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Fully Loaded Breakfast Burritos

Servings 4 Burritos
Author Jessica


  • 4 - 10 ” Flour Tortillas
  • 6 Eggs
  • 1 Tablespoon Cream
  • 3 teaspoons Butter separated
  • Pinch of Salt & Pepper
  • Pinch of Montreal Steak Spice


  • 4-6 pieces Bacon or Turkey Bacon cooked and diced
  • 2 Hot Italian Sausages cooked and diced
  • Diced Tomato
  • Diced Red Pepper
  • Shredded Cheddar Cheese
  • Diced Green Onions
  • Chipotle Aioli Sauce or hot sauce, of choice

Additional toppings

  • Sour Cream
  • Salsa



  • In a small bowl, add the eggs, salt, pepper, Montreal steak spice and cream. Whisk to combine.
  • In a small fry pan, add 1 teaspoon of butter. Over medium heat, melt the butter. When the butter is melted, add in the whisked eggs. Using a spatula scramble the eggs until they are fully cooked and fluffy, about 5 minutes.

To assemble

  • Preheat oven to 350°F
  • Lay out the tortillas on a flat surface.
  • Layer on all desired toppings, top with a generous amount of chipotle aioli sauce (or hot sauce, of choice)
  • Fold the ends of the tortilla in, and roll tightly. Place burritos seam side down on a baking tray.
  • Melt the remaining 2 teaspoons of butter in a small dish, and using a pastry brush, brush the melted butter over the top of the burritos.
  • Bake for 10-15 minutes until burritos are golden brown and crispy.
  • Serve immediately.


To make ahead, assemble the burrito to step 4. Wrap the rolled burritos tightly in aluminum foil and store in the fridge (for up to 4 days). To heat, preheat the oven to 350°F remove the burrito from the aluminum foil and place on a baking sheet. Brush with melted butter and bake for 10-15 minutes.