Breakfast Burritos in 15 minutes

Name: Breakfast Burritos in 15 minutes
Prep time: 15 min
Cook time: 10 min
Ingredients: 10 cherry tomatoes (quartered); 1 small onion (finely chopped); 1 garlic clove (finely chopped); 3 tbsp cilantro (finely chopped); 1 tbsp lime juice; Salt & pepper; 1/2 corn on cob or 1/4 cup corn kernels; 2 jalapeños; 1/2 tsp oregano; Salt & pepper; 4 eggs; 1/2 cup mixed Mexican shredded cheese; 4 tbsp parmesan cheese; Salt & pepper

Simple, wholesome and delicious, these breakfast burritos are packed with eggs, cheese, tomato salsa, avocado, black beans etc. They are perfect to make ahead as meal prep and enjoy all through the week.

Some recipes are perfect for anytime of the year and these breakfast burritos are just that. They are packed with all the best fillings and come together easily. I would even suggest making the sides ahead to prepare these with even more ease. You can make the corn and tomato salsa ahead of time to assemble these in the morning. Alternatively you can assemble these and wrap them in foil as a meal prep option for the whole week.

The beauty about this recipe is that you can make it with any accompaniments you prefer. I have made these burritos with a corn & jalapeño salsa, pico de gallo, avocado, black beans, cheese, eggs and flour tortillas. You can use hash browns, cooked bacon, ham, sour cream, pickled onions, etc. Let us get to it.

What ingredients do you need to make these breakfast burritos?

To make these burritos we need flour tortillas (I used 8inch ones), eggs, mixed Mexican cheese (shredded) – you can also use parmesan cheese and mozzarella cheese. Sweet corn, jalapeños, limes, tomatoes, onion, garlic, cilantro, salt and pepper. I have also used canned black beans.

What equipment do you need to make these breakfast burritos?

To make these burritos we need mixing bowls, stove top or blow torch to char the jalapeños and corn, knife, chopping board, large sauté pan, foil to wrap the burritos.

How to make these breakfast burritos?

To make the pico de Gallo, add all the ingredients in a bowl and stir together. Set aside. To make the corn and jalapeño salsa, char the jalapeño over the fire/stove or using a blow torch, we want the outside to be blistered. Let it cool a little and remove the outer char, slit it open and remove the seeds, chop the skin into fine dices, transfer to a bowl, set aside. For the corn if it is on the cob, char it over the stove directly or use a blow torch.

If you are using canned corn or corn kernels, place them in a sauté pan on high heat and let them get blistered. Add the corn into the jalapeños. Season with salt, pepper and lime juice. Set aide. Beat the eggs in a bowl add salt and pepper. In a sauté pan on medium heat add some parmesan cheese, mixed mexican cheese and pour over half the egg mixture. Allow to cook until the edges are firm, place a tortilla on top of the eggs and allow to cook for 1-2 minutes. Flip it over and all the tortilla to cook on the other side for a minute. Take off the heat and egg side up add the corn salsa, pico de Gallo, black beans, more cheese and using a foil or baking paper sheet, roll it up tightly. To serve it immediately, place it on a sauté pan and cook for 3-5 minuted on low to medium heat. Cut into half and serve.

Serving and storing these burritos?

They are best served hot but I would be lying if i said I didn’t have them fridge cold at mid night. Serve it with hot sauce, sour cream, tomato salsa or even guacamole. It the perfect breakfast on the go to make ahead and warm up as needed before heading out the door. These burritos can be stored in the fridge wrapped in foil or baking paper for 1 week. When ready to eat, warm I the pan for 2-3 minutes or until warmed through. They can be frozen for up to 3 weeks as well. Defrost and warm on a pan as needed.

Looking for Mexican inspired recipes?

Now that we have covered how to make these breakfast burrito recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.