Cinco de Mayo Breakfast Burritos
Craving a show-stopping Cinco de Mayo Breakfast Burritos that’s wrapped entirely in crispy bacon? This over-the-top recipe layers cheesy taquitos, fluffy scrambled eggs, chorizo, tater tots, and fresh pico into the ultimate fiesta-worthy morning feast.
I’ll be honest — the first time I made these, my family just stood there staring in silence. Not because they were disappointed. Because a burrito wrapped in 30 slices of bacon tends to do that to people. These Cinco de Mayo Breakfast Burritos have become our annual tradition, and honestly, May 5th is just the excuse — we’d eat these any Sunday we could get away with it.
Table of Contents
What Makes These Breakfast Burritos So Ridiculously Good
These aren’t your average Breakfast Burritos Recipe situation. We’re talking two layers of deliciousness: homemade cheese-wrapped taquitos tucked inside a loaded burrito, which is then rolled in a full blanket of bacon and griddled until every side is golden and crispy. It’s cheesy. It’s smoky. It’s impossibly satisfying — and it feeds a crowd.
Ingredients
Cheese Taquitos
| Ingredient | Amount |
|---|---|
| Shredded Colby Jack cheese | 1 cup |
| Avocados (sliced) | 2 |
| Cooked chorizo | ½ cup |
Scrambled Eggs
| Ingredient | Amount |
|---|---|
| Eggs | 4 large |
| Heavy cream | ¼ cup |
| Salt | to taste |
| Olive oil | a touch |
Burrito Assembly
| Ingredient | Amount |
|---|---|
| Shredded Colby Jack cheese | 1 cup (extra) |
| Avocado slices | from the 2 avocados above |
| Diced tomatoes | 2 medium |
| Chopped onion | 1 medium |
| Cooked tater tots | 10 |
| Salsa | to taste |
| Large flour tortillas | 2 |
| Bacon slices | 60 (30 per burrito) |
How to Make Cinco de Mayo Breakfast Burritos
Step 1: Make the Cheesy Taquitos
Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread your shredded Colby Jack into a thin rectangle on the sheet — don’t skimp on the edges, those get the crispiest. Bake for about 10 minutes until it’s melted and slightly golden. Pull it out and work quickly here, because cheese waits for no one.
Slice the cheese sheet into 6 equal sections while it’s still pliable. Lay a few avocado slices and a spoonful of that smoky cooked chorizo down the center of each one, then roll them up snugly. Set these little guys aside — they’re about to become the best hidden surprise in your Spicy Breakfast Burrito.
Tip: If the cheese cools too fast and starts cracking when you roll it, pop the whole sheet back in the oven for 30–60 seconds to soften it back up.
Step 2: Scramble Those Eggs
Whisk together your eggs, salt, and heavy cream until everything’s smooth and slightly frothy. Heat a frying pan over medium with just a small drizzle of olive oil — you want your eggs fluffy and soft, not dry and rubbery. Scramble them low and slow, pulling them off the heat just before they look fully done. Keep them warm on the lowest setting while you get everything else ready.
“The heavy cream is the secret weapon here — it makes the eggs impossibly creamy. Don’t skip it.”
Step 3: Load Up Your Burritos
Lay your large flour tortilla flat and start layering: a generous handful of shredded Colby Jack, 5 avocado slices, half of your scrambled eggs, diced tomatoes, chopped onion, tater tots, and 3 of those cheese taquitos you made in Step 1.
Add a good drizzle of salsa — go as spicy as you dare for those Make-Ahead Breakfast Burritos vibes. Roll it up tightly, folding in the sides as you go. Repeat with the second tortilla and remaining fillings.
Tip: Warming your tortilla for 15 seconds in a dry pan before loading it makes it way easier to roll without tearing.
Step 4: The Bacon Wrap (Yes, Really)
Here’s where things get wonderfully unhinged. Take 30 slices of bacon and wrap each burrito completely — overlapping slightly as you go so every inch is covered. It sounds excessive. It is excessive. It is also incredible.
Place the bacon-wrapped burritos on an electric griddle over medium heat and cook all four sides until the bacon is fully cooked through and gloriously browned. This takes some patience — low and steady wins here. Once done, slice into thick rounds and serve immediately with extra salsa. These make a serious statement on any weekend brunch spread.
Tip: Use toothpicks or skewers to hold the bacon in place while you get the first side browned and set.
Expert Tips, Variations & Troubleshooting
Pro Tips for Success
Getting the bacon to stick without unraveling is the trickiest part. Start seam-side down first so it sears shut before you flip. If bacon edges keep curling up, press gently with a spatula for the first minute.
For a slightly lighter version, you can swap the bacon wrap for just cooking the assembled burrito on the griddle to get a golden, toasted exterior. You’ll lose the bacon drama, but you’ll still have an insanely loaded Make-Ahead Breakfast Burrito.
Make It Spicy
Want these to earn the title of true Spicy Breakfast Burritos? Swap regular salsa for a habanero variety, add pickled jalapeños inside the burrito, or use spicy chorizo. You can also fold in a layer of chipotle mayo before rolling for a smoky, creamy heat that plays perfectly against the crispy bacon.
Make It Ahead
These reheat surprisingly well! Assemble and cook your burritos the night before, then slice and reheat on the griddle or in the oven at 350°F for 10–12 minutes. If you love meal prepping, check out this honey garlic beef tenderloin as another great weekend batch-cook option.
Troubleshooting
Bacon falling off? Wrap each burrito tightly and use a second layer of overlapping strips around the ends. Toothpicks are your best friend here.
Cheese taquitos cracking? The cheese needs to still be warm and pliable when you roll. Work in small batches or reheat as needed.
Burrito falling apart when slicing? Let it rest for 2–3 minutes off the griddle before cutting. The bacon fat sets slightly and holds everything together beautifully.
Storage & Reheating
| Storage Method | Duration |
|---|---|
| Fridge (wrapped tightly in foil) | Up to 3 days |
| Freezer (individually wrapped) | Up to 1 month |
| Room temperature | Not recommended |
Reheating: For the best results, reheat slices on a dry skillet or griddle over medium heat for 3–4 minutes per side — this crisps the bacon back up beautifully. The microwave works in a pinch (1.5–2 minutes), but the bacon will go a little soft.
No-waste ideas: Leftover chorizo and scrambled egg filling is amazing stuffed into quesadillas the next day. Any leftover taquitos? Serve them as a snack with sour cream and salsa — they disappear fast.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~780 kcal |
| Protein | ~38g |
| Fat | ~52g |
| Carbohydrates | ~38g |
| Fiber | ~5g |
| Sodium | ~1,200mg |
Nutritional values are estimates and will vary based on specific brands and quantities used.
Frequently Asked Questions
Can I make these Cinco de Mayo Breakfast Burritos the night before?
Absolutely — that’s one of the best things about this recipe! Assemble and fully cook the bacon-wrapped burritos, then let them cool completely before refrigerating tightly wrapped in foil. The next morning, reheat on a griddle until warmed through and the bacon is crispy again. They taste just as good, maybe even better.
What if I can’t find chorizo?
Mexican-style chorizo is ideal here for that spicy, smoky kick. If it’s hard to find, you can use hot Italian sausage, seasoned ground beef, or even spicy turkey sausage. Just make sure whatever you use is fully cooked before assembling. If you love bold beefy flavors, you might also love what we did in these grilled steak and shrimp skewers.
How do I keep the bacon from being greasy?
Drain the cooked burrito on a wire rack for a minute or two before slicing — this lets excess fat drip away. Using center-cut bacon (slightly leaner than regular) also helps keep things from getting too indulgent. Not that indulgent is ever really a problem here.
Can I make a smaller batch of this Breakfast Burritos Recipe?
Of course! The recipe makes 2 large burritos (serving 6). To make just one, halve all the ingredients. The cheese taquito step still works great at half scale — you’ll just bake a smaller cheese rectangle and cut it into 3 sections instead of 6.
What should I serve alongside these?
Keep it simple — fresh salsa, sour cream, and sliced avocado are all you need. For something sweet to balance the savory richness, try a Georgia Peach Ice Cream Sandwich as a fun Cinco de Mayo dessert, or keep it light with a fruit salad.
Let’s Wrap This Up (Literally)
These Cinco de Mayo Breakfast Burritos are the kind of recipe that gets people talking — and reaching for seconds before they’ve even finished their first plate. Whether you’re hosting a Cinco de Mayo brunch, doing a lazy Sunday cook-up, or just want to experience what it feels like to eat a burrito wrapped in 30 slices of bacon (life-changing, truly), this recipe has you covered.
Give them a try and let me know how it went in the comments! Did you go full spicy or keep it classic? Did your family stand there speechless too? If you made these, I’d absolutely love to see your creation — share it on Pinterest and tag it so others can find this over-the-top breakfast. And if you’re after more bold, crowd-pleasing recipes, don’t miss this grilled steak zucchini bowl with creamy sauce — it’s another weeknight winner.
Happy cooking, and ¡Feliz Cinco de Mayo!
Cinco de Mayo Breakfast Burritos
Equipment
- Baking sheet
- Parchment paper
- Oven
- Frying Pan
- Electric griddle
- Whisk
- Spatula
Ingredients
Cheese Taquitos
- 1 cup shredded Colby Jack cheese
- 2 avocados sliced
- 0.5 cup cooked chorizo
Scrambled Eggs
- 4 eggs
- 0.25 cup heavy cream
- salt to taste
- olive oil a touch
Burrito Assembly
- 1 cup shredded Colby Jack cheese extra, for assembly
- 2 tomatoes diced
- 1 onion chopped
- 10 cooked tater tots
- salsa to taste
- 2 large flour tortillas
- 60 slices bacon 30 slices per burrito
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread 1 cup of shredded Colby Jack cheese into a thin rectangle on the sheet. Bake for 10 minutes until melted and slightly golden. Remove from the oven and quickly cut into 6 equal sections while still pliable. Place a few avocado slices and a spoonful of cooked chorizo on each section, then roll each one up snugly. Set the taquitos aside.
- Whisk together the eggs, salt, and heavy cream until smooth. Heat a frying pan over medium with a small drizzle of olive oil. Scramble the eggs low and slow, pulling them off the heat just before they look fully done. Keep warm on the lowest setting while you prepare the rest.
- Lay a large flour tortilla flat. Layer on a generous handful of shredded Colby Jack cheese, 5 avocado slices, half of the scrambled eggs, diced tomatoes, chopped onion, tater tots, 3 cheese taquitos, and a drizzle of salsa. Roll the burrito tightly, folding in the sides as you go. Repeat with the second tortilla and remaining fillings.
- Wrap each burrito completely in 30 slices of bacon, overlapping slightly so every inch is covered. Place the bacon-wrapped burritos on an electric griddle over medium heat and cook all four sides until the bacon is fully cooked through and golden brown. Cut into thick slices and serve immediately with extra salsa.
