# Breakast Burritos (VIDEO)
If you’re in need of a fast and tasty breakfast, these crispy **Breakfast Burritos** should be on your radar. Packed with flavor, they are perfect for those busy mornings. If you enjoy portable breakfast options, you might also want to try out some Breakfast Sandwiches, along with some fluffy buttermilk pancakes for a well-rounded breakfast!
## Recipe Details
Breakfast burritos combine all the breakfast essentials we love: tasty bacon, eggs, cheese, sour cream, and salsa. Not only are they simple to prepare, but they are also freezer-friendly.
– **TASTE**: This breakfast treats your taste buds to a combination of cheesy eggs, savory bacon, tangy sour cream, and spicy salsa.
– **TEXTURE**: With a crispy exterior and a gooey cheese and crunchy bacon interior, these Breakfast Burritos offer a delightful texture.
– **TIME**: The recipe takes around 30 minutes to whip up.
– **EASE**: This dish is incredibly easy and convenient. The burritos are made with basic ingredients that you probably already have in your pantry, and I’ll guide you on how to assemble them perfectly.
## What You’ll Need
– **Bacon**: Any type works, including turkey bacon.
– **Eggs**: You can use whole eggs or just egg whites.
– **Shredded Cheese**: Opt for your favorite cheese or a Mexican-style blend.
– **Butter**: Unsalted is recommended for seasoning the eggs.
– **Toppings**: Salsa, Sour cream
– **Wrap**: Flour tortillas
## Add-ins and Substitutions
– **Substitute another cheese**: Cheddar, jack, feta cheese, or mozzarella can replace the shredded cheese.
– **Add more meat**: Try sausage links or patties, or even ham with your Breakfast Burritos.
– **Use another topping**: Besides salsa and sour cream, consider adding Pico de Gallo, Guacamole, Sriracha, or ketchup.
– **Add vegetables**: Enhance the recipe with diced tomatoes, avocado, or spinach.
## How to Make Breakfast Burritos
1. **Cook the bacon**: Fry the bacon until it reaches your desired level of crispiness (pan fry, bake, or air fry).
Pro Tip: Pat your bacon with paper towels to remove excess grease and prevent your burritos from becoming soggy.
2. **Scramble the eggs**: Whisk eggs with milk, salt, and pepper. Cook the eggs in butter in a pan.
3. **Assemble your breakfast burritos**: Add eggs, bacon, cheese, sour cream, and salsa to the tortilla.
4. **Roll them up**: Dampen the tortilla edges with water and roll them tightly.
5. **Crisp the sides**: Fry each side of the breakfast burrito in a pan with oil until golden brown.
## Recipe Tips
– **Don’t overstuff them**: Fillings that are too generous may tear the tortilla, so be cautious when stuffing the burritos.
– **Brush them with water before wrapping**: This step ensures your breakfast burritos seal tightly.
– **Minimize grease**: Pat dry the bacon after cooking to reduce the grease content in your burritos.
– **Make a double batch**: Since these burritos freeze well, consider making an extra batch for a quick and wholesome breakfast on another day.
## FAQs
– **How do you make breakfast burritos not soggy?** To prevent a soggy texture, avoid overcooking the eggs, refrain from adding excessive milk, drain any liquid from the salsa, and ensure your burrito has cooled completely before wrapping to avoid condensation.
– **How do you fold a tortilla for a breakfast burrito?** Add the filling to the tortilla, fold it over the filling, fold both sides in, and roll the tortilla tightly.To prevent tearing, warm the tortilla beforehand and apply a bit of water on the seam to seal it tightly.
**Serving Suggestions**
These Breakfast Burritos are incredibly versatile and go well with various breakfast options. Here are some delicious ways to enjoy them:
– **Meats**: Pair them with Homemade Biscuits and Gravy, Crispy Air Fryer Bacon, or Garlic Butter Steak Bites.
– **Eggs**: Serve alongside Eggs Benedict, Shakshuka Recipe, Quiche Lorraine, or Easy Poached Eggs with Caramelized Onions.
– **Pancakes**: Enjoy them with Buttermilk Pancakes, German Pancakes (VIDEO), Blueberry Ricotta Pancakes, or Cottage Cheese Pancakes.
– **Smoothies**: Accompany your burrito with a Mandarin Banana Smoothie or Blueberry Smoothie Bowl.
**Make This Recipe in Advance**
– **Make ahead**: These burritos can be frozen for a make-ahead meal. Just prepare them following the recipe, let them cool, wrap them, and freeze.
– **Storing**: Store the Breakfast Burritos wrapped in the refrigerator for up to 4 days.
– **Freeze**: Wrap the cooled burrito in parchment paper and foil, then place them in a gallon-sized ziplock bag. Burritos can be frozen for up to 1 month. To thaw, either bake in the oven at 350 degrees for 35-40 minutes, microwave for 2-3 minutes, or heat on the stovetop over medium heat.
**More Tasty Breakfast Dishes!**
– **Croissant Breakfast Sandwich**
– **Hash Brown Quiche**
– **Blueberry Breakfast Crepe Recipe**
– **German Pancake (VIDEO)**
For the full recipe instructions, including details on making these Crispy Breakfast Burritos, their flavor profile, and ease of preparation, refer to the following image:
Course: Breakfast
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 Breakfast burritos
Calories: 339 kcal
Author: Dina
Ingredients:
– 4 large eggs
– 1/4 tsp salt
– 1/8 tsp pepper
– 2 Tbsp milk
– 1 Tbsp unsalted butter (for the scrambled eggs)
– 4 slices bacon (cooked)
– 1/4 cup shredded Mexican cheese
– 4 uncooked flour tortillas
- 2 Tbsp mild salsa
- 4 Tbsp sour cream
- Avocado oil for frying
Instructions
- Cook the bacon until crispy, then set it aside.
- Whisk 4 eggs with salt, black pepper, and milk.
- Melt butter in a pan, add the whisked eggs, and scramble until cooked.
- Start assembling the burritos with flour tortillas.
- Add eggs, bacon, cheese, salsa, and sour cream to each tortilla.
- Brush water on the edges of the tortilla, then roll it up tightly.
- Heat avocado oil in a skillet and fry the burritos until golden brown.
Notes
How to freeze breakfast burritos
- Cool burritos completely, wrap in parchment paper, then foil.
- Place in ziplock bags and freeze for up to 1 month.
- To reheat, bake at 350°F for 35-40 minutes, turning halfway through.
Nutrition
– Protein: 42g
– Cholesterol: 240mg
– Sodium: 637mg
– Potassium: 192mg
– Fiber: 1g
– Sugar: 2g
– Vitamin A: 505IU
– Calcium: 130mg
– Iron: 2mg
