These truly are the ultimate easy Breakfast Burritos! Stuffed with scrambled egg, avocado, crispy potato, cheese and chorizo beans, you wouldn’t want to start the day any other way!
Yes my friend, dreams really do come true. This is the breakfast burrito you didn’t know you’ve been waiting for your whole life. Follow me…
Easy Breakfast Burrito Fillings
Look, as much as I’d love to throw every hot breakfast ingredient there is straight into a burrito, it’s just not realistic. So, we’re gonna have to pick some faves. Here’s what made the cut:
- Crispy Potatoes
- Scrambled Egg
- Chorizo Beans
The fantastic 5 if you will.
When it comes to preparing burritos I try and keep things as simple as possible. As such, all the fillings can be made in one pan. Woo hoo!
Fry the potatoes in a little olive oil until nice and crispy, then remove. Next up, melt in some butter and make your scrambled egg. For a full guide on how to reach scrambled egg expert level 100, check out my Perfect Scrambled Egg. Take them out, then start on your chorizo beans.
Chorizo Baked Beans
For me, these really is the star of the show. Let’s take a look at the ingredients you’ll need to whip up some chorizo beans:
- 1 can Cannellini Beans
- 1 can Chopped Tomatoes
- 1 tsp each: Paprika, Cumin, Worcestershire Sauce, Tabasco, Sugar
- 1 small Onion
- 2 cloves Garlic
I know it seems like a fair few ingredients, but it’s truly worth it. For heavens sake please don’t just sub regular baked beans 😢
Okay, so fillings are ready, let’s move forward.
How to fold a burrito
- Place your ingredients in the bottom-centre of the wrap.
- Fold over the bottom to cover the ingredients.
- Fold in the sides.
- Tightly roll. I usually sprinkle a little cheese at the end so it glues it shut.
How to cook a burrito
You’ve really got 3 options here. First is to pan fry, second is to oven bake and third is to actually just serve them right up after you’ve folded them. I find it best/easiest to pan fry them in a dry griddle pan. This is the quickest method and gives you those gorgeous crispy grill marks 😎
How to bake a burrito
Simply wrap them up in foil after you’ve folded them and pop them in the oven at 180/356f for 15-20mins, or until slightly crispy and hot through the centre. The advantage to baking is that it’s less effort, but the obvious downfall is that it’s more time!
Make ahead breakfast burritos
These are perfect to make ahead and pop in the fridge or freezer. Just wrap them in foil after you’ve folded them and pop them in the fridge/freezer.
To cook straight from the fridge, add an extra 10mins to baking time. To cook from frozen, add an extra 20mins.
You can pan fry straight from the fridge (just lower the temp slightly) but I don’t recommend frying straight from frozen. Allow the burrito to defrost beforehand.
Okay, someone grab me the sour cream, I’m starving all over again 😋
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How to make Easy Breakfast Burritos (Full Recipe & Video)
These truly are the ultimate easy Breakfast Burritos! Stuffed with scrambled egg, avocado, crispy potato, cheese and chorizo beans, you wouldn't want to start the day any other way!
- 4 large Wraps, warmed in microwave
- 1 cup / 100g Cheddar, grated
- 2 Avocados, sliced into strips
- Sour Cream, to serve
- 3.5oz / 100g Chorizo, diced
- 1x 14oz/400g can of Cannellini Beans, drained
- 1x 14oz/400g can of Chopped Tomatoes
- 1 small Onion, finely diced
- 2 cloves of Garlic, finely diced
- 1 tsp each: Paprika, Cumin, Sugar, Worcestershire Sauce
- Tabasco (or other hot sauce), to taste
- Olive Oil, for frying
- Salt & Black Pepper, to taste
- 6 Eggs
- 2 tbsp Butter
- Salt & Pepper, to taste
- 9oz / 250g Potato, sliced into small cubes
- Olive Oil, for frying
- Salt & Pepper, to taste
Fry potatoes over medium heat in a drizzle of oil until crispy (season to taste). Remove, then melt butter in the pan and pour in your eggs. Cook over low heat, stirring occasionally until light and creamy (season to taste). Remove, then fry your onion, garlic and chorizo in a little oil until soft, then add the rest of your chorizo bean ingredients and simmer over medium until completely thickened (season to taste).
Evenly divide your fillings across the wraps (you will most likely have too much chorizo beans, so just save for later). Start with potato, then avocado, scrambled egg, beans and finish with cheese. Fold over the bottom of the wrap to cover the filling, fold in the sides and tightly roll. Sprinkle a tiny bit of cheese to seal, then complete the roll.
Place them seam side down on a griddle pan over medium-high heat and slowly rotate until golden with grill marks. Use tongs, not your fingers like me!! Serve with sour cream and tuck it!
Watch how to make it!
a) Chorizo Beans - For the sake of not using half cans and half tsps, you'll almost certainly end up with too many chorzio beans. Just pop them in the fridge until your next craving hits!
b) Baked Breakfast Burritos - If you want to bake the burritos instead of pan frying, simply wrap them in the foil and pop them in the oven at 180c/356f for 15-20mins, or until slightly crispy and hot through the centre.
c) Make Ahead Breakfast Burritos - Again, just wrap them in foil and pop them in the fridge or freezer. To bake from the fridge add on another 10mins to cooking time and to cook from frozen add another 20. To fry from the fridge just lower the temp to a medium heat (instead of high) and I actually don't recommend frying from frozen, so make sure you defrost them first.
d) Scrambled Egg - I've written a blog post on the Perfect Scrambled Egg, so do check that our if you fancy!
e) Breakfast Burrito Calories - based on using 2 tbsp olive oil in total and without sour cream.