Gluten Free Breakfast Burrito

Oh, busy mornings! I remember them well – often a whirlwind of sticky fingers, lost shoes, and the ever-present question: “What’s for breakfast?” As a mom of three, I’ve learned that a good breakfast sets the tone for the entire day. But finding something nourishing, delicious, and easy, especially when dietary needs are in the mix, can feel like a heroic feat.

That’s precisely why this incredible gluten free breakfast burrito recipe became a staple in our home. It all started one chaotic Tuesday. My youngest, bless his heart, declared he was “starving” five minutes before we needed to leave.

Panic started to set in. Then, I remembered I had prepped some components for a gluten free breakfast burrito the night before. Within minutes, I had warm, satisfying burritos wrapped and ready.

The kids devoured them, and I even managed a bite myself before we headed out the door. That day, this simple gluten free breakfast burrito didn’t just save breakfast; it saved my sanity. It’s truly a labor of love, designed to bring comfort and fuel to even the most hectic mornings.

Why You’ll Love This Gluten Free Breakfast Burrito Recipe

Every bite of this gluten free breakfast burrito bursts with flavor and wholesome goodness, making it a true family favorite. First, it’s incredibly versatile. You can customize it with your family’s favorite ingredients, ensuring everyone gets exactly what they love.

Moreover, these burritos are perfect for meal prepping. Imagine waking up knowing a delicious, ready-to-go breakfast awaits you – no more morning rush or compromises on healthy eating! This particular gluten free breakfast burrito recipe solves the common challenge of finding satisfying and convenient gluten-free breakfast options.

Many traditional breakfast items contain gluten, but this recipe embraces a hearty, flavorful wrap that everyone can enjoy. Furthermore, it’s packed with protein and fiber, keeping you feeling full and energized throughout the morning. This is not just a meal; it’s a breakfast solution that brings joy and ease to your everyday routine. You will adore how simple yet incredibly satisfying this gluten free breakfast burrito is.

Ingredients You’ll Need

Making these delightful gluten free breakfast burritos requires simple, accessible ingredients you likely already have on hand or can easily find at your local grocery store. I always keep these staples stocked, ready for a quick breakfast assembly. Choosing fresh, quality ingredients truly elevates the flavor of your ultimate gluten free breakfast burrito.

Substitutions & Variations

The beauty of this gluten free breakfast burrito is its endless adaptability. Think of this recipe as a canvas for your culinary creativity! You can easily swap ingredients to suit your dietary needs, preferences, or simply what you have available. This flexibility truly makes the gluten free breakfast burrito a winner in our busy household.

Protein Power-Ups:
* Vegetarian: For a meat-free gluten free breakfast burrito, consider crumbled firm tofu seasoned with turmeric and black salt (for an “eggy” flavor), black beans, pinto beans, or even a plant-based sausage alternative. These options add fantastic texture and protein.
* Leaner Meat: Swap breakfast sausage for lean ground turkey, chicken breast (diced), or even pre-cooked rotisserie chicken.
* Additions: Cooked ham, leftover steak, or shredded chicken can also find a happy home in your next gluten free breakfast burrito.

Veggie Boosters:
* Greens: Wilted spinach, kale, or Swiss chard integrate seamlessly into the egg mixture. They add nutrients without overwhelming the flavor.
* Other Veggies: Sautéed mushrooms, zucchini, corn, or roasted sweet potatoes bring different textures and sweetness.

Don’t hesitate to use whatever fresh vegetables you have!
* Spicy Kick: Diced jalapeños or a pinch of cayenne pepper will give your gluten free breakfast burrito a pleasant heat.

Cheese Choices:
* Dairy-Free: Numerous fantastic dairy-free shredded cheese alternatives exist now. They melt beautifully and offer the same creamy texture.
* Flavor Profiles: Try Monterey Jack, pepper jack for a spicy kick, or even a smoked gouda for a gourmet touch in your gluten free breakfast burrito.

Tortilla Options:
* While we specifically focus on the gluten free breakfast burrito, know that gluten-free tortillas come in various brands and ingredient bases (corn, rice, almond flour, cassava flour). Experiment to find your favorite texture and flavor. Some brands are softer and more pliable, which is ideal for rolling.

Spice It Up:
* Beyond salt and pepper, a dash of cumin, chili powder, or smoked paprika will give your gluten free breakfast burrito a lovely Southwest flair. Hot sauce is also a must for some!

Beyond these suggestions, exploring various protein options is key to a satisfying start. For more creative and high-protein morning meals, check out our comprehensive guide on high-protein breakfast ideas inspired by Starbucks egg bites.

Step-by-Step Instructions

Crafting the perfect gluten free breakfast burrito is a straightforward process, broken down into simple steps. Follow these instructions, and you’ll have a batch of delicious burritos ready in no time.

1. Prep the Potatoes: First, peel and dice the russet potatoes into small, ½-inch cubes. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, or until tender and lightly golden brown. Season with a pinch of salt and pepper. Remove the potatoes from the skillet and set aside in a bowl.

2. Cook the Aromatics and Protein: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper.

Sauté for 5-7 minutes until softened and fragrant. If using raw breakfast sausage, add it to the skillet now, breaking it apart with a spoon as it cooks until no pink remains. If using pre-cooked protein like bacon or ham, add it towards the end of this step to warm through.

Once cooked, drain any excess grease and add the cooked potatoes back to the skillet. Stir everything together.
3.

Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper until well combined and slightly frothy. Pour the egg mixture into the skillet with the potato and veggie mixture. Cook over medium heat, stirring gently and consistently, until the eggs are scrambled to your desired doneness – fluffy and set but not dry.

Remove the skillet from the heat.
4. Assemble the Burritos: Lay a gluten-free tortilla flat on a clean surface.

Spoon about ½ cup of the egg and potato mixture into the center of the tortilla, leaving space around the edges. Sprinkle about 2 tablespoons of shredded cheddar cheese over the filling.
5.

Roll the Burritos: To roll your gluten free breakfast burrito, first fold in the two opposite sides of the tortilla over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go, to create a neat, compact burrito. This technique ensures everything stays securely inside your incredible gluten free breakfast burrito.

6. Warm (Optional): If serving immediately, you can lightly toast the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side until golden brown and the cheese is melted. This adds a delightful crispness to your gluten free breakfast burrito.

7. Serve: Enjoy your homemade gluten free breakfast burrito warm, perhaps with a dollop of salsa, a slice of avocado, or a sprinkle of fresh cilantro.

Pro Tips for Success

Achieving the perfect gluten free breakfast burrito goes beyond just following the steps; a few pro tips will elevate your results. These insights will help you create a gluten free breakfast burrito that is not only delicious but also easy to make and store.

* Choose the Right Tortillas: Not all gluten-free tortillas are created equal. Look for brands known for their flexibility and softness. Some can be a bit stiff and prone to cracking.

Briefly warming your gluten-free tortillas in a dry skillet or microwave for 15-20 seconds before rolling makes them much more pliable and easier to work with, preventing tears in your gluten free breakfast burrito.
* Cook Components Separately: While tempting to throw everything in at once, cooking your potatoes, protein, and eggs individually (or mostly so) ensures each component is perfectly cooked and seasoned. Then, combine them for assembly.

This layered cooking approach builds depth of flavor in your ultimate gluten free breakfast burrito.
* Don’t Overcook the Eggs: Overcooked eggs become rubbery and dry. Cook them until they are just set and still slightly moist.

They will continue to cook a bit from residual heat. Fluffy, tender eggs are key to a fantastic gluten free breakfast burrito.
* Portion Control for Rolling: Avoid overfilling your tortillas.

Too much filling makes rolling difficult and messy. Start with a manageable amount, usually about ½ cup of the egg mixture plus cheese for a standard large tortilla, to ensure a neat gluten free breakfast burrito.
* Tuck and Roll Tightly: When assembling, make sure to fold in the sides firmly before rolling from the bottom.

Roll tightly to create a compact gluten free breakfast burrito that holds its shape, especially important if you plan to wrap and freeze them.
* Cool Before Freezing: If you are meal prepping and plan to freeze your gluten free breakfast burrito, allow them to cool completely before wrapping and freezing. This prevents condensation and freezer burn, maintaining the quality of your prepared gluten free breakfast burrito.

* Season Generously: Taste as you go! Adjust salt, pepper, and any additional spices (like garlic powder, onion powder, or a pinch of chili powder) to your liking. Well-seasoned components make for a much more flavorful gluten free breakfast burrito.

Mastering the art of rolling and filling is crucial for any wrapped meal, ensuring every bite is perfect. These techniques, especially choosing the right tortilla, are equally vital when crafting other flavorful wraps like chipotle ranch grilled chicken burritos.

Storage & Reheating Tips

One of the best features of this gluten free breakfast burrito recipe is its meal-prep friendliness. Preparing a batch means delicious breakfasts are just minutes away, even on the busiest mornings. Proper storage ensures your gluten free breakfast burrito stays fresh and tasty.

Storing in the Refrigerator:
* Cool Completely: Always allow your assembled gluten free breakfast burrito to cool entirely before wrapping. Warm burritos create steam, leading to soggy tortillas.
* Wrap Individually: Tightly wrap each cooled gluten free breakfast burrito in plastic wrap, parchment paper, or foil.

This protects them from air exposure and helps maintain freshness.
* Shelf Life: Stored properly, these burritos will last for up to 3-4 days in the refrigerator.

Freezing for Longer Storage:
* Wrap Tightly: For freezing, wrap each cooled gluten free breakfast burrito first in plastic wrap, then again in aluminum foil. This double layer offers maximum protection against freezer burn.
* Label and Date: Always label your wrapped burritos with the date.

They freeze well for up to 2-3 months.
* Batch Freeze: Lay the individually wrapped burritos in a single layer on a baking sheet to freeze solid, then transfer them to a large freezer bag or airtight container. This prevents them from sticking together.

Reheating from the Refrigerator:
* Microwave: Remove the plastic wrap (if used). Wrap the burrito loosely in a damp paper towel and microwave on high for 1-2 minutes, flipping halfway through, until heated through.
* Skillet: For a crispy exterior, remove all wrapping.

Heat a dry skillet over medium heat. Place the gluten free breakfast burrito in the skillet and cook for 3-4 minutes per side, until warmed through and lightly browned.
* Oven/Toaster Oven: Unwrap completely. Place on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until hot in the center.

Reheating from Frozen:
* Microwave (Quickest): Remove foil and plastic wrap. Wrap the frozen gluten free breakfast burrito loosely in a damp paper towel. Microwave on high for 2-3 minutes, flipping halfway, until heated through.

You might need to microwave longer depending on your microwave’s power.
* Oven (Best for Texture): Unwrap completely from foil and plastic. Place the frozen gluten free breakfast burrito on a baking sheet.

Bake at 375°F (190°C) for 25-30 minutes, or until warmed through. For the last 5 minutes, you can remove the foil for crispier edges if using foil.
* Air Fryer: Unwrap completely. Air fry at 350°F (175°C) for 15-20 minutes, flipping halfway, until heated through and crispy.

What to Serve With This Recipe

A fantastic gluten free breakfast burrito is often a complete meal on its own, but sometimes you want a little something extra to round out your plate. Pairing it with a simple side can truly elevate the breakfast experience.

* Fresh Fruit: A simple bowl of sliced berries, melon, or oranges adds a refreshing contrast and a burst of natural sweetness. This is my go-to for balance alongside a hearty gluten free breakfast burrito.
* Salsa or Hot Sauce: A dollop of your favorite salsa (salsa roja, salsa verde, or even a fresh pico de gallo) or a dash of hot sauce brings a vibrant kick and additional flavor to your gluten free breakfast burrito.

* Avocado or Guacamole: Creamy, healthy fats from sliced avocado or a scoop of guacamole perfectly complement the savory fillings of the gluten free breakfast burrito.
* Yogurt Parfait: For an added layer of protein and probiotics, a small parfait with Greek yogurt, granola, and fruit is a wonderful accompaniment.
* Coffee or Juice: Don’t forget your favorite morning beverage!

A freshly brewed cup of coffee, a glass of orange juice, or a smoothie makes the perfect partner to your delicious gluten free breakfast burrito.
* Side Salad: For a lighter, fresher meal, a small side salad with mixed greens and a light vinaigrette can be surprisingly delightful with a breakfast burrito.

* Hash Browns or Home Fries: If you’re feeling extra indulgent and want more potato goodness (and don’t have potatoes *in* your burrito), a side of crispy hash browns or home fries can be a lovely addition. Just ensure they are also gluten-free!

Elevating your breakfast doesn’t always require complex additions; sometimes it’s about how you prepare the components or even what you add on the side. To discover innovative ways to enhance your morning routine, including preparation shortcuts, learn how to elevate your breakfast with the magic of air-frying.

FAQs

Can I make the filling ahead of time?

Absolutely! You can cook the potatoes, protein, and eggs ahead of time and store them in an airtight container in the refrigerator for up to 3 days. Then, simply warm the mixture, assemble your gluten free breakfast burrito, and enjoy! This method makes morning assembly incredibly fast, perfect for a quick gluten free breakfast burrito.

How do I prevent the gluten-free tortillas from cracking?

Gluten-free tortillas can sometimes be less pliable than wheat tortillas. A key trick is to warm them slightly before filling. Pop them in the microwave for 15-20 seconds, or heat them in a dry skillet over medium heat for about 30 seconds per side. This makes them much more flexible and less likely to crack when you roll your gluten free breakfast burrito.

Are these gluten free breakfast burritos dairy-free friendly?

Yes, easily! Simply swap the dairy milk for a plain, unsweetened non-dairy milk (like almond or oat milk) when scrambling the eggs. For the cheese, use your favorite brand of dairy-free shredded cheese alternative. These simple substitutions will create a delicious dairy-free gluten free breakfast burrito.

What are some good gluten-free tortilla brands?

Many excellent gluten-free tortilla brands are available. Some popular and highly-rated options include Siete Family Foods (almond flour, cassava flour), Mission Gluten Free Tortillas (rice and tapioca flour), BFree Gluten Free Wraps, and Rudi’s Gluten-Free Bakery. Experiment to find the one you love for your ultimate gluten free breakfast burrito.

Can I freeze cooked gluten free breakfast burritos?

Yes, freezing is a fantastic way to extend their shelf life and prepare for future meals! Let the cooked burritos cool completely, then wrap each tightly in plastic wrap and then in foil. Label with the date and freeze for up to 2-3 months. Reheat from frozen in the microwave or oven for a convenient gluten free breakfast burrito any time.

A gluten-free breakfast burrito offers a wholesome and convenient meal option for those avoiding gluten, providing a versatile canvas for various fillings from scrambled eggs and vegetables to lean proteins. This popular on-the-go dish serves as a hearty way to start the day without compromising dietary needs, reflecting the growing trend towards gluten-free eating for health and wellness.

Nutrition Information (per serving)

(Estimates are based on one large gluten-free breakfast burrito using the recipe’s ingredients, without optional toppings like avocado or salsa.)

gluten free breakfast burrito

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Print Recipe

Print Recipe

This gluten-free breakfast burrito recipe offers a versatile, nourishing, and easy solution for busy mornings. Designed for meal prepping, these burritos are packed with protein and fiber, ensuring a satisfying start to your day while accommodating dietary needs, especially gluten-free.

• Total Time: 50 mins
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

8–10 Large Gluten-Free Tortillas
8 Large Eggs
1 lb Cooked Breakfast Sausage
2 medium Russet Potatoes
1 medium Bell Pepper
1 small Onio
1.5 cups Shredded Cheddar Cheese
2 tbsp Olive Oil
2 tbsp Milk
0.5 tsp Salt
0.25 tsp Black Pepper

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Instructions

1. Prep the Potatoes: Peel and dice the russet potatoes into small, ½-inch cubes. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, or until tender and lightly golden brown. Season with a pinch of salt and pepper. Remove the potatoes from the skillet and set aside in a bowl
2. Cook the Aromatics and Protein: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and fragrant. If using raw breakfast sausage, add it to the skillet now, breaking it apart with a spoon as it cooks until no pink remains. If using pre-cooked protein like bacon or ham, add it towards the end of this step to warm through. Once cooked, drain any excess grease and add the cooked potatoes back to the skillet. Stir everything together
3. Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper until well combined and slightly frothy. Pour the egg mixture into the skillet with the potato and veggie mixture. Cook over medium heat, stirring gently and consistently, until the eggs are scrambled to your desired doneness – fluffy and set but not dry. Remove the skillet from the heat
4. Assemble the Burritos: Lay a gluten-free tortilla flat on a clean surface. Spoon about ½ cup of the egg and potato mixture into the center of the tortilla, leaving space around the edges. Sprinkle about 2 tablespoons of shredded cheddar cheese over the filling
5. Roll the Burritos: To roll your gluten-free breakfast burrito, first fold in the two opposite sides of the tortilla over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go, to create a neat, compact burrito. This technique ensures everything stays securely inside your incredible gluten-free breakfast burrito
6. Warm (Optional): If serving immediately, you can lightly toast the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side until golden brown and the cheese is melted. This adds a delightful crispness to your gluten-free breakfast burrito
7. Serve: Enjoy your homemade gluten-free breakfast burrito warm, perhaps with a dollop of salsa, a slice of avocado, or a sprinkle of fresh cilantro

Notes

Pro Tips for Success:

Choose the Right Tortillas: Look for flexible, soft gluten-free tortillas. Briefly warm them in a dry skillet or microwave for 15-20 seconds before rolling to prevent cracking.

Cook Components Separately: Cook potatoes, protein, and eggs individually to ensure perfect doneness and seasoning before combining.

Don't Overcook the Eggs: Cook eggs until just set and slightly moist to avoid rubbery texture.

Portion Control for Rolling: Avoid overfilling; use about ½ cup of filling plus cheese for a standard large tortilla for easy rolling.

Tuck and Roll Tightly: Fold in sides firmly and roll tightly from the bottom to create a compact burrito.

Cool Before Freezing: If freezing, allow burritos to cool completely to prevent condensation and freezer burn.

Season Generously: Taste and adjust salt, pepper, and other spices as you go for a flavorful result.

Storage & Reheating Tips:

Refrigerator Storage: Wrap cooled burritos individually in plastic wrap, parchment paper, or foil. Lasts 3-4 days.

Freezer Storage: Wrap each cooled burrito first in plastic wrap, then foil. Label and date. Freezes well for 2-3 months. Freeze in a single layer before transferring to a freezer bag.

Reheating from Refrigerator (Microwave): Remove plastic, wrap in damp paper towel, microwave 1-2 minutes, flipping halfway.

Reheating from Refrigerator (Skillet): Remove all wrapping, heat in dry skillet over medium heat for 3-4 minutes per side.

Reheating from Refrigerator (Oven/Toaster Oven): Unwrap, bake at 350°F (175°C) for 10-15 minutes.

Reheating from Frozen (Microwave): Remove all wrapping, wrap in damp paper towel, microwave 2-3 minutes, flipping halfway.

Reheating from Frozen (Oven): Unwrap, bake at 375°F (190°C) for 25-30 minutes. Remove foil for crispier edges during last 5 minutes if used.

Reheating from Frozen (Air Fryer): Unwrap, air fry at 350°F (175°C) for 15-20 minutes, flipping halfway.

What to Serve With This Recipe:

Fresh Fruit: Sliced berries, melon, or oranges for a refreshing contrast.

Salsa or Hot Sauce: Adds a vibrant kick and additional flavor.

Avocado or Guacamole: Creamy, healthy fats complement savory fillings.

Yogurt Parfait: For added protein and probiotics.

Coffee or Juice: Your favorite morning beverage.

Side Salad: A small side salad with mixed greens for a lighter meal.

Hash Browns or Home Fries: For extra potato goodness (ensure gluten-free).

• Author: Emily Martinez
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 large gluten-free breakfast burrito
• Calories: 475 kcal
• Sugar: 2.5 g
• Sodium: 750 mg
• Fat: 27.5 g
• Saturated Fat: 11 g
• Unsaturated Fat: 16.5 g
• Trans Fat: 0 g
• Carbohydrates: 37.5 g
• Fiber: 4 g
• Protein: 22.5 g
• Cholesterol: 375 mg