This fully loaded breakfast burrito recipe will forever transform bland breakfasts. Each of these breakfast burritos are packed full with a crispy hash brown patty, maple breakfast sausage, bacon, and cheese, all topped with the most delicious homemade sriracha aioli sauce. It's the kind of loaded burrito that makes a regular weekday morning feel like a treat.
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If you love easy breakfast ideas, you have to try my bacon and egg breakfast tacos, which pack an insane amount of flavor, or these ham and cheese croissants, which are just amazing. These quiche baguette bites are perfect for brunch, and my bacon and egg muffins are the real meal-prep MVP for a grab-and-go breakfast on the run.
Why You'll Love These Breakfast Burritos
- Every bite is good. No plain bites here, hashbrown, sausage, bacon and cheese show up in every bite.
- A great make-ahead option. Wrap it all up and eat it on the go, at your desk, or standing at the counter like the rest of us.
- Freezer-friendly. Make a big batch on Sunday, and you've got breakfast handled for the whole week!
- That sriracha aioli though. It's the difference between a good breakfast burrito and one that you dream about and are excited to wake up to.
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Fully Loaded Breakfast Burrito Ingredients
- Tortillas: Use a 10 or 12-inch burrito-sized flour tortilla, smaller ones could be harder to roll. Or make your own with my easy homemade flour tortilla recipe!
- Hashbrown Patties: Frozen store-bought patties work great for this recipe. You can also swap in cooked, shredded or homemade hashbrowns.
- Breakfast Sausage: Regular whole breakfast sausages (especially the maple kind!) or crumbled sausage work for these breakfast burritos, they just need to be fully cooked.
- Bacon: Same thing with bacon, it can be any kind, just needs to be fully cooked. Applewood-smoked or maple bacon is the best.
- Cheese: Cheddar is ideal for a classic breakfast burrito, but any kind of cheese you like will work.
- Eggs: Scrambled eggs are the obvious choice here and perfect to complete a truly fully loaded breakfast burrito.
- Sriracha Aioli: Homemade sriracha aioli is perfect (and delicious) to use for these breakfast wraps. You can also use this two-ingredient spicy mayo as an alternative, or roasted garlic aioli if you want no spice at all.
A list of ingredients with quantities can be found on the recipe card below.
Ways To Customize This Recipe
- Use Chorizo - Swap the breakfast sausage for crumbled chorizo if you want a smokier, spicier burrito, or use the fillings from these chorizo brekkie bowls, just wrap it up in a tortilla.
- Add Veggies - Add sautéed peppers, caramelized onions and mushrooms for a little more texture and color.
- No Heat - Sub the sriracha aioli for roasted garlic aioli or homemade ranch dressing instead.
- More filling options include guacamole, hummus, hollandaise sauce, or buffalo roasted chickpeas.
How To Make Fully Loaded Breakfast Burritos
Step 1
Lay a tortilla on a flat surface, spread a generous layer of sriracha aioli in the middle of the tortilla, and top that with scrambled eggs and shredded cheddar cheese.
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Step 2
Pile one and a half hashbrown patties on top of the cheese layer, then top it with cooked breakfast sausage, bacon, more sriracha aioli and a sprinkle of green onions.
Step 3
Wrap the tortilla by folding the two ends towards the center, lifting the side closest to you up and over and rolling the tortilla away from you.
Toast the rolled breakfast burrito in a dry frying pan until golden brown on all sides.
Step 4
Cut the breakfast burrito in half and serve with salsa or extra sriracha aioli for dipping.
Expert Tips For The Best Breakfast Burrito
- Don't overpack the burritos. Packing too much into the breakfast burrito can cause the tortilla wrap to rip or split, and it will make folding it nearly impossible.
- Let the filling cool before freezing. If your plan is to meal prep these breakfast burritos, then let all of the fillings cool to room temperature before building and wrapping the burritos. This will save your burritos from turning soggy.
- Watch closely while toasting. Tortillas burn very fast when toasted in a hot pan, it only takes around 30 seconds on each side to toast to golden brown.
Storage Options
- Fridge: Tightly wrap breakfast burritos in plastic wrap or foil, and store in the fridge for 3-4 days.
- Freezer: Wrap prepared burritos (without the sriracha aioli) individually in parchment paper before wrapping tightly with foil. Adding the parchment paper layer ensures that the burritos don't stick to the foil. Pack them into a freezer bag and store for up to 2 months.
- Reheating from the Fridge: Unwrap the burrito and microwave it for a few minutes, or crisp it up in a frying pan for a few minutes on each side.
- Reheating from the Freezer: Remove all the wrappings and microwave for 2-3 minutes, flipping halfway, or bake at 350°F for 20-25 minutes until thoroughly warmed. Serve it with sriracha aioli or salsa for dipping.
Frequently Asked Questions
Yes, wrap them individually, and they'll keep in the freezer for up to 2 months. Let the fillings cool before building the wrap, and leave the sauce out if you plan to freeze them.
Absolutely, this recipe is perfect for meal prep! Assemble the whole batch, then wrap them tightly and keep them in the fridge for 3-4 days, or freeze them (without the sauce) for up to 2 months.
This usually happens when the tortilla is overfilled with ingredients or is wrapped and stored while the ingredients are hot, trapping steam and making the tortilla soggy.
More Breakfast Recipes 🍳
Looking for more mouth-watering breakfast recipes like this? Try these:
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📖 Recipe
Ultimate Fully Loaded Breakfast Burrito Recipe
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Print Recipe Pin RecipeIngredients
- 4 Flour Tortillas 10"
- 8 large Eggs scrambled and cooked
- 6 Hashbrown Patties cooked
- 8 pieces Bacon cooked
- 8 Breakfast Sausages cooked
- 1 cup Cheddar Cheese shredded
- 2 Green Onions finely diced
Sriracha Aioli
- 1 cup Mayonnaise
- 2 Tablespoon Sriracha Hot Sauce
- 1 Tablespoon Rice Vinegar
- 2 teaspoon Garlic Powder
- 2 teaspoon Chili Powder
- 2 teaspoon Oregano
- Salt & Pepper to taste
Instructions
Make the Sriracha Aioli
- Mix all of the ingredients for the sriracha aioli in a bowl, whisking until smooth. 👉 See my full sriracha aioli for more detailed instructions
Build the Breakfast Burritos
- Lay a tortilla on a flat surface and spread a generous layer of sriracha aioli down the center. Top with scrambled eggs, then a layer of shredded cheese. Add one and a half hashbrown patties on top of the cheese, then layer on 2 breakfast sausages and 2 pieces of bacon. Finish with another drizzle of sriracha aioli and a sprinkle of green onions.
- Fold the two ends of the tortilla in toward the center, then lift the side closest to you up and over the filling, rolling it away from you to seal. Toast the wrapped burrito in a dry frying pan over medium heat, turning until golden brown on all sides.
- Slice the burrito in half and serve with salsa or extra sriracha aioli for dipping.
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Notes
- Tortillas: Use 10 or 12-inch burritos or make your own homemade tortillas!
- Hashbrown Patties: Any type of hashbrowns can be used for these wraps.
- Breakfast Sausage & Bacon: I love using maple breakfast sausage and bacon for these breakfast burritos, but any kind will work. The sausages can be swapped for Italian sausage or chorizo, too.
- Cheese: Cheddar is the classic choice, to make these taste like fast food burritos, use American cheese.
- Eggs: Scrambled eggs work best for stuffing burritos, but you can use fried eggs too, if you prefer.
- Sriracha Aioli: This sriracha aioli sauce is literally perfect for breakfast wraps and gives them a smoky, spicy flavor. If you prefer, it can be swapped for spicy mayo, roasted garlic aioli or homemade ranch dressing.
- Add Veggies & More: Some additional filling ideas are sautéed peppers, caramelized onions, mushrooms, homemade guacamole, or hollandaise sauce.
- Be careful not to overfill the burritos. Overpacking the burritos will cause them to split or rip and will be really difficult to roll.
- Watch the burritos while toasting, they brown fast and need to be constantly watched to avoid burning.
- If freezing the burritos, leave out the sauce and let the fillings cool completely before building the burritos.
- Store breakfast burritos wrapped in the fridge for 3-4 days, or freeze (without sauce) for up to 2 months. Reheat in the microwave or oven.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Nicole says
Can you microwave these if your work doesn't have a oven?
Jessica says
Yes! If you are microwaving from frozen, skip the brushing with melted butter step and place a couple pieces of paper towel underneath the burrito to absorb any extra moisture. ?
Sofie Gravesen says
My husband and I team up to make a batch over the weekend so we have easy breakfasts for busy mornings. All we have to do is warm them up and dive in! If I m feeling particularly peckish I ll even pair one with a heaping slice of avocado toast and, of course, a mandatory cup of coffee! There are so many tasty options! The breakfast burritos below are loaded with fluffy scrambled eggs, cheddar cheese, sauteed peppers and onions and crispy baked tater tots.
Jessica says
We've been making these breakfast burritos for years, and they literally are the BEST. That sriracha aioli is a true game changer!