Easy Breakfast Burrito

Let me tell you something about breakfast burritos. Most store-bought ones are sad rubbery eggs, weird fillings, and tortillas that taste like cardboard. And diner versions? Delicious but heavy. Like “need a nap before noon” heavy.

This Easy Breakfast Burrito is the Goldilocks of breakfast burritos. Just right.

We’re talking crispy bacon, fluffy scrambled eggs, fresh homemade guacamole, all wrapped in a warm whole wheat tortilla and grilled until golden brown. It’s crunchy, creamy, savory, and fresh all at once. Twenty minutes from start to plate.

I make these on weekend mornings when I want something that feels special but doesn’t take all day. They’re also perfect for meal prep make a batch, wrap them up, and grab one on your way out the door.

Let’s roll some burritos.

Try my Air-Fried Tofu Breakfast Burrito recipe.

Why You’ll Love This Recipe

1| 20 minutes start to finish. Faster than waiting in line at a cafe.

2| Crispy grilled tortilla. Not sad and floppy. Golden and crunchy.

3| Fresh guacamole. Not brown and sad from a packet.

4| One pan for bacon and eggs. Minimal cleanup.

5| Make ahead friendly. Wrap and refrigerate. Reheat in minutes.

6| Portable breakfast. Eat it with your hands. No fork required.

Try my Burrito Zucchini Boats recipe.

What You’ll Need to Make

Prep Time: 5 mins | Cook Time: 15 mins | Serves: 2

You’ll need a non-stick pan for the bacon and eggs, a grill pan (or regular pan) for toasting the burritos, a small bowl for the guacamole, a fork or spoon for mashing, and a cutting board.

Ingredients (Serves 2):

For the guacamole:

• 1 avocado, mashed
• 1 tomato, diced
• 1 tbsp. shallot, diced
• ½ lime, juiced
• Salt and pepper to taste

For the burritos:

• 3 eggs
• 2 slices organic bacon
• 2 whole wheat tortillas

Try my Instant Pot Crispy Pork Carnitas Burrito Bowl recipe.

What You’ll Need to Do

Alright, let’s make breakfast that’ll ruin drive-thru burritos for you forever.

1| First, make the guacamole. Grab a small bowl. Mash your avocado with a fork. Add the diced tomato and diced shallot. Squeeze in the lime juice. Season with salt and pepper. Mix it up. Taste it. Adjust if needed. Set aside.

2| Now cook the bacon. Heat a dry, non-stick pan over medium heat. No oil needed bacon makes its own grease. Add the two slices of bacon and cook until crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

3| In the same pan (leave a little bacon grease for flavor), make your scrambled eggs. Crack the 3 eggs into the pan. Scramble them with a spatula until they’re just set soft, fluffy, not dry. This takes about 2-3 minutes.

4| Heat a grill pan (or a clean non-stick pan) over medium heat. Now it’s assembly time.

5| Lay out your two whole wheat tortillas. Divide everything evenly between them. Start with a layer of guacamole. Then add the scrambled eggs. Then crumble the crispy bacon on top.

6| Fold the burrito. Fold in the sides first, then roll from the bottom up. Tuck it tight so nothing falls out.

7| Place the burritos on the hot grill pan, seam-side down. Cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy.

8| Serve immediately. Or let them cool and pack for later.

9| Eat with your hands. That’s the whole point of a burrito.

Try my Spicy Veggie Huevos Rancheros recipe.

Easy Ingredient Swaps

1| No bacon? Use turkey bacon, sausage, or skip it for vegetarian. Add black beans for protein.

2| No whole wheat tortilla? Use flour tortilla, gluten-free tortilla, or even lettuce wraps for low carb.

3| No avocado? Use guacamole from a tub, or skip it and add sour cream.

4| No shallot? Use red onion or even green onions.

5| No lime? Use lemon juice or a splash of vinegar.

6| Add cheese: Sprinkle shredded cheddar or Monterey Jack on the eggs while they’re still hot.

Some Twist and Tweak Ideas

1| Spicy version: Add a few dashes of hot sauce or a chopped jalapeño to the guacamole.

2| Southwest style: Add canned black beans (drained and rinsed) and corn kernels.

3| Loaded veggie: Add sautéed bell peppers, onions, and mushrooms.

4| Add cheese: Because cheese makes everything better. Cheddar, pepper jack, or cotija.

5| Potato version: Add crispy hash browns or roasted potatoes inside.

6| Breakfast bowl: Skip the tortilla. Serve everything in a bowl over rice or greens.

7| Low carb wrap: Use a low-carb tortilla or lettuce leaves instead of wheat.

Some Helpful Tips

1| Don’t over-scramble the eggs. Soft and fluffy is the goal. Dry eggs = sad burrito. Pull them off the heat while they’re still slightly wet. They’ll continue cooking from residual heat.

2| Crisp the bacon well. Soggy bacon ruins the texture. Cook it until it’s crispy and crumbles easily.

3| Warm your tortillas first. Cold tortillas crack when you fold them. Microwave for 10 seconds or warm in the pan before assembling.

4| Don’t overstuff. Less is more. A stuffed burrito falls apart. You want everything to stay inside when you bite.

5| Grill seam-side down first. That seals the burrito shut. Then flip to toast the other side.

6| Let it rest for 1 minute after grilling. The filling sets and the burrito holds its shape when you cut it.

Some Budget-Friendly Tips

1| Buy avocados on sale. One avocado makes two burritos. Watch for sales.

2| Bacon ends and pieces. Cheaper than sliced bacon. Same flavor. Chop them up.

3| Tomatoes and shallots are cheap. One tomato, one shallot. Pennies.

4| Eggs are still affordable. Three eggs for two burritos. Can’t beat that.

5| Whole wheat tortillas in bulk. Freeze the extras. They thaw quickly.

6| Make your own guacamole. Pre-made is more expensive and less fresh. Mash your own.

Some Serving Ideas

1| As breakfast. Classic. Coffee on the side.

2| For brunch. Serve with fresh fruit or a small salad.

3| On the go. Wrap in foil. Grab as you run out the door.

4| For lunch. Make a double batch. Eat one for breakfast, one for lunch.

5| With hot sauce. Always. Sriracha, Cholula, or Tapatío.

6| With salsa on the side. Fresh pico de gallo or jarred salsa for dipping.

Some Storage and Reheating Tips

These burritos are meal prep gold.

Fridge: Wrap each burrito tightly in foil or plastic wrap. Store for up to 4 days.

Freezer: Wrap in foil, then place in a freezer bag. Freeze for up to 2 months.

Reheating from fridge:

• Microwave (fast): 60-90 seconds. Tortilla will be soft, not crispy.
• Skillet (best): Reheat in a dry pan over medium heat, 2-3 minutes per side. Crispy tortilla returns.
• Air fryer: 350°F for 4-5 minutes. Crispy outside, hot inside.

Reheating from frozen: Microwave for 2 minutes, then finish in a skillet for 2 minutes per side. Or air fry at 350°F for 8-10 minutes.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I love a complicated breakfast as much as the next guy. Pancakes from scratch. Eggs Benedict. The whole deal. But most mornings? I need something fast, filling, and delicious. This Easy Breakfast Burrito delivers.

Crispy bacon. Fluffy eggs. Fresh guacamole. Grilled tortilla. It’s got everything crunchy, creamy, savory, fresh. And it takes 20 minutes from start to plate.

Make it for breakfast. Make it for brunch. Make it for dinner. Wrap it up, take it with you, eat it with your hands. However you serve it, you’re getting a burrito that beats anything from a drive-thru.

Now go fold some burritos.

~ Danny Davis

P.S. If you try the spicy version with jalapeños, let me know. That’s my go-to when I need a little kick in the morning.