Quick Potato & Egg Breakfast Burrito

Make delicious and easy Breakfast Burritos. No time for breakfast? Turn a skillet full of breakfast food into heat and go breakfast burritos. Loaded with potatoes, onion & eggs, rolled in a flour tortilla with sour cream.

Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes Servings: 2 Burritos

Without a doubt, weekday breakfasts can be one of the biggest meal struggles for busy families. Now, everyone no longer has an excuse to skip breakfast.

This is why making breakfast burritos is one of our favorite portable meals. They can be personalized to suit all tastes. We batch cook on our meal prep day (typically Sunday afternoon after church). After batch cooking, I roll & wrap each one individually and place them in the freezer for the week ahead.

Here is our favorite take. It is suited for an easy on-the-go or eat-at-home.

Why You Will Love These Breakfast Burritos

Convenient & Portable: Perfect for busy mornings, these burritos are easy to take on the go!

Customizable: Tailor your burrito with your favorite ingredients—eggs, bacon, cheese, veggies, and more!

Protein-Packed: A hearty breakfast that will keep you energized and satisfied throughout the day.

Ingredients Needed

Please note that a full list of ingredients and a printable version of this recipe is available below.

• Flour Tortillas – You can use store purchased, but I perfer to make my own.
• Eggs – Eggs are crucial for adding that rich, creamy base to my burrito.
• Milk – I mix a splash of milk with my eggs to make them extra creamy and light.
• Cheddar cheese – Adds a rich, tangy flavor that pairs perfectly with the eggs and veggies, creating that gooey, indulgent texture
• Vegetables – Include red bell peppers, jalapeno peppers (optional), onions, and a small potato.
• Basil – Brings a burst of herbaceous brightness that elevates the entire dish.
• Sour cream – I love to serve this on the side. If you are on the go, you may not be able to include this.
• Salt and pepper – Added to taste to enhance the flavor.

If you would like, you can spice this recipe up by sprinkling some Homemade Taco Seasoning over the eggs.

How to make an easy breakfast burrito

STEP ONE: Scrub the potatoes clean under running water to remove any dirt or debris, but avoid peeling them as the skin adds a nice touch of texture to the final dish.

STEP TWO: Next, it’s time to chop the potatoes. Dice them into small, bite-sized cubes to ensure even cooking. Aim for cubes around half an inch in size, as this allows for a nice balance between tender insides and a slightly crispy exterior.

STEP THREE: Dice onion. Then place in a non-stick skillet pan with just enough oil to coat.

STEP FOUR: Add your taco seasoning. Cook over medium-high heat until the potatoes are browned and the onions are tender. Set aside.

STEP FIVE: In a separate bowl, scramble eggs and milk until combined. In the same pan, add diced red pepper and jalapenos (can be optional) and cook until tender. Then add the egg mixture, and cook until fluffy. Continue stirring until the eggs are just set, being careful not to overcook them. This method yields light and airy scrambled eggs.

STEP SIX: Once the eggs are done, add shredded cheese, basil, and potato mixture and stir to combine and serve on warm tortillas with sour cream. Salt & pepper to taste. 

From Freezer to Plate

Freezer burritos are easy to prep in advance, can be frozen for up to three months, and only take about three to five minutes to reheat in the microwave. Just make sure you wrap your burritos in aluminum foil to remove the wrapping before cooking.

To reheat the burritos: Unwrap the burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point, the burrito will be hot, and you could eat it as is. Serve with extra salsa or sour cream, if desired.

Other Great Breakfast Ideas

Homemade Breakfast Sausage – Made From Ground Pork

Easy Homemade Original Bisquick Mix

Cranberry Almond Oatmeal Breakfast Cookies

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