Los Tacos breakfast burritos are a hearty, portable morning meal inspired by the classic flavors of Mexican breakfast tacos—scrambled eggs, crispy potatoes, melty cheese, and your choice of bacon or chorizo, all wrapped in a warm flour tortilla. This recipe is designed to be genuinely useful: it uses a streamlined method that lets you cook everything in one skillet, and the burritos hold together beautifully, making them perfect for meal prep or a satisfying weekend breakfast.
Ingredients
- 4 large flour tortillas (10-inch / 25 cm)
- 6 large eggs
- 2 tablespoons (30 ml) whole milk or water
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) olive oil or vegetable oil
- 1 medium russet potato (about 8 oz / 225 g), peeled and diced into 1/4-inch cubes
- 4 slices bacon (about 4 oz / 115 g), chopped, or 4 oz (115 g) chorizo, casing removed
- 1/2 small yellow onion, diced (about 1/2 cup / 75 g)
- 1 jalapeño, seeded and minced (optional)
- 1 cup (115 g) shredded cheddar or Monterey Jack cheese
- 1/4 cup (60 ml) salsa or pico de gallo, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- Prep the potatoes and aromatics: Dice the potato into small, even cubes (about 1/4-inch) so they cook quickly and evenly. Finely dice the onion and mince the jalapeño if using. Set aside.
- Cook the bacon or chorizo: Place a large (12-inch / 30 cm) nonstick skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 6–8 minutes. If using chorizo, cook and crumble it until browned and cooked through, about 5–7 minutes. Use a slotted spoon to transfer the meat to a plate lined with paper towels, leaving about 1 tablespoon (15 ml) of rendered fat in the skillet.
- Cook the potatoes: Add the diced potato to the same skillet with the reserved fat. Spread them into a single layer and cook over medium-high heat, stirring occasionally, until golden brown and tender, about 8–10 minutes. If the potatoes start to stick, add a splash of water and cover briefly to steam them. Season with 1/4 teaspoon of the salt and the black pepper. Transfer the potatoes to the plate with the meat.
- Cook the aromatics: Reduce the heat to medium. Add the olive oil to the skillet, then the onion and jalapeño. Sauté until softened, about 3–4 minutes.
- Scramble the eggs: In a small bowl, whisk the eggs with the milk or water and the remaining 1/4 teaspoon salt. Pour the eggs into the skillet with the onions. Cook gently, stirring with a rubber spatula, until the eggs are softly set but still slightly glossy, about 2–3 minutes. The eggs will finish cooking as the burritos are assembled and toasted. Remove the skillet from the heat.
- Combine the filling: Add the cooked bacon or chorizo and potatoes back into the skillet with the eggs. Stir to combine. Sprinkle the shredded cheese over the top and let it begin to melt from the residual heat.
- Assemble the burritos: Warm the tortillas in a dry skillet or microwave for about 20 seconds to make them pliable. Place a tortilla on a work surface. Spoon about 1 cup (240 ml) of the filling onto the lower third of the tortilla, leaving a 2-inch border on the sides. Fold the sides inward, then fold the bottom edge up and over the filling. Roll tightly, tucking in the sides as you go, to form a compact burrito. Repeat with the remaining tortillas and filling.
- Toast the burritos (optional but recommended): Wipe the skillet clean and place it over medium heat. Place the burritos seam-side down in the skillet (work in batches if needed) and toast for 2–3 minutes per side, until golden brown and crisp. This also ensures the cheese is fully melted and the eggs are cooked through.
- Serve: Serve immediately with salsa and hot sauce on the side, if desired.
Tips
- Don’t overfill: It’s tempting to pile in extra filling, but overstuffed burritos are hard to roll and will fall apart. Stick to about 1 cup (240 ml) of filling per tortilla.
- Use a hot skillet for crispy potatoes: Make sure the skillet is hot before adding the potatoes, and don’t stir them too often—let them sit and develop a golden crust.
- Warm the tortillas: Cold tortillas crack when rolled. Warm them briefly in a dry skillet or microwave until pliable.
- Make it vegetarian: Omit the bacon or chorizo and add a can of drained black beans (about 1.5 cups / 255 g) to the filling for extra protein and fiber.
Serving Suggestions
These burritos are a complete meal on their own, but they pair beautifully with a side of refried beans, a fresh fruit salad, or a simple green salad with lime vinaigrette. For a classic Los Tacos–style spread, serve with salsa roja, salsa verde, and a dollop of sour cream or crema. They also make a great grab-and-go breakfast for busy mornings.
Variations
- Potato and bean: Skip the meat and add roasted or sautéed bell peppers and onions, plus black beans or pinto beans.
- Chorizo and egg: Use Mexican chorizo instead of bacon for a spicier, more traditional taco flavor.
- Breakfast taco style: Instead of rolling burritos, serve the filling in warm corn tortillas and top with crumbled queso fresco and fresh cilantro.
- Add avocado: Sliced avocado or guacamole adds creaminess—add it just before serving to prevent browning.
- Spicy kick: Add a dash of chipotle hot sauce or a minced chipotle pepper in adobo to the egg mixture.
Storage and Reheating
Refrigerate leftover burritos in an airtight container or wrapped individually in foil for up to 3 days. To reheat, place a burrito on a microwave-safe plate and microwave on high for 1–2 minutes, then crisp it in a dry skillet over medium heat for 2–3 minutes per side. Alternatively, reheat in a 350°F (175°C) oven for 10–15 minutes, or in an air fryer at 350°F (175°C) for 5–7 minutes. For longer storage, wrap each burrito tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use frozen potatoes instead of fresh? Yes, frozen diced hash browns work well. Cook them directly from frozen in the skillet, adding a few extra minutes to the cooking time. They may not be as crispy as fresh potatoes, but they’re a great time-saver.
What if I don’t have a nonstick skillet? Use a well-seasoned cast-iron skillet or a stainless steel pan with extra oil. Just be sure to preheat the pan properly and use enough fat to prevent sticking, especially for the eggs.
Can I make these burritos ahead of time? Absolutely. Assemble the burritos, wrap them individually, and refrigerate or freeze. They’re perfect for meal prep—just reheat as directed when ready to eat.
How do I keep the burritos from getting soggy? Avoid adding wet ingredients like fresh salsa or sour cream to the filling before rolling. Serve those on the side instead. Also, make sure the potatoes are well-browned and not overly oily before adding them to the filling.
Can I use corn tortillas? Corn tortillas are smaller and more fragile, making them harder to roll into burritos. If you prefer corn, you can make breakfast tacos instead—just warm the corn tortillas and spoon the filling on top.
Is it safe to leave the eggs slightly undercooked? No. The eggs must be cooked to a safe minimum internal temperature of 160°F (71°C) according to USDA FSIS guidelines. The residual heat from the skillet and the toasting step will help ensure they are fully cooked, but always check that the eggs are no longer runny before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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