There’s something deeply satisfying about starting your morning with a warm, flavor-packed burrito. The morning burrito is a breakfast classic for a reason – it’s portable, customizable, and filled with the kind of hearty ingredients that keep you full well into the day. Whether you like yours spicy, cheesy, loaded with protein, or all of the above, a morning burrito has you covered.
At its core, a morning burrito is about balance. Scrambled eggs offer soft, fluffy texture and protein. Crispy bacon or sausage adds a savory, smoky bite. Potatoes bring comfort and substance, while cheese melts into everything for that perfect creamy finish. Wrap it all in a soft tortilla and you’ve got a meal that checks every box.
But the beauty of a morning burrito lies in how easy it is to adapt. You can go vegetarian with black beans, sautéed peppers, and avocado. Or make it spicy with jalapeños and a drizzle of hot sauce. Want a lighter version? Use egg whites, roasted veggies, and skip the meat. Everything works here because the format is so forgiving.
These burritos are also ideal for meal prepping. Make a batch over the weekend, wrap them in foil or parchment, and store in the fridge or freezer. A quick reheat in the morning and breakfast is served – no stress, no mess. Pair with a cup of coffee or fresh juice and you’re ready to take on the day.
Whether you’re grabbing it on your way out the door or sitting down for a slow morning at home, the morning burrito is a reliable go-to. It brings warmth, flavor, and comfort all in one neat little package.
This recipe is made by John P. Graham.
Ingredients
- Meat of choice hamburger, 80% lean preferred
- eggs scrambled in butter
- potatoes cubed and boiled, cooked
- salsa optional
- shredded cheese
- jalapeños optional
- Tomatoes optional
- onions optional, raw or cooked with meat
- flour tortilla shells 12 inch
- olive oil extra virgin or cooking spray
- butter for cooking and to keep tortillas pliable
Instructions
Cook Meat:
- In a skillet, cook your meat of choice (hamburger, 80% lean preferred) with shredded onions for added flavor until the meat is browned and onions are tender. Set aside.
Cook Potatoes:
- Boil cubed potatoes in hot water until they are tender. Drain and set aside.
Scramble Eggs:
- In a separate pan, scramble the eggs in butter until fully cooked. Set aside.
Prepare Tortillas:
- Heat a large 12-inch skillet or pan over medium heat. Lightly coat with olive oil or cooking spray.
- Place a flour tortilla shell in the pan, flipping to warm both sides and brushing with butter to keep it pliable.
Assemble Burritos:
- On a flat surface, place the warmed tortilla shell.
- Add a portion of cooked meat, scrambled eggs, and cooked potatoes.
- Top with salsa, shredded cheese, jalapeños, tomatoes, and raw onions (if using).
Wrap and Cook Burritos:
- Fold the sides of the tortilla over the filling and roll it up tightly.
- If desired, wrap the burrito in aluminum foil to keep it together or use toothpicks to hold it in place.
Bake Burritos:
- If you prefer a baked burrito, preheat your oven to 350°F (175°C).
- Place the wrapped burritos on a baking sheet and bake for 20 minutes until heated through.
- Optional: Sprinkle additional shredded cheese over the top of the burritos before baking.
Serve:
- Remove the burritos from the oven and let cool slightly before serving.
- Enjoy immediately, or wrap in foil for storage in the refrigerator or freezer.