend can replace the cheddar in the same amount.
- Cooking spray and olive oil: The olive oil is for cooking the vegetables, while the cooking spray keeps the burritos from sticking when I toast them. Another neutral cooking oil can replace the olive oil in the same amount.
How to Make Southwest Breakfast Burritos
These photos walk through the process step by step. Full details are in the → Breakfast Burritos Recipe below.
1. Cook the Vegetables
Heat the olive oil in a large nonstick skillet over medium heat. Add the diced red pepper and onion, season with salt and pepper, and stir occasionally until the edges of the onion start to look a little translucent and the pepper has softened.
2. Add the Egg Mixture
Whisk the eggs, milk, salsa, hot sauce, salt, and pepper together in a bowl until smooth. Once the vegetables have softened, turn the heat to low and pour in the egg mixture. Keep stirring constantly so the eggs cook evenly all the way through without drying out on the bottom.
3. Add Cheese and Beans
Scatter 1 cup of the cheddar and all the drained black beans over the cooked eggs. Stir to combine and let it sit for a minute or two until the cheese is fully melted and everything is evenly distributed.
4. Cool the Burrito Filling
Take the skillet off the burner and give the filling a few minutes to cool before you start assembling. Trying to roll it while it’s still hot makes the tortillas harder to handle and more likely to tear.
5. Make the Breakfast Burritos
Lay a tortilla flat on a clean surface and add about 1½ cups of filling to the center. Fold the bottom up over the filling, tuck in both sides, and roll toward the top. When there’s an inch or two of tortilla left, add a tablespoon of the reserved cheddar, then finish rolling so the seam sits on the bottom.
6. Pan-Sear Until Golden
Spray a nonstick skillet with cooking spray and set it over medium heat. Work two burritos at a time, seam-side down. Cook until the bottom is deeply golden brown, like what you see in the photo. Remove and repeat with the remaining burritos, then cut each one in half to serve.
Full homemade breakfast burrito Recipe
Breakfast Burrito Recipe Southwest-Style
Video
Ingredients
- 1 tablespoon olive oil
- 1 red pepper seeded and diced
- ½ red onion diced
- Salt and pepper to taste
- 8 eggs
- ½ cup milk
- ½ cup prepared salsa
- Hot sauce to taste (optional)
- 1 ¼ cups shredded cheddar cheese divided
- 1 14.5 ounce can black beans drained and rinsed
- 4 large burrito-sized tortilla
- Cooking spray as needed
Instructions
- In a large, nonstick skillet, heat the olive oil over medium heat. Add the red bell pepper and onion, and season to taste with salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften.
- Meanwhile, in a large bowl, combine the eggs, milk, salsa, hot sauce (if using), and a pinch of salt and pepper. Whisk until smooth.
- When the vegetables have softened, turn the heat to low and add the egg mixture to the skillet. Cook, stirring constantly, until the eggs have cooked through, about 3 minutes.
- Add 1 cup of cheddar cheese and the black beans and cook for 1–2 more minutes, or until the cheese has melted. Remove the egg mixture from the heat and let it cool slightly.
- Once the eggs have cooled, place a tortilla on a clean, dry surface. Add about 1 ½ cups of the egg mixture to the center of the tortilla. Starting at the bottom, fold the tortilla up and over the eggs, tucking the sides of the tortilla in as you roll. When there's one or two inches of tortilla remaining at the top, sprinkle about 1 tablespoon of the remaining grated cheese, then continue rolling so the seam with the cheese is on the bottom of your surface. Repeat with the remaining egg mixture and tortillas.
- Spray a large nonstick skillet with cooking spray, then set it over medium heat. Working with two burritos at a time, place them seam-side down in the hot pan and cook for 1–2 minutes, or until the bottoms are deeply golden brown. Remove from the heat and repeat with the remaining burritos.
- Cut in half and serve immediately.
Equipment
Notes
- To reheat in the microwave, place the unwrapped burrito on a microwave-safe plate, cover it with a damp paper towel, and microwave for about 3 minutes. Cut the burrito in half to check if it’s heated through. If not, cover again with a damp paper towel and heat for an additional 1–2 minutes, or until warmed through.
- To reheat in the air fryer, place the unwrapped burrito in the air fryer at 400ºF and cook for 10–15 minutes. Cut the burrito in half to check if it’s heated through. If not, cook for an additional 5 minutes, or until warmed through.
- To reheat in the oven, place the unwrapped burrito on a baking sheet and bake at 375ºF for 15–20 minutes. Cut the burrito in half to check if it’s heated through. If not, bake for an additional 5 minutes, or until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Mix and match the ingredients: Make the recipe your own with your favorite vegetables, jalapeños, or chipotle pepper in adobo sauce. This is a great way to use up extra leftover veggies.
- Go egg-free: You can use potatoes, tofu, or more veggies in place of the eggs. Just make sure you use more oil when cooking them so they don’t stick to the pan.
- Make it meaty: Add some cooked turkey bacon or turkey sausage to the egg mixture for an extra protein boost.
Recipe Tips
- Seal the tortillas closed with cheese. The cheese melts and helps hold the burritos together so they don’t fall apart in the pan. Plus, more cheese is always a good idea!
- Don’t overcook the eggs. You want to cook them through completely, but they should still be soft and fluffy. If they’re too dry, they may get rubbery when you reheat the burritos.
- If you’re making freezer breakfast burritos, let them cool completely before wrapping in foil. This helps prevent condensation from forming, which can make the tortillas soggy. It also helps prevent freezer burn.
Troubleshooting
There are a few reasons why your breakfast burritos might be soggy. One is that you didn’t let them cool completely before wrapping them in foil and freezing them. This causes condensation to form, which can make the tortilla soggy. Another reason is that you might have used too much salsa, which can also make the tortilla soggy. You want the filling to be moist, but not saturated.
If you’re making these for meal prep, store the egg filling in an airtight container in the fridge, separately from the tortillas. On its own, the egg mixture will last 3–4 days in the fridge. When you’re ready to eat, assemble a fresh breakfast burrito and enjoy
Yes, you can use plastic wrap instead of foil. Just make sure to use freezer-safe plastic wrap so that it doesn’t tear when you’re trying to remove it from the burrito. I find that foil is easier to work with and provides a better seal.
Comments
Hi! Can’t wait to try these! Question: how long can they be stored in the refrigerator? Thank you!
A day or two max. The tortilla will get soggy quickly from the moisture in the eggs, onions and peppers. If you want to make it for meal prep you’d be better off making the filling and tossing it in the fridge and then assemble each burrito when ready to eat. You’ll have to let me know what you think of them!
I cannot thank you enough for this amazing breakfast recipe! it is delicious and keeps you full till evening. basic ingredients but delicioussssssssss recipe
That makes me so happy to hear! Thank you!!
These were so good. I used slightly different veggies. It’s a great idea to toast the burrito after it’s assembled. I used to warm up the tortilla by itself first and then bake it with everything in it. Yumna’s recipe is faster. Thank you.
Thank you! This recipe is super personalizable in that way. That’s perfect! You’re so welcome!!