With just 4 simple ingredients, these easy Breakfast Burritos can be made ahead and reheated, or made in minutes and served right away. They’re a protein-packed breakfast to share with the kids that also works for an easy lunch or dinner!
Easy Breakfast Burritos
These easy burritos are so straightforward to make and are one of my favorite make-ahead breakfast options. I love that I can make a pile of them at once and store them in the fridge or freezer to warm up on future days. They are a wonderful parent breakfast, too. You can add more flavor with spices and dips; vary the beans according to what your family prefers; and use the type of tortilla you prefer, too.
These are easy to cut in half and serve to a toddler, or serve the elements chopped up or deconstructed if that is easy for your child to eat.
And while these are perfect for breakfast, they’re also really great for lunch and dinner, so you have a lot of options.
(You may also like easy Burrito Bowls and my Bean and Cheese Quesadillas.)
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Ingredients You Need
To make this easy breakfast recipe, you’ll need to have the following ingredients on hand and ready to go.
- Eggs: I use large eggs in my cooking, so that’s what I’m using here. You can use any variety you like.
- Cheese: I like to make this with shredded cheddar cheese, but you could also use Monterrey Jack, a Mexican-style cheese blend, or another shredded cheese you enjoy.
- Beans: This recipe is great with either black beans or pinto beans. You can use canned beans or cook dry beans and have them ready to go.
- Tortillas: I usually use whole wheat fajita-size tortillas since that’s a nice size for a meal.
- Spices such as cumin, taco seasoning, or chili powder.
- Toppings/dips such as salsa, guacamole, or sour cream.
Step-by-Step Instructions
Here’s a look at the simple process involved in making this recipe so you know what to expect from the process. Scroll down for the full information, including the amounts and timing.
- Lightly beat the eggs.
- Warm a nonstick or cast-iron skillet and pour the eggs in. Let set for a minute, then push gently with a spatula to allow the eggs that aren’t yet cooked to come into contact with the pan. Stir in the cheese.
- Place a small amount into the center of a warm tortilla. Add beans.
- Fold over the sides, then roll up to make your burrito.
TIP: You can also stir the beans into the egg-and-cheese mixture if you prefer.
Make-Ahead Breakfast Burritos
You can prep a batch of breakfast burritos ahead of time to reheat for future easy meals. Assemble fully, then let cool. Add to a storage container with an airtight lid and store in the refrigerator for up to 5 days. To reheat, place onto a heat-safe plate and warm in 15-second increments, flipping over halfway through. (I usually do 45 seconds total.)
You can also freeze them and reheat from frozen, which takes closer to 2 minutes.
Best Tips for Success
- Use fajita-size tortillas to ensure they are big enough to fill and roll.
- Warm the tortillas slightly to make them easy to work with.
- Use pinto or black beans. Rinse and drain the beans if using canned.
- Try my Slow Cooker Black Beans or Instant Pot Pinto Beans if starting with dry beans.
- Serve with salsa, sour cream, or guacamole if your kids like.
- Add a little cumin or taco seasoning to the eggs for more flavor.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below.
Easy Breakfast Burritos
Ingredients
- 2 tablespoons butter or neutral oil
- 6 eggs (lightly beaten)
- 14.5- ounce can pinto or black beans (rinsed and drained)
- 1 cup shredded cheddar cheese
- ½ teaspoon cumin (optional)
- 8 whole wheat fajita-size tortillas
- Salsa, guacamole, or sour cream (optional)
Instructions
- Warm the butter or oil over medium heat in a nonstick or cast-iron skillet.
- Add the eggs and let set for about 1 minute. Gently push the eggs to allow the uncooked eggs to flow underneath. Let set for another minute and repeat to cook most of the eggs.
- When eggs are just about set, stir in the beans and cheese. Cook for about 2 minutes or until beans are warmed through and cheese is melted. Stir in the cumin, if using.
- Meanwhile, wrap the stack of tortillas in a damp paper towel. Warm in the microwave for 1 minute, turning the stack over halfway through.
- Working with one tortilla at a time, place about ¼ cup filling in the center, spreading it out to make a line. Fold in two sides of the tortilla, then roll up. Place seam side down onto a pie plate or storage container. Continue to make the rest of the burritos.
- Serve warm or store and reheat. Burritos can be stored for 3-5 days in an airtight container in the fridge. Reheat for 30-60 seconds in the microwave.
Notes
- Use fajita-size tortillas to ensure they are big enough to fill and roll, and yet not too giant for a kid’s appetite.
- Warm the tortillas to make them easy to work with.
- Use pinto or black beans. Rinse and drain the beans if using canned.
- Serve the components deconstructed for a younger toddler or baby.
- Serve with salsa, sour cream, or guacamole if your kids like.
- Add a simple side of fruit to round the meal out.
Nutrition
This post was originally published May 2020.
These are so delicious – both fresh and warmed up from the fridge!! Do you think you could freeze them?
Yes, I think you could wrap each one and freeze, then warm in the microwave like you would a storebought frozen burrito for 60-90 seconds, turning halfway through. I’m glad you enjoy them!