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This Cheesy Pesto Avocado Bacon Breakfast Burrito is the perfect easy wholesome breakfast to enjoy. Basil pesto wrapped up with cheesy scrambled eggs, spinach, roasted potatoes, avocado, and crispy bacon. This colorful breakfast burrito is simple to make, freezer friendly, wholesome, and delicious.
So excited about today’s breakfast burrito. It’s not often that I share a savory breakfast recipe. Mostly because when I cook up breakfast for the family it’s usually something sweet with a side of eggs and toast. Nothing too fancy.
But sometimes I love to switch it up, and today, I’m switching it up.
Make ahead, freezer-friendly, breakfast burritos for back-to-school! Promise, they’re easy AND delicious.
The details
I wanted these to be easy to make, so I kept the steps and ingredients minimal. There’s really nothing fancy here!
Start with the eggs. Scramble them up with everything bagel spice, salt, and pepper. I love to cook them in a skillet with a pat of butter. Then plenty of cheese is added to the mix, I like to use cheddar and creamy fontina cheese. The combo is so delicious!
I finish the eggs with a couple of handfuls of fresh spinach. Again, nothing too fancy – just delicious, especially with the everything bagel spice and cheese. Yum!
The rest is basically assembly. You’ll need some large flour tortillas (I always use my homemade ones), leftover potatoes, more cheese, crispy bacon, and avocado. Oh, and basil pesto too, of course!
Wrap everything up the tortillas with the warm eggs, then tuck the burritos into a piece of foil. At this point, you can pause and keep the burritos in the fridge for 1-2 days or freeze them.
If you’re freezing the burritos, I recommend omitting the avocado. Then when you’re ready to serve, just add the avocado alongside the burrito instead.
I toast the burritos in the oven to get the cheese all melty, then slice, eat and enjoy!
These will be really nice for busy weekday mornings this fall as we buckle down and head into the busy fall season. I’m excited to have a few in the freezer for super fast breakfast, lunches, and even dinners. This really is one of those magical recipes that’s great any time of day!
Who doesn’t love a cheesy bacon filled burrito!
Looking for other quick breakfast recipes?
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto
Lastly, if you make this Cheesy Pesto Avocado Bacon Breakfast Burrito, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cheesy Pesto Avocado Bacon Breakfast Burrito
Servings: 4 burritos
Calories Per Serving: 874 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 eggs
- 2 teaspoons everything bagel spice
- kosher salt and black pepper
- 3/4 cups shredded cheddar cheese
- 3/4 cup shredded fontina cheese
- 3 tablespoons salted butter
- 2 cups baby spinach
- 4 large tortillas
- 1 avocado, diced
- 1/2 cup basil pesto
- 6 slices cooked bacon, crumbled
- 1 cup leftover french fries or roasted potatoes
Instructions
- 1. Preheat the oven to 400° F. 2. In a bowl, whisk together the eggs, everything spice, and a pinch each of salt and pepper.3. Melt the butter in a skillet over medium heat. Pour in the eggs and cook, undisturbed, until beginning to set on the bottom, 1 to 2 minutes. Sprinkle on the cheddar. Using a spatula, lift up the edges of the eggs and let the uncooked eggs run underneath. Scatter the spinach over top, and cook another minute. Remove from the heat. 4. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the eggs, potatoes, cheese, avocado, and bacon. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients. Wrap the burritos in foil. 5. Wrap the burritos in foil and place in the oven for 10-15 minutes, until the cheese melts. Unwrap the foil, eat, and enjoy!
Notes
To Make Ahead and Freeze: Omit the avocado. Wrap each burrito tightly in foil and store in freezer bags. To thaw, remove the foil and thaw them in the microwave on power level high for 60-90 seconds. Each microwave differs though. Serve with avocado.
Love this recipe! My daughter sent it to me so I gave it a try and it was awesome! So delicious and filling. So glad I tried it.
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
Love this recipe! It’s easy and super delicious. I like having breakfast items already made that I can heat up while getting ready, especially while heading out for ski trips, and this hit the spot!
Hey there,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Do you have the link for the home fries?
Hey Gabby,
You can follow this recipe for the fries:
https://www.halfbakedharvest.com/chicken-souvlaki-bowls/
Please let me know if you have any other questions! xx
This is one of the best breakfast burritos I have ever made or eaten period! What makes it, for me, is the pesto, and also that I air-fried thick french fries for the recipe rather than using leftovers or frozen! Great flavor, and love that it has veggies! Going into the breakfast rotation.
Hey Tony,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
This recipe is fantastic! Big hit with the family, and your homemade tortilla recipe was much easier than I thought and produced perfect tortillas for wrapping. We used air-fried frozen skinny French fries and subbed Gruyere since we didn’t have Fontina. Absolutely delicious. Definitely will do these again.
Hey Rebecca,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Loved this one!! As a bonus, the egg mixture alone is fantastic and I will be using that by itself for more picky family members!! Thank you for another wonderful recipe, Tieghan!
Hi Carole,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I’ve made this several times and it never disappoints!
Hey Dawn,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Does anyone have reccs on how to best defrost these after freezing?
Hi Chelsea,
The instructions are listed above…please let me know if you have any other questions, I hope you love the recipe! xxT
If I don’t want to freeze them, how long would these last in the fridge?
Hi Jennifer,
I would say these are good for about 3 days in the fridge. I hope you love the recipe, let me know if you give it a try! xx
Made these this morning and husband gave them a 5 star! I made extra to freeze and pull out during the week for a quick breakfast.
Hi Tammy,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
This looks perfect for my high school daughter with an early class who needs a quick healthy breakfast! Might make a double batch and freeze…. THANK YOU!
Awesome! I hope you both love the recipe Anna:)
Delicious! I made one for myself and then tried to eat a second one and I was STUFFED. These little guys are FILLING. I’ve never been a big burrito fan but these hit the spot for me!
Hi Jana-Lyn,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
Yum! Making them this week for sure! Thanks also for the freezer tips .
Thanks Cheryl!! I hope you love the recipe, let me know if you give it a try! xx