Mexican · Breakfast
How to Make Breakfast Burrito
Eggs, potatoes, and cheese rolled into a warm tortilla — a make-ahead breakfast that freezes beautifully.
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- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Oven
- Stovetop
Ingredients
- 2 medium potatoes, diced small
- 2 tbsp neutral oil
- 8 large eggs
- 1/4 cup (60 ml) milk
- 3/4 tsp kosher salt
- 1 cup (100 g) shredded cheddar
- 4 large flour tortillas (10 inch)
- Salsa or hot sauce, to serve
How to cook breakfast burrito step by step
- Heat the oil in a skillet and cook the diced potatoes over medium heat for 12–14 minutes, turning occasionally, until crisp and tender. Season with half the salt and set aside.
- Whisk the eggs with the milk and remaining salt.
- Wipe the pan, lower the heat, and cook the eggs slowly, stirring, until just set — about 3 minutes. Pull them while still glossy.
- Warm the tortillas 20 seconds in a dry pan or microwave so they fold without cracking.
- Fill each tortilla with potatoes, eggs, and cheese, fold in the sides, and roll tightly.
- Toast the rolled burritos seam-side down in the dry pan for 1–2 minutes to seal.
Chef's tips
- Wrap cooled burritos in foil and freeze up to 2 months; reheat 2 minutes in the microwave.
- Add leftover cooked sausage, bacon, or beans straight from the fridge.
Cook it with what you already have
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