Top 22 Breakfast Burrito | The Perfect Breakfast Burrito recipe | How to Make a Homemade Breakfast Burrito

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Here top 22 Breakfast Burrito list, You should must try it your home.

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Classic Breakfast Burrito:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion, and cook until softened.
Add 1 diced bell pepper and 1 diced jalapeño pepper, and cook for an additional 2 minutes.
Crumble in 1 pound of ground breakfast sausage, and cook until browned.
Stir in 1 cup of frozen diced potatoes and cook until they are browned and cooked through.
Whisk together 8 eggs and 1/4 cup of milk, and pour into the skillet.
Cook, stirring occasionally, until the eggs are set.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Veggie Breakfast Burrito:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Add 1 diced bell pepper, 1 diced zucchini, and 1 diced yellow squash, and cook until the vegetables are tender.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Chorizo Breakfast Burrito:

Heat a large skillet over medium-high heat.
Add 1/2 pound of diced chorizo and cook until browned.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Bacon Breakfast Burrito:

Heat a large skillet over medium-high heat.
Add 1/2 pound of diced bacon and cook until crispy.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Tofu Breakfast Burrito:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Add 1 diced bell pepper and 1 diced jalapeño pepper, and cook for an additional 2 minutes.
Crumble in 1 block of firm tofu, and cook until heated through.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center

Breakfast Burrito with Black Beans and Salsa:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Add 1 diced bell pepper, 1 diced jalapeño pepper and 1 can of drained and rinsed black beans, and cook for an additional 2 minutes.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and your desired salsa.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Ham and Cheese:

Heat a large skillet over medium-high heat.
Add 1/2 pound of diced ham and cook until heated through.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese and diced green onions.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Spinach and Feta:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of olive oil and 1 diced onion and cook until softened.
Add 2 cups of fresh spinach and cook until wilted.
Crack in 8 eggs and cook until scrambled.
Crumble in 1/2 cup of feta cheese and stir until melted.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with diced tomatoes and diced avocado.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Smoked Salmon and Cream Cheese:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Spread 2 tablespoons of cream cheese on each tortilla.
Top with smoked salmon, diced red onion and dill.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Chorizo and Potatoes:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Add 1 diced bell pepper and 1 diced jalapeño pepper, and cook for an additional 2 minutes.
Add 1/2 pound of diced chorizo and cook until browned.
Add 1 cup of frozen diced potatoes and cook until they are browned and cooked through.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll

Breakfast Burrito with Chorizo and Sweet Potato:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Add 1 diced bell pepper and 1 diced jalapeño pepper, and cook for an additional 2 minutes.
Add 1/2 pound of diced chorizo and cook until browned.
Add 1 cup of diced sweet potatoes and cook until they are tender.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Sausage and Kale:

Heat a large skillet over medium-high heat.
Add 1/2 pound of ground breakfast sausage and cook until browned.
Add 2 cups of chopped kale and cook until wilted.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Mushroom and Swiss:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Add 1 cup of sliced mushrooms and cook until tender.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded swiss cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Chorizo and Pico de Gallo:

Heat a large skillet over medium-high heat.
Add 1/2 pound of diced chorizo and cook until browned.
Crack in 8 eggs and cook until scrambled.
Mix together diced tomatoes, diced onion, and chopped cilantro to make a Pico de Gallo.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with Pico de Gallo, shredded cheddar cheese and diced avocado.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Chorizo and Roasted Vegetables:

Preheat oven to 400F.
Cut vegetables like bell pepper, zucchini, onion, and potato into small cubes and toss them with olive oil, salt, and pepper.
Roast vegetables in the oven for 25 minutes or until they are tender and lightly browned.
Heat a large skillet over medium-high heat.
Add 1/2 pound of diced chorizo and cook until browned.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with roasted vegetables, shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Turkey Bacon and Avocado:

Heat a large skillet over medium-high heat.
Add 1/2 pound of diced turkey bacon and cook until crispy.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with diced avocado, diced tomatoes, and shredded cheddar cheese, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Beef and Bell Pepper:

Add 1/2 pound of ground beef and cook until browned.
Heat a large skillet over medium-high heat.
Add 1 diced bell pepper and 1 diced jalapeño pepper, and cook for an additional 2 minutes.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Tofu and Spinach:

Heat a large skillet over medium-high heat.
Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Crumble in 1 block of firm tofu, and cook until heated through.
Add 2 cups of fresh spinach and cook until wilted.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with diced avocado, diced tomatoes, and shredded cheddar cheese, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Ground Pork and Scallions:

Heat a large skillet over medium-high heat.
Add 1/2 pound of ground pork and cook until browned.
Add 1/4 cup of diced scallions and cook for an additional 2 minutes.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Shrimp and Cilantro:

Heat a large skillet over medium-high heat.
Add 1/2 pound of peeled and deveined shrimp and cook until pink.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with diced avocado, diced tomatoes, and chopped cilantro, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Turkey Sausage and Cheddar:

Heat a large skillet over medium-high heat.
Add 1/2 pound of turkey sausages and cook until browned.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired.
Roll up the burritos, tucking in the sides as you go.

Breakfast Burrito with Lox and Cream Cheese:

Heat a large skillet over medium-high heat.
Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet.
To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Spread 2 tablespoons of cream cheese on each tortilla.
Top with lox, diced red onion and dill.
Roll up the burritos, tucking in the sides as you go.

These are some examples of breakfast burrito recipes you can try, You can also experiment with different meats, vegetables, and cheeses to find the perfect combination for your taste buds.

What is in a breakfast burrito?

A breakfast burrito typically contains eggs, cheese, and a choice of meat, such as bacon, sausage, or ham, as well as vegetables such as bell peppers and onions, all wrapped in a flour tortilla. Some variations may also include beans, avocado or salsa.

What is a New Mexico Burrito?

A New Mexico burrito is a type of burrito that originates from the southwestern state of New Mexico in the United States. It is typically made with a flour tortilla that is filled with a combination of ingredients such as slow-cooked carne adovada (a type of pork that is marinated in a red chili sauce), cheddar cheese, and diced onions and green chilies. Some variations may also include beans, lettuce, or sour cream. It is known for its bold, savory and spicy flavor.

Can you freeze breakfast burritos?

Yes, breakfast burritos can be frozen. A good way to freeze breakfast burritos is to first wrap them tightly in aluminum foil or plastic wrap, then place them in an airtight container or zip-top freezer bag before storing them in the freezer. When ready to eat, the burritos can be thawed in the refrigerator or microwaved directly from the freezer. It is also a good idea to label the burritos with the date they were made before freezing, and to use them within 3 months for optimal taste and safety.

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