Everyone knows that breakfast is the most important meal of the day. And if you didn’t know that, now you do. It’s also an unwritten rule that tacos are, hands down, the ultimate food. Anyone that says otherwise is completely wrong. The next ultimate food would obviously be burritos (duh). How is that conclusion made? Have you ever heard of a sushi taco? It’s probably out there, somewhere. But sushi burritos, now that’s actually a thing. This food trend started in San Francisco, CA in 2008 and picked up steam among foodies around 2012.
The conclusion: Burritos are so great that other cuisines copy them. Boom. Mic drop.
So, what do you get if you combine the second-greatest food invention with the most important meal of the day? The breakfast burrito, ultimate meal of champions. They’re all here. From Hawaiian-inspired to vegetarian, BBQ, and, of course, the one that started it all…breakfast burritos ala New Mexico, here are ten of the best breakfast burrito recipes from across the web.
The Modern Proper Breakfast Burrito
The key to making any breakfast burrito is (to some individuals’ detriment) the prep work. That’s why it’s best to start out with a more simple burrito recipe: the oh so humble sausage breakfast burrito. You can always sub in bacon if sausage isn’t first in line.
If you’re using sausage, make sure that you’re not using the links. Why? Because little meaty crumbles mix in really well with the remaining ingredients, especially the egg. If you were to use chopped patties or links, those just take up too much real estate in a burrito that’s already bursting with scrambled eggs, fried potatoes, green, scallion, avocado, cilantro, salsa, and cheese. If your burrito is too packed, those less than uniform chunks can also put a tear in your tortilla…and that’s never a good thing. The finishing touch is rolling that sucker up and baking it until it’s nice and golden on the outside. Mmmm…toasty.
Patrick Calhoun’s Chorizo Breakfast Burritos
For those of you who’ve yet to be introduced to chorizo, now is the time. Chorizo is just pork sausage that’s heavily seasoned with traditional Mexican spices, which give it a bright red tint. You can find chorizo in most grocery stores, or if you’re lucky enough to have a little bodega in your neighborhood, you can buy it fresh in the meat department.
This breakfast burrito is jam packed with flavor, and includes a stupid-easy recipe for tomatillo-chipotle salsa, which gives the burrito some extra acidity to balance out the spice. With pan-roasted potatoes, fluffy soft-scrambled eggs, and two types of cheese, this breakfast burrito is like a lightning rod of flavor. If lightning rods could harness the delicious flavors of a chorizo breakfast burrito.
Nisha Vora’s Best Vegan Breakfast Burritos
Some of you are just going to scroll right past this little guy, and that’s a bit sad. It’s 2022. Don’t knock it ‘til you try it, m’kay? This flavorful and filling vegan breakfast burrito is holding its own in the world of handheld breakfast foods. The best part about it (besides it being colorful, full of texture, and uber filling) is that you won’t suffer from a massive food coma when you’re finished noshing.
The vegan queso is made from softened raw cashews that have been blended and seasoned, and while it’s a little extra work as opposed to picking up some premade faux cheese from your local co-op, hippy-mart, or Whole Foods—it’s totally worth it. Roasted yukon gold potatoes, fresh pico de gallo, creamy avocado, and a sautéed tofu scramble complete this satisfying breakfast bomb. You know how you’re supposed to eat a rainbow a day? Well, this burrito has you covered. You’ll get all your colors in before noon. Unless you’re eating it for lunch.
Cheryl Slocum’s Huevos Rancheros Burrito
This breakfast-brunchy meal is a typical dish served on rural Mexican farms—literally translated, it means Rancher’s Eggs. It’s basically just fried eggs served open-faced on a charred tortilla, topped with a slew of nomnoms and usually swimming in pico de gallo or some type of nice and messy sauce.
That just screams epic burrito, doesn’t it?
What makes this burrito so different is the amazing sauce that, yes, you will have to make. But you will take pride in it! The ranchero sauce isn’t just raw tomatoes, onion, and adobo chili just thrown into a blender and pulverized. Oh no, dear breakfast lover. First, those veggies need to get roasted. This is done using something called a broiler…you might have heard of it. It’s in that thing called a stove (which also houses something called an oven). This is key to making your Rancheros burrito sing, and It only takes 10 minutes, so don’t go skipping this step. You’ll definitely be a happy camper when you’re finished with this one.
Courtney’s Breakfast Burrito with Kalua Pork
Here’s a fun recipe that has traveled 2,467 miles to get straight to your mouth. Kind of. Direct from the islands of Hawaii, this particular Kalua Pork Breakfast Burrito recipe pays homage to the mouthwatering Breakfast Bomber at Kono’s on the island of Oahu.
Kalua pork (not Kahlua, though, just as tasty) is a traditional Hawaiian dish made of slow roasted pork that’s wrapped in banana leaves and seasoned with lots of aloha. It’s a dish normally prepared for celebrations because it’s actually a whole pig cooked in an imu (basically, a pit oven). This method creates moist, flavorful, pork that literally falls apart. It’s perfect for a breakfast burrito. Lucky for you, kalua pork can also be made at home in your slow cooker or Dutch oven (not a big pit in your backyard, though you could do that if you really wanted to). Extra points if you’re able to find banana leaves at your local grocery store or bodega. That’ll add some authentic Hawaiian flavor to your kalua pork.
This breakfast burrito is relatively simple (after you’ve done the manual labor)—shredded cheddar and/or jack cheese, homestyle potatoes, soft-scrambled eggs, and homemade salsa (or ketchup, or hot sauce) all get wrapped up in a toasty tortilla jacket along with the salty pork. If that doesn’t say good morning, who knows what will.
Don’t skimp on making this pork. It can be done a day or two ahead and makes excellent leftovers. It also freezes really well.
New Mexico True’s Smothered Breakfast Burrito
Nothing screams breakfast like a burrito smothered in cheese and freshly made green chile sauce. This recipe hails from the badlands of New Mexico, and is just as badass as the people who reside there. Generously filled with scrambled eggs, shredded potatoes, sautéed onions and garlic, and, of course, crispy bacon, this breakfast burrito is laid seam-side down on a heat-proof plate then ladled with freshly made green chile sauce (not salsa verde, though that would be delicious, too…but not a New Mexico breakfast burrito). It’s topped with mild cheddar cheese (make sure it’s shredded), and then baked until those golden shreds melt together to create a beautiful golden blanket.
Making this burrito with fresh ingredients is key to the success of this dish. You can cut corners and use frozen hash browns, but your mouth will be sad (and so will the residents of New Mexico).
Bill Gillespie’s Smoked Bacon Weave Breakfast Burrito
Bacon makes everything better, right? But what if you add bacon to more bacon? Does it cancel out the bacon makes everything better-ness? Absolutely not. That’s an absurd thought. Almost as absurd as using bacon to replace the tortilla on a breakfast burrito.
This recipe calls for a smoker, so it’s a little more time-consuming, but oh so worth it. If you don’t have a smoker, don’t sweat it. You can use your oven to do that, too.
This bacon-weave breakfast burrito is also stuffed, literally stuffed, with more breakfast meats and cheeses. Once you cook up the hash browns, eggs, sausage, and extra sauces, you wrap this beast up and smoke it for one to two hours to get it nice and crispy. The end result is a crunchy, salty, spicy, and drool-worthy feast of epic proportions. It’s like the burrito has been wrapped in a decadent bacon blanket and is just waiting to snuggle with your mouth.
Traeger’s BBQ Pulled Pork Breakfast Burrito with Smoked Hot Sauce
This is the burrito of your dreams. Stuffed with tender pulled pork, sharp, perfectly melted cheddar cheese, scrambled eggs, and homemade smoked hot sauce, the BBQ pulled pork breakfast burrito is like a punch in the face (but a good punch in the face, if there is such a thing). Just a helpful note: You don’t have to use a Traeger Grill to create this masterpiece. Any grill (or stove) will do.
With only five main ingredients, this breakfast beauty is really humble on the inside. If you want to zhuzh it up, try adding some grilled (or baked, broiled, or sautéed) bell pepper and onion. Those veggies will give your burrito some nice texture and added oomph to cut through the salt ‘n’ sour flavors. If you still feel that pulled pork and eggs don’t go together, then consider this to be a reimagined version of smoked bacon.
Becky Spoon’s Easy Brisket Breakfast Burrito
This bombastic beef brisket breakfast burrito (just call it the B4), is filled with succulent smoked brisket, refried beans, scrambled eggs, cheddar, crispy hash browns, and fresh pico de gallo. If putting beef brisket in a breakfast burrito sounds weird to you, then you’re probably not from Texas (where, apparently, it’s a completely normal thing). It might’ve sounded weird before, but that was before you had the B4.
This recipe calls for homemade Texas smoked brisket, but if you’re unable to make it (or don’t want to, you know, smoke a whole side of beef), then you can just call in an order from your local BBQ establishment. If you don’t have one of those, then it looks like you’re just going to have to suck it up and smoke it. Uh, or slow-cook it if you don’t have a smoker.
If you’re really anti-brisket, then try adding corned beef. It’ll change the flavor profile a bit, but it’ll still be melt-in-your-mouth amazing.
Zach Johnston’s Hangover Breakfast Burrito Bomb
This gargantuan burrito will wreak havoc on your hangover (and, fair warning, possibly your intestines). Engineered by hangover professionals, this burrito baby harnesses the ingredients that you would—or should—have in your fridge and/or pantry: canned food and leftovers.
This monstrous breakfast burrito is filled with 15 ingredients (and that’s without the spices), and relies on, well, primarily leftovers to fill the tortilla void. For your meaty filling, use whatever you have: bacon, sausage, bologna, (fry that first, please), cold chicken, an old hamburger. Whatever your little heart desires. They get a little fancy by adding Edam cheese—but they even that out by using American cheese and cheddar. What’s best about this burrito bomb is that almost every fresh ingredient can be substituted with the more shelf-stable canned version. Except the cheese. Don’t skimp out on the cheese, because canned cheese or jarred nacho cheese will not give you the delightfully gooey cheese factor that your tummy requires.