Mexican breakfast burrito is a handheld breakfast made with eggs, cheese, and savory fillings such as ham, chorizo, or bacon, wrapped in a large flour tortilla. It is commonly served with refried beans, avocado, or salsa.
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This Mexican breakfast burrito recipe uses a simple omelet with refried beans, ham, cheese, and homemade salsa ranchera, wrapped in a flour tortilla.
It makes an easy, budget-friendly burrito that is ready in minutes and perfect for busy mornings.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Eggs: Create the base of the filling and hold everything together.
- Refried beans: Add creaminess and make the burrito more filling. Click here for our homemade refried beans recipe.
- Muenster cheese: Melts smoothly and gives a mild, creamy flavor.
- Ham: Adds savory protein and balances the eggs.
- Flour tortillas: Wrap everything into a soft burrito. You can substitute corn tortillas if preferred.
- Tomatoes: Form the base of the roasted salsa.
- Jalapeño: Adds mild heat to the salsa.
- Serrano chiles: Add stronger heat and depth of flavor.
- Garlic: Enhances the salsa aroma and taste.
- Onion: Adds sweetness to the cooked salsa.
- Vegetable oil: Used to cook the eggs and fry the salsa.
- Knorr Chicken Bouillon (or kosher Salt): Season the eggs.
How to Make Mexican Breakfast Burrito
Note: Full instructions are provided in the recipe card below.
- Set a large 10-inch nonstick skillet over medium-high heat and line it with a piece of foil. Place the tomatoes, jalapeño, and serrano chiles on the foil.
- When the tomatoes and chiles are well charred, about 3 to 4 minutes, turn everything over and char the other side. Remove from heat, cut the chiles into pieces, and add them to a blender along with 1 roughly chopped garlic clove and ⅓ cup water. Blend well.
- Add the roasted tomatoes and pulse only a few times to keep some texture.
- Heat 2 tablespoons of oil in a medium saucepan. Add the onion and sauté until lightly golden.
- Add the blended salsa, season with salt, and cook over medium heat for 15 minutes.
- Remove the foil from the skillet and heat 1 tablespoon of oil. In a small bowl, beat 2 eggs with a pinch of chicken bouillon or salt. Pour into the pan and swirl to spread evenly.
- For a few seconds, gently stir the eggs with a heat-resistant spatula, then swirl again to form a round shape. Reduce the heat to avoid browning. Cook for about 1 minute, until the bottom is set but the top is still slightly runny. Flip the omelet and add sliced ham and cheese.
- Spread refried beans on a flour tortilla and place it on top of the eggs, bean side down. Press lightly.
- Flip and cook until the tortilla is hot and the cheese melts. Add extra warm beans, pico de gallo, avocado, and salsa. Roll into a burrito and cut in half.
- For the corn tortilla version, repeat the same process: when the eggs are almost set, add sliced ham and melting cheese. Spread refried beans on a corn tortilla and place it on top of the eggs, bean side down. Press lightly, flip, and cook until the tortilla is hot and the cheese melts. Top with salsa and avocado.
Hint: If preferred, do not flip the omelet. Cook until the eggs are almost set, then add the ham and cheese directly on top.
Storage, Make Ahead, & Freezing
Storage: Store leftover burritos in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave until warm.
Make Ahead: Prepare the salsa ranchera and refried beans up to 24 hours in advance and refrigerate until ready to assemble.
Freezing: Not recommended.
Camila's Tips & Variations
- Eggs stick to the pan: Use a nonstick skillet and enough oil before adding the eggs.
- Tortilla tears: Warm the tortilla before filling it so it stays flexible.
- Cheese not melting: Add the cheese while the eggs are still hot.
- No ham: Substitute with cooked bacon or sausage, or skip it for a vegetarian version.
Frequently Asked Questions
Can I make this burrito without flipping the eggs?
Yes → Wait until the eggs are almost set, then add the ham and cheese on top and let them melt.
Why does my tortilla break when rolling?
The tortilla is cold → Warm it before filling so it stays flexible.
Can I make this without ham?
Yes → Replace with bacon, sausage, or keep it vegetarian.
Pair with
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Recipe
Mexican Breakfast Burrito
Equipment
Ingredients
- Refried beans , as needed
- 7 Plum tomatoes
- 1 Jalapeño chile
- 3 Serrano chiles
- 1 Garlic clove , roughly chooped
- ⅓ cup water
- 1 small onion , finely chopped
- kosher salt , as needed
- 12 large eggs , as needed
- 7 Ham (sliced), as needed
- 14 Muenster cheese (or any that melts well), as needed
- 7 Flour tortillas , Corn tortillas, as needed
- Vegetable oil , as needed
For serving
- Pico de gallo or salsa ranchera
- Avocado (or guacamole)
Instructions
- Set a large 10-inch nonstick skillet over medium-high heat and line it with a piece of foil. Place the tomatoes, jalapeño, and serrano chiles on the foil.
- When the tomatoes and chiles are well charred, about 3 to 4 minutes, turn everything over and char the other side.
- Remove from heat, cut the chiles into pieces, and add them to a blender along with 1 roughly chopped garlic clove and ⅓ cup water. Blend well.
- Add the roasted tomatoes and pulse only a few times to keep some texture.
- Heat 2 tablespoons of oil in a medium saucepan. Add the onion and sauté until lightly golden.
- Add the blended salsa, season with salt, and cook over medium heat for 15 minutes.
- Remove the foil from the skillet and heat 1 tablespoon of oil. In a small bowl, beat 2 eggs with a pinch of chicken bouillon or salt. Pour into the pan and swirl to spread evenly.
- For a few seconds, gently stir the eggs with a heat-resistant spatula, then swirl again to form a round shape.
- Reduce the heat to avoid browning. Cook for about 1 minute, until the bottom is set but the top is still slightly runny. Flip the omelet and add one slice of cheese, ham, and another slice of cheese.
- Spread refried beans on a flour tortilla and place it on top of the eggs, bean side down. Press lightly.
- Flip and cook until the tortilla is hot and the cheese melts. Add extra warm beans, pico de gallo, avocado, and salsa. Roll into a burrito and cut in half.
- For the corn tortilla version, repeat the same process: when the eggs are almost set, add sliced ham and melting cheese.
- Spread refried beans on a corn tortilla and place it on top of the eggs, bean side down. Press lightly, flip, and cook until the tortilla is hot and the cheese melts. Top with salsa and avocado.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
