Our Breakfast Burrito Recipe with hash browns is the ultimate on-the-go breakfast that is so simple to make. We love to meal prep these for a busy week since they store well in the freezer. Customize these burritos with your favorite fillings and we guarantee they will become a family favorite.
This Breakfast Burrito Recipe with hash browns is one of our all-time favorite meals to have any morning of the week. Living in New York City, mornings are hectic with rushing off to the next place. These breakfast burritos have saved the day so many times because they are quick to make and also a great recipe to make in advance to keep in the freezer. They’re the best no-fuss breakfast that’s easy to eat walking down the sidewalk or hopping onto the subway.
Packed with crispy hash browns, soft scrambled eggs, creamy avocado, smoky bacon, sour cream, and a generous dash of hot sauce, every bite is rich, flavorful, and perfectly balanced. It’s the kind of breakfast that feels indulgent but still homemade, and is also so easy to customize to your individual liking too.
Now the secret to the best breakfast burrito that I learned from a local diner in NYC is after rolling the fillings up in the tortilla, I sear the sides in a skillet with a little butter until golden and toasty on the outside. The result is a burrito with a crunchy exterior and a melty, savory filling that’s totally irresistible. After trying this once, I will always be making my burritos this way, and my husband agrees.
Whether you’re fueling up for a busy weekend or just treating yourself to a slow, cozy morning, this burrito always delivers. If you love a flavorful breakfast recipe, check out more our Sausage, Egg, and Cheese Sandwich or Spicy Egg and Cheese Sandwich.
Why You’ll Love this Recipe
- Easy breakfast on-the-go. Once you make these breakfast burritos once, you’ll see why we love them so much. They are easy to pack and reheat wherever you need to be — at school, work, soccer practice, the options are endless.
- Meal prep morning meal that’s great to store in the freezer. We love to make a big batch of these once a month on a Sunday, then freeze them for those mornings (or even evenings) where we just don’t have time to cook.
- Make these breakfast burritos with your favorite fillings. We’ve made these too many times to count, they’re one of our favorite recipes, but the best part is you can make them with your favorite ingredients.
Ingredients
- Tortilla: You want a flour tortilla here that is large in size to fit all of the inside fillings.
- Large eggs: These are best for scrambling perfectly.
- A dash of half and half: Our secret technique to making creamy, scrambled eggs every time. You won’t have hard or overcooked eggs when you add half and half.
- Avocado: Be sure it’s ripe, it makes all the difference!
- Slices of bacon: Of course we have to add a little bit of bacon to every burrito. You can also substitute a sausage patty or omit the meat. Make sure it’s extra crispy before adding it to the breakfast burrito.
- A few slices of cheddar cheese: The key here is to grate your cheese slices, sounds crazy but it allows for the cheese to melt evenly.
- Frozen hash browns: We buy the hash brown patties from the freezer section. It truly makes this the ultimate breakfast burrito.
- Hot sauce of choice: Add a little heat and spice to your burrito if you desire.
- Sour cream or greek yogurt: Adding just a dollop gives a rich and creamy flavor to every bite.
- Butter: This is key to griddling the outside of your breakfast burrito so it’s golden brown and crispy on the outside.
How to Make this Breakfast Burrito Recipe with Hash Browns
1. Cook hash brown according to box instructions. I like to give it a quick sear in a pan at the end for extra crisp.
2. Whisk eggs in a bowl with the dash of half and half. Add butter to a hot hot pan and then add eggs. Push eggs into the middle so they form ribbons and turn off the heat. Your pan should be really hot so the eggs will cook quickly.
3. Cook bacon in a pan on medium heat until desired crispiness.
4. Add cheese to a tortilla, followed by eggs, bacon, avocado, hash brown and sour cream (or greek yogurt). Fold the sides in and roll burrito. Add back to a pan and press down so it browns on the outside and gets super crispy. Cook for about 2-3 min per side. Enjoy!
Expert Tips
- Cook the hash brown and bacon before adding into the center of the burrito. This is key, you want to cook the hash brown according to package instructions and the bacon until it’s extra crispy. This will help them keep their texture when they are put into the burrito. We also like to sear the hash brown in a skillet on both sides quickly at the end just for some extra crunch.
- Never over cook your eggs again by adding a splash of half and half. This is our tried-and-true secret, by adding this it adds just enough moisture and fat to the eggs to keep them soft when cooking.
- Grate the cheese for the inside of the burrito. This helps it to melt quickly and evenly. So many times we’ve tried adding a slice of cheese and half of it is melted and the other half isn’t.
- Cook the outside of the breakfast burrito on the griddle. This is key to the best breakfast burritos. You need to lightly griddle the flour tortilla so that it’s crunchy and buttery on the outside and soft on the inside with the fillings.
Variations
When it comes to trying new ingredients in these breakfast burritos, the options are endless. This recipe features our favorite version of the burrito fillings, that we’ve made dozens of times but here are some other delicious options too:
- baby arugula
- baby spinach
- garlic aioli
- pesto
- sausage patties
- pickled red onions
- salsa
- jalapenos
- caramelized onions
- Gruyere or Swiss cheese
Storage and Freezing
Store any leftovers wrapped in foil in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes.
The best part about these breakfast burritos is they are a great make ahead meal prep recipe for a busy week. Assemble the burritos, then allow them to cool to room temperature. Wrap them in foil and freeze for up to 2 months.
When you are ready to eat, place the burrito into a 300ºF oven or toaster oven and allow to warm through fully, 10 to 15 minutes. It’s a quick, no-hassle breakfast for any busy morning before work or school.
FAQs
We love to add eggs, bacon, cheese, avocado, and sour cream. A dash of hot sauce is always delicious too.
Eggs, bacon, sausage, fruit, avocado, and toast are all great pairings.
Make sure your tortilla is large enough and that you cook all the filling ingredients before adding them to the center. Warm the tortilla before folding to make it easier.
We recommend the hash brown patties from the freezer section since they are easy to cook and also stay together easily inside the burrito.
More Easy Breakfast Recipes
- Breakfast Halloumi Wrap
- Sun-dried Tomato Breakfast Sandwich
- Avocado Toast with Egg
- Meat Lovers Breakfast Sandwich
Breakfast Burrito Recipe with Hash Browns
Ingredients
- 1 tortilla
- 2 eggs
- A dash of half and half
- 1/2 avocado
- 2 slices of bacon
- A few slices of cheddar cheese grated
- 1 hash brown
- Hot sauce of choice
- Sour cream or greek yogurt
- 1 tbsp butter
Instructions
- Cook hash brown according to box instructions. I like to give it a quick sear in a pan at the end for extra crisp.
- Whisk eggs in a bowl with the dash of half and half. Add butter to a hot hot pan and then add eggs. Push eggs into the middle so they form ribbons and turn off the heat. Your pan should be really hot so the eggs will cook quickly.
- Cook bacon in a pan on medium heat until desired crispiness. Add cheese to a tortilla, followed by eggs, bacon, avocado, hash brown and sour cream (or greek yogurt). Fold the sides in and roll burrito. Add back to a pan and press down so it browns on the outside and gets super crispy. Cook for about 2-3 min per side. Enjoy!
Video
Notes
Store any leftovers wrapped in foil in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes. The best part about these breakfast burritos is they are a great make ahead meal prep recipe for a busy week. Assemble the burritos, then allow them to cool to room temperature. Wrap them in foil and freeze for up to 2 months. When you are ready to eat, place the burrito into a 300ºF oven or toaster oven and allow to warm through fully, 10 to 15 minutes. It’s a quick, no-hassle breakfast for any busy morning before work or school. Tips:
- Cook the hash brown and bacon before adding into the center of the burrito. This is key, you want to cook the hash brown according to package instructions and the bacon until it’s extra crispy. This will help them keep their texture when they are put into the burrito. We also like to sear the hash brown in a skillet on both sides quickly at the end just for some extra crunch.
- Never over cook your eggs again by adding a splash of half and half. This is our tried-and-true secret, by adding this it adds just enough moisture and fat to the eggs to keep them soft when cooking.
- Grate the cheese for the inside of the burrito. This helps it to melt quickly and evenly. So many times we’ve tried adding a slice of cheese and half of it is melted and the other half isn’t.
- Cook the outside of the breakfast burrito on the griddle. This is key to the best breakfast burritos. You need to lightly griddle the flour tortilla so that it’s crunchy and buttery on the outside and soft on the inside.
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