A delicious, colorful, and hearty breakfast burrito that’s full of flavor and easy to customize. Perfect for starting the day with a satisfying and nutritious meal—I love how everything comes together in one portable bite!

Breakfast Burrito Recipe

Why You’ll Love This Recipe

I’m drawn to this breakfast burrito because it combines crispy roasted potatoes, charred red pepper, creamy avocado, and savory eggs in a satisfying wrap. Every bite offers a mix of textures and flavors—from smoky paprika potatoes to tangy lime juice. It’s also customizable, so I can adjust spice levels or swap ingredients for dietary preferences.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb small yellow potatoes, cut into ½‑inch pieces
Extra‑virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
½ tsp smoked paprika
Pinches of red pepper flakes (adjust to my spice preference)
1 red bell pepper
1 cup fresh spinach
½ cup shredded red cabbage (optional, for added color and crunch)
3 (12‑inch) tortillas (whole wheat or gluten‑free if preferred)
9 scrambled eggs
¾ cup cooked black beans, drained and rinsed
½ cup pico de gallo (store‑bought or homemade)
1 ripe avocado, sliced
½ cup fresh cilantro leaves
1 lime, for squeezing
Cilantro Lime Dressing, for dipping (optional)

directions

Preheat the oven to 425 °F (220 °C). Line a large baking sheet with parchment paper.
Prepare the potatoes: toss the cut potatoes with a drizzle of olive oil, salt, pepper, smoked paprika, and red pepper flakes. Spread evenly on the baking sheet and bake for about 30 minutes, until golden and crisp.
Char the red pepper: heat a grill pan or use the oven to roast the pepper until the skin is blackened (about 4–5 minutes per side). Let it cool slightly, then remove the stem and ribs, and slice into strips.
Scramble the eggs in a pan until just set, seasoning with salt and pepper.
Assemble the burritos: divide spinach (and red cabbage, if using) among the tortillas. Layer on scrambled eggs, roasted pepper strips, black beans, pico de gallo, roasted potatoes, avocado slices, cilantro, and a squeeze of lime.
Fold the burritos: fold in the left and right sides, then roll up from the bottom, tucking tightly. Wrap each burrito in foil for structure.
Serve and enjoy: slice in half if desired, and serve with Cilantro Lime Dressing on the side.

Servings and timing

This recipe yields 3 large breakfast burritos, each with three eggs and a hearty mix of fillings.

Prep time: ~15 minutes
Roasting time: ~30 minutes
Cooking & assembly: ~10 minutes
Total time: ~55 minutes

Variations

Vegan version: swap scrambled eggs with tofu scramble and use vegan cheese.
Spicy kick: add jalapeño slices or a dash of hot sauce.
Cheesy twist: include shredded cheddar or pepper jack before rolling.
Extra veggies: add mushrooms, zucchini, or roasted corn for more variety.
Greens swap: use kale or arugula instead of spinach.

storage/reheating

To store: Wrap leftover burritos tightly in foil and refrigerate for up to 3 days.
To freeze: Wrap individually in foil and place in freezer bags. Freeze up to 2 months.
To reheat: Thaw in the fridge overnight if frozen. Heat wrapped in foil in a preheated oven at 350 °F (175 °C) for about 15 minutes, or microwave (unwrapped) for 1–2 minutes until hot.

FAQs

1. Can I make this burrito ahead of time?

Yes! I can prepare the components—potatoes, eggs, peppers, beans—ahead and store them separately in the fridge. Just assemble and wrap burritos the night before enjoying them fresh in the morning.

2. Can I use frozen potatoes instead of fresh?

Absolutely. Frozen diced potatoes work well—just spread them on the baking sheet and roast according to package instructions, then proceed with assembly.

3. How do I prevent the tortilla from getting soggy?

I make sure warm fillings are cool enough before assembling. Wrapping in foil helps retain crispness, and using a sturdy tortilla (whole wheat or gluten‑free) adds extra structure.

4. Can I make this gluten‑free?

Yes, I simply use gluten‑free tortillas to accommodate gluten-free diets without changing any other ingredients.

5. What’s a good substitute for pico de gallo?

I sometimes use salsa verde or a milder tomato‑based salsa. I can also make a fresh mixture of diced tomatoes, onions, cilantro, lime juice, and salt.

Conclusion

I find this breakfast burrito to be the perfect balance of flavors, textures, and convenience. From the smoky potatoes and charred pepper to the fresh veggies and creamy avocado, it hits all the right notes. With easy prep, flexible variations, and simple storage tips, this burrito is a go-to recipe that never disappoints. Enjoy!