Mornings can be crazy, right? That’s why I’m obsessed with this breakfast burrito recipe – it’s my secret weapon for busy days when I need something hearty, fast, and packed with protein to kickstart my morning. I’ve been making these for years, ever since my college days when I needed a cheap, filling meal before early classes. There’s something magical about that first bite of warm tortilla stuffed with fluffy eggs, melty cheese, and just the right amount of crispy veggies. The best part? You can whip one up in about 15 minutes flat. Trust me, once you try this breakfast burrito, you’ll never go back to sad, rushed breakfasts again.

Why You’ll Love This Breakfast Burrito

This breakfast burrito checks all the boxes for me – and I bet it will for you too! Here’s why:

• Quick as lightning: Ready in 15 minutes flat (perfect for those chaotic mornings)
• Totally customizable: Swap veggies, add meat, or go wild with hot sauce – it’s your kitchen!
• Protein powerhouse: Eggs, beans, and cheese team up to keep you full till lunch
• Vegetarian-friendly: But easy to adapt if you’re craving bacon (no judgment here)

Seriously, once you taste that first melty-cheesy bite, you’ll understand why this breakfast burrito became my weekday obsession.

Breakfast Burrito Ingredients

Here’s everything you’ll need to make the most satisfying breakfast burrito of your life – I promise it’s worth every single ingredient:

• 2 large eggs (farm-fresh if you can get them – makes all the difference!)
• 1/4 cup diced bell peppers (I use red and green for color)
• 1/4 cup diced onions (yellow or white, chopped small so they cook fast)
• 1/4 cup cooked black beans (rinsed and drained if canned)
• 1/4 cup shredded cheese (my go-to is sharp cheddar, but pepper jack is amazing too)
• 1 large flour tortilla (burrito-sized, about 10-inch – trust me, you need the real estate)
• 1 tbsp olive oil (or butter if you’re feeling indulgent)
• Salt and pepper to taste (don’t skimp – eggs need seasoning!)

That’s it! Simple, fresh ingredients that come together into something magical. Pro tip: prep your veggies the night before to make morning assembly even faster.

How to Make a Breakfast Burrito

Okay, let’s get cooking! Making the perfect breakfast burrito is easier than you think – just follow these simple steps and you’ll be biting into breakfast bliss in no time.

Prep the Fillings

First, grab your trusty skillet and heat that olive oil over medium heat (not too hot, or your veggies will burn before they soften). Toss in those diced bell peppers and onions – listen for that satisfying sizzle! Cook them for about 3-4 minutes, stirring occasionally, until they’re soft and just starting to caramelize at the edges.

While those cook, whisk your eggs in a bowl with a pinch of salt and pepper (I like to add a splash of milk for extra fluffiness, but that’s optional). Pour the eggs right into the pan with the veggies and stir constantly with a wooden spoon or spatula. You want soft, pillowy curds – about 2 minutes should do it. When the eggs are nearly set, add the black beans and cheese, giving everything one last stir until the cheese melts into gooey perfection.

Assemble the Breakfast Burrito

Here’s where the magic happens! While your filling cooks, warm your tortilla – this step is non-negotiable unless you want a cracked, sad burrito. I either microwave it for 15 seconds between damp paper towels or quickly toast it in a dry skillet until pliable.

Pile that glorious egg mixture onto the center of your warm tortilla, leaving about 2 inches at the bottom. Fold that bottom edge up over the filling, then fold in the sides tightly (like you’re wrapping a present). Roll it away from you, keeping tension as you go – this keeps everything snug inside. If you’ve done it right, you’ll have a perfectly wrapped breakfast burrito ready to devour!

Tips for the Perfect Breakfast Burrito

After making roughly a zillion of these (okay, maybe hundreds), I’ve learned a few tricks that take breakfast burritos from good to oh-my-gosh-I-need-this-every-morning amazing:

• Warm your tortilla right: Cold tortillas crack – microwave between damp paper towels or toast briefly in a dry pan until flexible
• Whole wheat for the win: Swap regular tortillas for whole wheat ones – they hold up better and add nice nutty flavor
• Hot sauce is your friend: A drizzle of Cholula or splash of salsa before rolling adds the perfect zing
• Don’t overstuff: Leave a 2-inch border when filling – trust me, it’s the difference between a neat roll and a breakfast avalanche
• Make ahead magic: Wrap leftovers tightly in foil – they reheat beautifully in a 350°F oven for 10 minutes (avoid the microwave unless you like soggy tortillas)

My biggest tip? Have fun with it! Breakfast burritos are meant to be messy, delicious, and full of personality – just like the people who make them.

Breakfast Burrito Variations

One of my favorite things about breakfast burritos is how endlessly customizable they are! Here are some of my go-to twists when I’m feeling adventurous:

• Veggie swap: Try spinach, mushrooms, or zucchini instead of bell peppers (great for using up fridge leftovers!)
• Meat lovers: Cook up some crumbled sausage or diced ham with the veggies – bacon works too if you’re feeling fancy
• Southwest style: Add a spoonful of corn and swap black beans for pinto beans with a pinch of cumin
• Cheese change-up: Pepper jack adds heat, while crumbled queso fresco gives a salty kick

The possibilities are endless – that’s the beauty of breakfast burritos! Just keep the egg-to-filling ratio balanced so everything rolls up nicely.

Serving Suggestions

Your breakfast burrito is already a complete meal, but I love taking it next-level with these simple additions: fresh salsa for brightness, sliced avocado for creaminess, or a side of juicy fruit to balance the richness. For hearty appetites, pair with crispy hash browns – the perfect crunch alongside that soft tortilla. Oh, and don’t forget the hot sauce (I always keep three types on my breakfast table)!

Storing and Reheating Your Breakfast Burrito

Here’s my golden rule for leftover breakfast burritos: wrap them tightly in foil and they’ll keep beautifully in the fridge for up to 2 days. When reheating, skip the microwave (unless you enjoy soggy tortillas) and pop them in a 350°F oven for about 10 minutes instead. The foil keeps the moisture in while the oven brings back that perfect crispness. Pro tip: unwrap halfway through to crisp up the tortilla edges!

Breakfast Burrito Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what’s packed into this breakfast burrito (values are estimates – your exact ingredients may vary slightly):

• Calories: Around 350 per burrito
• Protein: 15g (thanks to those eggs and beans!)
• Carbs: 30g (mostly from the tortilla and veggies)
• Fiber: 5g (black beans for the win!)
• Fat: 18g (the good kind from eggs and olive oil)

Remember, these numbers can change based on your ingredient choices – more cheese? Different tortilla? That’s the beauty of homemade breakfast burritos!

Common Breakfast Burrito Questions

I get asked about breakfast burritos all the time – here are the questions that pop up most often in my kitchen:

• “Can I freeze breakfast burritos?” Absolutely! Wrap them tightly in foil first, then freeze for up to 1 month. Reheat straight from frozen in a 350°F oven for 20-25 minutes.
• “What’s the best cheese for breakfast burritos?” My top picks are sharp cheddar for classic flavor or Monterey Jack for meltability. Pepper jack adds a nice kick if you like spice!
• “How do I keep my tortilla from getting soggy?” Let your filling cool slightly before assembling, and don’t add wet ingredients like salsa until right before eating.
• “Can I make these ahead for meal prep?” You bet! Assemble burritos, wrap in parchment paper, then foil. They’ll keep in the fridge for 2 days – just reheat in the oven.

Got more breakfast burrito questions? Ask away – I’ve probably tested every variation under the sun!

Rate This Recipe

Did this breakfast burrito make your morning? Let me know how it turned out – I’d love to hear your variations and tips too!

15-Minute Breakfast Burrito Recipe for a Mouthwatering Morning Meal

---

• Author: Christina R. Jones
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A hearty breakfast burrito packed with protein and flavor to start your day right.

---

Ingredients

Scale 1x2x3x

• 2 large eggs
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup cooked black beans
• 1/4 cup shredded cheese
• 1 large flour tortilla
• 1 tbsp olive oil
• Salt and pepper to taste

---

Instructions

1. Heat olive oil in a pan over medium heat.
2. Add diced bell peppers and onions. Cook until soft.
3. Whisk eggs in a bowl, then pour into the pan. Scramble until fully cooked.
4. Add black beans and shredded cheese. Stir until cheese melts.
5. Warm the tortilla in a separate pan or microwave.
6. Spoon the egg mixture onto the tortilla. Roll into a burrito.
7. Serve hot.

Notes

• Use whole wheat tortillas for extra fiber.
• Add hot sauce for extra flavor.
• Store leftovers in the fridge for up to 2 days.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 burrito
• Calories: 350
• Sugar: 3g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 200mg

Keywords: breakfast burrito, easy breakfast, vegetarian breakfast