Southwest Breakfast Burritos Recipe

Breakfast burritos are awesome and pretty much contain every food group! They can be made ahead of time and are perfect for on the go. I cut the recipe way back because I didn't need quite that many and made my own taco seasoning. I added some crumbed bacon and diced green pepper plus a mix of cheddar and jack cheeses. You can add pretty much anything you want or have on hand because once you combine meat, scrambled eggs and cheese in a warm tortilla it's bound to be good. All you need is a side of salsa, sour cream, a little tabaso or cholula and you're in breakfast heaven!

I love love love this recipe! Very flavorful and simple to make. Perfect on the go breakfast. I make this recipe as stated except one substitution. Instead of the onion, tomato, cilantro, and jalapeño... I use 1 can of Rotel (the kind with lime juice and cilantro)! It is delicious and makes this easy recipe even easier! Try it- your family will love this!

We took out the jalapeños as the spice level wasn’t great for breakfast but we have been making these for about 3 months now and here are a few changes we made. Cut the jalapeños and use Tex mec cheese Double the recipe - they freeze well and it’s quite time consuming to roll and wrap so save yourself some time by batching these. We roll them and then wrap in foil before freezing because it holds shape and keeps them tight. If you have an air fryer that’s our preferred way to reheat in the morning We did half bacon and half sausage because ... bacon. 6 inch tortillas were way too small and we found rolling was easier with bigger ones. You can add potato if you want a heavier breakfast.

Wonderful flavor, didn't change anything. But did use the low-carb tortillas, froze the prepared burritos, microwaved 1 for just 2 minutes and it was just right. Heated them both with and without the plastic wrap- either is fine. Super great recipe.

I mixed in the taco seasoning when I was browning the sausage. I also used 2 cups of cheese.

Made some almost identical to these, minus the cilantro. They're very good. You can also put the dollop of the mix in the center fold up each side and cook it in a dry, nonstick skillet to seal the burrito. I froze a bunch, besides leaving some out to eat. My thanks for the recipe! Just saw someone's questions about drying out the tortillas. Wrap them in a clean kitchen towel or a tortilla keeper after zapping. That keeps the steam inside, where it keeps the flour tortillas flexible.

This is a favorite recipe for our family. We will often have them for dinner with taquitos and beans. The fact that they are reheat only it makes for a fast dinner. Rather than use canned jalapeños I used a roasted Anaheim pepper, chopped, along with part of a red pepper.

Delish! I added diced baked potato and used the Rotel tomatoes with green chilis. I will make these again! Perfect for my camping trip.

This is a big hit at my fire station. I add some bacon and a little queso cheese and that’s it. I’ve never had any complaints from these knuckleheads and that’s rare cooking for a bunch of firemen.

After reading comments, made a couple of very minor changes. I added 1 cup of 1/2" diced cooked potato--next time will use more. Since 1/2 onion is an imprecise measurement, I used 1 cup, diced, which I sauteed with the sausage and garlic. Amount of jalapeno was perfect for us as the can I opened was relatively mild--I'd considered using a can of green chilis and some pepperjack cheese, but with the jalapenos, stuck to cheddar. Always taste your pepper--cautiously--as they can vary widely in heat. I skipped the taco seasoning which is mostly salt anyway. I never use milk in scrambled eggs, so didn't this time--my eggs were big, so there was plenty of volume. My tomato was large, too--almost 2 c diced. I also used a bit more cilantro, about 1/3 c, and might use even more next time. Another time I might try Mexican style chorizo, which will up the spice level. 6" tortillas are hard to roll and still include enough filling, so I used 1 dozen 8" tortillas. Still plenty for the freezer--but they didn't last long! I had sour cream and both red and green salsa for garnish. Yum!

Loved the taste but found the direction to microwave 3 to 4 minutes to be way too long. 1 minute was plenty for a piping hot burrito! I’d suggest starting with 1 minute and working your way up as necessary...

So good! Burritos are on the smaller side if you use the 6 inch tortillas but they are perfect for on the go

potatoes! needs potato chunks!

Can't wait to make it

good

Bro, my taste buds are celebrating.

Lowkey better than any restaurant I’ve been to.

Awesome recipe, my question, if you freeze them how do you keep the tortilla from drying out in the microwave?

I make these several times a year. My hubby's not a fan of veggies so I leave those out. So good!

I made these for deer camp, but used 10 ounces of chorizo that needed to be used. Turned out great! Warmed them and sent them with small condiment cups with sauce and sour cream. Worked really well and tasty!