Bacon Breakfast Burrito
What makes this breakfast burrito different from others is the combination of refried beans, Monterey jack cheese, scrambled eggs and bacon.
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If you’ve ever made the drive out to Zuma Beach, there’s a good chance you already know about Lily’s in Malibu. If you don’t, consider this your introduction. This breakfast spot is a favorite among surfers, college students, and locals who don’t mind waiting over an hour for a burrito. Because they all know it’s absolutely worth it. If you are in the area then please support one of my favorite businesses but if you have moved away and are craving something close then I’ve got you covered.
This bacon breakfast burrito is my best attempt at recreating the one that keeps me coming back. What makes it different from every other breakfast burrito is the refried bean and cheese filling that accompany the scrambled eggs and bacon. The pinto beans are refried in the rendered fat from the bacon and the Monterey jack cheese is stirred directly in until it turns into a melty, creamy combo that holds the whole thing together. Scrambled eggs, crispy bacon, and a hit of hot sauce finish it off. If you prefer a meatless burrito I recommend trying my vegetarian breakfast burrito.
Why You’ll Love This Bacon Breakfast Burrito
- Rich and creamy bean and cheese. Melting Monterey jack directly into hot refried beans creates a creamy, indulgent base that takes this from a good breakfast burrito to a great one.
- It’s the ultimate hangover cure. Sunglasses, Advil, and one of these. This was my go-to college hangover cure.
- Completely customizable. Swap the bacon for chorizo, add avocado or hash browns. The base recipe is solid enough to handle whatever you’re working with.
Key Ingredients in This Recipe
- Bacon – I start the recipe by crisping thin slices of bacon in a pot until crispy and the fat is rendered. I prefer the smaller, crumbled pieces of bacon to strips so you get a bit in every bite. I save the bacon fat to use for the refried beans.
- Monterey Jack – Monterey Jack cheese is a semi-hard mild cheese with a creamy texture that makes it great for melting. I add the cheese to the refried beans which gives them an even creamier texture and richer flavor.
- Refried beans – Refried beans are a staple in Mexican cuisine made from simmering cooked beans (typically pinto beans or black beans) with manteca (lard) or in this case rendered bacon fat and flavorings like onions. I recommend simmering your own pinto beans though canned beans work in a pinch.
- Eggs – Because the beans are rich I recommend skipping any additional milk or cream in the eggs before scrambling them. Make sure you cook them over medium-low heat for the best texture. You can use slow-scrambled eggs for a creamier texture if preferred.
- Flour tortilla – I use large, burrito size flour tortillas for the burritos. I recommend warming the tortillas before filling and assembling them so they bend easier. Either warm covered in the microwave or use tongs to warm them individually over a gas flame in a warmed pan.
- Hot sauce – Because this burrito filling combination is fairly simple I like to serve it with my favorite hot sauce like Valentina or Cholula.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for Folding a Burrito
- Warm your tortilla first. A cold tortilla will crack when you fold it. Warm it directly over a gas flame for 20–30 seconds per side, in a dry skillet over medium heat, or wrapped in a damp paper towel in the microwave to make it more pliable.
- Layer strategically. Put the beans down first as an anchor. They act as a base that holds everything else in place. Follow with the cooked bacon and the eggs.
- Fold the sides in first. Bring both sides of the tortilla in toward the center before you roll. This seals the ends and keeps everything contained as you roll forward.
- Roll tight and roll away from you. Pull the bottom edge up and over the filling, tuck it underneath, and roll forward away from you in one confident motion.
How to Make a Breakfast Burrito (Step-By-Step with Photos)
Add the bacon to a large heavy-bottomed pot. Cook over medium heat until the fat has rendered and the bacon is crispy, about 8 minutes. Remove the bacon to a paper towel-lined plate to drain, reserving ⅓ cup (70g) of the rendered bacon fat in the pan.
Return the pot with the rendered fat to medium heat, add the onion and sauté until soft and translucent, about 4 minutes.
Add the beans and cooking liquid and garlic powder. Simmer until the beans are extremely soft and thick, stirring occasionally, about 30 minutes. Use a potato masher to mash the beans and so they are extremely creamy. Season with salt then slowly add the cheese and stir to combine until the cheese has completely melted. Set aside.
In a medium mixing bowl whisk the eggs until they fall off a whisk in ribbons. Heat a medium sauté pan over medium heat, add butter and allow to melt. Add the eggs and continuously stir with a rubber spatula until curds form and the eggs are scrambled, about 10 minutes. Remove from heat and set aside.
To assemble the burritos place a warmed tortilla on a clean work surface. Spoon about ¾ cup of the bean and cheese mixture on each and spread it in a line down the middle of the tortilla. Top with some of the cooked bacon followed by about ½ cup of the scrambled eggs.
To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
Heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Repeat with remaining ingredients and serve immediately with hot sauce.
Swaps and Substitutions
- Avocado: Try adding some avocado slices.
- Bacon: Swap for strips of bacon or cooked Mexican chorizo.
- Hot sauce: While I recommend adding your favorite hot sauce, you can also add smoky chipotle salsa inside the burrito.
- Vegetarian: To make this recipe vegetarian, omit the bacon (try adding crispy hash browns instead!) and use oil rather than bacon fat to make the refried beans.
How to Make this Recipe in Advance
This recipe can be assembled ahead of time then wrapped in parchment paper laid over aluminum foil and wrapped up.
To reheat, add the burrito to a microwave safe plate and reheat for 30 seconds to 1 minute. Heat a cast iron pan over medium heat then add the burrito, seam-side down. Cook until crisp and golden brown on all sides.
Other Recipes to Try
If you enjoy this breakfast burrito recipe, I recommend checking out some of these:
- Vegetarian Breakfast Burrito
- California Chicken Burrito with Seasoned Fries
- Carnitas Burrito Bowl with Avocado Crema
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Bacon Breakfast Burrito
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Ingredients:
- 1½ pounds thick-cut hardwood smoked bacon, cut into 1" strips
- 1 medium yellow onion, diced
- 3 cups cooked pinto beans, plus 1½ cups cooking liquid (or water if needed)
- 1 teaspoon garlic powder
- Kosher salt, as needed
- 2 cups shredded Monterey Jack cheese
- 10 large eggs
- 2 tablespoons unsalted butter
- 4 large flour tortillas
- Hot sauce, as needed, for serving
Instructions:
- Add the bacon to a large heavy-bottomed pot. Cook over medium heat until the fat has rendered and the bacon is crispy, about 8 minutes. Remove the bacon to a paper towel-lined plate to drain, reserving ⅓ cup (70g) of the rendered bacon fat in the pan.
- Return the pot with the rendered fat to medium heat, add the onion and sauté until soft and translucent, about 4 minutes.
- Add the beans and cooking liquid and garlic powder. Simmer until the beans are extremely soft and thick, stirring occasionally, about 30 minutes. Use a potato masher to mash the beans and so they are extremely creamy. Season with salt then slowly add the cheese and stir to combine until the cheese has completely melted. Set aside.
- In a medium mixing bowl whisk the eggs until they fall off a whisk in ribbons. Heat a medium sauté pan over medium heat, add butter and allow to melt. Add the eggs and continuously stir with a rubber spatula until curds form and the eggs are scrambled, about 10 minutes. Remove from heat and set aside.
- To assemble the burritos place a warmed tortilla on a clean work surface. Spoon about ¾ cup of the bean and cheese mixture on each and spread it in a line down the middle of the tortilla. Top with some of the cooked bacon followed by about ½ cup of the scrambled eggs.
- To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
- Heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Repeat with remaining ingredients and serve immediately with hot sauce.
Notes:
If you aren’t eating the burrito right away or need to take it on the go, cut squares of aluminum foil and parchment paper. Wrap the burrito in the parchment paper followed by the aluminum foil to hold the burrito so that it does not fall apart and stays warm without getting gummy.
Nutrition:
Calories: 1416kcal | Carbohydrates: 55g | Protein: 64g | Fat: 104g | Saturated Fat: 42g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 41g | Trans Fat: 0.5g | Cholesterol: 587mg | Sodium: 1846mg | Potassium: 1182mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1267IU | Vitamin C: 3mg | Calcium: 603mg | Iron: 7mg
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Origionally published 6/20/16, updated recipe 5/8/26.
Mmmmm Burritos
The perfect start to the day!!
Made this today and the creamy bean and cheese filling is perfect with the eggs and bacon!