Creamy, savory, and wonderfully portable — this Bacon, Egg & Cheese Breakfast Burrito is the kind of morning magic that makes weekdays feel like a treat. Imagine fluffy scrambled eggs wrapped in a warm tortilla, studded with crispy thick-cut bacon and melted cheddar, then seared until the outside is golden and slightly crunchy. Fun fact: breakfast burritos likely evolved in the American Southwest as a convenient, hand-held meal for ranch workers. Whether you’re rushing out the door or feeding a hungry family on a slow weekend, this recipe delivers big flavor with minimal fuss.
This burrito is special because it balances simplicity with comfort: quick to prepare, friendly to beginner cooks, and endlessly customizable. If you like other hearty breakfast rollups on the blog, try the sausage, egg and cheese roll-ups for another crowd-pleasing option. Ready to make mornings tastier? Let’s get cooking!
What is Bacon, Egg & Cheese Breakfast Burrito?
What’s in a name? The Bacon, Egg & Cheese Breakfast Burrito says it all — bacon, eggs, cheese, lovingly wrapped in a tortilla. Ever wonder who decided to roll breakfast into a wrap and call it a burrito? Maybe a very practical cook who didn’t want to juggle plates and forks while sipping coffee. Does it sound a little cheeky? Sure — but when bacon and eggs are involved, who’s judging? After all, “the way to a man’s heart is through his stomach.” Try this playful, comforting dish and you’ll see why it’s a breakfast staple. Go ahead — unwrap a warm burrito and enjoy!
Why You’ll Love This
- Hearty and satisfying: The star of this burrito is the balance between fluffy scrambled eggs, crispy thick-cut bacon, and gooey cheddar. The textures play off each other — soft, crunchy, melty — for a seriously comforting bite.
- Wallet-friendly and fast: Making these at home saves money over daily takeout and takes under 20 minutes once you’ve got a system. Batch-cook the bacon or double the recipe to feed a crowd without breaking the bank.
- Flavor-forward toppings: Fresh parsley adds brightness, and you can easily add salsa, avocado, or hot sauce for extra zip. For a lighter twist, consider the tangy twist of a recipe like the baked cottage cheese eggs with turkey bacon if you’re watching calories but want great flavor.
Ready to bring this cozy breakfast to your table? Grab your skillet and let’s assemble.
How to Make:
Quick Overview
This recipe is delightfully simple: cook bacon until crisp, scramble fluffy eggs, melt cheddar into the mix inside a warm tortilla, then crisp the finished burrito for a golden exterior. You’ll love the contrast of textures and the rich, satisfying taste. Prep time: about 8 minutes. Cook time: about 10 minutes. Total time: roughly 18 minutes.
Ingredients
- 4 large eggs, beaten with a pinch of salt and pepper
- 4–5 slices thick-cut bacon, cooked until crispy and chopped into bite-sized pieces
- 1 tablespoon butter or oil, for scrambling and searing
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 large flour tortillas (10-inch), warmed
- 2 tablespoons fresh chopped parsley, for garnish
Directions
- Prepare the bacon: In a skillet over medium heat, cook the bacon until crispy, turning occasionally so it cooks evenly. Once done, remove to a paper towel-lined plate to drain, then chop into bite-sized pieces.
- Beat the eggs: In a bowl, beat the 4 large eggs with a pinch of salt and pepper until combined and slightly frothy.
- Scramble the eggs: Wipe out the skillet or use a second pan and heat 1 tablespoon butter or oil over medium heat. Pour in the beaten eggs and gently stir with a spatula, scraping the bottom and folding the eggs so they cook evenly. Cook until just set but still soft and fluffy, about 3–4 minutes. Remove from heat.
- Warm the tortillas: Heat each tortilla in a dry pan over medium heat for about 30 seconds per side to make them pliable, or wrap them in a damp paper towel and microwave for 20–30 seconds.
- Assemble: Place scrambled eggs in the center of each warmed tortilla. Sprinkle with 1/4 cup shredded cheddar (half of total per burrito), then top with half of the chopped crispy bacon.
- Fold and roll: Fold in the sides of each tortilla, then roll tightly into a burrito, tucking in the ends as you go to seal the filling.
- Crisp the burritos: Place the rolled burritos seam-side down in a hot, dry skillet over medium heat. Cook 1–2 minutes per side until the tortillas are crisp and golden. This helps melt the cheese and gives a delightful crunch.
- Finish and serve: Slice each burrito in half on the diagonal and sprinkle with fresh chopped parsley for color and freshness.
What to Serve With
- Fresh fruit salad: Bright seasonal fruit balances the richness of the burrito.
- Hash browns or roasted breakfast potatoes: Crispy potatoes make the plate more filling.
- Simple green salad with lemon vinaigrette: A light side to cut through the richness.
- Salsas and sauces: Serve with pico de gallo, salsa verde, avocado crema, or hot sauce for added flavor.
- Beverages: Freshly brewed coffee, iced coffee, or a citrusy orange juice pairs perfectly.
Top Tips for Perfecting
- Use thick-cut bacon for the best texture; it stands up to the eggs and holds its crispiness after rolling.
- Don’t overcook eggs: remove from heat when still slightly soft — they’ll finish cooking from residual heat and stay moist.
- Warm the tortillas well so they bend without tearing; a hot dry pan or microwave works fine.
- Leftover bacon? Double the recipe and freeze extras for quick weekday breakfasts.
- Add-ins: sautéed peppers and onions, diced tomatoes, jalapeños, or chopped cilantro can boost flavor.
- Avoid soggy burritos by draining any extra grease from cooked bacon and using moderate egg moisture.
- For a breakfast burrito bowl: skip the tortilla and pile the ingredients over rice or greens.
Storing and Reheating Tips
- Refrigeration: Store leftover burritos individually wrapped in foil or airtight containers. They keep well for up to 3 days.
- Freezing: Wrap burritos tightly in foil and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating from refrigerated: Remove foil, place on a baking sheet and reheat in a 350°F oven for 10–12 minutes, or microwave on a plate covered with a damp paper towel for 60–90 seconds until hot.
- Reheating from frozen: Reheat in a 350°F oven for 20–25 minutes (unwrap before eating) or microwave on defrost first, then heat thoroughly.
- To restore crispiness: After microwaving, quickly sear in a hot dry skillet for 30–60 seconds per side.
FAQs
Can I make these burritos ahead of time?
Yes. Assemble and wrap them individually, then refrigerate for up to 3 days or freeze for up to 2 months. Reheat as directed above.
Can I use turkey bacon or sausages instead of thick-cut bacon?
Absolutely. Turkey bacon or cooked breakfast sausage are great alternatives and will still taste delicious.
How do I prevent the tortilla from tearing while rolling?
Warm the tortilla thoroughly so it’s pliable. Don’t overfill; use a modest amount of filling and fold the sides in before rolling tightly.
Can I add vegetables to the eggs?
Yes. Sauté diced onions, bell peppers, or spinach briefly before adding the eggs. Make sure they’re cooked and drained so they don’t make the burrito soggy.
Is this recipe freezer-friendly?
Yes. Wrap burritos tightly in foil and store them in airtight freezer bags for up to 2 months. Thaw in the fridge before reheating for best results.
Conclusion
This Bacon, Egg & Cheese Breakfast Burrito is proof that a simple lineup of great ingredients can deliver joyful, satisfying meals every morning. It’s quick, family-friendly, and flexible — perfect for busy weekdays or a lazy weekend brunch. If you love the classic version, you’ll also enjoy exploring other takes and variations; for more inspiration check out this Bacon Breakfast Burrito Recipe – Peas and Crayons to compare techniques and ideas. Now grab a skillet, gather your favorite toppings, and enjoy a homemade breakfast that tastes like a hug.
Bacon, Egg & Cheese Breakfast Burrito
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 large eggs beaten with a pinch of salt and pepper
- 4-5 slices thick-cut bacon cooked until crispy and chopped into bite-sized pieces
- 1 tablespoon butter or oil for scrambling and searing
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 large flour tortillas 10-inch, warmed
- 2 tablespoons fresh chopped parsley for garnish
Instructions
- In a skillet over medium heat, cook the bacon until crispy, turning occasionally. Remove to a paper towel-lined plate to drain, then chop into bite-sized pieces.
- In a bowl, beat the eggs with a pinch of salt and pepper until combined and slightly frothy.
- Heat 1 tablespoon butter or oil over medium heat. Pour in the beaten eggs and gently stir with a spatula, cooking until just set but still soft and fluffy, about 3–4 minutes. Remove from heat.
- Heat each tortilla in a dry pan over medium heat for about 30 seconds per side or microwave for 20–30 seconds.
- Place scrambled eggs in the center of each warmed tortilla. Sprinkle with 1/4 cup shredded cheddar and top with half of the chopped crispy bacon.
- Fold in the sides of each tortilla, then roll tightly into a burrito, tucking in the ends as you go.
- Place the rolled burritos seam-side down in a hot, dry skillet over medium heat. Cook 1–2 minutes per side until the tortillas are crisp and golden.
- Slice each burrito in half on the diagonal and sprinkle with fresh chopped parsley for color and freshness.