Easy Loaded Breakfast Burrito
A quick and easy breakfast burrito packed with fluffy scrambled eggs, crispy bacon, melted cheddar cheese, creamy avocado, and fresh salsa. Perfect for busy mornings or weekend brunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 large eggs, room temperature
- 4–6 bacon strips (turkey bacon works too)
- 8-inch flour tortillas (whole wheat optional)
- 1/4 cup shredded sharp cheddar cheese
- 1 avocado, sliced or mashed
- Fresh salsa or pico de gallo
- Salt and black pepper to taste
- 1 tablespoon butter or oil for cooking eggs
- Optional add-ins: diced bell peppers, onions, jalapeños, fresh cilantro
Instructions
- Cook the bacon: Place 4-6 strips of bacon in a cold skillet. Turn heat to medium and cook for 8-10 minutes, flipping occasionally until crispy but not burnt. Remove and drain on paper towels. Alternatively, bake bacon at 400°F for 15 minutes on a foil-lined tray.
- Prepare the eggs: Crack 4 large eggs into a mixing bowl. Add a pinch of salt and pepper. Whisk until yolks and whites are fully blended and slightly frothy, about 30 seconds.
- Scramble the eggs: Heat 1 tablespoon of butter or oil in a non-stick skillet over medium-low heat. Pour in the eggs. Let sit without stirring for 20 seconds to start setting. Gently stir with a spatula, folding eggs over themselves until softly set but still moist, about 3-4 minutes. Remove from heat immediately.
- Warm the tortillas: Quickly warm each tortilla in a dry skillet or microwave for 15-20 seconds until soft and pliable.
- Assemble the burritos: Lay a warm tortilla flat. Add scrambled eggs in the center, then crumble 2-3 strips of bacon over the eggs. Sprinkle 1/4 cup shredded cheddar cheese on top. Add sliced or mashed avocado and a spoonful of fresh salsa or pico de gallo.
- Roll it up: Fold the sides of the tortilla over the filling and roll tightly from the bottom up to keep everything inside.
- Optional finishing: For extra melty cheese and a bit of crunch, place the burrito seam-side down in a hot skillet for 1-2 minutes per side until golden and cheese melts.
- Serve immediately warm, optionally with fresh fruit or coffee.
Notes
Cook bacon until just crisp to avoid overpowering crunch. Use room temperature eggs for fluffier scramble. Warm tortillas briefly to prevent cracking when rolling. Avoid overfilling burrito to keep it from falling apart. For gluten-free, use corn or gluten-free tortillas. For dairy-free, substitute cheese and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 burrito
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 5
- Protein: 20
Keywords: breakfast burrito, easy breakfast, loaded burrito, bacon, scrambled eggs, avocado, quick breakfast, brunch