Bacon Breakfast Burritos

A recipe for Bacon Breakfast Burritos! These easy burritos are a perfect start to the day with crisp bacon, diced potatoes, scrambled eggs, salsa, and sour cream.

Secret Recipe Club

It is time for the Secret Recipe Club again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.

This month, I was assigned to Nicole of I am a Honey Bee. I have actually had her blog before (Cioccolata Calda in 2013), but she has quite the assortment of recipes to choose from and I had no issues finding another delicious meal.

Last time I was assigned to her, she was having her baby. Now, her baby has grown a bit into a toddler and she is in the middle of another big transition, moving! Check out Nicole’s About Me page to learn more about her and her life.

I decided on her Breakfast Burritos, but also pinned the Fancy Schmancy Pigs in a Blanket, Bang Bang Shrimp, Vietnamese Grilled Chicken Vermicelli Bowl, Waffle Sticks with Cannoli Dip, S’mores Frappe, and Chocolate Chunk Scones.

Bacon Breakfast Burritos

These Bacon Breakfast Burritos are packed with crispy bacon, diced potatoes, onions, scrambled eggs, shredded cheese, salsa, and sour cream for quite the delicious start to the day.

Best of all, everything comes together in one skillet for minimal prep and clean up.

Start by cooking the bacon until crisp on each side. Remove to a plate, then cook the potatoes and onions in the same skillet until golden. Season the mixture with taco seasonings, then toss in the eggs to scramble and fold everything together.

Arrange the mixture over a large flour tortilla and top with the cooked bacon, shredded cheese, salsa, and sour cream.

Wrap up the tortilla around the filling, then briefly heat on each side until golden to lightly toast the tortilla and melt the cheese. Serve the Bacon Breakfast Burritos warm from the skillet with additional salsa and sour cream.

A Few Bacon Breakfast Burrito Tips

Avoiding pork? You can swap for another type of bacon such as turkey bacon, simply omit and use vegetable oil in place of the bacon grease, or try my Carne Asada Breakfast Burritos.

I seasoned the Bacon Breakfast Burritos with 2 tablespoons (20 grams) store-bought taco seasonings. If you want to try homemade, RecipeTin Eats has a single batch recipe for Taco Seasoning using only 8 ingredients. Adjust more or less as desired.

Simmer the potatoes until tender. If the pan becomes dry and they are still too firm in the center, add a little more water and decrease the heat slightly.

Be careful not to overfill the wraps or you will have difficulty closing them. If this happens, you can remove a little or just toss everything into a bowl to serve.

To make the sour cream easier to drizzle over the top of the filling, I used a pastry bag (or a ziplock bag with a small corner snipped off) to pipe. You can also just use a spoon to add a dollop or two.

Check out what everyone else made:

• Simple Tomato Soup from Karen’s Kitchen Stories
• Hasselback Potatoes with Bacon and Cheese from Lavender & Lovage
• Au Gratin Potatoes & Asparagus with Lemon and Mint from A Day in the Life on the Farm
• Pineapple Meringue Pie from The Spiffy Cookie
• 3 Ingredient Deviled Eggs from Making Miracles
• Jumbleberry Crumble from I am a Honey Bee
• Black Bean, Winter Squash and Greens Quesadilla from Natural Noshing
• Dirty Root Beer from Our Good Life

This recipe was originally posted in March 2016 and updated in March 2026.

Bacon Breakfast Burritos Recipe

Adapted from I am a Honey Bee

Print Pin

5 from 1 vote

Bacon Breakfast Burritos

A recipe for Bacon Breakfast Burritos! These easy burritos are a perfect start to the day with crisp bacon, diced potatoes, scrambled eggs, salsa, and sour cream.

Course Breakfast

Cuisine American

Keyword bacon, breakfast, burrito, cheese, egg, potato, tortilla, wrap

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 4 Burritos

Ingredients

• 4 bacon slices
• 2 large russet potatoes diced into 1/2 inch (1.25 centimeter) cubes
• 1 small onion peeled and chopped
• 2 tablespoons (20 grams) taco seasonings
• 1/4 cup (60 milliliters) water
• 8 large eggs
• salt and pepper to taste
• 4 burrito or large flour tortilla wraps
• 6 ounces (170 grams) Colby Jack cheese shredded
• 1/2 cup (120 milliliters) salsa plus more for serving
• 1/2 cup (120 milliliters) sour cream plus more for serving

Instructions

• Place a large skillet over medium heat. Add the bacon and cook until crisp on each side. Remove to a towel lined plate.
• Drain all but 2 tablespoons (30 milliliters) of the bacon grease, add the potatoes and onions to the pan, and cook, stirring often, until the potatoes are golden brown on each side.
• Decrease the heat to medium low. Gently fold in the taco seasonings and pour in the water. Simmer until the water has evaporated and the potatoes have softened.
• In a large bowl, beat together the eggs with a pinch of salt and black pepper until blended and smooth.
• Push the potatoes and onions to the side of the pan. If the pan is dry, add a little more bacon grease or oil. Add the beaten eggs to the empty space and allow to set slightly around the edges before folding into the potatoes and onions until evenly mixed and scrambled. Remove from heat. Adjust seasonings to taste.
• Place 1 wrap on a work surface.
• Arrange 1/4 of the potato egg mixture in the middle of the wrap slightly off center towards you. Break a slice of bacon in half and place the pieces on top of the potatoes and eggs. Top with a handful of cheese, a spoonful or two of salsa, and sour cream. Be careful not to overfill.
• Fold the left and right sides of the wrap over the filling. Starting with the end closest to you, roll up the burrito to enclose the filling. Place seam-side down. Repeat with remaining wraps and filling.
• Place the now empty skillet back over medium heat. Add the burritos in batches, seam side down. Cook until the bottom is golden, then flip and repeat to other side.
• Serve warm with additional salsa and sour cream on the side.