Breakfast Burrito For Two

Last updated: June 5th, 2024

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This giant breakfast burrito for two is stuffed with crispy potatoes, savory bacon, cheesy eggs, beans, pico de gallo, avocado, and hot sauce for tons of flavor in every bite.

A giant breakfast burrito with eggs, beans, and cheese

Happy (almost) Fourth of July! As we head into the long weekend, we wanted to share a favorite breakfast recipe of ours that’ll satisfy a big appetite: a giant breakfast burrito with bacon, crispy potatoes, eggs, cheese, beans, guacamole, and pico de gallo. Warning, this burrito is large enough for two and may leave you feeling stuffed, even if you only eat half. But that’s why it’s the perfect hearty brunch to enjoy with friends and family over a holiday weekend!

Breakfast burritos come in all shapes and sizes. There are about a dozen different ways you can make them, from a classic combination of bacon-eggs-potatoes to a more burrito-inspired pairing of rice, beans, cheese, and meat. So we set out to create our version of the perfect breakfast burrito, complete with all the fixings. No surprise, our breakfast burrito is a monster-sized wrap stuffed with every ingredient you could imagine.

The perfect savory breakfast burrito for two.

What Goes In A Breakfast Burrito

There are 8 important components that go into making a classic breakfast burrito:

  • Russet potato – You gotta have breakfast potatoes in a breakfast burrito! Cube a single potato, fry it in some vegetable oil, and season with salt and pepper before assembling your burrito.
  • Bacon – Likewise, you can’t have a decadent breakfast burrito without the bacon. Chop up cooked bacon and add the crumbled pieces to your burrito so the flavor gets incorporated throughout.
  • Eggs – Scrambled eggs are another necessary ingredient for a hearty breakfast! Melt some shredded cheese into them after cooking to get that ooey-gooey factor you know and love in traditional burritos.
  • Pico de gallo – Fresh tomatoes, onion, and jalapeno transform this meal from a breakfast wrap into a breakfast burrito. Try our original pico de gallo recipe here for a punch of fresh flavor to counteract the salty bacon, potatoes, eggs and cheese.
  • Avocado – Instead of guacamole, we opt for a simpler topping to brighten up our breakfast burrito. Mix lime juice and salt into mashed avocado for a creamy condiment you can dollop to your heart’s content.
  • Refried black beans – Creamy, flavorful refried black beans take this breakfast to a whole new level. And, like the pico de gallo, truly make this a breakfast burrito and not just a wrap.
  • Hot sauce – Who doesn’t love a drizzle of hot sauce in their burrito? We used this jalapeno-based roja sauce from our favorite local farm, but you can easily substitute with whatever your favorite is!
  • Burrito-sized flour tortilla – You’ll need a large, sturdy flour tortilla to wrap this burrito up. We visited our local Vallarta supermarket for a pack of delicious, freshly made 14-inch flour tortillas. Seek out authentic, homemade tortillas for this recipe if you can!
A giant breakfast burrito with eggs, potatoes, bacon, cheese, beans, and guacamole

How To Make A Breakfast Burrito

It’s not hard to make breakfast burritos, but it does take some patience. This giant breakfast burrito for two is enough food to keep you full all day long, though! Follow the steps below to prepare a classic breakfast burrito for Sunday brunch – and then collapse on the couch into a food coma for the rest of the day 🙂

  1. Fry the potatoes and bacon (or simply chop cooked bacon, if you prepared it ahead of time).
  2. Make scrambled eggs, melting in shredded Mexican-blend cheese towards the end of cooking.
  3. Prepare the pico de gallo and mashed avocado with lime juice and sea salt.
  4. Warm up canned refried black beans in the microwave for about 1 to 2 minutes.
  5. Warm a burrito-sized flour tortilla and then lay it on a sheet of aluminum foil (yes, you will need this to wrap your burrito!).
  6. Assemble the burrito: spread the refried beans across the tortilla, then add scrambled eggs, potatoes, hot sauce, bacon, pico de gallo, and mashed avocado in a line down the center of the tortilla.
  7. Wrap the burrito using two hands: fold opposite sides into the center (starting at the ends of your burrito filling), then roll to fold the other two sides in using your thumbs and pinky fingers to hold everything together.
  8. Quickly wrap the burrito up in foil to help hold it together.
  9. Transfer to a cutting board, slice in half and enjoy!
Half of a breakfast burrito with eggs, bacon, and potatoes

To get tons of flavor in every bite, layer your ingredients on top of one another rather than side by side. It might make it a little more difficult to wrap the burrito but it’s totally worth it! Each bite will be filled with the contrasting textures and flavors of crispy potatoes and bacon, cheesy eggs, fresh pico de gallo, and creamy avocado and beans. All these flavors come together for the most satisfying and incredibly delicious breakfast burrito you’ll ever eat – we promise.

In case you do have trouble wrapping the burrito (it’s a hefty one), have a second tortilla easily within reach. You can always double-wrap the burrito in case the first tortilla starts ripping. More importantly, remember to heat up the tortilla before assembling the burrito so that it’s soft and pliable – this will make folding much easier!

Why Are Breakfast Burritos So Good?

There are plenty of reasons why breakfast burritos are the best! But there are two reasons in particular why we think breakfast burritos are so great.

First, breakfast doesn’t have to be boring – and breakfast burritos are the perfect way to shake things up. You can still enjoy a savory breakfast of eggs, bacon, and potatoes on the weekend, but serve it in a whole new way with just a few extra ingredients and a flour tortilla. And although it may seem like extra work to prepare all the components of a good breakfast burrito, this recipe is a great opportunity to have fun with friends and family in the kitchen. Cooking is a great way to spend time with loved ones, so why not make a unique breakfast while you’re at it?

Second, who doesn’t love burritos? We’re certainly obsessed with them. Breakfast burritos are amazing because they allow us to eat one of our favorite foods – which is typically served for lunch or dinner – as breakfast. Sure, you can eat any food you like early in the morning and call it “breakfast.” But a breakfast burrito is a legitimate breakfast food, complete with bacon, potatoes, and eggs, and we’re not gonna complain about that!

Try the recipe below and find out for yourself why breakfast burritos are so delicious!

A giant breakfast burrito cut in half and stacked to show the filling

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A giant breakfast burrito with eggs, beans, and cheese

Breakfast Burrito For Two

This giant breakfast burrito for two is stuffed with crispy potatoes, savory bacon, cheesy eggs, beans, pico de gallo, avocado, and hot sauce for tons of flavor in every bite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Lunch
Cuisine American, Mexican
Servings 1 burrito
Calories 1312 kcal


  • Frying pans medium and large
  • Aluminum foil


Breakfast Potatoes

  • 1 to 2 tablespoons vegetable oil
  • 1 small russet potato diced into 1/4-inch cubes
  • 1 pinch salt
  • 1 pinch black pepper

Cheesy Scrambled Eggs

  • 4 large eggs
  • 1 tablespoons milk
  • cup shredded mexican-blend cheese

Burrito Fillings

  • 1 medium avocado
  • 1 teaspoon lime juice
  • 1 pinch sea salt
  • ½ cup canned refried black beans warmed
  • 3 pieces cooked bacon chopped
  • 2 servings pico de gallo
  • 1 to 2 tablespoons roja hot sauce
  • 1 burrito-size flour tortilla


  • First, prepare the breakfast potatoes. In a large frying pan, heat vegetable oil over medium-high heat until shimmering. Add cubed potatoes and season with salt and pepper. Cook until crispy, turning over occasionally, about 20 minutes. Then remove from heat and set aside.
  • While the potatoes are cooking, prepare the cheesy scrambled eggs. Preheat a lightly greased frying pan over medium-low heat, then whisk together eggs and milk in a small bowl. Transfer eggs to the frying pan and cook until slightly firm on top, about 5 to 7 minutes, then scramble and cook until warmed through, about 2 to 3 more minutes. Lower heat and stir in shredded mexican-blend cheese until melted, then remove from heat and set aside.
  • Prepare the remaining burrito fillings. Mash avocado in a small bowl and stir in lime juice and sea salt, then set aside. Warm refried beans in the microwave for about 1 to 2 minutes, stirring occasionally, then set aside. Warm the flour tortilla in the microwave between two sheets of dampened paper towels for about 30 seconds.
  • Assemble the burrito. Lay down the tortilla on a large sheet of aluminum foil. Spread the refried beans over the tortilla, then top with scrambled eggs, potatoes, and a drizzle of roja hot sauce in a line down the center of the tortilla. Finally, top with chopped bacon, pico de gallo, and mashed avocado.
  • Carefully fold the burrito using two hands. Fold opposite sides into the center, then use your pinky fingers to pinch the sides of the burrito in as you roll it over itself in the other direction. Quickly wrap with aluminum foil to hold everything together.
  • Transfer to a cutting board and slice the burrito in half with a large, sharp chef's knife. Serve immediately!


Burrito fillings: Instead of guacamole, we used mashed avocado seasoned with lime juice and sea salt. This is because we also included pico de gallo, which has tons of tomato, onion, and jalapeno – the other ingredients normally in guacamole! Simplifying the avocado prevents this burrito from being even more over-stuffed than it already is 🙂
Burrito assembly: This burrito is loaded, so you’ll feel like you’re putting too many things into it – but don’t let this intimidate you! We suggest using the largest burrito-sized tortilla you can find (we bought 14-inch ones from Vallarta).
Folding the burrito: A warm, pliable tortilla makes it so much easier to fold burritos. But in case you have trouble, know that you can always double-wrap it if needed! Have an extra tortilla handy in case the first one rips. Also, definitely assemble the burrito on top of foil so you can quickly wrap it up once it’s folded – this will help hold it together!
Prep ahead: This burrito is so much easier to make if you prepare ingredients ahead of time. You can cook the bacon and potatoes as early as the day (or even two days) before, and simply reheat them in a frying pan before adding to the burrito.
Serving: Cut this burrito in half and serve for 2 people. Or wrap up the other half and save it for later that day 🙂 It’s more than enough food for one meal!


Calories: 1312kcalCarbohydrates: 100gProtein: 55gFat: 81gSaturated Fat: 23gPolyunsaturated Fat: 19gMonounsaturated Fat: 37gTrans Fat: 1gCholesterol: 784mgSodium: 2728mgPotassium: 2344mgFiber: 25gSugar: 14gVitamin A: 2366IUVitamin C: 61mgCalcium: 568mgIron: 12mg
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Keyword Avocado, bacon, breakfast, brunch, burrito, eggs, flour tortillas, hot sauce, mexican, mexican cheese, pico de gallo, potatoes, refried beans
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5 from 1 vote (1 rating without comment)

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