Breakfast Burrito
This easy breakfast burrito recipe is loaded with eggs, bacon, tater tots, avocado, and pico de gallo. Freezer-friendly and ready in 30 minutes. Get the recipe!
Table of contents
We make these breakfast burritos on repeat at our house. My kids go crazy for the combo of crispy tater tots, smoky bacon, and creamy avocado all wrapped in a warm tortilla. The best part? They freeze beautifully, so I always keep a stash for busy mornings.
Why You’ll Love This Breakfast Burrito
- The tater tots add a crunchy texture that stays crisp even after reheating.
- You can customize the fillings based on what you have on hand.
- They come together in 30 minutes, making them perfect for meal prep.
Key Ingredients for the Best Breakfast Burrito
- Tater tots, They add a crunchy contrast to the soft eggs and cheese. Hash browns or breakfast potatoes work as substitutes, but tots give the best texture.
- Flour tortillas, Use large 10-inch size so you can fit all the fillings. Corn tortillas are too small and fragile for this recipe.
- Avocado, Creamy avocado balances the salty bacon and tangy pico. Pick one that yields slightly to gentle pressure for the best flavor.
Kitchen Tools for Breakfast Burritos
- Large cast-iron skillet or nonstick pan for cooking bacon and eggs
- Medium skillet for scrambling eggs
- Paper towels for draining bacon
- Sharp knife and cutting board for chopping bacon and avocado
Tips for Making the Best Breakfast Burrito
When scrambling the eggs, cook them over medium-low heat and stir gently for soft, fluffy curds. If you overheat, they turn dry. For the tortillas, warm them in the microwave for 30 seconds so they're pliable and don't crack during rolling. To get a golden, crispy exterior on the finished burrito, sear them seam-side down in a hot skillet for about 30 seconds per side.
Expert Tips for a Loaded Breakfast Burrito
For extra flavor, sprinkle a little smoked paprika into the egg mixture. To prevent the burrito from getting soggy, let the tater tots cool slightly before assembling so they don't steam the tortilla. If you're using pico de gallo, drain off excess liquid first.
Breakfast Burrito Variations to Try
Swap the bacon for cooked sausage or chorizo for a different protein. For a vegetarian version, omit the meat and add black beans or refried beans. You can also replace the tater tots with hash browns or roasted sweet potatoes. If you like heat, add sliced jalapeños or use pepper jack cheese instead of cheddar.
What to Serve with Breakfast Burritos
Serve these burritos with a side of salsa and a drizzle of hot sauce for extra kick. A dollop of sour cream or guacamole on the side is also great. For a complete meal, pair them with a simple fruit salad or a cup of fresh orange juice.
How to Store Leftover Breakfast Burritos
Wrap each cooled burrito tightly in plastic wrap or aluminum foil. Store them in the refrigerator for up to 3 days. When you're ready to eat, unwrap and reheat in a skillet or microwave until warmed through.
How to Freeze Breakfast Burritos for Later
To freeze, wrap each burrito individually in plastic wrap, then place them in a freezer bag or airtight container. They'll keep well for up to 2 months. When you want one, remove the wrap, wrap the burrito in a paper towel, and microwave for 3 to 5 minutes, turning halfway. Alternatively, bake at 400°F for 30 to 40 minutes until hot.
Best Ways to Reheat Breakfast Burritos
For a crispy exterior, reheat the burrito in a skillet over medium-high heat, turning every 30 seconds until all sides are golden and the cheese is melted. If you prefer the oven, place the burrito on a greased baking sheet at 400°F for 10 to 12 minutes. For a quick option, microwave on high for 1 to 2 minutes, but the tortilla will be softer.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4 servings
- Cuisine
- American
- Course
- Breakfast
Ingredients
Instructions
- Cook the tater tots according to package instructions and set aside.
- In a large cast-iron skillet, cook the bacon until crispy on both sides. Transfer to a paper towel lined plate and set aside.
- In a small bowl, combine the eggs, milk or water, salt, and pepper. Whisk until well blended.
- In a medium skillet, over medium heat, melt the butter or heat the olive oil. Turn the heat to medium low and add the eggs. Cook until softly scrambled. Remove from heat.
- Place the tortillas in the microwave for 30 seconds or until pliable.
- Roughly chop up the bacon into bite-size pieces.
- To assemble the burritos, lay the tortillas on a clean, flat surface. Divide the eggs equally between the tortillas, placing them in a line down the center of the tortilla. Place about 5 tater tots on top of the eggs, you can smash them down a little with your hands or a spoon. Top evenly with the bacon pieces, cheese, sliced avocado, and pico de gallo.
- Fold in opposite sides of each tortilla, then roll up, burrito-style. You can serve immediately or heat them up.
- If you want to heat the burritos up, so the outside gets a little crispy and so the cheese can melt, place the burritos, seam-side down in a large skillet and cook on medium-high heat for about 30 seconds on all sides. You can also place the burritos on a gre
Nutrition (per serving, estimated)
- Calories
- 720 kcal36% DV
- Protein
- 28 g56% DV
- Fat
- 46 g59% DV
- Carbs
- 48 g17% DV
- Fiber
- 8 g29% DV
- Sodium
- 1350 mg59% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
