Breakfast Tex Mex Burritos are made with a delicious medley of sweet peppers, potatoes, black beans, salsa, shredded cheese, sausage and scrambled eggs. Once your fillings are prepped, it’s only a matter of assembling and serving while hot. This is a breakfast for champs, and one that will leave you feeling satisfied, filled and ready to conquer the day!
If the thought of Tex Mex recipes has you drooling, then you have to try my Whole 30 Mexican Cauli-Rice Burrito Bowl, Loaded Taco Bowl with Cilantro Lime Rice & Fresh Pico and this keto-friendly Stuffed Poblano Peppers recipe.
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Breakfast Tex Mex Burritos
Sometimes you want to skip the oatmeal and box cereal for something more flavourful. Luckily, this is one of the best breakfast burrito recipes. Take all of the things you love about classic breakfast (sausage, eggs, and potatoes) and give it a Tex Mex twist with inclusions like black beans, bell peppers and salsa.
Here’s Why You’ll Love this Recipe
- Great Grab and Go Meal – if you’re headed out the door this handheld meal is perfectly portable so pack it up for your commute. It’s also great for the kids to grab on their way to school, outings, or extracurricular activities.
- Perfect for Meal Prep – make Mexican breakfast burritos ahead of time and store them in the freezer. Then on a busy morning, all you have to do is pop it in the microwave! This saves so much time during the week as you can make it in large batches, portion it out and bam, breakfast/brunch is fixed for the week!
- Super Versatile – pick and choose your burrito fillings to make this meal your own.
What is Tex Mex?
Tex Mex cuisine is a fusion of Texas and Mexican culinary traditions. I would describe it as an “Americanized” version of traditional Mexican food. Texas is in close proximity to Mexico so it’s easy to see how Mexican food and culture inspired and influences Southwestern cuisine. Dishes like fajitas and nachos are examples of Tex Mex.
What You Need to Make This Recipe
- Large Skillet – to cook the sausage, peppers, potatoes and eggs. Also used to toast the breakfast burrito after it is assembled.
- Rubber Spatula – to flip the burritos when toasting.
Ingredients and Ingredient Notes
- Milk or water – for moist, creamy scrambled eggs.
- Italian Sausage – casing removed, optional.
- Seasoning – I use taco seasoning, chili powder, cumin, salt and pepper.
- Black Beans – rinsed and drained.
- Potato – large, finely chopped.
- Tri-Coloured Sweet Bell Peppers – red peppers, green peppers, yellow peppers or orange peppers, finely chopped.
- Yellow Onion – finely chopped.
- Tex Mex Shredded Cheese – this is a mix of cheddar and Monterey jack cheese.
- Salsa – reserve some extra for dipping. Pico de gallo is a tasty alternative.
- Fresh Cilantro – finely chopped, optional.
- Tortilla Wraps – make sure they’re big enough to contain all of this deliciousness!
How to Make Breakfast Tex Mex Burritos
Sauté Potatoes and Peppers
Heat a large skillet or non-stick pan over medium-high heat, add butter and sauté potatoes until fork tender and starting to brown. Remove from skillet, transfer to a bowl and set aside. Add onions, and bell (sweet) peppers, sauté until tender-crisp or softened. Remove from skillet, transfer to a bowl and set aside.
Prepare Scrambled Eggs
Crack the eggs into a medium bowl and add milk or water, salt and pepper. Whisk until well combined with no streaks of egg white remaining. Reduce heat to medium, and melt butter in the skillet. Pour in the eggs, and let cook for a few seconds. Pull a rubber spatula across the bottom of the pan to form large, soft curds. Continue this method until eggs are mostly set with little liquid egg remaining. Remove from skillet, transfer to a bowl and set aside.
Cook Sausage
Add the sausage to the skillet, ensure it is broken up (minced), add the chili powder, cumin, and taco seasoning. Sauté until cooked through or until the meat has browned and caramelized. Then drain excess oil, transfer to a bowl, and set aside.
Assemble Breakfast Burritos
Assemble the wraps by layering ingredients on the tortilla wrap. Start with the potatoes, sausage, and black beans. Continue with the scrambled eggs, cheese and cilantro (optional), then roll them up tightly – use a toothpick to secure the ends if necessary. Repeat with remaining tortillas.
Toast Tex Mex Breakfast Burritos
Place the rolls seam side down onto skillet, over medium heat, toast until cheese has melted and golden brown on the centre of both sides. Remove from pan, cut in half, serve immediately, and enjoy!
Recipe Substitutions and Tips
- Protein – bacon, chorizo, or even ground beef
- Vegetarian Breakfast Burrito– avocado, refried beans
- Cheese – use cheddar cheese, Monterey jack or pepper jack cheese as a substitute for the Tex Mex cheese blend.
- Low-Carb – use whole wheat tortillas and omit the potatoes.
- Spicy – add jalapenos or green chiles.
Serving Suggestions and Tips
Enjoy breakfast burritos as is but if you want to make them even more filling, consider additions like:
- Salsa – try my easy Pico De Gallo (Salsa Fresca) and Summer Mango Pineapple Salsa as a light delicious dip.
- Homemade Guacamole – creamy mashed avocados would pair perfectly with these delicious burritos.
- Fruit Salad – round out this wholesome meal with some diced fruit.
Recipe Notes and Tips for Success
- Use large tortillas. They need to be big enough to hold hearty fillings, as well as be folded and wrapped. Ensure the tortillas are room temperature so they don’t break as you assemble them.
- Do not overfill the Tex Mex breakfast burritos. You need to be able to fold them without them bursting.
- Make the perfect scrambled eggs by adding salt before putting them in a hot pan. The salt prevents water from seeping out of the egg as it cooks, which results in rubbery eggs.
Can I Make Tex Mex Breakfast Burritos Ahead of Time?
Absolutely! Frozen breakfast burritos are so easy and convenient! If you are preparing them now in order to eat them later, let the cooked ingredients cool down before assembling the breakfast burritos. (This prevents hot food from adding moisture to the tortillas due to condensation.) Also, skip ingredients like salsa and guacamole so they don’t get warmed up in the burrito when you reheat.
Tightly wrap the burritos individually with parchment paper then foil. After that, store them in a Ziploc bag in the freezer for up to 3 months.
Storage Instructions
Store Tex Mex breakfast burritos in the fridge, individually wrapped in foil for up to 3 days. To freeze, see the directions above.
Reheating Instructions
Reheat breakfast burritos in the microwave for two minutes or warm them up in the oven for about 10 minutes at 350ºF (177ºC). If placing burritos in the microwave, remember to remove the aluminum foil. Cover them with a wet paper towel in order to prevent the tortillas from getting hard.
Frequently Asked Questions (FAQs)
the most common ingredients found in breakfast burritos are eggs, meat, potatoes, and cheese. But you can put whatever you want in your breakfast burrito!
A burrito is food wrapped in a tortilla. Tortillas are usually filled with some combination of meat, cheese, beans, vegetables and sauce.
As is, these breakfast burritos are part of a well-balanced diet. With inclusions like beans and eggs, it’s full of fiber and protein. Because these are homemade, you can also control portion size and sodium levels.
Interested in more Breakfast Recipes? Check These Out!
- Jamaican Banana Fritters
- Ackee and Saltfish
- Brown Sugar Cinnamon French Toast
- Strawberries and Cream French Toast Bake
- Hominy Corn Porridge
- W30 Mexican Cauli-Rice Burrito Bowl
- Summer Mango Pineapple Salsa
- One Pot Creamy Cajun Shrimp Pasta with Sausage
- Jerk Burgers with Pineapple Mango Salsa
Breakfast Tex Mex Burritos
Equipment
- Large Skillet
- Rubber Spatula
Ingredients
- 6 Eggs
- 1 tbsp Milk or water
- 5 Italian Sausage casing removed, optional
- 2 tsp Taco Seasoning
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 can Black Beans rinsed and drained
- 1/2 large Potato finely chopped
- 1/2 Tri-Coloured Bell (Sweet) Peppers red, green, yellow or orange, finely chopped
- 1/2 large Yellow Onion finely chopped
- 1 cup Tex Mex Shredded Cheese
- 1/2 cup Salsa plus more for dipping
- 1/4 cup Fresh Cilantro finely chopped, optional
- 4 large Tortilla Wraps
- Salt & Pepper
Instructions
- Heat a large skillet or non-stick pan over medium-high heat, add butter and sauté potatoes until fork tender and starting to brown. Remove from skillet, transfer to a bowl and set aside. Add onions, and bell (sweet) peppers, sauté until tender-crisp or softened. Remove from skillet, transfer to a bowl and set aside.
- Crack the eggs into a medium bowl and add milk or water, salt and pepper. Whisk until well combined with no streaks of egg white remaining. Reduce heat to medium, and melt butter in the skillet. Pour in the eggs, and let cook for a few seconds. Pull a rubber spatula across the bottom of the pan to form large, soft curds. Continue this method until eggs are mostly set with little liquid egg remaining. Remove from skillet, transfer to a bowl and set aside.
- Add the sausage to the skillet, ensure it is broken up (minced), add the chili powder, cumin, and taco seasoning. Sauté until cooked through or until the meat has browned and caramelized. Then drain excess oil, transfer to a bowl, and set aside.
- Assemble the wraps by layering ingredients on the tortilla wrap. Start with the potatoes, sausage, and black beans. Continue with the scrambled eggs, cheese and cilantro (optional), then roll them up tightly – use a toothpick to secure the ends if necessary. Repeat with remaining tortillas.
- Place the rolls seam side down onto skillet, over medium heat, toast until cheese has melted and golden brown on the centre of both sides. Remove from pan, cut in half, serve immediately, and enjoy!
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