These breakfast burritos are the ultimate make-ahead breakfast. Packed with fluffy eggs, hearty fillings, and plenty of flavour, they're perfect for busy mornings, weekend brunches, or stocking the freezer. Customisable, filling, and ready in under 30 minutes, they're a great alternative to sugary breakfasts and keep you going all morning.
Try out different fillings for meat, veggie, or spicy preferences. Great for meal prep, breakfast burritos will keep in the fridge for up to 3 days and in the freezer for 3 months.
Tips
- Optional variations:
- Spicy Mexican - use chorizo, black beans or refried beans, jalapeños, hot sauce or salsa.
- Veggie version - mushrooms, peppers and spinach or kale.
- Healthy version - egg whites, turkey sausage and wholewheat wraps.
- Freezable - if planning to freeze the burritos, slightly undercook the eggs as they'll reheat better.
- This breakfast burritos recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - they're ideal for meal prep and can be kept in the fridge for up to 3 days or frozen for up to 3 months.
Wrap tightly in tin foil or baking paper, then place in freezer bags. Label with the date.
Microwave - 2 to 3 minutes from frozen (remove the tin foil first).
Oven - 180C/160C fan/gas 4 for 20 to 25 minutes.
Air fryer - 180C for 10 to 12 minutes.
Avoid overfilling, cool fillings slightly, and keep wet ingredients like salsa on the side.
Yes - swap the meat for beans, mushrooms, spinach, or roasted vegetables.
They can be! Use lean proteins, extra veg, and wholemeal wraps for a balanced option.
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How to make these Breakfast Burritos
Ingredients
- 2 hash browns
- 4 tbsp baked beans
- 4 pork chipolata sausages
- 1 slice black pudding
- 4 rashers smoked streaky bacon
- 1 tbsp butter
- 2 large eggs, beaten
- salt and freshly ground black pepper
- 1 tbsp natural yogurt or semi-skimmed milk
- 2 large flour tortilla wraps
To serve (optional):
- tomato ketchup
- brown sauce
- hot sauce
Instructions
- Preheat the oven to 220C/fan 200C/gas 7. Place the hash browns onto a baking tray and cook for 18 minutes, turning once halfway through. Alternatively, cook them in the air fryer at 180C for 15 minutes, turning once halfway through. Put the beans into a small microwavable bowl and set aside until ready to heat.
- After the hash browns having been cooking for 5 minutes, heat the grill to high. Once hot, place the chipolatas in the grill and cook for 2 minutes, turn the sausages, then add the slices of black pudding and cook for 3 minutes.
- Turn the sausages again and the black pudding and add the rashers of bacon. Cook for another 4 minutes, then turn the sausages, black pudding and bacon and cook for 1 more minute. Once cooked, roughly chop the slice of black pudding into chunks.
- Meanwhile, in a small saucepan melt the butter over a medium heat. When the butter is just starting to foam, reduce the heat slightly and add the beaten eggs. Season lightly with salt and freshly ground black pepper and stir gently until they are mostly set (approx. 1 to 1.5 minutes). Remove from the heat and stir in the milk.
- Heat the beans in the microwave on high for 30 seconds to 1 minute, depending on the power of your microwave. Then warm the flour tortillas on a plate, for 10 to 20 seconds.
- To assemble - in the centre of each tortilla, layer 2 rashers of bacon, scrambled eggs, half the chopped black pudding, 2 sausages, and finally 2 tbsp of beans. Fold in the 2 sides and tightly roll up each tortilla. Serve with a hash brown on the side and sauce, if you fancy.
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Breakfast Burritos
Ingredients
- 2 hash browns
- 4 tbsp baked beans
- 4 pork chipolata sausages
- 1 slice black pudding
- 4 rashers smoked streaky bacon
- 1 tbsp butter
- 2 large eggs beaten
- salt and freshly ground black pepper
- 1 tbsp natural yogurt or semi-skimmed milk
- 2 large flour tortilla wraps
To serve (optional):
- tomato ketchup
- brown sauce
- hot sauce
Instructions
- Preheat the oven to 220C/fan 200C/gas 7. Place the hash browns onto a baking tray and cook for 18 minutes, turning once halfway through. Alternatively, cook them in the air fryer at 180C for 15 minutes, turning once halfway through. Put the beans into a small microwavable bowl and set aside until ready to heat.
- After the hash browns having been cooking for 5 minutes, heat the grill to high. Once hot, place the chipolatas in the grill and cook for 2 minutes, turn the sausages, then add the slices of black pudding and cook for 3 minutes.
- Turn the sausages again and the black pudding and add the rashers of bacon. Cook for another 4 minutes, then turn the sausages, black pudding and bacon and cook for 1 more minute. Once cooked, roughly chop the slice of black pudding into chunks.
- Meanwhile, in a small saucepan melt the butter over a medium heat. When the butter is just starting to foam, reduce the heat slightly and add the beaten eggs. Season lightly with salt and freshly ground black pepper and stir gently until they are mostly set (approx. 1 to 1.5 minutes). Remove from the heat and stir in the milk.
- Heat the beans in the microwave on high for 30 seconds to 1 minute, depending on the power of your microwave. Then warm the flour tortillas on a plate, for 10 to 20 seconds.
- To assemble - in the centre of each tortilla, layer 2 rashers of bacon, scrambled eggs, half the chopped black pudding, 2 sausages, and finally 2 tbsp of beans. Fold in the 2 sides and tightly roll up each tortilla. Serve with a hash brown on the side and sauce, if you fancy.
Notes
- Optional variations:
- Spicy Mexican - use chorizo, black beans or refried beans, jalapeños, hot sauce or salsa.
- Veggie version - mushrooms, peppers and spinach or kale.
- Healthy version - egg whites, turkey sausage and wholewheat wraps.
- Freezable - if planning to freeze the burritos, slightly undercook the eggs as they'll reheat better.
- This breakfast burritos recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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