Breakfast Burritos

Breakfast Burritos are a hearty, satisfying, make ahead and freezer friendly breakfast!

Breakfast Burritos can be enjoyed fresh and hot or saved in the freezer for an easy make-ahead breakfast.  You can make these Breakfast Burritos recipe California Style with French Fries, bacon and cheesy scrambled eggs, or I’ve included all sorts of ways to customize your burritos from roasted potatoes, hash browns or tater tots, to sausage or ham.  But anyway you serve them, I promise they will be bursting with loads of flavor, a delightful crispy toasted exterior and ooey gooey cheesy center and the BEST Creamy Salsa Sauce!   

up close of easy Breakfast Burritos with eggs, bacon and cheese

Breakfast Burrito Recipe

Burritos have to be one of the most comforting food on the planet.  From Wet Burritos to Chicken Burritos to Bean ad Cheese Burritos to California Burritos – they have my heart – and my belly.  But how often do you have burritos for breakfast?!   Breakfast Burritos are pure genius in my opinion.  They not only start your day off deliciously but fuel you trumphantly for the rest of the day.

My favorite type of Breakfast Burrito is a California Breakfast Burrito endeared to me by my surfer husband.  I probably added more words to my vocabulary the first month of meeting Patrick than I had in the last 10 years (you can read our Love Story here).    Words like “snap,” “cut back,” “sweet air,” “double over head,” “round house cutback,” “drop in,” “grab rail,” “off shore wind,” “floater”…and much more surf lingo.

Every Saturday without fail, Patrick hits a “morning surf sesh”  followed by a California Breakfast Burrito from a different local taco shop.  So a while back, I told Patrick to forgo his taco shop ritual and I would not only have 1 breakfast burrito waiting for him after his surf sesh, but 6 homemade breakfast burritos waiting for him.

The California Breakfast Burrito connoisseur gave these homemade breakfast burritos two enthusiastic thumbs up.  Or in his words, “These are legit!”

So what makes a California breakfast burrito different from any other breakfast burrito?   More delicious than any other breakfast burrito?

French Fries.  Garlic, cumin, cayenne, crispy French fries.

Layer these French fries with cheesy bacon-eggs (note, not eggs-bacon – more bacon the better!), on a tortilla,  lightly toast the burrito in a skillet then smother the burrito in creamy salsa, and extra pico de gallo if you like, and we have a California Breakfast Burrito to rival Robertos, Albertos, Aiberto, Aldebertos, Eribertos….or any kind of “tos.”

These Breakfast Burritos will fill you with so much surfer Southern California goodness, you might even have the urge to try your hand at a double round house cutback next time you visit, because these California Breakfast Burritos, my friends, are “legit!” ….but if you are feeling like a more low key beach walker, then, never fear, I have all sorts of customizable options for you too!

three halves of breakfast burritos on a plate with sauce

What do you put in a breakfast burrito?

While I favor California Breakfast Burritos, Breakfast Burritos come in all varieties.  Almost all Breakfast Burritos contain scrambled eggs and then either meat (bacon, sausage, chorizo or ham), potatoes (roasted potatoes, hash browns, tater tots or French Fries) and cheese (cheddar, Pepper Jack, Monterrey, Cotija).  Breakfast burritos can also contain vegetables (onions, bell peppers, spinach).

I’ve included instructions below on how to make many of these different elements so you can mix and match to create YOUR favorite Breakfast Burrito!

How to Make Breakfast Burritos

BREAKFAST BURRITOS WITH FRENCH FRIES

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with aluminum foil; spray with non-stick cooking spray.
  3. Cut the potatoes into thin fries and toss with French fry ingredients in a large bowl until evenly coated.
  4. Spread potatoes evenly over prepared foil and bake for 20-25 minutes, or until tender, then broil fries until golden and crispy.

potato variations

BREAKFAST BURRITOS WITH ROASTED POTATOES

  1. Preheat oven to 400.
  2. Line a baking sheet with aluminum foil; spray with non-stick cooking spray.
  3. Cube 2 pounds red potatoes into bite size pieces.
  4. Add potatoes to baking sheet and toss with 2 tablespoons olive oil (instead of 1 T for Fries) and remaining French Fry seasonings.
  5. Spread potatoes in an even layer and bake for 25-35 minutes, or until fork tender and golden in some places, stirring half way through. (If you like your potatoes crispy, bake for longer).

OR

BREAKFAST BURRITOS WITH HASH BROWNS

  1. Cook 3 cups frozen hash browns according to package directions, sprinkling with “Fry seasoning “before cooking.

OR

BREAKFAST BURRITOS WITH TATER TOTS

  1. Toss a 20 oz. bag frozen tater tots with “French Fry” spices before cooking.
  2. Cook according to package directions.
  3. You can use less tater tots in the Breakfast Burritos if you wish.
showing how to make breakfast burritos by baking French Fries

BREAKFAST BURRITOS WITH BACON

  1. While the potatoes are roasting, make bacon working in 2 batches.
  2. Lay bacon strips on a COLD pan – it is okay if the bacon is touching – it will shrink as it cooks.
  3. Cook bacon low and slow.
  4. When the bacon starts to curl, loosen it with tongs and flip.  Continue to flip periodically so it browns evenly.
  5. Cook bacon until crsipy, keeping in mind it will cook a little off heat.
  6. Using tongs, transfer bacon to a paper towel lined plate.
  7. Repeat with second batch of bacon.

protein variations

BREAKFAST BURRITOS WITH SAUSAGE

  1. Heat a large skillet over medium high heat
  2. Add 1 pound breakfast sausage to the pan.
  3. Cook and crumble until its cooked through and no pink remains.
  4. Drain grease very well.

OR

BREAKFAST BURRITOS WITH SAUSAGE AND BACON

You can also use both sausage and bacon in your Breakfast Burritos.  T do this, I would use a 10 oz. roll of breakfast sausage and 8 strips bacon.

showing how to make breakfast burritos by making crispy bacon

BREAKFAST BURRITOS WITH EGGS

  1. In the same bowl you mixed your fries (no double pans! there will be some fry spice left), whisk together eggs, onions, bell peppers, green chiles, milk, salt, chili powder, pepper, and hot sauce.
  2. Add eggs to the now empty bacon skillet and cook over medium-low heat.
  3. When eggs are almost set, stir in cheese and bacon and finish cooking eggs, 30 seconds or so – don’t overcook!

I’ve included green chiles, onions and bell peppers in my scrambled eggs but you can omit any of these or add any veggies your heart desires.

showing how to make breakfast burritos by scrambling eggs with bacon and cheese

HOW TO assemble BREAKFAST BURRITOS

  1. Assemble burritos by spreading a thin layer of sour cream down the middle.  The sour cream is optional but I LOVE the tangy creaminess it adds.
  2. Top sour cream with eggs and then the French fries.
  3. For extra cheesiness, top with extra shredded cheese – this is always a good idea.
  4. Roll tortillas up burrito style by folding in the sides then rolling up tightly

Recipe cooking Tips

  • Always cook bacon over medium low and be patient. This gives the bacon time to render and become crispy.
  • Cook eggs over medium low for the creamiest eggs and don’t overcook! They will continue to firm up little once removed from the pan.
  • Add the cheese to the eggs when they’re almost set, but not quite. This allows the cheese to melt without overcooking the eggs.
  • Use large burrito size tortillas or your filling will be falling out everywhere!
  • Make the breakfast burritos your own! This is a version for California breakfast burritos, but they can be made with any combination of fillings.
showing how to make easy breakfast burritos by piling a tortilla with eggs, cheese, bacon and french fries

HOW DO I MAKE CRUNCHY BREAKFAST BURRITOS?

Instead of baking the Breakfast burritos, searing the gives them a more tantalizing crunch.

  1. Heat ½ tablespoon oil in a non-stick skillet over medium heat.  I use the same pan I’ve been using so I only dirty one skillet.
  2. Place half of the burritos seam side down in the skillet.
  3. Cook until golden brown, approximately 1-2 minutes, and then flip and cook other side until golden brown.
  4. Repeat with remaining burritos.

BREAKFAST BURRITO SAUCE

I love dipping my Breakfast Burritos in a sauce to bring all the flavors together.  You can use sour cream, ketchup, guacamole, hot sauce or my Creamy Salsa, consisting of:

  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 2-3 teaspoons lime juice
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste
  • hot sauce to taste, optional

To make the Breakfast Burrito Sauce, simply mix all of the ingredients together and chill in the refrigerator. 

showing how to to make breakfast burritos by toasting burritos until golden

What toppings for breakfast burritos?

In addition to burrito sauce, these breakfast burritos are also delicious with:

  • Sour Cream:  Adds delightful tangy creaminess.   If you are trying to save some calories, you may the substitute the sour cream with plain Greek yogurt.  Although not authentic, it gets the job done and you don’t have to feel guilty about piling it on.
  • Avocado Crema: is my addiction and my preference over chopped avocados or guacamole.  Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender.  The luscious, refreshing tanginess cuts through and compliments the robust, smoky flavors.
  • Guacamole:  use your favorite recipe or my homemade guacamole recipe (amazing!) or you can even use store bought.
  • Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
  • Pico de gallo:  is fresh tomato salsa that adds a vibrant, punchy freshness.  You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge.  Bring to room temperature before serving.
  • Cheese: Cotija or queso fresco.  Cotija is found with the specialty cheeses and is delightfully salty.  It is often called the “Mexican Parmesan.”
  • Cilantro:  if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead.
  • Jalapenos: you can also amp up the heat with chopped or sliced jalapenos or hot sauce.   
  • Pickle onions:  I can’t believe I haven’t shared a recipe for this yet, but I love pickled onions on fajitas! Tangy, punchy fantastic.
  • Salsas: so many to choose from!  Store bought salsa is always an easy topping or get fancy with my homemade restaurant salsa salsa verdeblack bean corn salsaavocado salsa, charred corn salsa, mango salsa, or pineapple salsa.

What to serve with breakfast burritos?

Breakfast burritos are practically a meal-in-one so they don’t need much as way of sides. We love serving them with simple fruit such as grapes cantaloupe but they are also delicious with pina colada fruit salad, fruit salad with honey lime vinaigrette, fruit salad with yogurt.

HOW LONG CAN YOU KEEP A BREAKFAST BURRITO?

These Breakfast Burritos will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months.  If freezing, make sure to label so you know when they need to be eaten by.

How to reheat breakfast burritos

  • Microwave: Remove burrito from foil and place on a microwave safe plate. Microwave on high for 2-4 minutes, flipping halfway, until warmed through.
  • Oven: Place burritos on a baking rack placed over a baking tray. Lightly spray burritos with cooking spray for extra crispy burritos (optional). Heat in the oven at 400°F for 10 to 15 minutes or  until warmed through. 
  • Stove top: Warm in a skillet by heating ½ tablespoon oil in a non-stick skillet over medium heat. Add burritos seam side down in the skillet. Cook until warmed through, approximately 2-4 minutes, flipping half way through.
up close of make ahead breakfast burritos

MAKE AHEAD BREAKFAST BURRITOS

You can make Breakfast Burritos ahead of time then store them in the refrigerator for up to 5 days for a grab and go breakfast!

  1. Cool Filling:  Let filling cool otherwise you will end up with soggy tortillas
  2. Assemble:  Assemble burritos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla.  The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy.  You can omit the sour cream but I still suggest some extra cheese.
  3. Roll:  Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
  4. Toast:  You can either toast the Breakfast Burritos now if you are going to eat these Breakfast Burritos on the go and won’t have time to toast later OR you can skip the toasting step if you are going to toast later.   Toasting later will make for crispier tortillas.
  5. Wrap:  Wrap individual burritos up tightly in foil.
  6. Store:  Store wrapped burritos in the refrigerator for up to 5 days.
  7. Eat:  Remove Breakfast Burrito from foil and place on a microwave safe plate.  Microwave on high for 1 to 2 minutes, until warmed through, or heat in an oven at 350°F for 8 to 12 minutes.  Toast in a skillet per recipe instructions for extra crunch.

FREEZER BREAKFAST BURRITOS

You can freeze these breakfast burritos after you assemble them. To freeze:

  1. Cool Filling:  Let filling cool otherwise you will end up with soggy tortillas
  2. Assemble:  Assemble burritos by layering some cheese (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla.  The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy.  You can omit the sour cream but I still suggest some extra cheese.
  3. Roll:  Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
  4. Wrap: Skip toasting step and wrap individual burritos up tightly in foil.
  5. Freeze:  Freeze burritos in a single layer on a baking sheet.  This will help them freeze faster and not get squished.
  6. Store:  Add frozen burritos to a large freezer size bag, remove excess air and seal.
  7. Serve:  Remove frozen burrito from foil and place on a microwave safe plate.  Microwave on high for 4 to 6 minutes, flipping halfway, until warmed through OR heat in the oven at 400°F for 25 to 35 minutes or  until warmed through.  Toast in a skillet per recipe instructions for extra crunch.
up close of a breakfast burrito drizzled with sauce

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©Carlsbad Cravings by CarlsbadCravings.com

a plate of Mexican Breakfast Burritos sliced in half and stacked on a plate

California Breakfast Burrito with Creamy Salsa (and French Fries!)

California Breakfast Burritos are the best breakfast burritos you will ever have.  period! They are loaded with crispy Mexican spiced french fries, cheesy bacon-eggs, rolled in a tortilla and toasted then smothered in Creamy Salsa.  That's what makes a CALIFORNIA Breakfast Burrito.  And it is irresistible.  You can also customize your Breakfast Burritos and swap out the French Fries for roasted potatoes, tater tots or hash browns and sub the bacon for sausage. I've also included Make Ahead and Freezer Breakfast Burrito Instructions.
Servings: 6 -8
Total Time: 50 mins
Prep Time: 15 mins
Cook Time: 35 mins

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Ingredients

  • 6-8 12" burrito size flour tortillas
  • sour cream
  • 1-2 cups freshly grated sharp cheddar cheese

French Fries

  • 2 medium russet potatoes
  • 1 tablespoon olive oil
  • 1/2 tsp EACH salt, garlic powder
  • 1/4 tsp EACH ground cumin, pepper
  • Dash of cayenne pepper optional
  • 1 tablespoon cornstarch

Bacon

  • 12-16 strips bacon (or less but it's so good with more!)

Eggs

  • 10 eggs
  • 1/2 cup chopped onion
  • 1 chopped red or green bell pepper
  • 4 oz. can mild green chiles optional
  • 1/4 cup milk
  • 1/2 tsp EACH EACH salt, chili powder
  • 1/4 teaspoon pepper
  • 1 teaspoon hot sauce optional
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 2 Roma tomatoes chopped

Creamy Salsa

  • 1/2 cup sour cream
  • 1/2 cup chunky salsa
  • 2-3 teaspoons lime juice
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste
  • Hot sauce to taste optional

Instructions

  • Preheat oven to 400 degrees and line a baking sheet with aluminum foil; spray with non-stick cooking spray. Cut the potatoes into thin fries and toss with French fry ingredients in a large bowl until evenly coated. Spread potatoes evenly over prepared foil and bake for 20-25 minutes, or until tender, then broil fries until golden and crispy.
  • Meanwhile, (working in 2 batches), lay bacon in a cool, large non-stick skillet. Heat over medium-low heat and cook, flipping occasionally until very crispy. Transfer to a plate lined with paper towels. Chop into bite-sized pieces when cooled. Drain all but 1 tablespoon grease from pan.
  • Prepare salsa by mixing all of the salsa ingredients together. Store in the fridge.
  • In the same bowl you mixed your fries (there will be some fry spice left), whisk together eggs, onions, bell peppers, green chiles, milk, salt, chili powder, pepper, and hot sauce. Add eggs to the now empty bacon skillet and cook over medium-low heat. When eggs are almost set, stir in cheese, tomatoes, cilantro and bacon and finish cooking eggs, 30 seconds or so - don’t overcook!
  • Assemble burritos by spreading some sour cream down the center of the tortilla then topping with eggs and French fries. For cheesier burritos (I HIGHLY recommend) top with desired amount of extra cheese. Roll tortillas up burrito style.
  • To sear the burritos for a golden crunch: Heat ½ tablespoon oil in a non-stick skillet over medium heat and place half of the burritos seam side down in the skillet. Cook until golden brown, approximately 1-2 minutes, and then flip and cook other side until golden brown. Repeat with remaining burritos.
  • Serve with creamy salsa OR salsa, sour cream, avocados/guacamole, pico de gallo and/or chopped tomatoes.

Notes

BREAKFAST BURRITOS WITH ROASTED POTATOES

  1. Preheat oven to 400.
  2. Line a baking sheet with aluminum foil; spray with non-stick cooking spray.
  3. Cube 2 pounds red potatoes into bite size pieces.
  4. Add potatoes to baking sheet and toss with 2 tablespoons olive oil (instead of 1 T for Fries) and remaining French Fry seasonings.
  5. Spread potatoes in an even layer and bake for 25-35 minutes, or until fork tender and golden in some places, stirring half way through. (If you like your potatoes crispy, bake for longer).

BREAKFAST BURRITOS WITH HASH BROWNS

  1. Cook 3 cups frozen hash browns according to package directions, sprinkling with "Fry seasoning" before cooking.

BREAKFAST BURRITOS WITH TATER TOTS

  1. Toss a 20 oz. bag frozen tater tots with "French Fry" spices before cooking.
  2. Cook according to package directions.
  3. You can use less tater tots in the burritos if you wish.

BREAKFAST BURRITOS WITH SAUSAGE

  1. Heat a large skillet over medium high heat
  2. Add 1 pound breakfast sausage to the pan.
  3. Cook and crumble until its cooked through and no pink remains.
  4. Drain grease very well.

BREAKFAST BURRITOS WITH SAUSAGE AND BACON

You can also use both sausage and bacon in your Breakfast Burritos.  T do this, I would use a 10 oz. roll of breakfast sausage and 8 strips bacon.

Make Ahead Breakfast Burritos

  1. Cool Filling:  Let filling ingredients cool otherwise you will end up with soggy tortillas
  2. Assemble:  Assemble burritos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla.  The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy.  You can omit the sour cream but I still suggest some extra cheese.
  3. Roll:  Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
  4. Toast:  You can either toast the Breakfast Burritos now if you are going to eat these Breakfast Burritos on the go and won't have time to toast later OR you can skip the toasting step if you are going to toast later.   Toasting later will make for crispier tortillas.
  5. Wrap:  Wrap individual burritos up tightly in foil.
  6. Store:  Store wrapped burritos in the refrigerator for up to 5 days.
  7. Eat:  Remove Breakfast Burrito from foil and place on a microwave safe plate.  Microwave on high for 1 to 2 minutes, until warmed through, or heat in an oven at 350°F for 8 to 12 minutes.  Toast in a skillet per recipe instructions for extra crunch.

Freezer Breakfast Burritos

  1. Cool Filling:  Let filling ingredients cool otherwise you will end up with soggy tortillas
  2. Assemble:  Assemble burritos by layering some cheese (not in original recipe) followed by the sour cream, eggs and French fries on each tortilla.  The extra cheese buffers the sour cream and egg moisture and keeps the tortilla from becoming soggy.  You can omit the sour cream but I still suggest some extra cheese.
  3. Roll:  Roll tortillas up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
  4. Wrap: Skip toasting step and wrap individual burritos up tightly in foil.
  5. Freeze:  Freeze burritos in a single layer on a baking sheet.  This will help them freeze faster and not get squished.
  6. Store:  Add frozen burritos to a large freezer size bag, remove excess air and seal.
  7. Eat:  Remove frozen burrito from foil and place on a microwave safe plate.  Microwave on high for 4 to 6 minutes, flipping halfway, until warmed through OR heat in the oven at 400°F for 25 to 35 minutes or  until warmed through.  Toast in a skillet per recipe instructions for extra crunch.

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27 Comments

  1. Debi @ Life Currents says

    I LOVE breakfast burritos! I could eat them every day. I could eat Mexican food every day. Must be the SoCal in my blood! And, these burritos look fabulous! I also LOVE that you can freeze them. Thanks so much for sharing these yummies!

    • Jen says

      You sound just like me Debi! Mexican everyday would be a wonderful thing! Thanks for stopping by!

  2. Taylor says

    I’ve never had a breakfast burrito, but I could easily fall in love with a couple of these. They look absolutely delicious!

    • Jen says

      Thanks Taylor! I hope you try them soon! Everything with French Fries has to be good, right?

    • Jen says

      You are most welcome Korilynn!

  3. Tina B says

    This looks so yummy!!! I will have to give it a try.

    • Jen says

      Please do! They make a great dinner too!

  4. Jodie says

    Looks fantastic! Love anything breakfast and anything with avocado!

  5. Jen says

    Me too Jodie! We would be great friends 🙂

  6. Dawn @ Pin-n-Tell says

    Yummy! Taco bell and McDonald’s have nothing on your California Breakfast Burrito 😉 Thanks for the recipe.

  7. Jessica says

    My husband had been craving a really good Carlsbad California breakfast burrito, and after a disappointing attempt to find a close match here in Utah I made these this week. I added steak as well to it. It was so good. Hit the spot. He hasn’t stopped talking about it. We love the potatoes with the cumin and cayenne. Thanks Jen.

    • Jen says

      Hi Jessica, I am so happy you gave the burritos a try and loved them! This is one of my “forgotton” recipes that no one seems to comment on, so you totally made my day! I bet the addition of steak was delicious as well – can’t ever go wrong with steak 🙂 And yes, the fries are one of my favorite parts! I hope your husband knows what an amazing wife you are 🙂

  8. Paul Moore says

    Hi Jen
    Several years ago I worked on Faraday Ave in Carlsbad and we used to have Breakfast Burritos for breakfast from a cafe (I think on Rutherford but not sure). These Burritos were to die for and had a very dominant garlic infusion!
    I have dreams about them still after all these years.
    Are you familiar with them or do you have comparable recipes with a heavy duty garlic element?
    I will definitely give your recipes a try.
    Cheers
    Paul

    • Jen says

      Hi Paul, what a small world! I am not familiar with the cafe/burritos on Faraday but they must be heavenly if you are still dreaming about them! I love the sound of “garlic infusion” – mmmm! If you want a stronger garlic taste, I would add 3-4 cloves minced garlic to the egg mixture so the garlic is cooked directly with the eggs AND/or you could add more garlic powder to the French Fries. Let me know how it goes!

      • Paul Moore says

        Hi Jen.. thanks for your response. I checked with one of my contacts in Carlsbad and the cafe is called the Rutherford Cafe which makes imminent sense given its location! 🙂

  9. Layne Schwabedissen says

    Jen these were awesome!! I’m not sure why I never thought to put cornstarch on the fries- brilliant! Jesse’s always wanting breakfast burritos on his days off so I love that I can make great ones from home now. Thanks!

    • Jen says

      This is an oldie recipe but a goodie! I’m so glad you both loved it too and that is awesome you can now make them for Jesse at home! Thanks Layne!

  10. Deb says

    While on the hunt for some good Mexican recipes for our annual Christmas in Mexico party, I found you (via Pinterest – where else?!) and just happily spent two hours (could’ve gone on even longer and will in the near future) looking at (and pinning) all of your ridiculously-delicious-looking recipes. Upon finding this recipe, all I can say is wow, I’m only sorry I already had breakfast today! It’s 11:30 in the morning and my mouth is watering! While I’ve never been to SoCal, nor had a California-style breakfast burrito, I can’t wait to give it a try. In fact, I can’t wait to try every single version of these burritos – is it wrong to have breakfast twice in one day?? LOL!
    Anyway, I’m a happy new subscriber and can’t wait to try ALL of your wonderful recipes. I’ve never seen a cooking site that goes into such detail and awesome description with sooo many tips and versions. Can only imagine all the time you put into it. Bravo! PS – Absolutely loved your love story! So inspiring!

    • Jen says

      Hi Deb, welcome to my site and thank you for subscribing and following along! I’m so happy you stumbled across my site on Pinterest and had fun pinning my recipes – so many recipes so little time right?! Thank you especially for your kind words, I am so glad you find my tips/tricks and variations helpful! Thank you especially for taking the time to read my story – I have a lot to be grateful for! I hope you have a very Happy Thanksgiving, happy cooking!

  11. Karen says

    Hi Jen. I made these recently for a breakfast meeting and everybody loved them! I didn’t use the full amount of seasoning on the tater tots as this was my first time making it. (Shhh…don’t tell but they were my guinea pigs!) But I’m sorry I didn’t follow your recipe more closely as the very lightly seasoned potatoes were good but would have been better if I stuck to your recipe. However, I I used about 2x the amount of bacon suggested but somehow the bacon got lost in the burrito (too many other wonderful flavors). Maybe I should use thick cut next time! Plus, 2 ladies kept raving about the sauce! So lesson learned: follow Jen’s recipes precisely. Next challenge: Now that I’ve set their expectations, how do I beat this next month? I’m looking at your breakfast enchilada casserole and thinking of layering it (like a lasagna) so I don’t spend additional time rolling. But what I’ve learned from you: while your recipes are amazing, the sauce ALWAYS puts the dish over the top! Thank you for the delicious recipe!

    • Jen says

      Thank you so much for your kind comment Karen, I’m thrilled the breakfast burritos received rave reviews! I think the breakfast enchilada casserole would be perfect in layered form! If you decide to layer, I would use corn tortillas instead – they hold up better and will add great flavor. I’m so happy you’r enjoying my recipes and appreciate my sauces – they are so fun for me to create!

  12. Diane Lindall says

    Breakfast burritos are amazing. I will have to try your recipe!
    You don’t by any chance have a recipe for a Manuel’s Special original pork burrito from Tepeyac’s in East L.A. ? I am assuming the sauce is some sort of tomato based chili verde.i fo know there are beans, mexican rice piles of cheese and the pork in the sauce, then covered with more cheese and pork/sauce. I haven’t had one in 20-some years and still think longingly about one. Oh, and they use 2 large flour tortillas, overlapping and weighs over 5 pounds!

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