The California Breakfast Burrito is the perfect way to start your morning with a burst of flavor and energy. Packed with crispy hash browns, creamy avocado, smoky bacon, and fluffy scrambled eggs, it’s everything you love about breakfast wrapped up in a warm tortilla. The freshness of pico de gallo balances the richness, while a drizzle of smoky chipotle mayo ties it all together with a little kick.
This burrito isn’t just hearty—it’s convenient. Whether you’re eating at home, grabbing breakfast on the go, or packing for a road trip, it’s easy to make, portable, and satisfying enough to keep you fueled for hours. The combination of crispy textures and creamy elements makes every bite interesting, and the southwest-inspired flavors give it a unique twist compared to the usual breakfast fare.
What sets the California Breakfast Burrito apart is its balance of fresh and indulgent ingredients. The hash browns bring that golden crunch, the bacon delivers salty richness, and the avocado adds a cool creaminess that keeps the burrito from feeling too heavy. Meanwhile, the pico de gallo cuts through with bright acidity, making sure the flavors stay lively.
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This recipe is also endlessly customizable. Swap bacon for sausage, add sautéed peppers and onions, or spice it up with jalapeños. Once you’ve mastered the basic method, you can adapt it to suit your cravings or whatever you have in the fridge. And yes—it’s just as good for lunch or dinner as it is for breakfast.
Servings and timing:
Yield: 4 burritos
Total time: 30 minutes
Ingredients:
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup cooked crispy bacon, chopped
- 2 cups frozen hash browns (or shredded fresh potatoes)
- 1 ripe avocado, diced
- 1 cup pico de gallo (fresh salsa)
- 1/4 cup chipotle mayo (store-bought or homemade)
- 2 tablespoons butter or oil for cooking
Instructions:
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