Breakfast Burrito

This breakfast burrito recipe is the best way to kickstart your morning. Filled with eggs and fresh veggies, it's healthy, fun, and easy to make!

Breakfast burrito

This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just making dinner) during the week. That half bunch of cilantro? Gone. The last little bit of cabbage? In it goes! Random black beans or avocado? This breakfast burrito is starting to sound good…

Potatoes on a baking sheet

Breakfast Burrito Recipe Ingredients

I make this breakfast burrito recipe a little differently every time, but no matter what, I always start with these basic components:

  • Flour tortillas – You’ll need big ones! I find 12-inch tortillas to be the easiest to roll.
  • Scrambled eggs – A breakfast burrito essential. They add yummy creamy texture and lots of protein to keep you full till lunchtime. For a vegan variation, check out this vegan breakfast burrito recipe!
  • Spicy potatoes – I roast them with smoked paprika to add bold, smoky flavor to the filling.
  • Avocado – For creamy richness.
  • And pico de gallo – For bright, zesty flavor.

Then, I round out my breakfast burrito with fresh fixings like shredded cabbage, roasted red peppers, black beans, cilantro, and spinach.

Find the complete recipe with measurements below.

Breakfast burrito recipe filling on a tortilla

How to Make a Breakfast Burrito

Once you prep your ingredients, you’re ready to roll! This step isn’t hard, but you might need a little practice to get the hang of it (I know I did!). Here are my tips for assembling burritos without a hitch:

  • Make sure you have big tortillas! In the store, look for 12-inch or larger tortillas. Often, they’ll be labeled as “Burrito-Size.” These tortillas are the easiest to tuck and roll around all the yummy fillings.
  • Lay your fillings in a (relatively) narrow strip on the tortilla. If you spread the ingredients out too much, you won’t be able to get the tortilla over and around them. I start by making a thin layer of spinach on the bottom and then spread the other fillings in narrow rows on top (see below).

Hands folding breakfast burrito

  • Tuck in the sides first. Then, fold the tortilla over the fillings and roll it closed. I’ve found this “tuck & roll” method to be the most effective for tightly packing the filling into the tortilla.
  • Have an extra pair of hands nearby. Before I roll the tortilla closed, I like to have Jack gently press the fillings toward my hands in order to pack them together tightly. That way, my burrito turns out nice and compact. He usually helps out during this step:

Hands folding eggs, avocado, pico de gallo, and potatoes in a tortilla

And that’s it! Breakfast burrito success. 🙂

Hands wrapping up healthy breakfast burrito

Serving Suggestions

To take these easy breakfast burritos to the next level, serve them with a punchy dipping sauce on the side! Cilantro lime dressing is my favorite, because its zesty, fresh flavor accents the hearty ingredients inside the burritos. If you don’t have any on hand, or if you don’t feel like making it, serve the burritos with hot sauce, Greek yogurt or sour cream, or spoonfuls of tomatillo salsa.

Enjoy this recipe for breakfast any day, or make it for a fun brunch with mimosas to drink!

How to Freeze Breakfast Burritos

Want to enjoy this breakfast burrito recipe on a weekday? Great news—it’s freezer-friendly!

Here’s how to freeze these breakfast burritos:

  • Fully assemble the burritos. Then, wrap each burrito in foil.
  • Store in an airtight container or bag in the freezer for up to 3 months.
  • To reheat, unwrap the foil, and wrap the burrito in a paper towel or kitchen towel.
  • Microwave for 1 1/2 minutes, then flip and microwave for another minute, or until heated through.
  • Let stand for a minute before eating.

Optional step: Crisp the tortilla! Heat a drizzle of olive oil in a skillet over medium heat. Cook the thawed burrito on each side until golden brown and lightly crisp.

Breakfast Burrito wrapped in foil

Recipe Variations

As I mentioned above, this breakfast burrito recipe is flexible. Feel free to make it your own! Substitute the ingredients you have on hand, or add your favorite burrito fillings. Here are some suggestions:

Let me know what variations you try!

Healthy Breakfast Burrito Recipe

More Favorite Breakfast Recipes

If you love this breakfast burrito recipe, try one of these yummy breakfast recipes next:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Best Breakfast Burrito

rate this recipe:
5 from 19 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves 3 to 6 (makes 3 large burritos)
This hearty, healthy breakfast burrito recipe is the best way to kickstart your morning. I love to serve it with Cilantro Lime Dressing for dipping, but hot sauce, sour cream, or your favorite salsa would be good too.


  • 1 pound small round yellow potatoes, cut into ½ inch pieces
  • Extra-virgin olive oil, for drizzling
  • ½ teaspoon smoked paprika
  • Pinches of red pepper flakes
  • 1 red bell pepper
  • 3 12-inch tortillas
  • 1 cup fresh spinach
  • ½ cup shredded red cabbage, optional, for color and crunch
  • 9 scrambled eggs
  • ¾ cup cooked black beans, drained and rinsed
  • ½ cup pico de gallo
  • 1 ripe avocado
  • ½ cup cilantro leaves
  • Sea salt and freshly ground black pepper
  • 1 lime, for squeezing
  • Cilantro Lime Dressing, for dipping


  • Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.
  • Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
  • Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.


The best way to meal prep these breakfast burritos is to freeze them. See the blog post above for freezing and reheating instructions. Alternatively, you can prep the fillings ahead of time and assemble the burritos as you're ready to eat.




Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Malia

    These look so yummy! I would love to have an idea as well on the nutritonal facts as I have to watch how many calories I eat. Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Malia, we don’t calculate nutrition facts for our recipes unfortunately, so an online nutrition calculator like MyFitnessPal is the best way to get an estimate.

  2. melania

    What are the nutritional facts for these burritos.

  3. Kelly

    Hi Jeanine,
    Could I replace the yellow potatoes with sweet potatoes? If so, what would you suggest for amount? Can’t wait to try these.


    • Phoebe Moore

      Hi Kelly! Roasted sweet potatoes would be great here. I’d use an equal amount, 1 pound, and start checking them a bit earlier than the yellow potatoes, at 25 minutes. Hope you enjoy the recipe!

    • Cheryl

      I wondered the same thing! I almost always prefer sweet potatoes. Thanks for asking this!

  4. Angela

    5 stars
    These were so tasty & filling. Especially the cilantro lime dressing. The recipe was a bit time consuming, but it was worth it. Next time, I’ll prepare some of the side dishes the day before, to save time. Thank you for sharing.

    • Jeanine Donofrio

      Hi Angela, I’m so glad you enjoyed it!

  5. Fernando Alerts

    5 stars
    Fantastic burrito recipe. Very clear and coming with amazing pictures. Thanks for sharing.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  6. Stephanie

    If you decide to make these ahead how do you suggest warming them and for how long? They look absolutely delish and need a make ahead option. Thank you!

    • Jeanine Donofrio

      Hi Stephanie, you could store them in the fridge for a couple of days, any longer and the avocado will brown. If you freeze them, let each thaw in the fridge overnight to gently thaw it. I actually don’t love eggs that have been frozen and thawed (it might be a personal preference) so I prefer to make these vegan ones if I’m meal prepping:

  7. Amal

    Hey! How many calories is this recipe?

    • Jeanine Donofrio

      I’m sorry, we don’t calculate nutrition facts but you could plug the ingredients into a site like my fitness pal.

  8. Julie

    5 stars
    Finally, a healthy breakfast burrito. Thank you!

  9. Donna

    How do you warm them if you prepare them ahead?
    Don’t they get mushy?

  10. Ashley

    5 stars
    My mum and I made these breakfast burritos for the family’s brunch. They were absolutely delicious! We particularly enjoyed the cilantro lime dressing 🙂

    • Jeanine Donofrio

      Hi Ashley, I’m so glad you all enjoyed them!

  11. jackie

    5 stars
    these were amazing!

  12. Bri Schneider

    5 stars
    So so tasty! We made these with my family (who are all healthy eaters) and they were a big hit! We laid out all the fillings and had people build their own burrito! A big hit!

    • Jeanine Donofrio

      Hi Bri, I’m so glad you’ve been enjoying the recipes! I love the idea of setting out the fillings for guests!

  13. Prachiti

    5 stars
    It’s Yummy. My Sister and Brother Love It. Thanks For Sharing.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.