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Why You’ll Love My Recipe
Breakfast doesn’t get any easier than this! These Baked Breakfast Burritos are loaded with gooey cheese, crispy bacon, and fresh veggies, all wrapped up in a warm tortilla. They’re easy to make ahead, and they freeze perfectly so you can enjoy a hot, homemade breakfast anytime!
Want even more hearty breakfast inspiration? Try my Overnight Sausage & Croissant Breakfast Casserole or make this Cheesy Italian Beef Breakfast Skillet!
Karlynn’s Recipe Notes
- Skill Level: Busy mornings? No problem! These Baked Breakfast Burritos are easy to make, wrap, and take on the go.
- Total Time: You’ll have this meal prepped and on the table in about 35 minutes from start to finish.
- Variations: Skip the bacon and raid the fridge! Leftover steak, shredded chicken, or any cooked meats you have on hand give your burritos a protein-packed twist. You can also kick up the flavor with extra seasonings like smoked paprika, chili powder, or a dash of hot sauce for a little heat. Serve these burritos with your favorite salsa, my Easy Chunky Homemade Guacamole Recipe, or a Simple Mexican Coleslaw for the perfect breakfast spread!
- Tools For This Recipe: You will need a skillet and a spatula for sautéing, a small bowl, a whisk for mixing, and a 9×13-inch baking dish for baking the burritos.
What You’ll Need for Ingredients
Bacon: Crispy, smoky bacon adds that irresistible breakfast crunch! Karlynn’s Tip: Swap in some black beans for a vegetarian-friendly option, or add extra vegetables like sliced bell peppers or fresh spinach to bulk up your burrito and boost nutrition.
Eggs: Whisked and cooked to fluffy perfection, eggs paired with sour cream form the creamy, protein-packed base of your burrito.
Tortillas: Soft, flexible tortillas wrap everything together perfectly. Karlynn’s Tip: Any good-quality tortilla works, but warming them ever so slightly before filling helps prevent tearing or cracking when rolling!
Cheese: Layer cheddar or Monterey Jack cheese inside the eggs and over the top of the burritos before baking. As it melts, each bite becomes full of gooey, cheesy goodness!
Vegetables: Fresh mushrooms, bell pepper, minced garlic, and green onions give your burritos a flavorful veggie boost. Karlynn’s Tip: Feel free to add any other vegetables you love – zucchini, tomatoes, or even roasted sweet potatoes work wonderfully!
How To Make Baked Breakfast Burritos
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Cook the bacon in a skillet until crispy, then place it on paper towels to absorb any excess grease.
- Reserve 1 tablespoon of bacon drippings and set aside.
- Sauté the mushrooms, onions, green pepper, and garlic in the drippings until tender.
- In a bowl, beat the eggs and the sour cream.
- Stir in ¼ cup of cheese and the enchilada sauce.
- In a skillet, melt the butter and add the egg mixture.
- Cook over low heat, occasionally stirring, until the eggs are cooked.
- Remove from the heat, then crumble the bacon and add it to the eggs, along with the vegetable mixture.
- Spoon the mixture into the center of the tortillas and roll up.
- Place seam side down in a 9×13 baking dish.
- Sprinkle with the remaining cheese and bake at 350ºF for 5 minutes, or until the cheese melts and bubbles
- Serve topped with sour cream and more enchilada sauce!
Karlynn’s Tips and Tricks for the Perfect Baked Breakfast Burritos
- Get Creative with Your Fillings: I love loading my burritos with mushrooms, but the beauty of breakfast burritos is that they’re incredibly flexible! You can swap the bacon for other cooked meats, like sausage, ham, or shredded chicken, or add extra vegetables to keep things fresh and colorful. You can even mix in beans, other cheeses, or leftover roasted veggies for a fun twist!
- How to Wrap Like a Pro: Lay your tortilla flat and place your fillings in a line slightly off-center. Fold in the sides, then tuck in the bottom edge and roll tightly from one end to the other, just like a classic burrito!
Storage Instructions
These Baked Breakfast Burritos are fantastic fresh, but they also hold up beautifully for a quick and stress-free breakfast later on!
Refrigerator: Wrap each cooled burrito tightly in parchment paper and plastic wrap to keep its shape. Store in an airtight container in the fridge for 3-4 days. When ready to eat, reheat your burritos in the oven or microwave until warmed through.
Freezer: According to USDA food safety guidelines, these burritos can be frozen for up to 3 months! Double-wrap each burrito in parchment and plastic wrap, then place them in a large freezer bag or container to keep them organized and prevent freezer burn. Thaw overnight in the fridge, then bake or microwave them until hot. For a super quick breakfast, heat the burritos directly in the microwave for a few minutes on high until warmed through!
More Delicious Breakfast Recipes
They say breakfast is the most important meal of the day, and if you love a good morning meal as much as I do, you’ll want to try these Breakfast Recipes next:
- Learn How to Make Your Own Granola Clusters for a crunchy, mix-and-match snack that you’ll reach for again and again!
- It’s all in the name! The BEST, Fluffiest Blueberry Pancakes Ever are bursting with berries – guaranteed to be a hit at any breakfast table.
- These Apple Pie French Toast Rolls are warm, gooey, and packed with cozy fall flavors. They’re a great treat at home or by the campfire!
Who says breakfast has to be complicated? These Baked Breakfast Burritos make mornings simple, tasty, and fun! Enjoy one straight from the oven, or freeze a few for those busy days when you need breakfast in a flash.
Give this recipe a try, enjoy a no-fuss meal, and don’t forget to let me know your favorite burrito fillings in the comments below! You know that I always love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Baked Breakfast Burritos
Ingredients
- 8 strips bacon, cooked until crisp and chopped into pieces
- 8 large mushrooms, (fresh, sliced)
- ⅓ cup green pepper, minced, red pepper works as well
- ⅓ cup green onions, chopped
- 1 tablespoon minced garlic,
- 8 large eggs
- ¼ cup sour cream
- 1 cup cheddar or Monterey Jack cheese, divided
- ¼ cup enchilada sauce,
- 2 tablespoons butter
- 4 flour tortillas,
Instructions
- Saute the mushrooms in one tablespoon of butter until tender. Add in the green pepper and saute until tender-crisp. Add the green onions and garlic and saute until fragrant. Remove to a bowl.
- In a bowl, beat the eggs and the sour cream together until combined. Stir in 1/4 cup of cheese and the enchilada sauce.
- In a skillet, melt the next tablespoons of butter and add the egg mixture. Cook over low heat, stirring occassionally until the eggs are set. Add in the vegetables and bacon and cook for another 1-2 minutes to heat up and remove from the heat.
- Spoon the mixture into the center of the tortillas and roll up, tucking the bottoms in like a burrito. Place seam side down in a 9×13 baking dish. Sprinkle with remaining cheese.
- Bake at 350 degrees Fahrenheit for 5 minutes until cheese melts.
- Serve with sour cream and enchilada sauce if desired.
Notes
- Feel free to add whatever veggies that you want to the filling
- Make as many burritos as you want and freeze them for later
- Calories depends on the type and size of tortilla and fillings used
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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