Ultimate Fully Loaded Breakfast Burrito Recipe

5 from 1 vote

This ultimate fully loaded breakfast burrito is built for busy mornings and easy meal prep.

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: Burritos

Calories: 729kcal

Author: Jessica

Mix all of the ingredients for the sriracha aioli in a bowl, whisking until smooth.
👉 See my full sriracha aioli for more detailed instructions

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.

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.