These Tex-Mex Breakfast Burritos are a hearty, flavorful way to start the day! Plus you can make extras to freeze for a quick treat on a busy morning. The picky hubby gave these two thumbs up, and I didn’t even see a pile of avocado cubes on the side of his plate. They’re just that delicious!
Tex-Mex Breakfast Burritos
I am a novice burrito maker, but I quickly realized it wasn’t a good idea to pack as many ingredients as possible into these tortilla packages. My first attempt at burrito folding was bursting at the seams. Oops. But soon they were all just right.
The filling variations are endless, but my components included browned ground beef with taco seasoning, scrambled eggs, cheddar cheese, browned potato cubes, pico de gallo and a smattering of avocado cubes. The perfect breakfast burrito! Scroll down to see how to make freezer burritos so you can have these babies ready to go in the morning.
Tips for Making Burritos
Here are a few tips I learned along the way. If you’re planning to make and eat these Tex-Mex Breakfast Burritos on the same day as you prepare them, the procedure is a little different than if you plan to freeze part of them for later. Make sure to use top of the line products for the best results. When it comes to beef, I always reach for Certified Angus Beef ® brand as you can taste the difference!
- Make sure you buy large tortillas made especially for burritos. These enable you to fold and wrap your burritos properly.
- Have all your components cooked or prepared before starting to layer.
- These burritos have cold cheese instead of melted cheese if you serve them on the day they’re assembled. If you want, just pop them in the microwave to melt the cheese.
- PRO Tip: For the most efficient assembly, have all the components set out in containers across your counter in the order you plan to layer them. There’s no right or wrong way, but I started with the beef, then layered the eggs, potatoes, cheese and finally, the pico de gallo and avocados.
- When layering the fillings across the center of the tortilla, leave room on both ends of the filling to fold up the tortilla before rolling. Fold those sides up over the filling before tightly rolling the tortilla into a burrito.
- Place the burritos seam side down on a baking sheet as you make them.
- I used the seasonings I use to make tacos for the Tex-Mex flavors, chili powder, cumin, oregano, garlic powder, etc. You can use your favorite taco or fajita seasoning mixtures instead.
- Monterey jack or pepper jack cheese can be substituted for the cheddar cheese.
More Tex-Mex Recipes You’ll Love:
This Mexican Chicken Manicotti is pure comfort food and would be marvelous paired with this refreshing Mexican Chopped Salad with a Cilantro Vinaigrette. Plus, check out these fun Mini Mexican Tarts filled with sausage, salsa and cheese for game day!
For those busy weeknights, Tex-Mex Chicken Meal Prep Bowls are a great time saver and a Tex-Mex Cobb Salad is terrific for a lighter meal. Taking only 5 minutes to prepare, this Tex-Mex Chicken Casserole looks wonderful, too.
Can You Freeze Breakfast Burritos?
Yes, believe it or not, breakfast burritos can be frozen as long as you wrap them correctly. Here are some hints for making Freezer Breakfast Burritos:
- Have your spiced beef cooled to room temperature before adding to the tortillas. If the beef is warm, it can sweat and moisten the tortillas.
- I layered the meat first when serving these burritos the same day, but if you plan to freeze for later, add some cheese first as that will block any moisture as they cook and prevent a soggy shell.
- Leave out the pico de gallo and avocados before freezing, unless you’re OK with having them hot when reheated. Have them at the table to add in at meal time. Or just serve with salsa and guacamole instead.
- To freeze, wrap each burrito in foil, then freeze on a sheet pan for an hour or two. Store the frozen burritos in a freezer Ziploc bag for up to 3 months.
- To serve from the freezer, unwrap and microwave for about 2 minutes or until heated through. They also can be reheated in the oven at 350º for 12 or more minutes, until hot.
- The cheese will be melted, unlike my freshly made Tex-Mex breakfast tortillas pictured above. But who doesn’t love some gooey cheese??
Make Certified Angus Beef Your Go-To Beef!
The standards for Certified Angus Beef ® brand are more stringent than any other beef available and you can tell the difference from your first bite. Check their Store Locator to find the nearest market near you. Market District and Meijer are the retailers near me. Pick up some Certified Angus Beef ® brand ground beef and whip up some of these beef and potato Tex-Mex Breakfast Burritos for your family!
- 1/2 pound ground beef, Certified Angus Beef brand preferred
- 1 tablespoon minced onion
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 cup diced potatoes, I used Simply Potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon seasoning salt
- 8 eggs, whisked with 1/2 cup water and 1 teaspoon salt
- 1/2 cup shredded sharp cheddar cheese
- Pico de gallo, purchased or homemade (I mixed 2 diced plum tomatoes with 1 tablespoon minced onion, 1/2 of a jalapeno minced, minced cilantro, juice of half and lime and a sprinkle of salt)
- 1/2 avocado, diced
- 4 burrito sized flour tortillas
Place the ground beef and minced onion in a saute pan (I use a non-stick pan) and add seasonings. Cook and break apart until the meat is thoroughly cooked. Remove to a bowl.
Wipe out the saute pan and add a tablespoon of oil. Add the potatoes and seasoning salt (plain salt and pepper is fine, too) and saute until browned. Remove to another bowl.
Whisk the eggs with the water and salt. Add to saute pan and cook, stirring occasionally, until the eggs are soft and set. Remove to a 3rd bowl. Wipe out the pan again.
Set out the cheddar cheese, pico de gallo, and diced avocado. Warm the tortillas in the saute pan if desired.
Lay a tortilla out on a flat surface. Place 1/4 of the beef along the center of the tortilla, then 1/4 of the eggs, potatoes, cheese, pico and avocados. Fold up the sides over the short side of the filling, then rotate the burrito and tuck and roll the tortilla around the filling into a burrito shape.
Cut in half to serve. If you need to rewarm your burrito, zap in the microwave for a minute or so or place in the saute pan and gently heat.
Proportions inspired by a Breakfast Burrito recipe from the Food Network Kitchen.