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Egg and Bean Breakfast Burrito Recipe
Ash Tyrrell

Egg and Bean Breakfast Burrito Recipe

I love how this egg and bean breakfast burrito 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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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. 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. 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. 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 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 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. 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 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. 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.