Breakfast Burrito with Scrambled Eggs and Salsa
A loaded breakfast burrito with fluffy scrambled eggs, crispy bacon, black beans, cheddar, and fresh salsa wrapped in a warm flour tortilla. A complete breakfast in one hand.
What is this dish?
A breakfast burrito is a Tex-Mex staple — a flour tortilla wrapped around scrambled eggs, bacon, beans, cheese, and salsa. It's a complete, portable breakfast that takes 25 minutes and is deeply satisfying.
Why you'll love it
Everything in one hand. High in protein and fibre, endlessly customisable, and easily made ahead in batches for freezing. Few breakfasts are more satisfying or more practical.
When to serve
A weekend brunch dish or a batch-prep weekday breakfast. Wrap in foil and eat on the go, or plate up with extra salsa and soured cream.
Quick tips
Warm the tortilla before rolling or it will crack. Don't overfill. Layer cheese directly onto hot eggs so it melts. Seal by pressing seam-side down in the pan.
Flour Tortillas
The wrapper. Must be large enough (25cm+) to fold properly. Always warm before rolling to make them pliable — cold tortillas crack under the filling.
Black Beans
Add fibre, protein, and a creamy, earthy body to the filling. Partially mash some beans for better distribution. Season well with salt.
Fresh Salsa
Adds acidity, freshness, and moisture to cut through the richness of eggs, cheese, and bacon. Use fresh pico de gallo or good-quality shop-bought salsa.
Substitution Options
Use vegetarian sausage or extra beans instead of bacon. Swap black beans for pinto beans or refried beans. Use pepper jack cheese instead of cheddar for more heat. Add guacamole or sliced avocado. Include sautéed peppers and onion for extra vegetables.
Step-by-Step Instructions
Cook the bacon and beans
Fry the bacon pieces in a large pan over medium-high heat until crispy — about 4–5 minutes. Remove to a plate. In the same pan, add the drained black beans and warm through for 2 minutes, pressing a few gently with a spoon to create a rough texture. Season with salt.
Pro Tips:
- •Keep the bacon fat in the pan for cooking the eggs — it adds flavour.
- •Partially mashing some beans gives better distribution in the burrito.
Scramble the eggs
Reduce heat to medium-low. Add butter to the pan. Beat the eggs with a pinch of salt and pour into the pan. Scramble slowly with a spatula, folding from the edges to the centre, until just set and slightly glossy. Remove from heat while still slightly underdone.
Pro Tips:
- •The eggs will continue cooking from residual heat — pull them off early.
- •Soft scrambled eggs hold up better inside a burrito than firm, dry scrambled eggs.
Warm the tortillas
Warm each tortilla directly over a gas flame for 15–20 seconds per side (or in a dry pan) until pliable and slightly charred at the edges. This makes them much easier to roll without cracking.
Pro Tips:
- •A cold, stiff tortilla cracks when rolled — always warm first.
- •A gas flame is fastest; a dry pan works equally well.
Fill and roll
Lay a warm tortilla flat. Down the centre, layer the beans, scrambled eggs, bacon, grated cheese, a spoonful of salsa, and soured cream. Leave a 4cm border at the edges. Fold in the sides, then roll tightly from the bottom up, tucking the filling in as you go. Press the seam side down briefly in the warm pan to seal. Serve immediately or wrap in foil.
Pro Tips:
- •Don't overfill — the most common mistake that causes burritos to burst.
- •Rolling tightly while tucking the sides is the key technique — practice makes perfect.
Chef's Tips
Techniques that separate good from great
Toast the rolled burrito in the pan
After rolling, place the burrito seam-side down in a dry hot pan for 1–2 minutes, then roll to toast the other sides. The exterior becomes golden and slightly crispy, holding the filling inside more effectively and adding texture.
Layer cheese closest to the eggs
Place the cheese directly onto the hot scrambled eggs so it melts slightly before the burrito is wrapped. This creates a better cheese-to-egg integration than cheese on the outside of the filling layers.
Make a breakfast burrito meal-prep batch
These burritos freeze exceptionally well. Make a batch of 8, wrap tightly in foil, and freeze. Microwave from frozen for 2–3 minutes, or reheat in a 180°C oven for 15 minutes. A weekday breakfast that takes 3 minutes.
Season every layer independently
The beans, eggs, and even the bacon all benefit from individual seasoning. A lightly seasoned egg inside a perfectly seasoned bean alongside salted beans produces a much more flavourful burrito than adding all seasoning at the end.
Nutrition Facts
Equipment Needed
- Large frying pan
- Spatula
- Mixing bowl
Quick Tips
- Always warm the tortilla before rolling — a cold tortilla cracks. A gas flame gives the best results.
- Don't overfill — the instinct to add more always leads to a burrito that won't roll and falls apart.
- Press seam-side down in the warm pan for 30 seconds to seal the burrito shut.
Recipe Variations
Different ways to make this dish your own
Vegetarian Breakfast Burrito
Replace bacon with sautéed red pepper, mushrooms, and spinach. Add extra black beans and a dollop of guacamole.
Spicy Breakfast Burrito
Add sliced pickled jalapeños, a teaspoon of hot sauce to the eggs, and use pepper jack cheese. Serve with extra hot sauce.
Chorizo Breakfast Burrito
Replace bacon with 150g of Mexican chorizo, cooked and crumbled. The chorizo seasons the eggs as it cooks for a deeply flavoured filling.
Smashed Avocado Burrito
Replace soured cream with smashed avocado seasoned with lemon and chilli. Add cucumber and red onion for freshness.
What to Serve With
Perfect pairings to complete the meal
Extra Salsa and Soured Cream
Serve dipping bowls of fresh salsa and soured cream alongside for dunking.
Hot Sauce
A bottle of hot sauce on the table is essential. Cholula, Valentina, or Tabasco all work well.
Fresh Fruit
A small bowl of sliced mango, melon, or mixed berries alongside lightens and balances the substantial burrito.
Strong Black Coffee
A burrito this substantial needs a strong coffee alongside — the bitterness cuts through the richness of the eggs and cheese.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Wrap tightly in foil or cling film for up to 2 days. Reheat in oven at 180°C for 12–15 minutes or microwave for 90 seconds.
Freezer
Freeze individually wrapped in foil for up to 1 month. An excellent meal-prep option. Microwave from frozen 2–3 minutes.
Make-Ahead
Make the full filling and store components separately for up to 2 days. Assemble and roll to order. Alternatively, roll complete burritos and refrigerate or freeze.
Reheating
Oven at 180°C for 12–15 minutes (best — keeps exterior slightly crispy). Microwave for 90 seconds from fridge, 2–3 minutes from frozen.
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