meal — omnivore

Bacon, Egg, and Cheese Breakfast Burritos with Chipotle Aioli

Classic bacon, egg, and cheese breakfast burritos with easy homemade chipotle aioli and scrambled free range eggs. | Classic bacon, egg, and cheese breakfast burritos with easy homemade chipotle aioli and scrambled free range eggs. |
prep time 15-20 minutes
cook time 15-20 minutes
yield 4 breakfast burritos


Bacon, egg, and cheese is a classic combination for a reason...but why not make the classics even better? With a drizzle of easy homemade chipotle aioli running through them (plus more on the side for dipping and dunking), these generously-filled breakfast burritos are anything but average.

BY:Peas and Crayons


For the chipotle aioli:

  • 1 cup mayonnaise
  • 1 lemon, juiced
  • 1-2 canned chipotle peppers
  • 1-2 teaspoons chipotle adobo sauce
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon ground cayenne pepper
  • Pinch of salt

For the breakfast burritos:

  • 6 large Nellie's Free Range Eggs
  • 1 tablespoon olive oil or Nellie's Free Range Unsalted Butter
  • 4 ounces cheese of your choice, grated
  • 4-5 slices bacon, cooked crispy and chopped
  • 4 large flour tortillas
  • Salt and freshly ground black pepper to taste
  • 3-4 tablespoons sour cream for serving


To make the chipotle aioli:

  • To make the chipotle sauce, whisk together all aioli ingredients and set aside. Recipe yields a heaping cup of aioli, with plenty leftovers for later!

To make the breakfast burritos:

  • Crack eggs into a small bowl and whisk. Warm olive oil or butter in a skillet, then add eggs and scramble until cooked through. Season with salt and pepper to taste, then transfer to a large bowl.
  • For easy assembly, warm four tortillas in the microwave for 20 seconds before filling and rolling. Arrange scrambled eggs, bacon, and cheese in the center of each tortilla. Drizzle with chipotle aoili, then fold and roll until sealed. Place seam side down and repeat for remaining tortillas.
  • Bring a drizzle of olive oil or butter in a clean skillet to medium heat. Once the pan is hot, add burritos seam side down. Cook for about 3 minutes on each side, or until fillings are hot in the center and tortillas are golden. Serve with additional chipotle aioli if desired.


To make any these breakfast burritos ahead, tightly wrap them in aluminum foil after rolling. Store in the refrigerator and reheat as needed. Microwave for 60-90 seconds or let sit at room temperature before cooking. Warm olive oil or butter in a skillet on medium heat, then cook burritos until hot on the inside and toasty on the outside, flipping halfway through. Alternaively, bake in foil at 350F until warmed through, about 15 minutes.

Prefer to freeze them? They can be stored in the freezer for up to a month! Freeze burritos in a single layer on a sheet pan lines with parchment paper. Once fully frozen, wrap burritos individually in parchment paper or foil and add to a large freezer bag (don't forget to label with the date!). To reheat, unwrap burrito and wrap in a damp paper towel. Place on a microwave-safe plate and microwave until warmed through, about 3 minutes. Enjoy immediately or crisp up the outside in a skillet with a little bit of olive oil or butter.

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