Mexican Taco Breakfast Burrito
Start your day off right with a delicious Mexican Taco Breakfast Burrito that is sure to excite your taste buds and satisfy your hunger. This hearty burrito combines flavorful ground beef, fresh vegetables, and fluffy scrambled eggs, all wrapped in a warm flour tortilla. Perfect for breakfast, brunch, or even a quick dinner, this recipe is a versatile and crowd-pleasing option. Let’s dive into why you should make this delightful dish and how you can whip it up in no time!
Top Reasons to Make Mexican Taco Breakfast Burrito
- Flavor Explosion: The combination of spices and fresh ingredients creates a burst of flavor in every bite.
- Customizable: You can easily swap out ingredients to suit your preferences or dietary needs.
- Quick and Easy: This recipe comes together in under an hour, making it perfect for busy mornings.
- Family-Friendly: Everyone, from kids to adults, will love this filling breakfast option.
- Meal Prep Friendly: Make a batch ahead of time and enjoy throughout the week!
What You’ll Gather
- 1 lb ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 jalapeño, diced
- 8 large eggs
- 1/3 cup half and half
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup American cheese
- 1 large tomato, diced
- 1 avocado, diced
- 1 cup refried beans
- Hot sauce for serving
What You’ll Need (Gear)
- Skillet: For cooking the beef and scrambled eggs.
- Spatula: To mix and scramble.
- Mixing Bowl: For whisking the eggs and half and half.
- Knife and Cutting Board: For chopping vegetables.
- Tortilla Warmer: Optional, but great for keeping tortillas warm.
Mexican Taco Breakfast Burrito, Made Easy
Step 1: Cook the Ground Beef
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once cooked, drain any excess fat.
Step 2: Sauté the Vegetables
Add the diced onion, garlic, and jalapeño to the skillet with the beef. Sauté for an additional 3-4 minutes until the vegetables are softened and fragrant. Stir in the taco seasoning and mix well to combine.
Step 3: Prepare the Eggs
In a mixing bowl, whisk together the eggs, half and half, salt, and pepper until well combined. In a separate skillet, melt 2 tablespoons of butter over medium-low heat. Pour in the egg mixture and let it sit for a moment before gently stirring. Cook until the eggs are fluffy and just set, then remove from heat.
Step 4: Assemble the Burritos
Warm the flour tortillas in a dry skillet or microwave until pliable. Spread a layer of refried beans on each tortilla, followed by a generous scoop of the beef mixture, scrambled eggs, and a sprinkle of both cheeses. Top with diced tomatoes and avocado.
Step 5: Roll and Serve
Carefully roll up each tortilla burrito-style, tucking in the sides as you go. Place seam-side down on a plate. If desired, drizzle with hot sauce before serving for an extra kick!
Customize for Your Needs
- Vegetarian Option: Substitute the ground beef with black beans or sautéed mushrooms.
- Spice Level: Adjust the amount of jalapeño or add a pinch of cayenne for more heat.
- Cheese Choices: Use pepper jack cheese for a spicy twist or omit cheese for a dairy-free option.
- Extra Veggies: Add bell peppers, spinach, or zucchini for added nutrition.
Troubles You Can Avoid
To ensure your Mexican Taco Breakfast Burrito turns out perfectly, keep these tips in mind:
- Don’t overcook the eggs. They should be fluffy and slightly undercooked since they will continue to cook when assembled in the burrito.
- Make sure to warm the tortillas before filling them to prevent tearing.
- Use a non-stick skillet for the eggs to avoid sticking and ensure easy cleanup.
- Don’t skip the hot sauce—it’s the finishing touch that elevates the entire dish!
Refrigerate, Freeze, Reheat
This recipe is fantastic for meal prep! Here’s how to store and reheat your burritos:
- Refrigerate: Store assembled burritos in an airtight container for up to 3 days.
- Freeze: Wrap each burrito tightly in foil or plastic wrap and freeze for up to 2 months.
- Reheat: For refrigerated burritos, microwave for 1-2 minutes or until heated through. For frozen burritos, unwrap and microwave for 3-4 minutes, flipping halfway through, or bake in the oven at 350°F for 20-25 minutes.
Your Top Questions
Can I use different meats for this burrito?
Absolutely! Ground turkey, chicken, or even sausage can be used as alternatives to beef. Just be sure to adjust the cooking time as necessary.
What can I serve with these breakfast burritos?
These burritos pair wonderfully with fresh salsa, guacamole, or a side of fruit for a refreshing contrast.
How can I make these burritos spicier?
For an extra kick, consider adding diced serrano peppers, a dash of hot sauce in the egg mixture, or use spicy taco seasoning.
Can I make these burritos ahead of time?
Yes! You can prepare the filling in advance and assemble the burritos the night before. Just store them in the fridge and reheat in the morning.
More from the Kitchen
Final Thoughts
With its scrumptious blend of flavors and textures, the Mexican Taco Breakfast Burrito is a must-try for anyone looking to spice up their morning routine. Whether you make it for yourself or serve it to friends and family, this dish is guaranteed to satisfy. So gather your ingredients, roll up your sleeves, and get ready to enjoy a breakfast that’s truly extraordinary. Happy cooking!
Mexican Taco Breakfast Burrito
Ingredients
Equipment
Method
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once cooked, drain any excess fat.
- Add the diced onion, garlic, and jalapeño to the skillet with the beef. Sauté for an additional 3-4 minutes until the vegetables are softened and fragrant. Stir in the taco seasoning and mix well to combine.
- In a mixing bowl, whisk together the eggs, half and half, salt, and pepper until well combined. In a separate skillet, melt 2 tablespoons of butter over medium-low heat. Pour in the egg mixture and let it sit for a moment before gently stirring. Cook until the eggs are fluffy and just set, then remove from heat.
- Warm the flour tortillas in a dry skillet or microwave until pliable. Spread a layer of refried beans on each tortilla, followed by a generous scoop of the beef mixture, scrambled eggs, and a sprinkle of both cheeses. Top with diced tomatoes and avocado.
- Carefully roll up each tortilla burrito-style, tucking in the sides as you go. Place seam-side down on a plate. If desired, drizzle with hot sauce before serving for an extra kick!
Notes
- Don’t overcook the eggs; they should be fluffy and slightly undercooked since they will continue to cook when assembled.
- Warm the tortillas before filling to prevent tearing.
- Use a non-stick skillet for the eggs to avoid sticking and ensure easy cleanup.
- Don’t skip the hot sauce—it's the finishing touch that elevates the entire dish!
