Keep reading to learn how to make this super easy breakfast burritos recipe!
Jump to RecipeEveryone likes breakfast burritos, right? I’m going to let you in on a little secret. Are you ready? Ok, here it is: I never even had a breakfast burrito until I was in college.
Whaaaat?! I know, I know. It’s shocking.
But I think I’ve done pretty well making up for lost time, haha. My husband and I started making these as a cheaper meal in our newlywed days and it’s still one of our go-to dinners over ten years later.
This easy breakfast burrito recipe is surprisingly healthy — with 26 grams of protein and fiber from the veggies and wheat tortillas, it’ll keep you surprisingly full for only around 400 calories!
It’s definitely worth adding to your meal plan this week. If you’re interested, you can check out my free meal planning printable here. 🙂
I use lean ground beef in my breakfast burrito recipe, but you could add or switch in some sausage or bacon to make it more breakfast-y. Often people like to add some shredded cheese, too, which would also be tasty. Just keep in mind that these things will increase the calorie content, if you care about that.
Let’s make some easy breakfast burritos!
Jump to RecipeCook the potatoes
First, dice 1 large potato (about 1 pound). Toss the pieces with about a tablespoon of vegetable oil and put on a baking sheet. Sprinkle with salt and pepper. Bake for 15 minutes at 425 degrees Farenheight.
Brown the beef
Once the potatoes are in the oven, brown 1 pound of lean ground beef in a large skillet over medium heat. There should only be a tiny bit of grease once the meat is cooked — just leave it for now.
Add the veggies
I usually go ahead and dice the veggies (one onion and one green bell pepper) while cooking the beef, but you could also dice them before or after if you aren’t as comfortable multi-tasking in the kitchen.
Once the beef is cooked, add in the diced onion and bell pepper and cook until they’re tender. Sprinkle in some salt and pepper to taste.
By now, the potatoes should be finished baking. Take them out of the oven and scoot them over to one half of the pan. Empty the meat and veggies from the skillet onto the other half of the sheet pan for now.
Scramble some eggs
Crack 10 eggs into a bowl, add a few tablespoons of water (it makes them fluffier), and season with salt and pepper. Beat ’em all up with a fork or whisk.
Return the skillet you used for the meat and veggies to the burner and scramble the eggs in it.
Mix it all up
Once the eggs are cooked, add everything on the sheet pan to the skillet and mix it all together.
Are you drooling yet? 😉
And that’s it! Serve the filling with wheat flour tortillas and ketchup and/or hot sauce.
Can you freeze these breakfast burritos?
I’ve never actually tried to freeze these, so I can’t say for sure. But I think they would freeze well if you wrapped each individual burrito (sans any sauces you may want to add) in plastic wrap.
If you’re concerned about the tortilla getting soggy upon reheating, then I recommend freezing individual portions of just the filling and then adding them to your tortillas once they’re rewarmed.
Do you remember the first time you had a breakfast burrito? Let me know in the comments!
Breakfast Burritos (Making With Megan)
Ingredients
- 1 large russet potato (about 1 pound), skin on, diced
- 1 Tbsp vegetable oil
- 1 lb lean ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 10 large eggs
- to taste salt
- to taste pepper
- 8 whole wheat tortillas
Instructions
- Heat the oven to 425°F.
- Toss the diced potatoes with a tablespoon of oil and spread them out on a greased sheet pan. Bake for 15 minutes.
- While the potatoes are baking, brown and crumble the beef in a large skillet over medium heat.
- Once the beef is cooked, add the diced onion and bell pepper. Season with some salt and pepper. Cook until the veggies are soft.
- The potatoes should be done by now. Take the sheet pan out of the oven and use a metal spatula to scoot the potatoes over to one side. Remove the cooked beef and veggies from the skillet and put them onto the empty side of the sheet pan for now.
- Crack the eggs into a medium-sized bowl. Add a few tablespoons of water and season with salt and pepper. Beat the eggs with a fork or whisk.
- Return the skillet you used for the beef and veggies to the stove, and scramble the eggs in it.
- Once the eggs are cooked, mix in the beef, veggies, and potatoes. Remove from the heat.
- Scoop the filling into the tortillas and roll them closed.
- Serve with hot sauce and/or ketchup.
Notes
Wow, this sounds really good!!
I need to try this, I’m always looking for something for new recipes – it’s a bonus that this sounds also pretty healthy!
Thank you! 🙂