Easy Breakfast Burrito Recipe (5 Ingredients) | Elizabeth Rider

These easy, five-ingredient breakfast burritos are quick, delicious, freezer-friendly, and totally customizable.

Whether you’re getting yourself or your family out the door in the mornings or you need to feed a crowd, they’re one of my all-time favorite solutions for busy mornings.

Once you learn the method, these will become a staple in your kitchen. If you love these easy breakfast burritos, check out my awesome Healthy Meal Prep Breakfast Sandwiches, too.

Why We Love Easy Breakfast Burritos:

• They’re perfect for an easy breakfast or for meal prep.
• They’re quick and easy; you only need 5-6 ingredients when you use my salsa hack.
• You can customize them with your favorite flavor profile (tons of options below!)
• You can double or triple the batch to feed a crowd—these are great to feed people after a sleepover; or take them tailgating to a game or camping. Everyone loves them.
• They’re a huge hit with kids, who love eating them on the way to the bus stop.

Breakfast Burrito Ingredients

You’ll need just five simple ingredients for this breakfast burrito recipe. This recipe makes six burritos. Feel free to add cheese, meat, beans, or other options listed below:

• 6 tortillas (I prefer flour tortillas for these, but you can use any soft wrap you like; avoid corn tortillas as they will break too easily)
• 8-10 eggs (adjust up or down depending on how much filling you want)
• 2 hash brown patties (or loose hashbrowns or leftover cooked potatoes)
• 2-3 tablespoons of your favorite thick salsa (thicker salsa works best; avoid watery salsa)
• 2 teaspoons avocado oil (or butter, ghee or olive oil) for scrambling the eggs
• salt and pepper

Salsa Tip: To keep these super easy, I use a thick salsa in these breakfast burritos because salsa already contains garlic, tomatoes, onions, and spices. It’s a quick way to add great flavor and some extra fiber. You could also chop up those veggies, saute them, then add them in.

These are great as-is. Also, get creative with additional ingredients like cheddar cheese, bacon, avocado, or even black beans for some extra protein. If you want a spicy kick, throw in some hot sauce or pepper jack cheese.

How to Make Easy Breakfast Burritos

I suggest watching the recipe video on YouTube or on this page to see this process in action.

• Step 1: Preheat your oven to 400°F and bake the hash brown patties on a baking sheet. I like to leave them in for about 10 minutes longer than the package suggests for extra crispiness
• Step 2: While the hash browns are baking, scramble your eggs. Heat a little butter or oil in a skillet over medium heat, then add your eggs to the pan. Stir them occasionally and season with salt and pepper. Keep the heat low so your scrambled eggs stay soft and creamy. Add them to a large mixing bowl when done.
• Step 3: Once the hash browns are nice and crispy, chop them up and combine them with the scrambled eggs. Add 2-3 tablespoons of the salsa for extra flavor. Taste and adjust salt and pepper as needed.
• Step 4: Assemble your burritos by laying each tortilla flat. Layer about a half cup of the egg mixture onto the bottom third of each wrap, fold in the sides (make sure to tuck in the corners!), and roll them up tightly. For extra crispiness, place the burritos seam side down in a hot skillet for about 60 to 90 seconds to seal them up.
• Step 5: You can eat them right away or let them cool, then wrap them individually in parchment for meal prep. These burritos can be stored in the fridge for up to four days or frozen for up to three months.

Storage & Reheating

These breakfast burritos are a meal-prep dream. Once they’re rolled and cooled, wrap each one in parchment paper (or parchment bags) to keep them neat and easy to grab.

• In the fridge: Store up to 4 days.
• In the freezer: Store up to 3 months for the ultimate grab-and-go breakfast.

When it’s time to eat, you’ve got options:

• Microwave: Heat for about 1 minute at 50% power if refrigerated, or 2–3 minutes if frozen. (Every microwave is a little different, so check as you go.)
• Toaster oven: From frozen, bake at 375°F (190°C) for 10–15 minutes. If thawed, just 4–5 minutes will do the trick.

The best part? They taste just as fresh and satisfying after reheating as they do on day one.

Find more meal prep ideas here.

Tips, Substitutions & Variations

• Add more protein: Add cooked bacon, chicken, your favorite sausage, or black beans for extra protein.
• Use the right cheese: Use a melty cheese like cheddar, Monterey Jack, or pepper jack.
• Go vegetarian: Load up with sautéed veggies—onion, spinach, sweet potato, or mushrooms all work great.
• Turn up the heat: A splash of hot sauce, a sprinkle of paprika, or a handful of fresh cilantro adds instant flavor.
• Gluten-free & allergy-friendly: Swap flour tortillas for gluten-free wraps, use dairy-free cheese or avocado instead of cheese, and mix in beans or veggies if avoiding eggs or meat.

More Breakfast Burrito Flavor Ideas:

Consider this easy recipe the base for a fantastic, simple breakfast burrito. It’s great as is with just 5 ingredients, and you can mix it up and try new and different flavor combos:

• Veggie Lovers: mushroom, spinach, and onion
• Classic Bacon & Cheddar: bacon, cheddar, and green onion
• Southwest Black Bean: avocado, black beans, and Monterey Jack
• Sweet & Spicy: roasted sweet potato, pepper jack, and cilantro
• Sausage Sunrise: breakfast sausage, cheddar, and hot sauce
• Denver Style: ham, onion, bell peppers, and cheddar
• Greek-Inspired: spinach, tomato, olives, and feta
• California Burrito: avocado, salsa verde, and Monterey Jack
• High-Protein Boost: scrambled eggs, turkey, spinach, and a sprinkle of cheese

More Easy, Healthy Breakfast Ideas:

Print

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Description

These easy, 5-ingredient breakfast burritos are quick, customizable, and perfect for meal prep. Make a batch to enjoy right away, store in the fridge, or freeze for healthy breakfasts on the go.

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Optional add-ins: cheddar cheese, bacon, avocado, black beans, breakfast sausage, or hot sauce

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• Step 1: Preheat the oven to 400°F. Bake the hash brown patties on a baking sheet for 10 minutes longer than the package instructions for extra crispiness.
• Step 2: Scramble the eggs in a skillet with butter or oil over medium heat. Season with salt and pepper. Once soft and creamy, transfer to a large mixing bowl.
• Step 3: Make the filling. Chop the crispy hash browns and mix with the scrambled eggs. Stir in 2-3 tablespoons of salsa. Adjust seasoning to taste.
• Step 4: Assemble the burritos by placing ½ cup of the egg mixture on the bottom third of each tortilla. Fold in the sides, tuck the corners, and roll tightly. For extra crispiness and to seal the burritos, toast seam side down in a hot skillet for 60-90 seconds.
• Step 5: Enjoy immediately or wrap in parchment for meal prep. Store in the fridge for 4 days or freeze for up to 3 months.

Notes

Storage 

• Fridge: Wrap burritos in parchment or place in an air-tight container; store up to 4 days.
• Freezer: Wrap in parchment, then foil or freezer bag; freeze up to 3 months.

Reheating

• Microwave: 1 minute at 50% power (fridge) or 2–3 minutes (frozen).
• Oven/Toaster Oven: From frozen, bake at 375°F (190°C) for 10–15 minutes; if thawed, 4–5 minutes.

Breakfast Burrito FAQs

Can I freeze breakfast burritos?

Yes! These breakfast burritos freeze beautifully. Once they’re cool, wrap each one in parchment, then place them in a freezer bag or airtight container. They’ll keep for up to 3 months.

What’s the best tortilla for breakfast burritos?

Flour tortillas work best because they’re flexible and won’t crack. Corn tortillas are too small and tend to break when rolled. If you’re gluten-free, choose a sturdy gluten-free wrap that can bend without tearing.

Do I need to thaw frozen breakfast burritos before reheating?

Nope! You can reheat them straight from the freezer. Just add a few extra minutes if baking in the oven or toaster oven, or microwave for 2–3 minutes.

Can I make breakfast burritos vegetarian?

Absolutely. Skip the meat and load them up with veggies, beans, avocado, or cheese. Sautéed mushrooms, spinach, or sweet potatoes make great vegetarian fillings.

How do I keep breakfast burritos from getting soggy?

Let the fillings cool before wrapping, and stick with thicker salsa (or add it after reheating). Wrapping in parchment helps absorb excess moisture and keeps everything fresh.