Bacon Egg Cheese Breakfast Burrito has become a staple in my kitchen, especially on busy Saturday mornings when my grandchildren tumble in with sleepy eyes and big appetites. A few weeks ago, after a wild sleepover that ended with popcorn fights at midnight, they wandered downstairs just craving something warm and filling.
I rummaged through the fridge—bacon already cooked from the night before, a handful of breakfast sausage, buttersoftened, and eggs ready. The result? A soft flour tortilla wrapped around savory scrambled eggs, crisp bacon, melted cheddar, and tender potatoes. Their faces lit up with each bite. One of them said, “We need this every weekend, Nana.”
That moment reminded me of the old days when my husband and I would make camping breakfasts over a camp stove, wrapping everything in tortillas to eat by the river. Bringing that memory indoors felt comforting.
Now, I make this burrito for sleepy teens, bleary-eyed neighbors, and even myself alongside a cup of coffee. It’s easy to toss together, yet feels hearty and warm, carrying echoes of family breakfasts in every bite. I’m excited to share the full recipe with you.
Short Description
Bacon Egg Cheese Breakfast Burrito combines scrambled eggs, crispy bacon or sausage, cheddar, and roasted potatoes wrapped in a warm tortilla—perfect for a hearty, easy morning meal.
Key Ingredients
For Scrambled Eggs
- 2 tablespoons butter
- 6 large eggs
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Sea salt and black pepper, to taste
For Burrito
- 4 large flour tortillas, warmed
- 2 cups roasted or pan-fried potatoes
- 1 cup grated cheddar cheese
- 1 cup cooked breakfast sausage, cut into pieces
- 5 slices bacon, cooked and sliced
For Serving
- Sour cream
- Salsa
Tools Needed
- Nonstick skillet or frying pan
- Whisk or fork (for eggs)
- Spatula
- Baking sheet (for warming potatoes or tortillas)
- Measuring spoons
- Knife and cutting board
Cooking Instructions
Step 1: Scramble the Eggs
Melt 2 tablespoons butter in a skillet over medium heat. Whisk together 6 eggs, garlic powder, cayenne, salt, and pepper. Pour into pan and stir gently until eggs are fully set, soft and creamy, about 3–4 minutes. Remove and set aside.
Step 2: Warm the Fillings
Use the same skillet to warm 2 cups roasted or pan-fried potatoes until heated through, about 2 minutes. Add bacon and sausage to reheat.
Step 3: Assemble the Burritos
Lay each warmed tortilla flat. Divide and layer on each: ½ cup scrambled eggs, ½ cup potatoes, ¼ cup cheddar cheese, and ¼ cup meat (bacon or sausage). Tuck in sides and roll tightly into burritos.
Step 4: Grill the Burritos
Melt a little butter or oil in the skillet over medium heat. Place burritos seam-side down and cook for 2–3 minutes per side, pressing gently with spatula, until the tortillas are golden and crisp.
Step 5: Serve
Cut each burrito in half where the tortilla crisps golden brown. Serve hot with sour cream and salsa on the side.
Why You’ll Love This Recipe
Flavor Explosion: Savory bacon or sausage blends with creamy eggs and melted cheddar for a comforting bite.
Quick and Easy: Ready in about 20 minutes, perfect for rushed mornings.
Versatile: Choose between bacon, sausage, or mix both. Add veggies if you like.
Kid-Friendly: Familiar and tasty, great for little ones learning to enjoy breakfast.
Portable: Easy to wrap and carry, ideal for on-the-go mornings or packed lunches.
Mistakes to Avoid & Solutions
Soggy Tortillas:
Solution: Warm tortillas before assembly to prevent moisture buildup.
Dry Eggs:
Solution: Cook eggs on medium–low heat and remove while still moist—they’ll finish setting off heat.
Overstuffing:
Solution: Stick to measured filling. Too much can cause tearing or uneven cooking.
Burned Exterior:
Solution: Use medium heat and press gently—golden color, not dark brown.
Cold Center:
Solution: Warm all fillings before rolling to ensure even heating during grilling.
Serving and Pairing Suggestions
Serve plated or cut and placed in a basket for brunch gatherings
Add a side of fresh fruit or lightly dressed greens
Pair with hot coffee, iced tea, or a morning smoothie
Offer salsa bar with guacamole, pico de gallo, and jalapeños
Serve family-style—kids can choose bacon vs sausage
Storage and Reheating Tips
Storage: Wrap leftovers in foil and store in the fridge for up to 2 days
Reheat in Skillet: Warm burrito in skillet over medium heat for 2 minutes per side to regain crispness
Avoid Microwave: It softens tortilla; stovetop or oven works best
Freezing: Wrap tightly and freeze for up to 1 month. Reheat at 350°F for 15 minutes or until warm.
FAQs
1. Can I use egg whites instead of whole eggs?
Yes, use 8 egg whites plus 2 whole eggs for flavor, whisk and cook the same way.
2. What other fillings can I add?
Try diced bell peppers, sautéed onions, spinach, or black beans for extra nutrition.
3. Can I make these vegetarian?
Yes, omit bacon and sausage, replace with extra cheese, beans, or sautéed veggies.
4. How do I prevent tortillas from tearing?
Warm them before use and don’t overfill—this makes rolling easier and sturdier.
5. Can burritos be prepped ahead?
Assemble and wrap ahead; refrigerate overnight and grill fresh in the morning.
Tips & Tricks
Use day-old refrigerated tortillas for better texture and crispness
Softened butter (not melted) gives even browning without sogginess
Press lightly with spatula instead of heavy hand for grill marks
Use nonstick skillet to reduce oil use and brushing reminders
Sprinkle extra cheese inside for cheesy ooze surprise when you bite in
Recipe Variations
Southwest Burrito
Add diced green chiles, black beans, and replace cheddar with pepper jack. Serve with avocado crema.
Veggie Deluxe Burrito
Sauté bell peppers, mushrooms, and spinach. Omit meat, increase cheese by ½ cup.
Spicy Buffalo Burrito
Toss bacon or sausage in buffalo sauce before wrapping. Top with blue cheese crumbles after grilling.
Mexican Breakfast Burrito
Swap cheddar for queso fresco, add pico de gallo and cilantro, and use corn tortilla for a twist.
Final Thoughts
Bacon Egg Cheese Breakfast Burrito brings warmth, flavor, and nostalgia to our breakfast table. Whenever I wrap it up, I remember those sleepy mornings with laughter and pancake-flipped faces. It’s simple enough for daily meals, yet special when shared with friends or family.
I love how each bite delivers that creamy, salty, cheesy hug that carries a faint whisper of old camping breakfasts by the river. My hope is that this recipe becomes your go-to for busy mornings, cozy weekends, or anytime you want breakfast wrapped in a tortilla and served with love.
Easy Bacon Egg Cheese Breakfast Burrito
Print ThisIngredients
- For Scrambled Eggs
- 2 tablespoons butter
- 6 large eggs
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Sea salt and black pepper, to taste
- For Burrito
- 4 large flour tortillas, warmed
- 2 cups roasted or pan-fried potatoes
- 1 cup grated cheddar cheese
- 1 cup cooked breakfast sausage, cut into pieces
- 5 slices bacon, cooked and sliced
- For Serving
- Sour cream
- Salsa
Instructions
Step 1: Scramble the Eggs
Melt butter in a skillet over medium heat. Whisk eggs with garlic powder, cayenne, salt, and pepper. Cook for 3–4 minutes, stirring gently until set. Set aside.
Step 2: Warm the Fillings
In the same skillet, heat the potatoes for 2 minutes. Add bacon and sausage to warm through.
Step 3: Assemble the Burritos
Lay tortillas flat. Fill each with eggs, potatoes, cheese, and your choice of meat. Roll tightly.
Step 4: Grill the Burritos
Melt a little butter or oil in the skillet. Grill burritos seam-side down for 2–3 minutes per side until golden.
Step 5: Serve
Slice in half and serve hot with salsa and sour cream.
