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–+ servings
Bacon Egg Cheese Breakfast Burrito

Ultimate Bacon Egg Cheese Breakfast Burrito for Busy Mornings

This Bacon Egg Cheese Breakfast Burrito is a hearty and customizable solution for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 burritos
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Butter Can substitute with oil for a dairy-free option.
  • 4 large Eggs Use larger or organic eggs for better flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a stronger taste.
  • 1 pinch Cayenne Pepper Omit for a milder version or swap with paprika for smokiness.
  • Sea Salt and Black Pepper Essential for seasoning, adjust to taste.
For the Wrap
  • 4 large Flour Tortillas Try whole wheat or spinach for added nutrition.
For the Add-Ins
  • 1 cup Roasted or Pan-Fried Potatoes Substitute with bell peppers or jalapeños for extra flavor.
  • 1/4 cup Grated Cheddar Cheese Swap with Monterey Jack for mildness or feta for a tangy twist.
  • Breakfast Sausage Can substitute with bacon, ham, turkey sausage, or chorizo.
  • 4 slices Cooked Bacon Replace with smoked turkey bacon or skip for a vegetarian option.
For the Toppings
  • 1/4 cup Sour Cream Add creaminess as a delightful topping.
  • 1/2 cup Salsa Complements the burrito with bright acidity.

Equipment

  • large skillet
  • non-stick skillet

Method
 

Step-by-Step Instructions for Bacon Egg Cheese Breakfast Burrito
  1. Melt the Butter in a large skillet over medium heat until bubbling and fragrant, about 1-2 minutes.
  2. Add 4 beaten eggs, 1 teaspoon of garlic powder, a pinch of cayenne pepper, and season with sea salt and black pepper. Stir continuously for about 3-4 minutes until fluffy and fully cooked.
  3. Add 1 cup of roasted or pan-fried potatoes to the skillet and heat for another 2 minutes.
  4. Preheat another skillet over low heat; warm 4 flour tortillas for about 30 seconds on each side until pliable.
  5. Spoon ½ cup of the egg and potato mixture into the center of each tortilla. Top with ¼ cup of grated cheddar cheese and additional protein.
  6. Fold the sides over the filling and roll from the bottom up to create a tight burrito.
  7. In the same skillet, melt another tablespoon of butter. Cook the filled burritos seam-side down for about 3-4 minutes on each side until golden brown.
  8. Slice in half if desired and serve warm with salsa and sour cream.

Nutrition

Serving: 1burritoCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 700mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Customize with proteins and veggies as desired. Store remaining burritos for up to 3 days in the fridge or up to 3 months in the freezer.

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