California Breakfast Burrito

Breakfast Burritos are a hearty, satisfying, make ahead and freezer friendly breakfast!

Breakfast Burritos can be enjoyed fresh and hot or saved in the freezer for an easy make-ahead breakfast. You can make these Breakfast Burritos recipe California Style with French Fries, bacon and cheesy scrambled eggs, or I’ve included all sorts of ways to customize your burritos from roasted potatoes, hash browns or tater tots, to sausage or ham. But anyway you serve them, I promise they will be bursting with loads of flavor, a delightful crispy toasted exterior and ooey gooey cheesy center and the BEST Creamy Salsa Sauce!

Breakfast Burrito Recipe

Burritos have to be one of the most comforting food on the planet. From Wet Burritos to Chicken Burritos to Bean ad Cheese Burritos to California Burritos – they have my heart – and my belly. But how often do you have burritos for breakfast?! Breakfast Burritos are pure genius in my opinion. They not only start your day off deliciously but fuel you trumphantly for the rest of the day.

My favorite type of Breakfast Burrito is a California Breakfast Burrito endeared to me by my surfer husband. I probably added more words to my vocabulary the first month of meeting Patrick than I had in the last 10 years (you can read our Love Story here). Words like “snap,” “cut back,” “sweet air,” “double over head,” “round house cutback,” “drop in,” “grab rail,” “off shore wind,” “floater”…and much more surf lingo.

Every Saturday without fail, Patrick hits a “morning surf sesh” followed by a California Breakfast Burrito from a different local taco shop. So a while back, I told Patrick to forgo his taco shop ritual and I would not only have 1 breakfast burrito waiting for him after his surf sesh, but 6 homemade breakfast burritos waiting for him.

The California Breakfast Burrito connoisseur gave these homemade breakfast burritos two enthusiastic thumbs up. Or in his words, “These are legit!”

So what makes a California breakfast burrito different from any other breakfast burrito? More delicious than any other breakfast burrito?

French Fries. Garlic, cumin, cayenne, crispy French fries.

Layer these French fries with cheesy bacon-eggs (note, not eggs-bacon – more bacon the better!), on a tortilla, lightly toast the burrito in a skillet then smother the burrito in creamy salsa, and extra pico de gallo if you like, and we have a California Breakfast Burrito to rival Robertos, Albertos, Aiberto, Aldebertos, Eribertos….or any kind of “tos.”

These Breakfast Burritos will fill you with so much surfer Southern California goodness, you might even have the urge to try your hand at a double round house cutback next time you visit, because these California Breakfast Burritos, my friends, are “legit!” ….but if you are feeling like a more low key beach walker, then, never fear, I have all sorts of customizable options for you too!

What do you put in a breakfast burrito?

While I favor California Breakfast Burritos, Breakfast Burritos come in all varieties. Almost all Breakfast Burritos contain scrambled eggs and then either meat (bacon, sausage, chorizo or ham), potatoes (roasted potatoes, hash browns, tater tots or French Fries) and cheese (cheddar, Pepper Jack, Monterrey, Cotija). Breakfast burritos can also contain vegetables (onions, bell peppers, spinach).

I’ve included instructions below on how to make many of these different elements so you can mix and match to create YOUR favorite Breakfast Burrito!

How to Make Breakfast Burritos

BREAKFAST BURRITOS WITH FRENCH FRIES

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil; spray with non-stick cooking spray.
3. Cut the potatoes into thin fries and toss with French fry ingredients in a large bowl until evenly coated.
4. Spread potatoes evenly over prepared foil and bake for 20-25 minutes, or until tender, then broil fries until golden and crispy.

potato variations

BREAKFAST BURRITOS WITH ROASTED POTATOES

1. Preheat oven to 400.
2. Line a baking sheet with aluminum foil; spray with non-stick cooking spray.
3. Cube 2 pounds red potatoes into bite size pieces.
4. Add potatoes to baking sheet and toss with 2 tablespoons olive oil (instead of 1 T for Fries) and remaining French Fry seasonings.
5. Spread potatoes in an even layer and bake for 25-35 minutes, or until fork tender and golden in some places, stirring half way through. (If you like your potatoes crispy, bake for longer).

OR

BREAKFAST BURRITOS WITH HASH BROWNS

1. Cook 3 cups frozen hash browns according to package directions, sprinkling with “Fry seasoning “before cooking.

OR

BREAKFAST BURRITOS WITH TATER TOTS

1. Toss a 20 oz. bag frozen tater tots with “French Fry” spices before cooking.
2. Cook according to package directions.
3. You can use less tater tots in the Breakfast Burritos if you wish.

BREAKFAST BURRITOS WITH BACON

1. While the potatoes are roasting, make bacon working in 2 batches.
2. Lay bacon strips on a COLD pan – it is okay if the bacon is touching – it will shrink as it cooks.
3. Cook bacon low and slow.
4. When the bacon starts to curl, loosen it with tongs and flip. Continue to flip periodically so it browns evenly.
5. Cook bacon until crsipy, keeping in mind it will cook a little off heat.
6. Using tongs, transfer bacon to a paper towel lined plate.
7. Repeat with second batch of bacon.

protein variations

BREAKFAST BURRITOS WITH SAUSAGE

1. Heat a large skillet over medium high heat
2. Add 1 pound breakfast sausage to the pan.
3. Cook and crumble until its cooked through and no pink remains.
4. Drain grease very well.

OR

BREAKFAST BURRITOS WITH SAUSAGE AND BACON

You can also use both sausage and bacon in your Breakfast Burritos. T do this, I would use a 10 oz. roll of breakfast sausage and 8 strips bacon.

BREAKFAST BURRITOS WITH EGGS

1. In the same bowl you mixed your fries (no double pans! there will be some fry spice left), whisk together eggs, onions, bell peppers, green chiles, milk, salt, chili powder, pepper, and hot sauce.
2. Add eggs to the now empty bacon skillet and cook over medium-low heat.
3. When eggs are almost set, stir in cheese and bacon and finish cooking eggs, 30 seconds or so – don’t overcook!

I’ve included green chiles, onions and bell peppers in my scrambled eggs but you can omit any of these or add any veggies your heart desires.

HOW TO assemble BREAKFAST BURRITOS

1. Assemble burritos by spreading a thin layer of sour cream down the middle. The sour cream is optional but I LOVE the tangy creaminess it adds.
2. Top sour cream with eggs and then the French fries.
3. For extra cheesiness, top with extra shredded cheese – this is always a good idea.
4. Roll tortillas up burrito style by folding in the sides then rolling up tightly

Recipe cooking Tips

• Always cook bacon over medium low and be patient. This gives the bacon time to render and become crispy.
• Cook eggs over medium low for the creamiest eggs and don’t overcook! They will continue to firm up little once removed from the pan.
• Add the cheese to the eggs when they’re almost set, but not quite. This allows the cheese to melt without overcooking the eggs.
• Use large burrito size tortillas or your filling will be falling out everywhere!
• Make the breakfast burritos your own! This is a version for California breakfast burritos, but they can be made with any combination of fillings.

HOW DO I MAKE CRUNCHY BREAKFAST BURRITOS?

Instead of baking the Breakfast burritos, searing the gives them a more tantalizing crunch.

1. Heat ½ tablespoon oil in a non-stick skillet over medium heat. I use the same pan I’ve been using so I only dirty one skillet.
2. Place half of the burritos seam side down in the skillet.
3. Cook until golden brown, approximately 1-2 minutes, and then flip and cook other side until golden brown.
4. Repeat with remaining burritos.

BREAKFAST BURRITO SAUCE

I love dipping my Breakfast Burritos in a sauce to bring all the flavors together. You can use sour cream, ketchup, guacamole, hot sauce or my Creamy Salsa, consisting of:

• 1/2 cup sour cream
• 1/2 cup salsa
• 2-3 teaspoons lime juice
• 1/4 teaspoon ground cumin
• salt and pepper to taste
• hot sauce to taste, optional

To make the Breakfast Burrito Sauce, simply mix all of the ingredients together and chill in the refrigerator.

What toppings for breakfast burritos?

In addition to burrito sauce, these breakfast burritos are also delicious with:

• Sour Cream: Adds delightful tangy creaminess. If you are trying to save some calories, you may the substitute the sour cream with plain Greek yogurt. Although not authentic, it gets the job done and you don’t have to feel guilty about piling it on.
• Avocado Crema: is my addiction and my preference over chopped avocados or guacamole. Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender. The luscious, refreshing tanginess cuts through and compliments the robust, smoky flavors.
• Guacamole: use your favorite recipe or my homemade guacamole recipe (amazing!) or you can even use store bought.
• Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
• Pico de gallo: is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
• Cheese: Cotija or queso fresco. Cotija is found with the specialty cheeses and is delightfully salty. It is often called the “Mexican Parmesan.”
• Cilantro: if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead.
• Jalapenos: you can also amp up the heat with chopped or sliced jalapenos or hot sauce.
• Pickle onions: I can’t believe I haven’t shared a recipe for this yet, but I love pickled onions on fajitas! Tangy, punchy fantastic.
• Salsas: so many to choose from! Store bought salsa is always an easy topping or get fancy with my homemade restaurant salsa, salsa verde, black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa.

What to serve with breakfast burritos?

Breakfast burritos are practically a meal-in-one so they don’t need much as way of sides. We love serving them with simple fruit such as grapes cantaloupe but they are also delicious with pina colada fruit salad, fruit salad with honey lime vinaigrette, fruit salad with yogurt.

HOW LONG CAN YOU KEEP A BREAKFAST BURRITO?

These Breakfast Burritos will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months. If freezing, make sure to label so you know when they need to be eaten by.

How to reheat breakfast burritos

• Microwave: Remove burrito from foil and place on a microwave safe plate. Microwave on high for 2-4 minutes, flipping halfway, until warmed through.
• Oven: Place burritos on a baking rack placed over a baking tray. Lightly spray burritos with cooking spray for extra crispy burritos (optional). Heat in the oven at 400°F for 10 to 15 minutes or until warmed through.
• Stove top: Warm in a skillet by heating ½ tablespoon oil in a non-stick skillet over medium heat. Add burritos seam side down in the skillet. Cook until warmed through, approximately 2-4 minutes, flipping half way through.

MAKE AHEAD BREAKFAST BURRITOS

You can make Breakfast Burritos ahead of time then store them in the refrigerator for up to 5 days for a grab and go breakfast!

1. Cool Filling: Let filling cool otherwise you will end up with soggy tortillas
2. Assemble: Assemble burritos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla. The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy. You can omit the sour cream but I still suggest some extra cheese.
3. Roll: Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
4. Toast: You can either toast the Breakfast Burritos now if you are going to eat these Breakfast Burritos on the go and won’t have time to toast later OR you can skip the toasting step if you are going to toast later. Toasting later will make for crispier tortillas.
5. Wrap: Wrap individual burritos up tightly in foil.
6. Store: Store wrapped burritos in the refrigerator for up to 5 days.
7. Eat: Remove Breakfast Burrito from foil and place on a microwave safe plate. Microwave on high for 1 to 2 minutes, until warmed through, or heat in an oven at 350°F for 8 to 12 minutes. Toast in a skillet per recipe instructions for extra crunch.

FREEZER BREAKFAST BURRITOS

You can freeze these breakfast burritos after you assemble them. To freeze:

1. Cool Filling: Let filling cool otherwise you will end up with soggy tortillas
2. Assemble: Assemble burritos by layering some cheese (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla. The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy. You can omit the sour cream but I still suggest some extra cheese.
3. Roll: Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
4. Wrap: Skip toasting step and wrap individual burritos up tightly in foil.
5. Freeze: Freeze burritos in a single layer on a baking sheet. This will help them freeze faster and not get squished.
6. Store: Add frozen burritos to a large freezer size bag, remove excess air and seal.
7. Serve: Remove frozen burrito from foil and place on a microwave safe plate. Microwave on high for 4 to 6 minutes, flipping halfway, until warmed through OR heat in the oven at 400°F for 25 to 35 minutes or until warmed through. Toast in a skillet per recipe instructions for extra crunch.

Looking for more Breakfast Recipes?

• Strawberry Cheesecake Waffles
• Pecan Praline French Toast
• Pumpkin Angel Food Cake French Toast
• Carrot Cake Crepes
• Cream Cheese Stuffed Strawberry Coffee Cake
• Strawberries and Cream Coffee Cake

Want to try this Breakfast Burrito RECIPE?

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Tools Used in This Recipe

California Breakfast Burrito with Creamy Salsa (and French Fries!)

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Ingredients

• 6-8 12″ burrito size flour tortillas
• sour cream
• 1-2 cups freshly grated sharp cheddar cheese

French Fries

• 2 medium russet potatoes
• 1 tablespoon olive oil
• 1/2 tsp EACH salt, garlic powder
• 1/4 tsp EACH ground cumin, pepper
• Dash of cayenne pepper optional
• 1 tablespoon cornstarch

Bacon

• 12-16 strips bacon (or less but it’s so good with more!)

Eggs

• 10 eggs
• 1/2 cup chopped onion
• 1 chopped red or green bell pepper
• 4 oz. can mild green chiles optional
• 1/4 cup milk
• 1/2 tsp EACH EACH salt, chili powder
• 1/4 teaspoon pepper
• 1 teaspoon hot sauce optional
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 2 Roma tomatoes chopped

Creamy Salsa

• 1/2 cup sour cream
• 1/2 cup chunky salsa
• 2-3 teaspoons lime juice
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Hot sauce to taste optional

Instructions

• Preheat oven to 400 degrees and line a baking sheet with aluminum foil; spray with non-stick cooking spray. Cut the potatoes into thin fries and toss with French fry ingredients in a large bowl until evenly coated. Spread potatoes evenly over prepared foil and bake for 20-25 minutes, or until tender, then broil fries until golden and crispy.
• Meanwhile, (working in 2 batches), lay bacon in a cool, large non-stick skillet. Heat over medium-low heat and cook, flipping occasionally until very crispy. Transfer to a plate lined with paper towels. Chop into bite-sized pieces when cooled. Drain all but 1 tablespoon grease from pan.
• Prepare salsa by mixing all of the salsa ingredients together. Store in the fridge.
• In the same bowl you mixed your fries (there will be some fry spice left), whisk together eggs, onions, bell peppers, green chiles, milk, salt, chili powder, pepper, and hot sauce. Add eggs to the now empty bacon skillet and cook over medium-low heat. When eggs are almost set, stir in cheese, tomatoes, cilantro and bacon and finish cooking eggs, 30 seconds or so – don’t overcook!
• Assemble burritos by spreading some sour cream down the center of the tortilla then topping with eggs and French fries. For cheesier burritos (I HIGHLY recommend) top with desired amount of extra cheese. Roll tortillas up burrito style.
• To sear the burritos for a golden crunch: Heat ½ tablespoon oil in a non-stick skillet over medium heat and place half of the burritos seam side down in the skillet. Cook until golden brown, approximately 1-2 minutes, and then flip and cook other side until golden brown. Repeat with remaining burritos.
• Serve with creamy salsa OR salsa, sour cream, avocados/guacamole, pico de gallo and/or chopped tomatoes.

Notes

BREAKFAST BURRITOS WITH ROASTED POTATOES

1. Preheat oven to 400.
2. Line a baking sheet with aluminum foil; spray with non-stick cooking spray.
3. Cube 2 pounds red potatoes into bite size pieces.
4. Add potatoes to baking sheet and toss with 2 tablespoons olive oil (instead of 1 T for Fries) and remaining French Fry seasonings.
5. Spread potatoes in an even layer and bake for 25-35 minutes, or until fork tender and golden in some places, stirring half way through. (If you like your potatoes crispy, bake for longer).

BREAKFAST BURRITOS WITH HASH BROWNS

1. Cook 3 cups frozen hash browns according to package directions, sprinkling with “Fry seasoning” before cooking.

BREAKFAST BURRITOS WITH TATER TOTS

1. Toss a 20 oz. bag frozen tater tots with “French Fry” spices before cooking.
2. Cook according to package directions.
3. You can use less tater tots in the burritos if you wish.

BREAKFAST BURRITOS WITH SAUSAGE

1. Heat a large skillet over medium high heat
2. Add 1 pound breakfast sausage to the pan.
3. Cook and crumble until its cooked through and no pink remains.
4. Drain grease very well.

BREAKFAST BURRITOS WITH SAUSAGE AND BACON

You can also use both sausage and bacon in your Breakfast Burritos. T do this, I would use a 10 oz. roll of breakfast sausage and 8 strips bacon.

Make Ahead Breakfast Burritos

1. Cool Filling: Let filling ingredients cool otherwise you will end up with soggy tortillas
2. Assemble: Assemble burritos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla. The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy. You can omit the sour cream but I still suggest some extra cheese.
3. Roll: Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
4. Toast: You can either toast the Breakfast Burritos now if you are going to eat these Breakfast Burritos on the go and won’t have time to toast later OR you can skip the toasting step if you are going to toast later. Toasting later will make for crispier tortillas.
5. Wrap: Wrap individual burritos up tightly in foil.
6. Store: Store wrapped burritos in the refrigerator for up to 5 days.
7. Eat: Remove Breakfast Burrito from foil and place on a microwave safe plate. Microwave on high for 1 to 2 minutes, until warmed through, or heat in an oven at 350°F for 8 to 12 minutes. Toast in a skillet per recipe instructions for extra crunch.

Freezer Breakfast Burritos

1. Cool Filling: Let filling ingredients cool otherwise you will end up with soggy tortillas
2. Assemble: Assemble burritos by layering some cheese (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla. The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy. You can omit the sour cream but I still suggest some extra cheese.
3. Roll: Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
4. Wrap: Skip toasting step and wrap individual burritos up tightly in foil.
5. Freeze: Freeze burritos in a single layer on a baking sheet. This will help them freeze faster and not get squished.
6. Store: Add frozen burritos to a large freezer size bag, remove excess air and seal.
7. Eat: Remove frozen burrito from foil and place on a microwave safe plate. Microwave on high for 4 to 6 minutes, flipping halfway, until warmed through OR heat in the oven at 400°F for 25 to 35 minutes or until warmed through. Toast in a skillet per recipe instructions for extra crunch.

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