This is the kind of breakfast that turns a slow morning into something worth lingering over.

A warm tortilla wrapped around soft scrambled eggs, crispy roasted potatoes, salty bacon, creamy avocado, and fresh spinach. Nothing fancy, nothing overworked, just really good ingredients cooked the right way and put together with intention. On the side, extra roasted potatoes because there are never enough, and a bold, spicy aioli for dipping that ties everything together.

This is not a rushed weekday breakfast. This is a weekend breakfast. The kind you make when coffee is still hot, the kitchen smells like roasted potatoes, and breakfast feels like the main event.

Why I Love This Breakfast Burrito:

I love breakfasts that feel filling without being heavy and comforting without being boring. This burrito hits that balance perfectly.

It started as a way to use up leftover roasted potatoes and bacon, but it quickly turned into one of those recipes that gets requested again and again. The eggs stay soft, the potatoes add texture, the bacon brings salt and crunch, and the avocado keeps everything creamy without needing cheese. The spinach adds just enough freshness to make it feel balanced, especially when everything is wrapped up warm.

The spicy aioli on the side is optional, but once you try it, it becomes non negotiable. Dipping the burrito or the potatoes into that sauce takes this breakfast from good to unforgettable.

Why You Will Want to Make This Recipe:

It is hearty and satisfying without being greasy
Perfect for weekend breakfasts or brunch
Uses simple, familiar ingredients
Great for feeding a crowd
Easy to customize based on what you have
Works for meal prep and reheating
Feels restaurant worthy but totally doable at home

Ingredients You Will Need:

For the Breakfast Burritos:

Large flour tortillas
Eggs
Bacon
Yukon Gold or baby potatoes
Olive oil
Salt and black pepper
Garlic powder
Paprika
Fresh spinach
Ripe avocados

For the Roasted Potatoes:

Potatoes
Olive oil
Salt and pepper
Dried herbs like thyme or rosemary

For the Spicy Aioli:

Mayonnaise
Garlic
Lemon juice
Hot sauce or chili paste
Smoked paprika

How to Make the Roasted Potatoes:

Step 1: Preheat your oven to 425 degrees Fahrenheit.

Step 2: Cut the potatoes into bite sized pieces. Try to keep them similar in size so they cook evenly.

Step 3: Toss the potatoes with olive oil, salt, pepper, and herbs until fully coated.

Step 4: Spread them out on a baking sheet in a single layer. Do not overcrowd the pan.

Step 5: Roast for 30 to 35 minutes, flipping halfway through, until golden brown and crispy on the edges.

Set aside some of the potatoes for the burritos and keep the rest warm for serving on the side.

How to Cook the Bacon:

Step 1: Place bacon strips in a cold skillet.

Step 2: Turn the heat to medium and cook slowly, flipping occasionally, until crispy.

Step 3: Transfer to a paper towel lined plate and let cool slightly.

Step 4: Chop into bite sized pieces.

Cooking bacon slowly helps it render properly and gives you better texture without burning.

How to Make Soft Scrambled Eggs:

Step 1: Crack eggs into a bowl and whisk until just combined. Season lightly with salt.

Step 2: Heat a nonstick skillet over low heat and add a small amount of butter or oil.

Step 3: Pour in the eggs and stir gently with a spatula.

Step 4: Keep stirring slowly, scraping the bottom of the pan, until the eggs are just set and still slightly glossy.

Remove from the heat immediately. The eggs will continue to cook slightly from residual heat.

How to Make the Spicy Aioli:

Step 1: In a small bowl, combine mayonnaise, grated garlic, lemon juice, hot sauce, and smoked paprika.

Step 2: Stir until smooth and taste. Adjust heat and acidity as needed.

Step 3: Refrigerate until ready to serve to allow flavors to meld.

How to Assemble the Breakfast Burritos:

Step 1: Warm the tortillas slightly so they are soft and flexible.

Step 2: Layer scrambled eggs down the center of each tortilla.

Step 3: Add roasted potatoes, chopped bacon, fresh spinach, and sliced avocado.

Step 4: Fold in the sides of the tortilla, then roll tightly from the bottom up.

Step 5: If desired, toast the wrapped burritos seam side down in a dry skillet until lightly golden.

Serve immediately with extra roasted potatoes and bowls of spicy aioli for dipping.

Tips for the Best Breakfast Burritos:

Do not overfill the tortillas or they will tear
Warm tortillas before rolling for easier wrapping
Keep eggs soft to avoid dryness
Roast potatoes until truly crispy for contrast
Slice avocado right before assembling to keep it fresh

How to Customize This Recipe:

This breakfast burrito is endlessly adaptable.

You can swap bacon for sausage or ham. Add cheese if you want something extra indulgent. Use sweet potatoes instead of regular potatoes. Add sautéed onions or peppers. Swap spinach for arugula or kale. Make it vegetarian by skipping the bacon and adding mushrooms or black beans.

This recipe is more of a framework than a strict rule set, which makes it perfect for using what you already have.

Make Ahead and Storage Tips:

You can prep most of the components ahead of time.

Roast the potatoes and cook the bacon up to three days in advance. Store them in airtight containers in the fridge. Scramble eggs fresh for best texture, but they can be reheated gently if needed.

Assembled burritos can be wrapped tightly in foil and stored in the fridge for up to two days. Reheat in the oven or a skillet until warmed through.

The spicy aioli keeps well in the fridge for up to five days.

Serving Suggestions:

These burritos are great on their own, but they also pair well with:

Fresh fruit
A simple green salad
Iced coffee or fresh juice
Extra hot sauce on the side

They also work beautifully as a brunch spread centerpiece.

Final Thoughts:

This breakfast burrito is everything I want in a morning meal. Comforting, filling, and balanced, with enough texture and flavor to feel special without being complicated.

It is the kind of recipe that becomes part of your regular rotation because it works every time. Whether you are feeding family, hosting brunch, or just treating yourself to a slow morning, this breakfast burrito delivers.

If you make it, do not skip the spicy aioli. It is the finishing touch that brings everything together and makes this breakfast truly memorable.

Breakfast Burrito with Scrambled Eggs, Bacon & Avocado