Breakfast Burrito - Love and Lemons

· 6 min read

This easy breakfast burrito recipe is filled with scrambled eggs, crispy potatoes, veggies, and cheese. It's a delicious meal prep breakfast!

Updated Aug 14, 2026

Breakfast burrito

Meet my favorite breakfast burrito recipe! These easy, cheesy breakfast burritos are loaded with fluffy scrambled eggs, crispy potatoes, fresh veggies, and melty cheddar cheese. I love to make them on lazy weekend mornings. Jack and I eat two right away, and I stash the rest in the freezer for easy meals during the week. They reheat perfectly for a quick grab-and-go breakfast or lunch. Spice things up by serving them with a side of your favorite salsa or hot sauce!

Why You’ll Love This Recipe

  • It’s freezer-friendly. These breakfast burritos freeze well for up to 3 months! They’re easy to thaw in the microwave (and crisp up on the stovetop, if you like) for a healthy, hearty breakfast packed with protein and veggies.
  • It’s easy to customize. Don’t see your favorite burrito filling here? Feel free to add it in! Avocado, veggie breakfast sausage, pickled onions, and more are fantastic in this recipe.
  • Pick your potato. I usually roast my own breakfast potatoes for this recipe. But in a pinch, diced frozen hash browns work just as well and save some time. I’m sharing instructions for both options in the recipe!

Breakfast burrito recipe ingredients

Breakfast Burrito Ingredients

Here’s what you’ll need to make this breakfast burrito recipe:

  • Large flour tortillas – In the store, look for 12-inch or larger tortillas. Often, they’ll be labeled as “Burrito-Size.” These tortillas are the easiest to tuck and roll around all the yummy fillings.
  • Yukon Gold potatoes or diced frozen hash browns – You’ll roast the potatoes in the oven or crisp up the hash browns on the stove.
  • Garlic powder and smoked paprika – They fill the potatoes with smoky, savory flavor.
  • Eggs – Is it really a breakfast burrito without them? I scramble them to add creamy, fluffy texture to the burritos.
  • Shredded cheddar or Monterey Jack cheese – For richness and tangy flavor.
  • Spinach and bell pepper – They pack these burritos with a veggie punch. Feel free to use any color of bell pepper here. I like a mix of red and green.
  • Green onions and garlic – For fresh, onion-y flavor.
  • Extra-virgin olive oil – For cooking the eggs and potatoes.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Cheese, scrambled eggs, roasted potatoes, and veggies in center of large flour tortilla

How to Make a Breakfast Burrito

This recipe has four simple steps:

  1. Prep the potatoes. Tip: If you’d like to break up some of the burrito prep, you can cook the potatoes a day or two ahead. Store them in an airtight container in the refrigerator until you’re ready to assemble!
  2. Chop and sauté the veggies. 
  3. Scramble the eggs.
  4. Assemble the burritos. 

A few tips for assembly:

  • Lay your fillings in a (relatively) narrow strip on the center of the tortilla. If you spread the ingredients out too much, you won’t be able to get the tortilla over and around them.
  • Tuck in the sides of the tortilla first. Then, fold the tortilla over the fillings and roll it closed. I’ve found this “tuck & roll” method to be the most effective for tightly packing the filling into the tortilla.

Hands rolling breakfast burrito closed

How to Make Ahead and Freeze

To freeze:

  • Fully assemble the burritos and wrap each one in foil.
  • Store in an airtight container or bag in the freezer for up to 3 months.

To reheat:

  • Unwrap the foil, then wrap the burrito in a paper towel or kitchen towel.
  • Microwave for 3 to 4 minutes, flipping halfway, until thawed.
  • Option 1: Microwave for another 2 to 3 minutes to heat the burrito through.
  • Option 2: Crisp the tortilla! Heat a drizzle of olive oil in a skillet over medium heat. Cook the thawed burrito on each side until golden brown and lightly crisp.

Breakfast burrito recipe

More Meal Prep Breakfast Recipes

If you love this breakfast burrito, try one of these healthy meal prep breakfasts next:

  • Breakfast Sandwich
  • Breakfast Quesadilla
  • Egg Bites
  • Or any of these 60 Healthy Breakfast Ideas!

Breakfast Burrito Recipe

rate this recipe:

4.92 from 24 votes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves 6

This breakfast burrito recipe is packed with scrambled eggs, cheese, crispy potatoes, and veggies. It's one of my favorite meal prep breakfasts. These burritos freeze perfectly!

  • 1 pound Yukon Gold or yellow potatoes, cut into ¼-inch pieces, or 1 pound frozen diced hash browns, thawed
  • Extra-virgin olive oil, for drizzling
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Sea salt and freshly ground black pepper
  • 1 bell pepper, stemmed, seeded, and diced
  • 4 green onions, chopped
  • 1 garlic clove, chopped
  • 2 cups fresh spinach, chopped
  • 8 large eggs
  • 6 (12-inch) flour tortillas
  • 1 heaping cup shredded cheddar or Monterey Jack cheese
  • Salsa, for serving

  • If using fresh potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, and pinches of salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until crisp and browned around the edges.

  • If using frozen hash browns: Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the hash browns in a single layer and cook for 4 to 5 minutes without stirring, or until browned underneath. Add the smoked paprika, garlic powder, and pinches of salt and pepper. Stir to combine, then arrange the potatoes in a single layer again and cook for 4 to 5 minutes, or until well browned. Remove from the pan and set aside.

  • Return the pan to medium heat and add another drizzle of olive oil. Add the bell pepper, green onions, garlic, and pinches of salt and pepper. Cook, stirring occasionally, for 5 minutes, or until softened. Add the spinach and cook until wilted. Remove from the pan and set aside.

  • In a medium bowl, whisk the eggs with a pinch of salt and several grinds of pepper. Return the pan to medium-low heat and pour in the eggs. Stir to scramble, cooking until just set. Remove from the pan and set aside.

  • To assemble the burritos, fill each tortilla with some of the eggs, potatoes, pepper mixture, and cheese. Fold and roll to close.

  • If enjoying right away, lightly brush a large skillet with olive oil and heat over medium-low heat. Working in batches if necessary, place the burritos in the pan and toast for 2 to 4 minutes per side, or until browned and crisp. Serve with salsa for dipping.

  • If freezing, wrap tightly in foil and freeze for up to 3 months. To reheat frozen burritos, unwrap the foil and wrap loosely in a paper towel or kitchen towel. Microwave for 3 to 4 minutes, flipping halfway, or until soft and thawed in the middle. Microwave for another 2 to 3 minutes to fully heat the burrito through, or if desired, crisp the tortilla on the stovetop using the method above. (You can also crisp them in an air fryer or toaster oven for 4 to 6 minutes. Flip halfway through.)

Nutrition Facts

Breakfast Burrito Recipe

Amount Per Serving (1 burrito)

Calories 338 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Cholesterol 218mg73%

Sodium 589mg26%

Potassium 601mg17%

Carbohydrates 46g15%

Fiber 5g21%

Sugar 4g4%

Protein 15g30%

Vitamin A 2040IU41%

Vitamin C 45mg55%

Calcium 149mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.