Have you ever had one of those mornings where you just need something substantial to get you going? That's exactly how I felt last weekend when I created these Bacon Breakfast Burritos. I had a busy day ahead with Emily's soccer practice, and I knew a bowl of cereal wasn't going to cut it!
These breakfast burritos have become our weekend tradition now. There's something so satisfying about biting into a warm tortilla filled with fluffy scrambled eggs, crispy bacon, melty cheese, and that amazing chipotle sauce that gives it the perfect kick.
What I love most about this recipe is how versatile it is. You can prep everything ahead of time and just assemble in the morning, or even freeze them for those crazy busy days when you need a grab-and-go breakfast. Trust me, these are WAY better than anything you'd get at a drive-thru!
why you will like this bacon breakfast burrito recipe
- Ready in just 40 minutes from start to finish
- Perfect for meal prep – make once, enjoy all week!
- Customizable with your favorite fillings
- That chipotle aioli sauce is seriously addictive (I could eat it with a spoon!)
- Great for on-the-go breakfasts or weekend brunch
- Protein-packed to keep you full until lunch
- Way more affordable than restaurant breakfast burritos
Ingredients for bacon breakfast burritos
for the burritos
- 6 eggs
- 2-3 teaspoon olive oil or butter or as needed
- 4 oz grated cheese (cheddar, pepper jack, or Mexican blend)
- 4 slices bacon (cooked until crispy)
- 4 large "burrito-sized" flour tortillas
- chipotle aioli for drizzling (see below)
- salt and pepper to taste
easy homemade chipotle aioli
- ½ cup all-natural mayo
- ½ lemon (juiced)
- 2 teaspoon chipotle adobo sauce or to taste
- ⅛ teaspoon garlic powder
- ⅛-1/4 teaspoon ground cayenne pepper plus extra to taste
- ⅛ teaspoon salt
Instructions for bacon breakfast burritos
- To make the chipotle sauce, whisk together all the aioli ingredients in a small bowl until smooth and well combined. Set aside. This recipe yields approximately ½ cup of sauce. (I usually make extra because it's amazing on everything!)
- Cook bacon via your preferred method until crispy. I like to bake mine in the oven at 400°F for about 15-18 minutes – it's way less messy than stovetop! Once cooked, chop into bite-sized pieces and set aside.
- Crack eggs into a bowl and whisk until well beaten. Season with a pinch of salt and pepper.
- Heat a non-stick pan over medium heat with olive oil or butter. Add the beaten eggs and scramble until just cooked through but still slightly moist. Nobody likes dry, overcooked eggs, right? Transfer the cooked eggs to a large bowl.
- Here's my little secret for perfect burritos – warm each tortilla in the microwave for about 20 seconds before assembling. This makes them SO much easier to fold without cracking. Trust me on this one!
- For each burrito, lay a warmed tortilla flat and arrange a quarter of the eggs, bacon, and cheese in the center. Drizzle with the chipotle aioli (be generous – it's the best part!).
- Fold and roll the tortilla burrito-style: fold in the sides, then the bottom, and roll tightly upward until sealed. Place seam-side down to prevent unraveling.
- Ready to eat? Bring a pan to medium heat with a little oil to prevent sticking. Once hot, add the burritos seam-side down and cook for about 3 minutes per side until golden and crispy on the outside and heated through.
- Serve with additional chipotle sauce for dipping. They're also amazing with salsa and sour cream on the side. Enjoy!
Storage & reheating
- Refrigerator: Wrap assembled burritos in parchment paper or foil and store in the refrigerator for up to 3 days.
- Freezer: For longer storage, wrap individually in parchment paper, then aluminum foil, and freeze for up to 3 months. Label with the date so you know when you made them!
- Reheating from refrigerated: Microwave for 1-2 minutes or heat in a skillet over medium heat until warmed through (about 5 minutes per side).
- Reheating from frozen: Remove foil, wrap in a paper towel, and microwave for 2-3 minutes, flipping halfway. For crispier results, heat in a skillet after microwaving.
The flavors actually develop nicely overnight in the fridge, making these perfect for meal prep. Emily says they taste even better the next day!
Variations and tips for the best bacon breakfast burritos
When I make these bacon breakfast burritos, I've discovered a few tricks that make them extra special:
- Make it healthier: Add sautéed bell peppers, onions, spinach, or mushrooms to sneak in some veggies. You can also use whole wheat tortillas for extra fiber.
- Spice it up: Like it hot? Add diced jalapeños to your eggs or increase the cayenne in the aioli. (I usually make mine mild and then add hot sauce to my own so Emily can enjoy hers too.)
- Make it heartier: Add crispy breakfast potatoes or hash browns for an extra filling burrito. When I'm really hungry, this is my go-to variation!
- Protein options: Swap the bacon for breakfast sausage, ham, or even chorizo for different flavor profiles. Have you tried soyrizo? It's actually really good in these!
- Prep ahead: Cook your bacon and eggs the night before to make morning assembly lightning-fast.
- Avoid soggy burritos: Let all ingredients cool slightly before assembling to prevent steam from making your tortillas soggy.
- Perfect fold: Tuck the sides in first, then fold the bottom up over the filling, and roll tightly away from you to seal. This keeps all that goodness inside!
FAQs about bacon breakfast burritos
Yes! Assemble, wrap in parchment paper and foil, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat in microwave (1-2 minutes) or pan-fry for best results.
Try plain mayo, garlic aioli (without spice), Greek yogurt with lime, avocado, ranch dressing, or mild salsa as non-spicy alternatives.
Yes! Add sautéed bell peppers, onions, spinach, mushrooms, tomatoes, or avocado. Use less cheese or try turkey bacon for a lighter option.
Warm your tortillas first, don't overfill, ensure fillings aren't too wet, and use proper technique: fold sides in, then roll from bottom up keeping it tight.
Recipes you may like
- Buttermilk Pancake Mix Recipe - Another great make-ahead breakfast option for busy mornings.
- Homemade Waffle Cookies with Maple Glaze - For a sweet breakfast treat that pairs perfectly with these savory burritos!
Conclusion
These bacon breakfast burritos have seriously changed our weekend breakfast game. They're filling, customizable, and that chipotle aioli adds the perfect kick of flavor that makes them feel special.
What I love most is how practical they are – make a batch on Sunday, and you've got breakfast sorted for several days! Plus, they're so much more affordable than buying breakfast on the go.
Whether you're feeding a hungry family on a lazy weekend morning or meal prepping for busy weekdays, these burritos are guaranteed to be a hit. Be sure to save this recipe to Pinterest for the next time you need a breakfast win!
Happy cooking!
Bacon Breakfast Burrito
Equipment
- Non-stick pan
- Mixing bowls
Ingredients
For the burritos
- 6 eggs
- 2-3 teaspoon olive oil or butter or as needed
- 4 oz grated cheese cheddar, pepper jack, or Mexican blend
- 4 slices bacon cooked until crispy
- 4 large flour tortillas burrito-sized
- chipotle aioli for drizzling, see below
- salt and pepper to taste
Easy Homemade Chipotle Aioli
- ½ cup all-natural mayo
- ½ lemon juiced
- 2 teaspoon chipotle adobo sauce or to taste
- ⅛ teaspoon garlic powder
- ⅛-1/4 teaspoon ground cayenne pepper plus extra to taste
- ⅛ teaspoon salt
Instructions
- To make the chipotle sauce, whisk together all the aioli ingredients in a small bowl until smooth and well combined. Set aside. This recipe yields approximately ½ cup of sauce.
- Cook bacon via your preferred method until crispy. Once cooked, chop into bite-sized pieces and set aside.
- Crack eggs into a bowl and whisk until well beaten. Season with a pinch of salt and pepper.
- Heat a non-stick pan over medium heat with olive oil or butter. Add the beaten eggs and scramble until just cooked through but still slightly moist. Transfer the cooked eggs to a large bowl.
- Warm each tortilla in the microwave for about 20 seconds before assembling. This makes them much easier to fold without cracking.
- For each burrito, lay a warmed tortilla flat and arrange a quarter of the eggs, bacon, and cheese in the center. Drizzle with the chipotle aioli.
- Fold and roll the tortilla burrito-style: fold in the sides, then the bottom, and roll tightly upward until sealed. Place seam-side down to prevent unraveling.
- Bring a pan to medium heat with a little oil to prevent sticking. Once hot, add the burritos seam-side down and cook for about 3 minutes per side until golden and crispy on the outside and heated through.
- Serve with additional chipotle sauce for dipping. They're also amazing with salsa and sour cream on the side.
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