This Turkey Bacon Breakfast Burrito is loaded with scrambled eggs, jalapeno, onion, and crispy turkey bacon. It's a breakfast you can make and have on your breakfast table in just 10 minutes.
I love that this bacon breakfast burrito recipe is easy to make ahead of time and frozen for convenience. I like to individually wrap each burrito then place them all in a big container in the freezer.
Before you get started:
- Why this one gets pan-fried instead of just rolled and served
- How to fold it so it holds together in the skillet
- How to freeze a batch for the week
Why You'll Love This Recipe
- They are versatile and can be pan fried until crisp and golden on the outside or rolled soft and heated in the microwave for a quick morning bite on the run.
- Ready in 10 minutes.
- 22 grams of protein per burrito.
- Freezes well for a week of breakfasts.
What You Need To Make Bacon Breakfast Burritos
Flour tortillas: use my homemade flour tortillas or a good burrito-sized store bought one.
Turkey bacon: Already precooked, so it just needs to warm through. It also holds up better than regular bacon once frozen and reheated.
Onion and jalapeno: Scrambled into the eggs. Leave either out if you're sensitive to onion or heat.
Mozzarella: Melts smooth without overpowering the eggs.
Butter: For scrambling the eggs and pan-frying the rolled burrito.
How To Make Breakfast Burritos
Melt a tablespoon of butter and cook the onion and jalapeno for about a minute. Add the eggs and scrambled until just set.
Divide the eggs between two warmed tortillas, top with tomato, mozzarella, turkey bacon, and cilantro, then roll tight.
Wipe out the skillet, melt the remaining butter, and pan-fry the burritos on each side until golden.
How to Fold It
There really is no right or wrong way to fold a breakfast burrito. However, when I make these, I like to seal them up tight.
I place the filling, in a line, at the bottom half of the burrito. This should be the side that is closest to your body before rolling. Start by folding each side over to partially cover the filling. Next, take the tortilla and roll up tight, in a motion moving away from your body. Be sure to tuck in ends that may try to pop back out when rolling.
Top Tips
- Scramble the eggs just until set - overcooked eggs turn rubery once reheated.
- Warm the tortillas before rolling so they don't crack.
- Pan-fry over medium heat - too hot and the outside browns before the inside heats through.
Ways to Switch it Up
- Swap the cheese: cheddar or pepper jack work well if you want more flavor than mozzarella gives you.
- Vegetarian or vegan: use Mom's Scrambled Tofu instead of the eggs and bacon, and use a dairy free cheese to keep it fully plant-based.
- Swap the protein: crumbled chicken breakfast sausage or vegetarian sausage crumbles work in place of the turkey bacon.
- No fresh jalapeno? A pinch of red pepper flakes or a dash of hot sauce gets you a similar kick.
Storage and Make-Ahead
I always make a double batch of this turkey bacon breakfast burrito since it freezes well. Let them cool completely, wrap each one in foil, and store them in a freezer bag for up to 1 month. I do this on Sunday mornings so there's breakfast ready all week.
How to Reheat Turkey Bacon Breakfast Burritos
In the oven: Preheat the oven to 350 degrees. Place the foil wrapped breakfast burrito in the oven and bake for 8 minutes, or until heated through.
In the microwave: Remove the turkey bacon breakfast burrito from the foil and wrap it in a paper towel. Microwave for 1-2 minutes depending on your microwave wattage, or until heated through.
In the air fryer: Remove from the foil and place burrito in the air fryer. Heat on 350 for 5 minutes, or until heated through.
What to Serve It With
My go to way to eat these is by dipping them in a mixture of sour cream and my Homemade Canning Salsa along with a side of avocado slices. My Mom's Skillet Home Fries with a Salted Caramel Mocha Latte or Pina Colada Smoothie on the side works too.
Frequently Asked Questions
No, you can skip it and serve the burrito soft-rolled instead. Frying just adds the golden exterior.
Yes, just look for one labeled burrito-sized so it holds all the filling without tearing.
More Breakfast Recipes You'll Love
If you like this recipe, try my Breakfast Burritos Southwest Style for a different flavor direction. Or my Easy Breakfast Tacos and Avocado Egg Chilaquiles for something with the same egg and salsa base. My Bacon, Egg, and Cheese Breakfast Strudels are a good pick if you want something baked instead of pan-fried.
When you make this recipe, please leave a rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Turkey Bacon Breakfast Burrito
Equipment
- Tongs , for turning burrito in skillet
- Wooden spoon , for scrambling eggs
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Ingredients
- 2 large eggs
- 2 tablespoons diced onion
- 2 tablespoons diced jalapeno pepper
- 2 tablespoons butter , divided
- 2 ounces mozzarella , shredded
- 1 tablespoon cilantro chopped
- 2 tablespoons diced tomato
- 3 slices pre cooked turkey bacon chopped
- 2 large flour tortillas
Instructions
- In small skillet heat 1 tablespoon butter over medium heat until bubbly. Add, onion and jalapeno and saute for 1 minute, or until soft.
- Add the eggs and scramble for 2 minutes, or until no longer wet.
- Divide scrambled egg mixture in half and top each half between two burritos
- Divide up diced tomatoes, cheese, bacon, and cilantro between both burritos. Roll and set aside.
- Wipe skillet clean and melt remaining butter in skillet until bubbly. Place burrito in skillet and cook on each side until golden.
- Serve as desired with salsa and sour cream.
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