Y’all, I’ve been sleeping on breakfast burritos and it makes me so sad because they’re basically everything I love all in one neat, delicious package. Melty cheese, delicious veggies, scrambled eggs, and salty bacon. Or whatever you want to put in them, it’s up to you! I’m so excited to eat these all week for lunch, and I’ve been pleasantly surprised by how well they’ve held up.
I love this because it’s really so customizable to whatever you want! As long as you don’t overstuff them, you’ll be in good shape. Here’s what I did:
- the tortilla – you’ll want to use the biggest one you can find so you can fill it with as much of the delicious filling as you can
- the scrambled eggs – this is my protein of choice, they make up the bulk of the filing
substitution ideas: not a huge egg fan? try using beans instead!
- the veggies – I cooked up some bell peppers, onions, and jalapeno with some cumin and chili pepper. YUM!
substitution ideas: use whatever veggies you’ve got and like! just make sure you cut them into bite sized pieces and cook them before using them as the filling
- the bacon – some salty deliciousness and added protein to help fill you up
substitution ideas: whatever meat you’d like, or skip it entirely for a vegetarian version
- the cheese – nothing is better than some melty cheese. I used pepper jack
substitution ideas: whatever cheese you like and have on hand! I prefer something that melts, but feta could be delicious if you wanted to take this in a greek direction with different veggies and seasonings
- the tater tots – I put mine on the side so I have more space in my burrito for the other fillings. However, you could put this in the burrito if that’s your thing! I would just then decrease the amount of eggs so you don’t overstuff your burritos
substitution ideas: roasted potatoes or rice could be delicious, both inside the burrito or on the side!
TIPS FOR SUCCESS
This recipe is really straightforward, but there’s one key thing that will make this into a bad time if you ignore it: make sure your fillings are at room temperature (or cold!) before assembling the burritos. If your fillings are warm, they’ll produce steam. As soon as you wrap up the burrito, that steam will get trapped inside and turn into moisture, making your tortilla soggy and cause the whole thing to fall apart. You can also help yourself by ensuring there’s no extra moisture in your fillings!
STORAGE & REHEATING
You have a few options for this one:
- if you’re willing to do some work every day: assemble your burritos and store them, wrapped in plastic wrap, in the fridge. Right before eating, follow the instructions to brown both sides over low heat so they also get heated through. At the same time, pop your tater tots into the oven so it’s all ready at the same time
- if you want to have a grab-and-go lunch option: follow all instructions through browning the burritos on both sides. once completely cool, wrap in plastic wrap. Once ready to eat, wrap it in a paper towel and pop it in the microwave for 1-2 minutes. Keep in mind that you won’t have a crispy tortilla, although it will still be perfectly delicious!
- if you want to freeze them: wrap the assembled burritos individually in plastic wrap and then put them in a freezer bag. When ready to eat, unwrap from the plastic, wrap it in a paper towel and pop it in the microwave. Future you will be thankful!
Don't sleep on Breakfast Burritos! They've got everything you could want: melty cheese, delicious veggies, scrambled eggs, and salty bacon. Or whatever you want to put in them, it's up to you!
- 1 pack of bacon
- 2 bell peppers, any color(s), cut into bite sized pieces
- 1 small sweet onion, diced
- 1 jalapeno, diced
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- 5 eggs
- 1/2 cup milk
- 3/4 tsp salt
- 1/2 tsp pepper
- 5 9 inch tortillas
- 5 slices of cheese
- tater tots, optional, for serving
- cook the bacon: in a large pan, preferably cast iron, cook the bacon a few strips at a time over medium heat. as they're done, place them on a paper towel lined plate. set aside
- cook the veggies: pour most of the bacon grease out of the pan into a small heatproof container, leaving behind 1-2 tbsp. add the bell peppers, onion, jalapeno, cumin, chili powder, and salt and pepper to the pan. cook for 5-7 minutes or until the veggies are softened
- cook the eggs: while the veggies are cooking, combine the eggs, milk, salt, and pepper in a medium bowl. once the veggies are done, evacuate them from the pan and set aside. reduce the heat to low. add 1 tbsp of bacon grease to the pan, then pour in the eggs. stir constantly until the eggs are cooked and there is no liquid left. remove from the pan and set aside
- assemble the burritos: once all of the filling components are completely cool, place a slice of cheese slightly off center towards you on a tortilla, leaving at least an inch of empty tortilla on the right and left sides. top with some of the veggies, eggs, and bacon. fold the right and left sides of the tortilla in over the filling, then fold the bottom edge of the tortilla up over the filling. fold in the remaining sides of the tortilla, then fold the filling up and over to create your burrito
- cook and enjoy: heat a pan over medium low heat. place a burrito, seam side down, in the pan and allow to cook until the tortilla is nicely browned. flip and repeat on the other side. doing this on low heat allows the burrito to heat through by the time the tortilla is browned. serve with tater tots and enjoy!
See the post above for tips on using this recipe for meal prep or as a freezer meal.