Hearty, filling, and full of Southwestern character, these Breakfast Tamale Burritos are an excellent way to start the day. Soft-scrambled eggs fold around tender pieces of tamale, seasoned simply and mixed with melted cheese, then wrapped in warm flour tortillas. They work perfectly for feeding a crowd, using up leftovers, or preparing ahead so busy mornings are easier. Customize with your favorite salsas, sour cream, or avocado for a satisfying, portable breakfast.
Breakfast Tamale Burritos
We’re big fans of the ready-made tamales you can buy in bulk—convenient, comforting, and kid-friendly. Leftover tamales are especially well suited to breakfast: their masa texture and flavorful filling add body and a unique corn character to scrambled eggs. This recipe stretches a few tamales into multiple burritos, making it both economical and delicious.
The method is flexible: use spicier tamales if you like heat, switch cheeses to change the flavor profile, or add cooked chorizo for extra savory depth. The filling holds up well in the fridge and freezer, so you can assemble and store burritos for quick reheating on rushed mornings.
Why You’ll Love This Dish
- Hearty and satisfying — eggs, tamales, and cheese make a filling breakfast that keeps you going.
- Great for leftovers — an excellent way to repurpose extra tamales into a new meal.
- Highly customizable — adjust spice level, cheese, and condiments to suit your household.
- Freezer-friendly — assemble, wrap, and freeze for make-ahead convenience.
- Family-friendly — mild enough for kids, with easy add-ons for adults.
Bacon Egg Breakfast Wrap
Shopping List
Most of these items are pantry staples. If you already have eggs and butter on hand, pick up a few pre-cooked tamales and a block of shredded cheese, plus tortillas. Below are the specific ingredients with suggested quantities to make six burritos; adjust amounts for larger or smaller batches.
Ingredients
- 12 large eggs — gently cooked to keep the filling creamy.
- 3 pre-cooked tamales — cut into ½” pieces; use your favorite style.
- 1 tablespoon butter — for sautéing and flavor.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon chili powder — or more to taste.
- ½ cup shredded cheese — cheddar, pepper jack, or a Mexican blend.
- 4–6 large flour tortillas — large, soft tortillas for easy rolling.
- Suggested condiments — sour cream, red or green salsa, guacamole, pico de gallo, lime wedges, and cilantro.
Blackstone Breakfast Quesadillas
How to Make Breakfast Burritos with Tamales
Below is a concise overview of the steps. Follow the full recipe instructions for best results.
- Whisk the eggs and seasonings — crack eggs into a bowl and whisk with salt, garlic powder, onion powder, and chili powder until blended.
- Slice the tamales — cut into small ½” pieces so they warm quickly and mix evenly with the eggs.
- Brown the tamales — melt butter in a large skillet over medium heat and brown the tamale pieces on all sides for texture and flavor.
- Lower the heat and add eggs — reduce to low, pour in the egg mixture, and stir gently to form soft curds as the eggs cook around the tamale pieces.
- Fold in the cheese — when eggs are almost set but still slightly soft, stir in shredded cheese so it melts into the mixture.
- Assemble the burritos — lay each warmed tortilla flat, spoon about a quarter of the mixture into the center, add condiments if desired, then fold and roll to enclose.
- Serve or store — enjoy immediately, or wrap tightly in foil and refrigerate for up to 4 days or freeze for up to 2 months.
Shredded Beef Tamales
FAQ
How should I store leftovers?
Wrap burritos tightly in foil or plastic wrap and refrigerate for up to 4 days. For longer storage, place wrapped burritos in a sealed freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
How do I reheat them?
Reheat refrigerated burritos in the microwave for 1–2 minutes until hot, or warm in a skillet over medium heat to restore some crispness to the tortilla. If reheating from frozen, thaw overnight and then warm as above, or heat in a 350°F (175°C) oven for 15–20 minutes from frozen, wrapped in foil.
Can I prep these ahead of time?
Yes. Cook the egg-and-tamale filling and refrigerate it for up to four days. Assemble burritos when you’re ready, or assemble and freeze wrapped burritos for convenient grab-and-go breakfasts.
Good substitutions and variations
Swap chorizo or cooked bacon for the tamales, use pepper jack or cotija cheese for a different flavor, or choose low-carb tortillas for a lighter option. Add sautéed peppers and onions, or fold in fresh cilantro and a squeeze of lime for brightness.
Smoked Birria Tamales
Serve this with…
- Black beans or refried beans
- Fresh fruit or a simple fruit salad
- Hash browns or crispy breakfast potatoes
- Iced coffee, hot coffee, or a morning cocktail for adults
Breakfast Tamale Burritos
These simple breakfast burritos use leftover tamales for a quick, satisfying morning meal. They come together in about 20 minutes and freeze well for busy weeks.
5 minutes
15 minutes
20 minutes
Instructions
- Crack the eggs into a large bowl and whisk until blended.
- Stir in the salt, garlic powder, onion powder, and chili powder until evenly distributed.
- Cut the tamales into small ½” pieces so they heat quickly and mix well with the eggs.
- Heat a large skillet over medium heat.
- Add the butter and let it melt, coating the pan.
- Add the tamale pieces and brown them on all sides for a few minutes to develop flavor.
- Reduce the heat to low and pour in the egg mixture.
- Stir gently and continuously so the eggs form soft curds while mixing with the tamales.
- When the eggs are almost fully set, fold in the shredded cheese so it melts into the mixture.
- Remove the pan from the heat. Lay out each tortilla and spoon roughly a quarter of the filling into the center of each tortilla.
- Add any condiments you like inside the burrito or serve them on the side.
- Fold the bottom edge of the tortilla up and over the filling, tuck in the sides, and roll tightly until sealed.
- Serve immediately with extra salsa, sour cream, or guacamole.
Nutrition Information
Yield: 6
Amount Per Serving:
Calories: 251
Total Fat: 15g
Saturated Fat: 6g
Trans Fat: 0.1g
Cholesterol: 384mg
Sodium: 463mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Protein: 16g