Start your day off right with this incredible Ultimate Breakfast Burrito Wrap, a perfectly balanced and incredibly satisfying meal that’s as simple to assemble as it is delicious to devour. This recipe is your secret weapon for busy mornings, transforming leftover ingredients into a hearty breakfast on the go.
Key Ingredients for The Ultimate Breakfast Burrito Wrap
- 4 large flour tortillas (burrito-sized, about 10-12 inches in diameter)
- 8 large eggs
- 1/4 cup milk (any kind)
- 1 tablespoon olive oil or butter
- 1 cup cooked breakfast potatoes (diced from roasted or pan-fried potatoes)
- 1/2 cup crumbled cooked bacon or cooked breakfast sausage
- 1/2 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped green bell pepper
- 2 tablespoons chopped fresh cilantro (optional)
- Salt and freshly ground black pepper to taste
- Optional toppings: salsa, sour cream, avocado, hot sauce
How to Make The Ultimate Breakfast Burrito Wrap
This breakfast burrito wrap is a testament to how delicious and satisfying a simple breakfast can be, making it incredibly easy to whip up a hearty meal in under 20 minutes. Its versatility with ingredients and the tender scrambled eggs create a truly fulfilling bite.
Step-by-Step Instructions
- Prepare the Eggs: In a medium bowl, whisk together the 8 large eggs and 1/4 cup milk. Season generously with salt and freshly ground black pepper. Set aside.
- Sauté Aromatics (Optional but Recommended): Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the finely chopped red onion and green bell pepper and sauté for 3-4 minutes until slightly softened. If skipping this step, you can add raw onion and pepper directly to the eggs in the pan.
- Scramble the Eggs: Pour the whisked egg mixture into the same skillet (without rinsing if you added vegetables). Cook over medium-low heat, stirring gently with a spatula, until the eggs are just set but still slightly moist. Avoid overcooking.
- Warm the Tortillas: While the eggs are cooking or just after, warm your flour tortillas. You can do this by briefly microwaving them wrapped in a damp paper towel for 20-30 seconds, or by warming them one by one in a dry skillet for about 15-20 seconds per side until pliable. This step is crucial for making them easy to roll without tearing.
- Assemble the Burritos: Lay one warmed tortilla flat. In the center of the tortilla, spread about one-quarter of the scrambled eggs. Immediately top the eggs with portions of the cooked breakfast potatoes, crumbled bacon/sausage, shredded cheese, red onion, green bell pepper, and fresh cilantro (if using). Don’t overfill, or rolling will be difficult.
- Fold and Roll: Fold the left and right sides of the tortilla inward to overlap the filling. Then, grasp the bottom edge of the tortilla and tightly fold it up and over the filling, tucking it in as you roll upwards. Continue rolling until you have a tightly secured burrito. Repeat with the remaining tortillas and filling.
- Optional Searing (for extra crispiness): For a delightful crispy exterior, heat a clean skillet over medium heat with a tiny bit of oil or butter. Place the assembled burritos seam-side down in the skillet and cook for 2-3 minutes until golden brown and slightly crispy. Flip and sear the other side for another 2-3 minutes.
Why You’ll Love This The Ultimate Breakfast Burrito Wrap
This breakfast burrito wrap is an absolute powerhouse of flavor and convenience, featuring perfectly fluffy scrambled eggs nestled with savory potatoes and your choice of breakfast meats, all wrapped up in a warm, pliable tortilla. It’s a fantastic cost-saving alternative to expensive cafe breakfasts, allowing you to customize your fillings with budget-friendly ingredients like leftover roasted vegetables or beans instead of just bacon. The combination of textures and the ability to add your favorite toppings like spicy salsa or cool avocado makes each bite an explosion of deliciousness, far surpassing a simple bowl of cereal.
Prepare to fall in love with this breakfast game-changer that’s even more satisfying than a traditional breakfast sandwich. It’s the perfect way to kickstart your day, offering a delightful, portable solution that won’t leave you feeling hungry a few hours later. Give this breakfast burrito wrap a try and experience breakfast bliss!
Storing and Reheating Tips
Storing:
Allow the assembled breakfast burritos to cool completely before storing. You can store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap each cooled burrito tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag.
Reheating:
- From the Refrigerator: For a quick reheat, microwave a burrito on a plate for 60-90 seconds, or until heated through. For a crispier exterior, reheat in a dry skillet over medium heat for 3-5 minutes per side, or bake in a preheated oven at 350°F (175°C) for 10-15 minutes, flipping halfway through.
- From the Freezer: Thaw the burrito overnight in the refrigerator, then reheat as per the refrigerator instructions. Alternatively, you can reheat directly from frozen by baking in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through, flipping halfway. Microwaving from frozen is also an option, but may result in a softer tortilla.
Final Thoughts
This breakfast burrito wrap is your ultimate solution for delicious, satisfying mornings, proving that homemade can be both easy and exceptionally good. Give it a try and enjoy a fantastic start to your day, every day!
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The Ultimate Breakfast Burrito Wrap
Ingredients
Equipment
Method
- In a medium bowl, whisk together the 8 large eggs and 1/4 cup milk. Season generously with salt and freshly ground black pepper. Set aside.8 large eggs, 1/4 cup milk (any kind), Salt and freshly ground black pepper to taste
- Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the finely chopped red onion and green bell pepper and sauté for 3-4 minutes until slightly softened. If skipping this step, you can add raw onion and pepper directly to the eggs in the pan.1 tablespoon olive oil or butter, 1/4 cup finely chopped red onion, 1/4 cup finely chopped green bell pepper
- Pour the whisked egg mixture into the same skillet (without rinsing if you added vegetables). Cook over medium-low heat, stirring gently with a spatula, until the eggs are just set but still slightly moist. Avoid overcooking.
- While the eggs are cooking or just after, warm your flour tortillas. You can do this by briefly microwaving them wrapped in a damp paper towel for 20-30 seconds, or by warming them one by one in a dry skillet for about 15-20 seconds per side until pliable. This step is crucial for making them easy to roll without tearing.4 large flour tortillas (burrito-sized, about 10-12 inches in diameter)
- Lay one warmed tortilla flat. In the center of the tortilla, spread about one-quarter of the scrambled eggs. Immediately top the eggs with portions of the cooked breakfast potatoes, crumbled bacon/sausage, shredded cheese, red onion, green bell pepper, and fresh cilantro (if using). Don’t overfill, or rolling will be difficult.4 large flour tortillas (burrito-sized, about 10-12 inches in diameter), 1 cup cooked breakfast potatoes (diced from roasted or pan-fried potatoes), 1/2 cup crumbled cooked bacon or cooked breakfast sausage, 1/2 cup shredded cheddar cheese (or your favorite cheese blend), 1/4 cup finely chopped red onion, 1/4 cup finely chopped green bell pepper, 2 tablespoons chopped fresh cilantro (optional)
- Fold the left and right sides of the tortilla inward to overlap the filling. Then, grasp the bottom edge of the tortilla and tightly fold it up and over the filling, tucking it in as you roll upwards. Continue rolling until you have a tightly secured burrito. Repeat with the remaining tortillas and filling.
- For a delightful crispy exterior, heat a clean skillet over medium heat with a tiny bit of oil or butter. Place the assembled burritos seam-side down in the skillet and cook for 2-3 minutes until golden brown and slightly crispy. Flip and sear the other side for another 2-3 minutes.