California Breakfast Burrito Recipe

Whether you've been before or are heading there for the first time, when traveling to California, you best believe your foodie bucket list will be filled with scrumptious delights. From the iconic In-N-Out burgers, to some of the greatest sushi in the U.S. (via Thrillist), to award-winning restaurants up and down the coast, to an unparalleled food truck culture, to scrumptious burritos, California is the destination for those who love a good meal — and the possibilities are endless.

But if you aren't jet-setting anytime soon or would simply like to enjoy a tasty slice of California from the comfort of your own home, we here at Mashed have just the dish for you. Whip up your very own California breakfast burrito by following this recipe from chef and recipe developer Jaime Bachtell-Shelbert of Wholly Nourished. Not that you'll likely need to, but if you'd like to round things out by making a whole meal, Bachtell-Shelbert suggests, "You could do rice and black beans, or keep it light and do fresh fruit. Salsa would be [a] great [addition as well]!"

Not only will one of these burritos taste undeniably delicious and keep you plenty full and fueled up all throughout the morning, but it will also deliver a decent dose of nutrients, thanks to ingredients such as avocado, olive oil, and pico de gallo.

If this breakfast recipe sounds like a win in your book, let's get into the details on how you can prepare it at home ASAP.

Gather the ingredients to prepare a California breakfast burrito

Chances are pretty good that you already have most of the ingredients needed to whip up this California breakfast burrito in your pantry, but you'll likely need to make a quick trip to the store for the rest of the items. However, once you make this burrito, you'll want to keep all of the ingredients on hand on the regular so you can enjoy this recipe whenever your heart desires. It's sure to be a family favorite.

You'll need to gather a medium russet potato (which you will peel and dice), olive oil, salt and pepper to taste, garlic powder, strips of bacon, eggs, butter, large flour tortillas, shredded cheddar cheese, pico de gallo, chopped fresh cilantro, and avocado (which you will slice thin). Oh, and if you want to do it right, you'll need to have some of your favorite hot sauce on hand as well — lots of hot sauce, actually, if you love the extra spice.

Keep in mind that this recipe yields two burritos, but you can easily double it up or triple it if you're having people over or are making it for the whole family to enjoy. Once you have all of your ingredients rounded up, it's time to get started making your breakfast burrito.

Roast the potatoes, and cook the bacon

Start off this recipe by preheating the oven to 425 F, then peel and dice the potato.

In a bowl, toss all of the diced potato pieces in with the olive oil, and season them well with salt, pepper, and garlic powder. Then, spread the cubed potatoes out evenly on a lined or nonstick baking sheet. You're going to roast the potatoes for 20 minutes or until they are browned and crisped.

Meanwhile, cook the bacon by frying it for two to three minutes on each side, either in a nonstick pan or in a greased skillet. Once your bacon has browned all the way through and begins to crisp, pull it from the pan with a pair of tongs, and set it on paper towels so that you can drip off the excess oil. Crumble the bacon into bits once it's cool. Then it's time to move on to the next step.

Scramble the eggs, and warm the tortillas

Once the bacon is cooked and crumbled, and while the potatoes are still cooking, crack the eggs into a bowl, and whisk them until they are nice and smooth. Next, you're going to heat a frying pan over medium heat, and add the butter to it. Once the butter has melted, add in the eggs, and scramble them to a soft scramble, which is to say there is no runny egg anywhere in the pan, but the eggs are not cooked so much as to become firm or dried out. Once the eggs are cooked to perfection, remove them from the pan, and add them to a bowl as soon as they achieve that soft scramble consistency.

Next, warm up the flour tortillas over a gas flame, if your stove has one. Or, alternatively, you can heat them in a pan or warm them in the oven.

Assemble the burritos, then enjoy

Lay the warm tortillas out on two plates, then evenly divide the eggs between the two tortillas, followed by the rest of your fillings: the bacon, cheddar cheese, potatoes, pico de gallo, chopped cilantro, and thinly sliced avocado. If you want to toss in a dollop of sour cream, you should definitely feel free to do so. And, of course, now is the time to douse the ingredients in hot sauce if you like things spicy, so grab your favorite bottle from the pantry. Keep the hot sauce from the table so your guests are able to do the same.

Next, fold the ends of each tortillas in, and then roll them up to achieve the perfect burrito shape. Then comes the best part: Enjoy your filling, hearty taste of California, and rest assured you won't be hungry again for hours. This is such a great recipe to whip up on the weekend — one that the whole family will certainly enjoy. It's also a fun idea to serve burritos for brunch when you're having a crowd over. You will definitely be making this recipe many times in the future.

California Breakfast Burrito Recipe
5 from 39 ratings
If you want a little taste of California in the comfort of your own home, this California breakfast burrito recipe is for you.
Prep Time
Cook Time
Total time: 31 minutes
  • 1 medium russet potato, peeled and diced
  • 2 teaspoons olive oil
  • salt, to taste
  • pepper, to taste
  • ½ teaspoon garlic powder
  • 4 bacon strips
  • 4 large eggs
  • 1 teaspoon butter
  • 2 large flour tortillas
  • ½ cup cheddar cheese
  • ¼ to ½ cup pico de gallo
  • 2 tablespoons fresh cilantro
  • ½ avocado, sliced thin
  1. Preheat oven to 425 F.
  2. Toss the diced potatoes with the olive oil, and season them with salt, pepper, and garlic powder. Then, spread them out on a baking sheet lined with parchment paper or sprayed with nonstick spray.
  3. Roast the potatoes for 20 minutes until they are browned and crisp.
  4. Meanwhile, cook the bacon until crisp, then crumble it up once it's cool.
  5. Crack the eggs into a bowl, and whisk until smooth.
  6. Heat a frying pan over medium heat, and add the butter. Once melted, add the eggs, and stir or whisk to a soft scramble.
  7. Warm the tortillas over a gas flame. Alternatively, heat them up in a pan or warm in the oven.
  8. Divide the eggs between the tortillas, followed by the bacon, cheddar cheese, potatoes, pico de gallo, fresh cilantro, and avocado. Then, fold the ends in, and roll into a burrito.
  9. Serve immediately, and enjoy.
Calories per Serving 903
Total Fat 58.6 g
Saturated Fat 20.4 g
Trans Fat 0.6 g
Cholesterol 449.0 mg
Total Carbohydrates 59.4 g
Dietary Fiber 5.0 g
Total Sugars 6.5 g
Sodium 1,426.7 mg
Protein 35.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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