This Bacon and Cheddar Breakfast Burrito is the ultimate portable morning meal. It combines fluffy scrambled eggs, crispy bacon, melted cheddar, and tender potatoes in a warm tortilla. Master the wrap for a foolproof, satisfying breakfast every time.
Love Bacon and Cheddar Breakfast Burrito? So do we! If you're into Savory Breakfast or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bacon and Cheddar Breakfast Burrito
- Portable & meal-prep friendly: Wraps tight and freezes beautifully for grab-and-go mornings.
- Ultimate texture combo: Creamy eggs, crispy bacon, tender potatoes, and melty cheddar in every bite.
- Highly customizable: A fantastic base for adding peppers, swapping cheese, or dashing hot sauce.
- Simple to master: Pro tips make restaurant-quality burritos approachable for any home cook.
Ingredients & Tools
- 4 large flour tortillas (10-inch/25 cm size)
- 8 slices thick-cut bacon, chopped
- 1 medium russet potato, peeled and diced into ½-inch cubes
- 1 tbsp olive oil or reserved bacon fat
- ½ medium yellow onion, finely diced
- 6 large eggs
- 2 tbsp milk or cream
- 1 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- ¼ tsp garlic powder
- To taste salt and black pepper
- Optional: hot sauce, chopped fresh chives or parsley
Tools: Large non-stick skillet, medium mixing bowl, whisk, spatula, baking sheet (optional for warming tortillas)
Notes: Thick-cut bacon gives meatier bites; shredding your own cheddar from a block melts better than pre-shredded; don’t skip the potato for heartiness.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 28 g |
| Fat: | 38 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Burrito assembly moves quickly once you start, so having all your components cooked, grated, and within reach makes the process smooth and stress-free. You don’t want your eggs to get cold while you’re searching for the cheese!
- Why dry the potato cubes? After dicing, pat them very dry with a paper towel. This is the secret to getting crispy, golden potatoes instead of steamed, soggy ones. A little extra effort here pays off massively in texture.
- The tortilla temperature matters. A cold tortilla is much more likely to crack or tear when you try to roll it. Gently warming them before filling makes them pliable and easy to work with, resulting in a perfect, tight roll every time.
- Don’t overcook the eggs. They will continue to cook a bit from residual heat once off the stove, and you’ll be warming the burrito again later. Taking them off the heat while still slightly wet ensures they stay tender and creamy in the final product.
How to Make Bacon and Cheddar Breakfast Burrito
Step 1: Cook the bacon. Place the chopped bacon in a cold, large non-stick skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Pour off all but about one tablespoon of the beautiful bacon fat from the skillet—you’ll use this to cook the potatoes.
Step 2: Cook the potatoes. Add the diced and thoroughly dried potato to the skillet with the reserved bacon fat (or olive oil). Cook over medium heat, stirring only occasionally, for about 10-12 minutes. You’re looking for them to become tender on the inside and golden brown and crispy on the outside. In the last 3 minutes of cooking, add the diced onion and sauté until it’s softened and fragrant. Season the potato and onion mixture with a good pinch of salt and pepper, then transfer it to the plate with the bacon.
Step 3: Scramble the eggs. Wipe the skillet clean with a paper towel and reduce the heat to medium-low. In your mixing bowl, whisk the eggs, milk, garlic powder, salt, and pepper until they are well-combined and a bit frothy. Melt the butter in the skillet, then pour in the egg mixture. Using your spatula, gently push the eggs from the edges toward the center as they set, creating soft curds. Cook just until the eggs are no longer runny but still look a bit wet—they’ll finish cooking later. Immediately remove the skillet from the heat.
Step 4: Warm the tortillas. This is a non-negotiable step for a pliable, tear-free burrito. You can do this directly over a low gas flame for a few seconds per side (using tongs!), or heat them in a dry skillet for about 30 seconds per side. Alternatively, you can wrap them in a damp paper towel and microwave for 20-30 seconds. They should be warm and soft, not crispy.
Step 5: Assemble the burritos. Lay a warm tortilla flat on your work surface. Spoon a quarter of the scrambled eggs into a rough rectangle in the lower third of the tortilla, leaving a 2-inch border at the bottom. Top the eggs with a quarter of the potato-onion mixture, a quarter of the crispy bacon, and finally, a generous sprinkle of cheddar cheese. If you’re using any optional additions like hot sauce or herbs, add them now over the cheese.
Step 6: Master the fold. Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold the left and right sides inward towards the center. Now, roll the burrito away from you, keeping it tight, until it’s completely sealed. Place it seam-side down—the weight of the burrito will help it stay closed. Repeat with the remaining tortillas and filling.
Step 7: Toast and serve. For the final touch, place the assembled burritos seam-side down back into your dry skillet (you can add a tiny bit of butter if you like) over medium heat. Toast for 1-2 minutes per side, just until the tortilla is golden brown with some lovely crispy spots and the cheese inside is fully melted. Slice in half and serve immediately.
Storage & Freshness Guide
- Fridge: Wrap tightly in foil and refrigerate for up to 3 days.
- Freezer: Wrap in parchment then foil; freeze for up to 3 months.
- Reviving: Reheat from frozen: microwave 2–3 mins, then crisp in toaster oven or skillet.
Serving Suggestions
Complementary Dishes
- A simple fresh fruit salad — The bright, sweet acidity of fruits like berries, melon, and citrus provides a refreshing contrast to the rich, savory flavors of the burrito, cleansing the palate between bites.
- Crispy breakfast potatoes or hash browns — If you’re serving a crowd with big appetites, doubling down on the potato theme is never a bad idea. It turns breakfast into a hearty feast.
- A dollop of cool, creamy avocado crema — Just blend a ripe avocado with some sour cream, lime juice, and salt. It adds a luxurious, cool creaminess that balances the saltiness of the bacon and cheese beautifully.
Drinks
- A classic Bloody Mary — The spicy, tangy profile of a well-made Bloody Mary is a legendary partner for a bacon-heavy breakfast. It just feels like a celebration.
- A strong cup of black coffee — Sometimes, simplicity is best. The bitterness of a good, robust coffee cuts through the richness of the burrito perfectly, waking up all your senses.
- Freshly squeezed orange juice — It’s a timeless combo for a reason. The sweet, citrusy burst is the ultimate morning refreshment alongside a savory meal.
Something Sweet
- Warm cinnamon sugar donut holes — After a savory main, these little bites of warm, sugary, spiced dough are an irresistible and easy way to end the meal on a sweet note.
- A slice of lemon poppy seed loaf — The bright, zesty flavor of lemon provides a lovely, light counterpoint to the burrito, and it’s not overly sweet, making it a perfect follow-up.
- Mixed berry parfaits with yogurt — Layers of tart Greek yogurt, honey, and fresh berries feel wholesome and light, offering a sweet finish that also feels refreshing.
Top Mistakes to Avoid
- Overfilling the tortilla. It’s tempting to pack in as much filling as possible, but this is the primary cause of busted burritos. Leave a good border for folding—a little restraint ensures a tight, secure roll that you can actually eat with your hands.
- Using a cold tortilla. I’ve messed this up before too… a cold tortilla will crack and split as soon as you try to bend it. Always warm them up first to activate the gluten and make them soft and stretchy.
- Scrambling the eggs until they’re bone dry. Remember, the eggs will be warmed again inside the burrito. If you cook them until they’re completely firm in the pan, they can become rubbery and dry by the time you eat them.
- Skipping the final toast in the pan. This step isn’t just for looks. It melts the cheese into everything, seals the seam completely, and gives the tortilla a delightful texture with a bit of crispness against the soft filling.
Expert Tips
- Tip: Make a big batch for easy freezer meals. These burritos freeze exceptionally well. After assembling (but before the final pan-toasting), wrap each one tightly in parchment paper, then in foil. Freeze for up to 3 months. To reheat, remove the foil, keep the parchment on, and microwave for 2-3 minutes, then finish in a toaster oven or air fryer to crisp up the tortilla.
- Tip: Create a moisture barrier with the cheese. When assembling, place a layer of cheese directly on top of the warm eggs. The melting cheese will act as a sealant, helping to prevent the tortilla from getting soggy from the steam of the hot fillings.
- Tip: Customize your spice level easily. If you like heat, mix a tablespoon of your favorite hot sauce or a pinch of chipotle powder directly into the egg mixture before scrambling. This distributes the heat evenly throughout the entire burrito rather than just having one spicy bite.
- Tip: For the crispiest bacon, start with a cold pan. Placing the bacon in a cold skillet and then turning on the heat allows the fat to render slowly and evenly, resulting in perfectly crispy bacon without any burnt spots.
FAQs
Can I make these burritos ahead of time?
Absolutely, they are fantastic for meal prep! You have two great options. For the fridge, assemble the burritos, wrap them tightly in foil, and store for up to 3 days. Reheat in a 350°F (175°C) oven for 15-20 minutes, or in an air fryer for about 8 minutes. For the freezer, follow the wrapping instructions in the Expert Tips—they’ll be your savior on rushed mornings.
What’s the best way to reheat a frozen burrito?
For the best texture, don’t just microwave it. First, remove any foil (to avoid sparks!) but keep the parchment paper wrap. Microwave on high for 2-3 minutes to thaw and heat the interior. Then, unwrap and finish it in a toaster oven, air fryer, or a dry skillet for a few minutes to get the tortilla crispy again. This two-step method replicates the fresh-made experience.
Can I use a different type of potato?
You sure can. Russets are ideal because they get fluffy on the inside and crispy on the outside, but Yukon Golds will work well, too—they’ll be creamier and hold their shape. Just avoid very waxy potatoes like red potatoes, as they can become a bit gummy and won’t crisp up in the same way.
My tortilla keeps tearing. What am I doing wrong?
This almost always comes down to two things: the tortilla wasn’t warmed enough, or it was overfilled. Make sure your tortillas are genuinely warm and pliable before you start—you should be able to bend them without seeing any cracks. And remember, less is more with the filling. A slightly thinner burrito is far better than a torn one!
Is it okay to use pre-cooked bacon?
While you can use it in a pinch, I really recommend cooking the bacon yourself for this recipe. The rendered bacon fat is a key cooking medium for the potatoes, giving them incredible flavor. Pre-cooked bacon also tends to be drier and won’t provide that same crispy-yet-meaty texture that makes the burrito so satisfying.
Bacon And Cheddar Breakfast Burrito
Make the ultimate Bacon and Cheddar Breakfast Burrito with crispy bacon, fluffy eggs, and melty cheese. Perfect for meal prep! Get the easy recipe now.
Ingredients
For the Burrito
-
4 large flour tortillas (10-inch/25 cm size)
-
8 slices thick-cut bacon (chopped)
-
1 medium russet potato (peeled and diced into ½-inch cubes)
-
1 tbsp olive oil or reserved bacon fat
-
½ medium yellow onion (finely diced)
-
6 large eggs
-
2 tbsp milk or cream
-
1 cup shredded sharp cheddar cheese
-
2 tbsp unsalted butter
-
¼ tsp garlic powder
-
salt and black pepper (To taste)
-
Optional: hot sauce, chopped fresh chives or parsley
Instructions
-
Cook the bacon. Place the chopped bacon in a cold, large non-stick skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Pour off all but about one tablespoon of the beautiful bacon fat from the skillet—you’ll use this to cook the potatoes.01
-
Cook the potatoes. Add the diced and thoroughly dried potato to the skillet with the reserved bacon fat (or olive oil). Cook over medium heat, stirring only occasionally, for about 10-12 minutes. You’re looking for them to become tender on the inside and golden brown and crispy on the outside. In the last 3 minutes of cooking, add the diced onion and sauté until it’s softened and fragrant. Season the potato and onion mixture with a good pinch of salt and pepper, then transfer it to the plate with the bacon.02
-
Scramble the eggs. Wipe the skillet clean with a paper towel and reduce the heat to medium-low. In your mixing bowl, whisk the eggs, milk, garlic powder, salt, and pepper until they are well-combined and a bit frothy. Melt the butter in the skillet, then pour in the egg mixture. Using your spatula, gently push the eggs from the edges toward the center as they set, creating soft curds. Cook just until the eggs are no longer runny but still look a bit wet—they’ll finish cooking later. Immediately remove the skillet from the heat.03
-
Warm the tortillas. This is a non-negotiable step for a pliable, tear-free burrito. You can do this directly over a low gas flame for a few seconds per side (using tongs!), or heat them in a dry skillet for about 30 seconds per side. Alternatively, you can wrap them in a damp paper towel and microwave for 20-30 seconds. They should be warm and soft, not crispy.04
-
Assemble the burritos. Lay a warm tortilla flat on your work surface. Spoon a quarter of the scrambled eggs into a rough rectangle in the lower third of the tortilla, leaving a 2-inch border at the bottom. Top the eggs with a quarter of the potato-onion mixture, a quarter of the crispy bacon, and finally, a generous sprinkle of cheddar cheese. If you're using any optional additions like hot sauce or herbs, add them now over the cheese.05
-
Master the fold. Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold the left and right sides inward towards the center. Now, roll the burrito away from you, keeping it tight, until it’s completely sealed. Place it seam-side down—the weight of the burrito will help it stay closed. Repeat with the remaining tortillas and filling.06
-
Toast and serve. For the final touch, place the assembled burritos seam-side down back into your dry skillet (you can add a tiny bit of butter if you like) over medium heat. Toast for 1-2 minutes per side, just until the tortilla is golden brown with some lovely crispy spots and the cheese inside is fully melted. Slice in half and serve immediately.07
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