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Breakfast Burritos 4 Ways

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prep time 15-20 minutes
cook time 15-20 minutes
yield 4 breakfast burritos

Overview

There's more than one way to make a knock-your-socks-off breakfast burrito. For our vegetarian friends: try the classic veggie breakfast burrito or California-style if you're an avocado fan. Need a little extra protein? Roll up the Southwest version or whip up a classic bacon, egg, and cheese burrito with a drizzle of chipotle aioli. The best part? You can easily double the recipe to yield 8-10 breakfast burritos (depending how full you stuff them!) for easy heat-and-eat breakfasts throughout the week.

BY:Peas and Crayons

Ingredients

For the veggie breakfast burritos:

  • 6 large Nellie's Free Range Eggs
  • 1 tablespoon olive oil or butter
  • 1/2 cup bell pepper, diced
  • 1/4 cup red or white onion, diced
  • 1 jalapeño pepper
  • 4 ounces cheese of your choice, grated
  • 4 large flour tortillas
  • Sour cream and salsa for serving
  • Salt and freshly ground black pepper to taste

For the California-style breakfast burritos:

  • 6 large Nellie's Free Range Eggs
  • 1 tablespoon olive oil or butter
  • 1/2-3/4 cup pico de gallo or fresh salsa
  • 1/2 cup canned black beans, drained and rinsed
  • 1 cup white Cheddar or Pepper Jack cheese, grated
  • 1 avocado
  • 1-2 teaspoons lime juice
  • 4 large flour tortillas
  • Greek yogurt and/or guacamole for serving
  • Salt and freshly ground black pepper to taste

For the Southwest sausage breakfast burritos:

  • 4 large Nellie’s Free Range Eggs
  • 1 tablespoon olive oil at butter
  • 4-6 ounces ground breakfast sausage
  • 1/2 cup cooked yellow rice
  • 1/4 cup canned black beans, drained and rinsed
  • 1/4 cup red onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 cup Cheddar or Pepper Jack cheese, grated
  • 4 large flour tortillas
  • Sour cream and salsa for serving
  • Salt and freshly ground black pepper to taste

For the classic bacon, egg, and cheese breakfast burritos:

  • 6 large Nellie's Free Range Eggs
  • 1 tablespoon olive oil or 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
  • Chipotle aioli (see below)

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

Directions

To make the veggie breakfast burritos:

  • Warm olive oil or butter in a large skillet over medium-high heat. Add diced bell and jalapeño peppers and onion to pan and sauté until tender. Remove from pan and transer to a large bowl.
  • Crack eggs into a small bowl and whisk. Return skillet to medium heat, add a little more oil or butter to coat the pan, and scramble eggs until cooked through. Season with salt and pepper to taste.
  • Transfer eggs to sautéed veggies and mix to combine.
  • For easy assembly, warm four tortillas in the microwave for 20 seconds before filling and rolling. Arrange egg and veggie mixture and cheese in the center of each tortilla, 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 sour cream and salsa if desired.

To make the California-style 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.
  • Peel and dice avocado and sprinkle with fresh lime juice to prevent browning. In a pinch, lemon juice or olive oil will also prevent browning.
  • For easy assembly, warm four tortillas in the microwave for 20 seconds before filling and rolling. Arrange scrambled eggs, black peans, pico de gallo, avocado, and cheese in the center of each tortilla, 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 Greek yogurt and/or guacamole if desired.

To make the Southwest sausage 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.
  • Using the same pan, brown breakfast sausage. If cooked onion is preferred in place of raw, add to the pan and cook until tender. While sausage cooks, warm rice in the microwave.
  • For easy assembly, warm four tortillas in the microwave for 20 seconds before filling and rolling. Arrange scrambled eggs, black beans, sausage, rice, onion, bell pepper, and cheese in the center of each tortilla, 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 sour cream and salsa if desired.

To make the classic bacon, egg, and cheese breakfast burritos with 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!
  • 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.

Notes:

To make any of 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? These breakfast burritos 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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