I love how this Egg and Bean Breakfast Burrito Recipe turns simple breakfast ingredients into something warm, filling, and flavorful. When I made it, the soft scrambled eggs paired beautifully with smoky baked beans, cheddar, green onions, and a warm flour tortilla.
I also liked that the optional bacon added a savory crunch without making the recipe complicated. The whole process felt quick enough for a weekday morning but satisfying enough for a relaxed weekend breakfast. If you want an easy breakfast you can customize, this is one recipe I would happily make again.
Cooking Time
This recipe makes 6 breakfast burritos and follows the quantities and methods used in the source recipe.
- Prep Time: About 10 minutes
- Cooking Time: About 10 minutes
- Total Time: About 20 minutes
Ingredients
- 1 (16-ounce) can smoky baked beans — They provide the creamy, smoky, slightly sweet bean layer.
- 6 large eggs — I use fresh eggs for soft, fluffy scrambled eggs.
- Freshly ground black pepper, to taste — It adds a simple savory bite to the eggs.
- 1 tablespoon butter or margarine — This keeps the eggs tender and helps prevent sticking.
- 6 strips cooked bacon, crumbled (optional) — I add bacon when I want extra smoky, savory flavor.
- ⅓ cup chopped green onions — They bring freshness and a mild onion flavor.
- 6 flour tortillas, 7–8 inches, warmed — Warm tortillas are much easier to fold without tearing.
- ½ cup shredded cheddar cheese — Freshly shredded cheese melts smoothly over the warm filling.
- Salsa, optional — I like it for a bright, tangy finish.
Note: serves several — this quantity makes 6 servings.
Equipment You Need
- Small saucepan — Use it to warm the baked beans.
- Medium mixing bowl — Beat the eggs with seasoning before scrambling.
- 10-inch nonstick skillet — Cook the eggs evenly with less sticking.
- Spatula — Stir and gently fold the eggs as they cook.
- Knife and cutting board — Chop the green onions and crumble the cooked bacon.
- Measuring cups and spoons — Keep the ingredient quantities consistent.
- Serving plates — Use them to assemble and serve the finished burritos.
How to Make Egg and Bean Breakfast Burrito Recipe?
This recipe is straightforward, and I find it easiest when I prepare the toppings before cooking the eggs. The key is to keep the beans warm, cook the eggs gently, and warm the tortillas before assembling. That way, everything is ready to roll while the ingredients are still hot and delicious.
1. Warm the Smoky Baked Beans
Place the baked beans in a small saucepan over medium heat. Warm them until heated through, stirring occasionally so they do not stick. Keep the beans warm while you prepare the eggs.
2. Prepare the Egg Mixture
Crack the eggs into a medium bowl and beat them until the yolks and whites are well combined. Season with freshly ground black pepper and any salt needed for your taste.
3. Heat the Skillet
Melt the butter or margarine in a 10-inch nonstick skillet over medium heat. I prefer a nonstick pan here because it makes the soft scrambled eggs easier to stir and prevents a sticky layer from forming.
4. Cook the Eggs
Pour the beaten eggs into the skillet and let them begin to set. Add the crumbled bacon, if using, along with the chopped green onions, then stir occasionally until the eggs are cooked.
5. Warm the Tortillas
Warm all six flour tortillas just before assembling the burritos. I recommend keeping them covered after warming because soft tortillas fold more easily and are less likely to crack.
6. Divide the Scrambled Eggs
Divide the cooked egg mixture evenly among the six tortillas. Spoon the eggs toward the center rather than spreading them all the way to the edges, leaving room for the beans and cheese.
7. Add the Beans and Cheese
Top each tortilla with about ¼ cup of warm beans. Add approximately 1 tablespoon plus 1 teaspoon of shredded cheddar cheese to each burrito so the cheese melts into the warm filling.
8. Fold the Burritos
Fold the ends of each tortilla inward over the filling. Then roll the tortilla tightly from one side to the other, keeping the filling enclosed as you go.
9. Add Salsa and Serve
Place the finished burritos seam-side down and serve while they are warm. I like adding salsa just before serving for a fresh, tangy contrast to the smoky beans, eggs, and cheese.
Additional Tips for Making This Recipe Better
I found a few small details make a noticeable difference when preparing these burritos:
- I warm the tortillas right before assembling because cold tortillas tend to split when I roll them.
- I keep the beans warm but avoid letting them boil, which helps maintain a pleasant texture.
- I cook the eggs gently and stop as soon as they are set so they remain soft instead of becoming rubbery.
- I shred the cheddar fresh because it melts more evenly than many pre-shredded cheeses.
- I add salsa at the end so its bright flavor does not get lost inside the hot filling.
- I use bacon only when I want a heartier burrito; the original recipe also lists it as optional.
Common Mistakes to Avoid
- Overcooking the eggs: I avoid leaving them on high heat because they can become dry and firm instead of soft.
- Overfilling the tortilla: I have found that a moderate filling makes rolling much easier and keeps the burrito intact.
- Using cold tortillas: I always warm them first because flexible tortillas fold much more cleanly.
- Adding too much cheese: I stick close to the suggested amount so the cheese complements rather than overwhelms the beans and eggs.
- Forgetting to drain excess moisture: I keep the bean filling controlled so the tortilla does not become soggy.
How to Serve Egg and Bean Breakfast Burrito?
I like serving these burritos warm with a spoonful of salsa on top or alongside the plate.
For a more colorful presentation, cut each burrito diagonally and arrange the halves with the filling facing upward.
You can also add fresh green onions, avocado slices, cilantro, or a little extra cheddar for a restaurant-style finish.
For a heartier breakfast, serve the burrito with fresh fruit or a simple side salad. If you enjoy spicy food, a few drops of hot sauce can add extra heat without changing the basic recipe.
Variations
- Black bean breakfast burrito: Swap the smoky baked beans for seasoned black beans if you prefer a more traditional black-bean flavor.
- Bean breakfast burrito no egg: Leave out the scrambled eggs and increase the beans, vegetables, or cheese for a meat-free eggless version.
- Refried bean breakfast burrito: Use warm refried beans for a smoother, creamier filling.
- Egg bean and cheese breakfast burrito: Keep the classic combination of eggs, beans, and cheddar and add salsa for extra flavor.
- Dairy-free: Replace cheddar with your favorite dairy-free shredded cheese or leave the cheese out.
- Vegetarian: Skip the optional bacon; the beans, eggs, cheese, and green onions still make a satisfying breakfast.
- More vegetables: Add cooked bell peppers, tomatoes, or spinach for extra color and texture.
- Extra smoky: Add a small amount of smoked paprika or use smoky-style beans to intensify the savory flavor.
- Spicy version: Add jalapeños, hot salsa, or your preferred chili sauce.
- Freezer-friendly version: Assemble individual burritos, wrap them securely, and freeze them for convenient breakfasts.
Nutritional Information
The published version of this recipe provides approximately the following nutrition per serving.
- Calories: 380
- Protein: 19 g
- Carbohydrates: 42 g
- Fat: 16 g
Actual nutrition can change depending on the tortilla, cheese, beans, butter, bacon, and salsa you use.
Make Ahead and Storage
Refrigerating
I would cool assembled burritos promptly and store them in an airtight container in the refrigerator. For best texture and flavor, use refrigerated burritos within a few days and reheat until hot throughout.
Reheating
Reheat a refrigerated burrito in the microwave until warmed through, or use an oven or skillet for a crisper tortilla. If microwaving, wrapping the burrito loosely in a damp paper towel can help prevent the tortilla from becoming overly dry.
Freezing
These burritos can work well as a make-ahead breakfast, and BUSH’S specifically highlights Breakfast Egg and Bean Burritos as a freezer-friendly grab-and-go meal. Wrap individual burritos securely before freezing, then thaw in the refrigerator before reheating for more even warming.
Why You’ll Love This Recipe?
There is a reason I keep coming back to breakfast burritos like this: they are simple, filling, and easy to adapt.
The combination gives me protein, carbohydrates, creamy cheese, and smoky bean flavor in one convenient package.
Here are some of my favorite reasons to make it:
- Quick and approachable: I do not need complicated techniques or unusual ingredients. The basic cooking process is simply warming the beans, scrambling eggs, and assembling the tortillas.
- Easy to customize: I can leave out bacon, change the cheese, add salsa, or experiment with different beans depending on what I have in the kitchen.
- Great for meal prep: I like the idea of making several burritos at once and keeping them ready for busy mornings. The recipe is also suitable for a freezer breakfast approach.
- Satisfying and filling: The eggs and beans create a hearty center, while the tortilla and cheese make the finished burrito substantial enough to carry me through the morning.
- Family-friendly: I can keep the basic filling mild and let everyone add their own salsa or hot sauce. That makes it easy to adjust the heat for different preferences.
FAQs
Can I use black beans instead of smoky baked beans?
Yes. A black bean breakfast burrito recipe can use drained, warmed black beans in place of the smoky baked beans. The flavor will be less sweet and smoky.
Can I make a bean breakfast burrito without eggs?
Absolutely. For a bean breakfast burrito no egg version, leave out the eggs and add more beans, vegetables, avocado, or cheese to create a satisfying filling.
How many calories are in an egg and bean burrito?
The source recipe lists approximately 380 calories per serving, with six servings from the stated quantities.Your egg and bean burrito calories may vary with ingredient substitutions and portion sizes.
Can I freeze an egg and bean breakfast burrito?
Yes. I recommend wrapping individual burritos securely before freezing and reheating them thoroughly. BUSH’S also presents this recipe as an option for freezer-friendly, grab-and-go breakfasts.
Egg and Bean Breakfast Burrito Recipe
Ingredients
Method
- Place the baked beans in a small saucepan over medium heat. Warm them until heated through, stirring occasionally so they do not stick. Keep the beans warm while you prepare the eggs.
- Crack the eggs into a medium bowl and beat them until the yolks and whites are well combined. Season with freshly ground black pepper and any salt needed for your taste.
- Melt the butter or margarine in a 10-inch nonstick skillet over medium heat. I prefer a nonstick pan here because it makes the soft scrambled eggs easier to stir and prevents a sticky layer from forming.
- Pour the beaten eggs into the skillet and let them begin to set. Add the crumbled bacon, if using, along with the chopped green onions, then stir occasionally until the eggs are cooked.
- Warm all six flour tortillas just before assembling the burritos. I recommend keeping them covered after warming because soft tortillas fold more easily and are less likely to crack.
- Divide the cooked egg mixture evenly among the six tortillas. Spoon the eggs toward the center rather than spreading them all the way to the edges, leaving room for the beans and cheese.
- Top each tortilla with about ¼ cup of warm beans. Add approximately 1 tablespoon plus 1 teaspoon of shredded cheddar cheese to each burrito so the cheese melts into the warm filling.
- Fold the ends of each tortilla inward over the filling. Then roll the tortilla tightly from one side to the other, keeping the filling enclosed as you go.
- Place the finished burritos seam-side down and serve while they are warm. I like adding salsa just before serving for a fresh, tangy contrast to the smoky beans, eggs, and cheese.
Notes
- I warm the tortillas right before assembling because cold tortillas tend to split when I roll them.
- I keep the beans warm but avoid letting them boil, which helps maintain a pleasant texture.
- I cook the eggs gently and stop as soon as they are set so they remain soft instead of becoming rubbery.
- I shred the cheddar fresh because it melts more evenly than many pre-shredded cheeses.
- I add salsa at the end so its bright flavor does not get lost inside the hot filling.
- I use bacon only when I want a heartier burrito; the original recipe also lists it as optional.
