Before you cook
Background Recipe story & origin
The breakfast burrito originated in the American Southwest, likely New Mexico or California, in the 1970s. Tia Sophia's restaurant in Santa Fe claims to have created it in 1975. The dish combines Tex-Mex burrito construction with American breakfast: scrambled eggs, cheese, potatoes, bacon or sausage, and salsa wrapped in flour tortilla. Unlike traditional Mexican breakfast—separate components on plates—the breakfast burrito is portable. The style spread through New Mexico, then California, where Mission-style burritos influenced breakfast versions. Fast-food chains popularized them nationally from the 1980s onward. Regional variations add green chile (New Mexico), machaca (Arizona), or chorizo.
Before you start Equipment you'll need
- nonstick skillet — Provides flat surface for cooking ingredients until properly done and browned
Ingredients
Instructions
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Crisp the bacon
Cook bacon in skillet until crispy. Drain on paper towels, then chop or crumble.
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Scramble the eggs
Whisk eggs with salt and pepper. Melt butter in skillet over medium-low heat (275-300°F surface). Scramble eggs until just set, folding in half the cheese at the end.
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Warm the tortillas
Heat tortillas in dry skillet or microwave until pliable, about 20 seconds each.
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Assemble the burritos
Lay tortilla flat. Add eggs down the center, top with bacon, remaining cheese, and salsa. Fold bottom up, then fold sides in and roll tightly. Optional: griddle seam-side down to seal.