Description
Breakfast Burrito
This Breakfast Burrito is a hearty and delicious way to start your day. It’s packed with protein and flavor, and it’s easy to customize with your favorite ingredients.
Ingredients:
1 large flour tortilla
1/2 cup cooked scrambled eggs
1/4 cup cooked bacon, crumbled
1/4 cup shredded cheddar cheese
1/4 cup salsa
1/4 cup chopped fresh cilantro
Instructions:
Warm the tortilla in a skillet over medium heat for 30 seconds per side.
Spread the scrambled eggs evenly over the tortilla.
Top with bacon, cheese, and salsa.
Sprinkle with cilantro.
Fold the tortilla in half and enjoy!
Tips:
You can add other ingredients to your Breakfast Burrito, such as avocado, spinach, or mushrooms.
Serve with your favorite dipping sauce, such as hot sauce or salsa.
This recipe is perfect for meal prep! Make a big batch of scrambled eggs and bacon on the weekend and assemble your burritos throughout the week.
#BreakfastGoals
Step-by-Step Guide
Follow these detailed instructions for the perfect breakfast burrito every time.
- Prepare Your Fillings: Cook your bacon until crispy, then crumble or chop it. Scramble the eggs in a separate pan, seasoning with a pinch of salt and pepper. Have your cheese, salsa, and cilantro ready to go.
- Warm the Tortilla: Place a large flour tortilla in a dry skillet over medium heat. Warm for about 30 seconds per side until it’s pliable and slightly toasted. This prevents tearing when you fold it.
- Layer Strategically: Place the warmed tortilla on a flat surface. Spread the scrambled eggs in a line slightly below the center. This is your base layer. Next, add the crumbled bacon and shredded cheese. The heat from the eggs will help melt the cheese.
- Add Fresh Toppings: Spoon your salsa over the other fillings, then sprinkle with fresh cilantro. For wet ingredients like salsa, placing them in the middle helps prevent a soggy tortilla.
- Fold and Roll: First, fold the sides of the tortilla inward over the ends of the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla away from you, tucking the filling in as you go.
- Optional Final Toast: For a crispier exterior, return the rolled burrito to the skillet, seam-side down, and toast for 1-2 minutes per side over medium heat.
Serving Suggestions
Elevate your breakfast burrito experience with these serving ideas. For a classic diner-style plate, serve it alongside crispy hash browns or seasoned breakfast potatoes. A dollop of cool sour cream or creamy guacamole on the side provides a perfect contrast. If you’re serving a crowd, cut burritos in half on a diagonal for a beautiful brunch platter. For a lighter option, pair with a simple fruit salad or a fresh green salad with a lime vinaigrette.
How-to Summary
Warm a large tortilla, layer scrambled eggs, bacon, cheese, and salsa in the center, fold in the sides, and roll tightly from the bottom up for a portable, protein-packed breakfast.
Frequently Asked Questions
Can I make these burritos ahead of time? Absolutely. Assemble burritos, wrap each tightly in parchment paper and then foil, and freeze for up to a month. Reheat from frozen in the oven at 350°F for 25-30 minutes, or microwave (remove foil first) for 2-3 minutes.
How can I make this vegetarian? Simply omit the bacon. Great substitutes include black beans, sautéed mushrooms, diced potatoes, or a plant-based sausage crumble.
My tortilla keeps tearing. What am I doing wrong? The tortilla is likely too cold. Always warm it briefly before filling; this makes the gluten pliable. Also, avoid overfilling it.
What’s the best way to reheat a refrigerated burrito? For the best texture, reheat in a skillet over medium-low heat for a few minutes per side. The microwave (30-60 seconds) works in a pinch but can make the tortilla slightly chewy.
Can I use a different type of tortilla? Yes. Whole wheat or spinach tortillas work well. For a gluten-free option, use a large gluten-free tortilla or even a sturdy corn tortilla (though rolling will be smaller).
Common Mistakes to Avoid
- Using a Cold Tortilla: This is the top cause of breakage. Always warm it first.
- Overfilling: Too much filling makes rolling impossible and leads to spills. Stick to a moderate amount.
- Placing Wet Ingredients on the Edge: Putting salsa or sour cream directly on the tortilla edges creates a soggy seal and can cause leaks. Keep wet ingredients in the center.
- Not Draining Ingredients: If using ingredients like canned beans, sautéed spinach, or tomatoes, drain excess liquid thoroughly to prevent a soggy burrito.
- Rolling Too Loosely: A tight roll is crucial for structural integrity. Tuck the fillings in firmly as you roll.
Conclusion
Mastering the breakfast burrito is a game-changer for busy mornings. With its perfect balance of protein, carbs, and flavor, it’s a satisfying meal that fuels your day. The true beauty of this recipe lies in its versatility—once you know the fundamental technique of warming, layering, and rolling, you can create endless variations with whatever ingredients you love or have on hand. It’s a simple, delicious foundation for a reliable and crowd-pleasing breakfast.
