Let’s be real for a second, busy mornings are the enemy of a good breakfast. We’ve all been there: rushing out the door with a granola bar (or nothing at all) because cooking a complete meal feels impossible when you’re watching the clock. But what if I told you that you could enjoy a hot, cheesy, protein-packed breakfast in just minutes?
Enter these Bacon Egg Breakfast Burritos! I totally fell in love with this recipe when I realized I could prepare a week’s worth of breakfasts in just one short session. These burritos are ideally suited for busy mornings, meal prep enthusiasts, or anyone who wants a delicious, portable breakfast without the daily hassle.
You can whip this up in 15-20 minutes or less! They are perfectly satisfying, customizable, and genuinely freezer-friendly. Trust me, your future self is going to thank you when you grab one of these on a chaotic Tuesday.
Table of Contents
Easy Bacon Egg Breakfast Burritos
Ingredients
For the Scrambled Eggs:
- 12 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 3 tablespoons butter
For the Burritos:
- 8 burrito-sized flour tortillas
- 8 slices turkey bacon cooked and crumbled
- 1 cup shredded colby jack cheese
Instructions
- Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and add the milk, salt, black pepper, and onion powder. Whisk vigorously until the mixture is completely smooth and well combined, with no visible streaks of egg white.
- Cook the Scrambled Eggs: Heat a 12-inch skillet over medium heat. Add the butter and let it melt completely, swirling the pan to coat. Pour in the whisked egg mixture and let it sit undisturbed for about 10 seconds, then begin stirring gently. Cook and stir frequently until eggs are just set but still creamy (4-6 minutes). Remove from heat immediately.
- Assemble the Burritos: Lay one flour tortilla flat. Spoon about ¼ cup of eggs into the center in a horizontal line. Top with one crumbled slice of turkey bacon and approximately 2 tablespoons of cheese.
- Wrap and Roll: Fold the sides of the tortilla toward the center. Fold the bottom edge up and over the filling, then roll tightly away from you until sealed. Place seam-side down.
Store or Serve:
- To Eat Now: Brown in a skillet for 2-3 minutes per side.
- To Freeze: Cool completely (20 mins), wrap in foil/parchment, and freeze for up to 3 months.
- Reheat: Microwave for 1-2 minutes (thawed) or heat in the oven/air fryer until warmed through.
Nutrition
Why This Recipe Works
Aside from being incredibly tasty, the magic of this recipe lies in its versatility and convenience. It specifically addresses the need for meal prep solutions that actually taste fresh when reheated.
- Freezer-Friendly: You can stash these for up to 3 months, making them the ultimate “break glass in case of emergency” meal.
- Customizable: While my go-to uses turkey bacon and Colby Jack, you can easily swap in whatever you have in the fridge.
- Portable: These are designed to be an on-the-go breakfast that you can eat with one hand.
Ingredients for Bacon Egg Breakfast Burritos
Here is what you’ll need to gather to get started. I love using turkey bacon here for a lighter option that still packs a punch, but feel free to use your preferred bacon.
For the Scrambled Eggs:
- Eggs: 12 large eggs (the star of the show!).
- Milk: 2 tablespoons (adds creaminess).
- Salt: 1 teaspoon.
- Black Pepper: ½ teaspoon.
- Onion Powder: ½ teaspoon (this is the secret weapon for savory depth).
- Butter: 3 tablespoons.
For the Burritos:
- Tortillas: 8 burrito-sized flour tortillas.
- Turkey Bacon: 8 slices, cooked and crumbled.
- Cheese: 1 cup shredded Colby-Jack cheese.
Note: You can easily swap the turkey bacon for pork bacon, sausage, or even ham if you prefer different protein options.
How to Make Bacon Egg Breakfast Burritos
Get ready, because this process is super straightforward! I’ve broken it down so you can have an assembly line up and running in no time.
1. Prepare the Egg Mixture. In a large mixing bowl, crack your 12 eggs and add the milk, salt, black pepper, and onion powder. Whisk vigorously until the mixture is completely smooth and well combined. You want no visible streaks of egg white here; this ensures your scrambled eggs will have that perfectly even, fluffy texture we all crave.
2. Cook the Scrambled Eggs. Heat a 12-inch skillet over medium heat and add the butter, letting it melt completely and coat the pan. Pour in the egg mixture. Let it sit undisturbed for about 10 seconds, then gently stir with a spatula.
Keep stirring frequently, scraping the bottom and sides, until the eggs are just set but still slightly creamy. This usually takes 4-6 minutes.
- Pro Tip: Remove them from the heat immediately! They will continue to cook slightly from the residual heat, and nobody likes dry eggs.
3. Assemble the Burritos. Lay one flour tortilla flat on your work surface. Spoon about ¼ cup of scrambled eggs into the center, forming a horizontal line. Top the eggs with one crumbled slice of turkey bacon, distributing it evenly, then sprinkle about two tablespoons of shredded Colby Jack cheese over the top.
4. Wrap and Roll. This is the most essential part for keeping everything portable! Fold the left and right sides of the tortilla toward the center, covering the filling edges. Then, starting from the bottom edge closest to you, fold it up and over the filling. Continue rolling tightly away from you until the burrito is completely sealed. Place it seam-side down on a clean plate.
5. Store or Serve If you are eating right away (and I wouldn’t blame you!), heat a clean skillet over medium heat and place the burrito seam-side down. Cook for 2-3 minutes on each side until golden brown and crispy.
Tips & Variations for the Best Breakfast Burritos
I love this recipe because it’s a blank canvas. While the classic bacon, egg, and breakfast burritos are delightful, you can easily tweak them to match your cravings or dietary needs.
Flavor Variations
- Protein Swaps: If you’re not a fan of turkey bacon, try traditional pork bacon, breakfast sausage, or diced ham instead.
- Cheese Options: Colby Jack is great for melting, but cheddar, pepper jack, Monterey Jack, or a Mexican blend also work beautifully.
- Veggie Additions: Want more nutrition? Throw in some sautéed spinach, bell peppers, or onions. Just make sure to cook the water out of the veggies first so the burrito doesn’t get soggy!
- Add Some Heat: Make a spicy version by adding jalapeños or a splash of your favorite hot sauce to the inside of the burrito.
- Make it Hearty: Add cooked hashbrowns or diced potatoes for extra heartiness and texture.
Make-Ahead & Freezer Instructions
This is crucial for those of us prepping for the week! Here is how to freeze and reheat these make-ahead breakfast burritos safely:
- Cool Down: Let the burritos cool completely at room temperature (about 20 minutes) before wrapping. This prevents condensation from making the tortilla soggy.
- Wrap Properly: Wrap each burrito individually in parchment paper or aluminum foil, then place them in an airtight container or freezer bag.
- Storage Duration: These stay fresh in the refrigerator for up to 3 days or in the freezer for up to 3 months.
How to Reheat Breakfast Burritos
When you are ready to eat, you have a few options:
- Microwave: Unwrap and heat for 1-2 minutes (from the fridge) or 3 minutes on defrost and heat (from frozen).
- Oven: Bake at 400°F for 20-25 minutes.
- Air Fryer: This is my personal favorite for achieving a crunchy texture. Heat at 350°F for 8-10 minutes, flipping halfway through.
What to Serve With Bacon Egg Breakfast Burritos
If you are serving these for a weekend brunch rather than an on-the-go breakfast, you can really dress them up! Here are a few things that pair perfectly:
- Dips and Sauces: Serve with salsa, sour cream, guacamole, or fresh avocado.
- Creamy Kick: Try a side of chipotle ranch or chipotle mayo; it is a trending accompaniment that adds a smoky, creamy element.
- Hot Sauce: Keep a variety of hot sauce options on the table so everyone can adjust their spice level to their liking.
- Fresh Fruit: A simple fruit salad cuts through the richness of the eggs and cheese perfectly.
FAQs
How do you make a bacon egg breakfast burrito?
It is super simple! You whisk together eggs, milk, and seasonings, scramble them in a skillet with butter, and then layer the eggs with crumbled bacon and cheese inside a flour tortilla. Roll it up tightly, toast it if you like a crunch, and you are done!
Is an egg and bacon burrito healthy?
It can definitely be a healthy part of your day! This recipe uses turkey bacon and eggs, offering a great source of protein to fuel your morning. You can make it even healthier by adding vegetables like spinach or peppers and using a whole-wheat tortilla.
How to season eggs for a breakfast burrito?
I recommend a mix of salt, black pepper, and onion powder. The onion powder adds a savory depth that complements the tortilla and cheese well. Whisking these spices into the raw eggs with milk ensures every bite is flavorful.
Conclusion
There you have it, easy, cheesy, and totally crave-worthy Bacon Egg Breakfast Burritos! Whether you are meal prepping for a busy week or feeding a hungry family on a Saturday morning, this recipe delivers big on flavor and convenience.
I’d love to hear how you customize yours! Do you add spicy peppers? Swap the cheese? Let me know in the comments below. Now, fill that freezer and win the morning!
