Breakfast burritos are the perfect way to start your day. Packed with protein and vegetables, a homemade burrito is sure to power you all the way through until lunchtime.
For more tasty breakfast ideas, why not try Overnight Sausage & Croissant Breakfast Casserole or Cheesy Italian Beef Breakfast Skillet?
Table of Contents
- Baked Breakfast Burritos
- Baked Breakfast Burritos Ingredients
- How To Make Baked Breakfast Burritos
- How To Store Your Breakfast Burritos
- What Other Types Of Breakfast Burrito Could You Make?
- Vegetarian Version
- PIN THIS RECIPE to your BREAKFAST RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
- Baked Breakfast Burritos Recipe
Baked Breakfast Burritos
Breakfast burritos are a much loved morning treat, but unfortunately, one that most people write off as being too complicated to make at home first thing in the morning.
This recipe not only makes some gooey, gooey, and cheesy breakfast burritos but makes them well in advance of when you want them.
While it is inevitable that you will eat one or two as soon as they come out of the oven, the rest can be wrapped up and frozen, letting you have homemade, high-quality breakfast burritos anytime you want them!
Baked Breakfast Burritos Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Green onions
• Sour cream
• Cheddar or Monterey Jack cheese
• Enchilada sauce
• Flour tortillas
How To Make Baked Breakfast Burritos
• Cook the bacon in a skillet until it is crisp, and then place on paper towels to soak up any excess grease
• Reserve 1 tablespoon of drippings, and then 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 enchilada sauce
• In a skillet, melt butter and add the egg mixture
• Cook over low heat, occasionally stirring until the eggs are set
• Remove from heat, and then crumble the bacon and add to the eggs, along with the mushroom mixture
• Spoon the mixture into the center of the tortillas and roll up
• Place seam side down in an 11×7 baking dish
• Sprinkle with the remaining cheese and bake at 350 Fahrenheit for 5 minutes, or until the cheese melts and bubbles
• Serve topped with sour cream and more enchilada sauce, if desired
How To Store Your Breakfast Burritos
Breakfast burritos can be a little time-consuming to prepare, which is not always ideal first thing in the morning when you are hungry. Preparing your burritos beforehand solves this problem and means that they can be ready in just a few minutes.
Simply follow the instructions above; however, once your burritos have been rolled, rather than baking them, wrap them ready for the next morning.
Whether storing your burritos in the fridge ready for the following morning or planning on freezing them in bulk, it is important to ensure that they are wrapped and stored properly.
Firstly use parchment paper to wrap each burrito individually before further wrapping each one in plastic wrap. Doubling wrapping your burritos will help them to keep their shape while stored. Using two layers also ensures that they do not become freezer burnt when being stored for longer periods of time.
When making large batches of burritos, a good trick is to store several burritos either in a large freezer bag or plastic container. This makes it much easier to find your burritos and stops them from sinking to the bottom of your freezer and becoming lost among larger items of food.
Each night remove a burrito from the freezer and place it in the fridge to defrost overnight. The next morning all you have to do is pop your burrito in the oven and top with enchilada sauce, and you have a super quick and nutritious breakfast.
For an even quicker breakfast in the morning, you can try heating your burrito in the microwave for a few minutes on high until it is hot all of the way through and ready to eat.
What Other Types Of Breakfast Burrito Could You Make?
I load mine up with mushrooms as you can see! Eating the same breakfast every single morning can quickly become boring and one of the nice things about breakfast burritos is that you can really get creative with different fillings to keep your morning feeling fresh.
A great option to swap out the bacon for leftover meats that you have in the fridge, such as steak pieces or shredded chicken. This is an excellent way of using up leftovers that would otherwise be wasted.
You can use beans instead of bacon for a vegetarian burrito. You can also add extra vegetables to bulk out your burrito and make it even more nutritious. Things like sliced bell peppers and spinach work great in breakfast burritos.
Looking for more delicious Breakfast recipes? Try these out:
• The BEST, Fluffiest Blueberry Pancakes Ever!
• How to Make Your Own Granola Clusters
• Camping Recipe: Apple Pie French Toast Rolls
PIN THIS RECIPE to your BREAKFAST RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Baked Breakfast Burritos
- Prep Time
- 30 minutes
- Cook Time
- 5 minutes
- American, Mexican
- Karlynn Johnston
- 8 strips bacon cooked until crisp and chopped into pieces
- 8 large mushrooms (fresh, sliced)
- 1/3 cup green pepper, minced red pepper works as well
- 1/3 cup green onions chopped
- 1 tablespoon minced garlic
- 8 large eggs
- 1/4 cup sour cream
- 1 cup cheddar or Monterey Jack cheese divided
- 1/4 cup enchilada sauce
- 2 tablespoons butter
- 4 flour tortillas
- 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.
- 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
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Leave a Comment or Recipe Tip