Bacon Breakfast Burritos are filled with fluffy scrambled eggs, crispy bacon, sautéed peppers and onions, and melted cheddar cheese wrapped inside a flour tortilla. The burritos are finished in a skillet until golden and crispy for an easy, filling breakfast.
These breakfast burritos are a great choice when I want something more filling than a quick bowl of cereal or toast. I especially like crisping the finished burritos in a little butter because it gives the tortilla a golden outside while the cheese melts inside.
Why I Love Breakfast Burritos
About the Ingredients ⭐
- Bacon: Diced bacon adds smoky, savory flavor and a crispy texture to the burritos.
- Onion: Sautéed onion adds flavor and a little sweetness as it cooks.
- Red & Green Bell Peppers: Add color, texture, and a mild sweetness to the filling.
- Butter: Used for cooking the eggs and giving the finished burritos a golden, crispy outside.
- Eggs: Beaten eggs create the soft, fluffy base of the breakfast filling.
- Flour Tortillas: Large flour tortillas are easiest to fold around the filling without tearing.
- Cheddar Cheese: Melts into the warm eggs and bacon for a cheesy filling. Freshly shredded cheese melts especially well.
- Salt & Pepper: Season the eggs and vegetables to taste.
- Green Onion: An optional fresh garnish that adds a little color and onion flavor.
- For Serving: Salsa, sour cream, lime wedges, or hot sauce are all optional additions.
Be sure to check out the full recipe and ingredient list below
How To Make Breakfast Burritos
- In a large skillet over medium heat, cook the bacon crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Remove all but about 2 tablespoons of the bacon fat from the pan.
- To the skillet with the bacon fat, add the diced onion, red bell pepper, and green bell pepper. Cook until the vegetables are softened. Stir the cooked bacon back into the vegetables.
- Transfer the bacon and vegetable mixture to a medium-sized bowl and set aside.
- Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter in the pan. Add the 4 large beaten eggs to the pan and scramble until cooked through and fluffy.
- Add the scrambled eggs to the bowl with the bacon mixture and mix gently until the eggs are well incorporated. Season with salt and pepper to taste and gently mix again.
- Place a portion (about a 1⁄2 cup) of the bacon and egg mixture in the center of each flour tortilla. Sprinkle it with shredded cheese.
- To roll the burritos, fold in the sides of the tortilla and then roll it up tightly with the seam down. Set the burritos aside.
- Heat a non-stick skillet over medium-high heat and melt the remaining 1 tablespoon of butter. Add the burritos to the pan and brown for 2-3 minutes on each side until golden and crispy.
- Transfer the burritos to serving plates and garnish with the sliced green onion. Optionally you can serve the burritos with sour cream, salsa, limes, and hot sauce. Enjoy!
Tips I Found Helpful 💙
- Cook the bacon first: Let the bacon get nice and crispy before removing it from the pan. Leave a little bacon grease behind for extra flavor when cooking the vegetables.
- Dice everything small: Small, evenly sized pieces of peppers and onion fit inside the burritos better and make them easier to roll.
- Don’t overcook the eggs: Cook the scrambled eggs just until set so they stay soft and don’t become dry when the burritos are crisped in the skillet.
- Don’t overfill the tortillas: Too much filling makes the burritos difficult to fold and more likely to split open.
- Crisp them seam-side down first: Place the folded burritos seam-side down in the skillet first to help seal them, then turn until golden on both sides.
FAQs about Breakfast Burritos
More Breakfast Recipes I Love
Yield: 4
Breakfast Burrito Recipe
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Bacon Breakfast Burritos filled with eggs, crispy bacon, peppers, onions, and melted cheddar cheese.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 1/2 lb uncooked bacon, diced
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 tablespoons butter, separated
- 4 large eggs, beaten
- 4 large flour tortillas
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- Sliced green onion, for garnish
- Salsa, sour cream, limes, hot sauce, for serving (optional)
Instructions
- In a large skillet over medium heat, cook the bacon crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Remove all but about 2 tablespoons of the bacon fat from the pan.
- To the skillet with the bacon fat, add the diced onion, red bell pepper, and green bell pepper. Cook until the vegetables are softened. Stir the cooked bacon back into the vegetables.
- Transfer the bacon and vegetable mixture to a medium sized bowl and set aside.
- Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter in the pan. Add the 4 large beaten eggs to the pan and scramble until cooked through and fluffy.
- Add the scrambled eggs to the bowl with the bacon mixture and mix gently until the eggs are well incorporated. Season with salt and pepper to taste and gently mix again.
- Place a portion (about a 1⁄2 cup) of the bacon and egg mixture in the center of each flour tortilla. Sprinkle it with cheddar cheese.
- To roll the burritos, fold in the sides of the tortilla and then roll it up tightly with the seam down. Set the burritos aside.
- Heat a non-stick skillet over medium heat and melt the remaining 1 tablespoon of butter. Add the burritos to the pan and brown for 2-3 minutes on each side until golden and crispy.
- Transfer the burritos to serving plates and garnish with the sliced green onion. Optionally you can serve the burritos with sour cream, salsa, limes, and hot sauce. Enjoy!
Notes
Don’t overfill the tortillas or they will be difficult to roll. Place the burritos seam-side down in the skillet first to help seal them, then cook until golden and crispy on both sides.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 604Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 254mgSodium: 960mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 22g
