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 Prep Time
6-8 15minutes
Cook Time
35minutes
Servings Prep Time
6-8 15minutes
Cook Time
35minutes
a plate of Mexican Breakfast Burritos sliced in half and stacked on a plate
Ingredients
  • 6-8 12″ burrito size flour tortillas
  • sour cream
  • 1-2cups freshly grated sharp cheddar cheese
French Fries
  • 2 medium russet potatoes
  • 1tablespoon olive oil
  • 1/2tsp EACH salt, garlic powder
  • 1/4tsp EACH ground cumin, pepper
  • Dash of cayenne pepperoptional
  • 1tablespoon cornstarch
Bacon
  • 12-16strips bacon(or less but it’s so good with more!)
Eggs
  • 10 eggs
  • 1/2cup chopped onion
  • 1 chopped red or green bell pepper
  • 4oz. can mild green chilesoptional
  • 1/4cup milk
  • 1/2tsp EACH EACH salt, chili powder
  • 1/4teaspoon pepper
  • 1teaspoon hot sauceoptional
  • 1cup shredded cheddar cheese
  • 1/4cup chopped cilantro
  • 2 Roma tomatoeschopped
Creamy Salsa
  • 1/2cup sour cream
  • 1/2cup chunky salsa
  • 2-3teaspoons lime juice
  • 1/4teaspoon ground cumin
  • Salt and pepper to taste
  • Hot sauce to tasteoptional
Instructions
  1. 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.
  2. 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.
  3. Prepare salsa by mixing all of the salsa ingredients together. Store in the fridge.
  4. 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!
  5. 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.
  6. To sear the burritos for a golden crunch: Heat 1/2 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.
  7. Serve with creamy salsa OR salsa, sour cream, avocados/guacamole, pico de gallo and/or chopped tomatoes.
Recipe 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.