Beef Taco Breakfast Burritos are a good excuse to bring taco flavors to the breakfast table.
Ground beef seasoned with chili powder, cumin, and smoked paprika is already delicious, but add scrambled eggs, cheddar, and salsa, and you’ve got a pretty hearty breakfast wrapped in a tortilla.
These aren’t tiny breakfast burritos, either. Each one has a generous amount of beef and eggs, so you can serve one on its own without needing much else.
The green onions add a little freshness, and you can easily choose a mild or spicy salsa depending on how much heat you like.
You’ll need a large skillet for cooking the beef, scrambling the eggs, and browning the finished burritos. That last minute in the skillet is a nice touch. You get a lightly crisp tortilla with warm, cheesy filling inside.
And don’t forget about leftovers. You can make all six burritos ahead of time, refrigerate a few for the week, and freeze the rest.
They’re a convenient high protein breakfast for mornings when cooking from scratch just isn’t happening.
Why You’ll Love This Beef Taco Breakfast Burritos Recipe
Taco Flavor for Breakfast
If regular egg and cheese burritos are getting a little boring, seasoned ground beef is an easy change. The cumin, chili powder, and smoked paprika give these a familiar taco flavor without making them overly spicy.
A Filling Breakfast
With beef, eggs, and cheese in every serving, these burritos have plenty of protein. They’re substantial enough to serve as breakfast on their own.
A Lightly Crispy Tortilla
Browning the wrapped burritos in the skillet gives the outside a little crunch. You still get a soft tortilla underneath, with warm filling and melted cheese.
Six Breakfasts in One Batch
You can prepare six burritos at once, which is pretty convenient if mornings are usually rushed. Keep a couple in the refrigerator and freeze the others for another day.
Easy to Change the Heat
Mild salsa keeps things pretty tame. If you prefer a spicier breakfast, use hot salsa or add a few pickled jalapeños before rolling the burritos.
Ingredient Substitutions
Ground Beef
You can use 96% lean ground beef to reduce the fat. Ground turkey also works if you’d prefer a different meat. Season it the same way, and cook it thoroughly before adding it to the burritos.
Reduced-Fat Cheddar Cheese
Monterey Jack or a reduced-fat Mexican cheese blend can replace the cheddar. Pepper Jack is another option if you prefer a little more heat.
Flour Tortillas
Whole wheat burrito-size tortillas are a good substitute. You can also use high-fiber tortillas, but check the package size since smaller tortillas won’t hold as much filling.
Salsa
Pico de gallo or another thick salsa can replace regular salsa. Avoid especially watery varieties if you’re planning to freeze the burritos.
Green Onions
Finely diced red onion or chopped cilantro can be used instead. You can also leave the green onions out entirely.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Beef Taco Breakfast Burritos
Ingredients
- 1 tablespoon olive oil
- 1 pound 93% lean ground beef (7% fat or less)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 large eggs
- 2 tablespoon milk
- ½ cup salsa
- 1 cup reduced-fat shredded cheddar cheese
- 6 burrito-size flour tortillas
- ¼ cup chopped green onions
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and fully cooked.
- Drain any excess grease from the skillet.
- Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, ¼ teaspoon salt, and black pepper to the beef. Stir and cook for 1 minute.
- Transfer the seasoned beef to a plate.
- Crack the eggs into a medium mixing bowl. Add the milk and remaining ¼ teaspoon salt. Beat with a wire whisk until combined.
- Reduce the skillet heat to medium. Pour in the egg mixture and cook, stirring gently, until softly scrambled.
- Warm the tortillas according to the package directions.
- Place the tortillas on a flat work surface. Divide the scrambled eggs, seasoned beef, salsa, cheddar cheese, and green onions evenly among the tortillas.
- Fold the sides of each tortilla toward the center, then roll tightly to enclose the filling.
- Place the burritos seam-side down in the skillet over medium heat. Cook for 1 to 2 minutes per side, until lightly browned and crisp.
Notes
Tips and Tricks
Drain the beef well – Excess grease can make the tortillas soggy, especially if you’re preparing the burritos ahead of time. Choose a thick salsa – A chunky salsa with less liquid works better inside a rolled burrito. Drain off excess liquid if necessary. Don’t overfill the tortillas – Burrito-size tortillas should hold the filling comfortably, but overstuffing makes them harder to roll and seal. Make them spicier – Add a pinch of cayenne pepper to the beef or use hot salsa if you want more heat. Let the filling cool before freezing – Warm filling creates moisture inside the wrapped burritos, which can make the tortillas soggy after reheating.Storing and Reheating
Refrigerator – Let the burritos cool, then place them in an airtight container or wrap them individually. Refrigerate for up to 3 to 4 days. Freezer – Allow the burritos to cool completely. Wrap each one tightly in aluminum foil, then place them in a freezer-safe bag. Freeze for up to 2 months for the best quality. Microwave – Remove any foil and place a refrigerated burrito on a microwave-safe plate. Cover loosely with a damp paper towel and heat for 1 to 2 minutes, or until heated through. Reheating From Frozen – Remove the foil and wrap the burrito in a damp paper towel. Microwave for 2 to 4 minutes, turning halfway through, until the center is hot. Heating time will vary depending on the microwave. Skillet – Place a thawed burrito in a skillet over medium-low heat. Turn occasionally until the tortilla is crisp and the filling is heated through.Nutrition
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