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 / Updated  / Source: TODAY
By Lauren Salkeld

Breakfast burritos offer all the advantages of a hearty, warm breakfast but have the added benefit of on-the-go portability. The classic version, made with scrambled eggs, beans, cheese, salsa and sour cream, is hard to beat, but it’s just one way to bundle your breakfast. These seven ideas push breakfast burrito boundaries to include a variety of irresistible ingredient combinations from roasted tomatoes with pesto and Parmesan to bacon, avocado and jalapeño. (Of course we also included a recipe for the traditional bean, cheese, salsa and sour cream rendition, which is not to be missed.) All of these burritos make for a filling and fortifying way to start your day, but they’d be just as satisfying for lunch or dinner. Each recipe makes four single-serving burritos, but feel free to scale the quantities up or down as needed.

Breakfast burritos with black beans, salsa, cheese and sour cream
Breakfast burritos with black beans, salsa, cheese and sour creamLauren Salkeld

How to scramble eggs for your breakfast burritos:

For each recipe, you’ll need to scramble 10 large eggs. Use your own favorite scrambling method or follow these basic steps: Melt 2 tablespoons of butter (or olive oil) in a large skillet over medium-low heat. In a bowl, whisk 10 large eggs until they’re an even yellow color. Add the eggs to the skillet and cook, stirring frequently with a heatproof rubber spatula, until the eggs are cooked to your liking, four to five minutes, then season with salt and pepper. If you want to scale the recipe up or down, plan on 2-3 eggs per person.

How to warm tortillas for your breakfast burritos:

Before you can assemble your burritos, you’ll also need to warm the tortillas, which can be done on the stovetop, or in the oven or microwave. For the stovetop approach, place one tortilla in a dry skillet over medium heat and cook, flipping once, until warm, about one minute, then repeat with the remaining tortillas. To use the oven, wrap four tortillas in aluminum foil and warm them in a 350°F oven for 15-20 minutes. For the microwave, stack four tortillas on a microwave-safe plate, cover with a damp paper towel and heat in 30-second bursts until warm. We’ve made suggestions for the type of tortillas to use, but you can swap in your favorite variety.

Breakfast burritos with black beans, salsa, cheese and sour cream
Breakfast burritos with black beans, salsa, cheese and sour creamLauren Salkeld

7 must-try breakfast burrito recipes:

1. Black beans, salsa, cheese and sour cream: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add 1 minced garlic clove and sauté 1 minute. Add 1 can drained and rinsed black beans and cook until warm, about 5 minutes; season with salt and pepper. Scramble 10 large eggs. Warm 4 (8- to 10-inch) flour tortillas. Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Spread about 2 tablespoons salsa on 1 side of the eggs and 1/4 of the beans on the other side. Sprinkle with Mexican blend shredded cheese. Roll the tortilla up to form a burrito and cut it in half crosswise. Repeat to make 3 more burritos and serve with sour cream and additional salsa.

Breakfast burritos with zucchini, tomatoes and goat cheese
Breakfast burritos with zucchini, tomatoes and goat cheeseLauren Salkeld

2. Zucchini, tomatoes and goat cheese: Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add 1 minced garlic clove and 1 small diced onion and sauté for 5 minutes. Add 1 chopped medium zucchini and sauté 5 more minutes; season with salt and pepper. Cut a pint of cherry or grape tomatoes into quarters. Scramble 10 large eggs. Warm 4 (8- to 10-inch) spinach tortillas. Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Arrange 1/4 of the zucchini mixture on 1 side of the eggs and 1/4 of the tomatoes on the other side. Sprinkle with about 2 tablespoons goat cheese. Roll the tortilla up to form a burrito and cut it in half crosswise. Repeat to make 3 more burritos.

3. Bacon, avocado and pickled jalapeño: Cook 8 slices of bacon until crispy; let cool then crumble into small pieces. Finely chop enough canned pickled jalapeños to equal 1/3 cup (or finely chop 1 large fresh jalapeño). Cut 1 avocado into cubes. Scramble 10 large eggs. Warm 4 (8- to 10-inch) flour tortillas. Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Arrange 1/4 of the avocado on 1 side and 1/4 of the bacon on the other side. Sprinkle with 1/4 of the jalapeño. Roll the tortilla up to form a burrito and cut it in half crosswise. Repeat to make 3 more burritos.

Breakfast burritos with sweet potatoes, black beans and avocado recipe
Breakfast burritos with sweet potatoes, black beans and avocadoLauren Salkeld

4. Sweet potatoes, black beans and avocado: Cut 2 small sweet potatoes into small chunks, then toss with olive oil, salt and pepper and roast in a 350°F oven until tender, 25-30 minutes. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add 1 minced garlic clove and sauté 1 minute. Add 1 can drained and rinsed black beans and cook until heated through, about 5 minutes; season with salt and pepper. Cut 1 avocado into cubes. Scramble 10 large eggs. Warm 4 (8- to 10-inch) whole-grain tortillas. Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Arrange 1/4 of the potatoes on 1 side of the eggs and 1/4 of the beans on the other side. Sprinkle with 1/4 of the avocado. Roll the tortilla up to form a burrito and cut it in half crosswise. Repeat to make 3 more burritos and serve with hot sauce.

5. Sausage and potato: Cut 1 pound of red skinned potatoes into small chunks then toss with olive oil, salt and pepper and roast in a 350°F oven until tender, 25-30 minutes. Cook 6 chopped breakfast sausage links (or your favorite precooked sausage) in a nonstick skillet over medium heat for 5 minutes. Scramble 10 large eggs. Warm 4 (8- to 10-inch) whole-grain tortillas. Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Arrange 1/4 of the potatoes on 1 side of the eggs and 1/4 of the sausage on the other side. Roll the tortilla up to form a burrito and cut it in half crosswise. Repeat to make 3 more burritos and serve with hot sauce.

Breakfast burritos with spinach, tomatoes and Feta
Breakfast burritos with spinach, tomatoes and Feta

6. Spinach, tomato and Feta: Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add 1 clove minced garlic and sauté 1 minute. Add 4 handfuls (5 ounces) baby spinach and sauté until wilted, 2-3 minutes; season with salt and pepper. Cut a pint of cherry or grape tomatoes into quarters. Scramble 10 large eggs. Warm 4 (8- to 10-inch) flour tortillas. Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Arrange 1/4 of the spinach on 1 side of the eggs and 1/4 of the tomatoes on the other side. Sprinkle with 2-3 tablespoons Feta. Roll the tortilla up to form a burrito and cut it in half crosswise. Repeat to make 3 more burritos.

7. Roasted tomato, Parmesan and pesto: In a baking dish, toss 1 pint cherry or grape tomatoes with olive oil, salt and pepper. Roast in a 425°F oven until the tomatoes are softened, 10-15 minutes. Scramble 10 large eggs. Just before the eggs are ready, stir in 4-5 tablespoons pesto. Warm 4 (8- to 10-inch) spinach tortillas. Place 1 tortilla on a work surface and arrange 1/4 of the eggs in a line down the middle. Arrange 1/4 of the tomatoes on 1 side. Sprinkle generously with grated Parmesan cheese. Roll the tortilla up like a burrito and cut it in half crosswise. Repeat to make 3 more burritos.

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