Gluten-Free Breakfast Burritos
By the Gluten Free Recipes team ·
These hearty gluten-free breakfast burritos are packed with fluffy scrambled eggs, savory crumbled bacon or sausage, and melted cheddar cheese, all nestled within warm, pliable corn tortillas. A touch of sautéed onion and bell pepper adds a delightful sweetness, making each bite a satisfying start to your day.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 10 ingredients — including certified gluten-free corn tortillas, eggs, shredded cheddar cheese — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Breakfast Burritos: When preparing this breakfast recipe, to prevent cross-contamination with gluten, use separate, clean utensils and cutting boards. Ensure all packaged ingredients, especially spices, cheeses, and processed meats, are certified gluten-free and have not come into contact with gluten-containing products during manufacturing or storage In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Breakfast Burritos: This recipe is designed to be entirely gluten-free by utilizing certified gluten-free corn tortillas and ensuring all other ingredients are free from gluten-containing grains. Always check labels for certification.
Ingredients
- 4 certified gluten-free corn tortillas (6-inch)
- 6 large eggs
- 0.5 cup shredded cheddar cheese
- 4 strips bacon or certified gluten-free breakfast sausage, cooked and crumbled
- 0.25 cup diced yellow onion
- 0.25 cup diced red bell pepper
- 0.5 cup salsa
- 1 tbsp butter
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
In a medium non-stick skillet, melt the butter over medium heat until it shimmers. Crack the 6 large eggs into a bowl, whisk them with a pinch of salt and black pepper until well combined and slightly frothy. Pour the whisked eggs into the hot skillet and cook, stirring gently with a spatula, for about 3-4 minutes, or until they are just set and appear fluffy. Remove the scrambled eggs from the skillet and set aside.
- 2
In the same skillet (or a separate one if preferred), add the diced yellow onion and diced red bell pepper. Sauté these vegetables over medium heat for about 5-7 minutes, stirring occasionally, until they become tender and slightly softened, releasing their sweet aroma. Once tender, remove the sautéed vegetables from the skillet and set them aside with the scrambled eggs.
- 3
Warm the 4 certified gluten-free corn tortillas to make them pliable. You can do this by heating them one at a time in a dry skillet over medium-low heat for about 30 seconds per side until they are warm and flexible, or by wrapping them in a damp paper towel and microwaving them for about 20 seconds. Be careful not to overheat them, as they can become brittle.
- 4
Assemble the burritos by laying out each warm tortilla flat. Evenly distribute the prepared scrambled eggs, sautéed onion and bell pepper mixture, and the crumbled bacon or certified gluten-free breakfast sausage among the four tortillas. Sprinkle a generous amount of the shredded cheddar cheese over the fillings on each tortilla.
- 5
Carefully fold in the sides of each tortilla, then tightly roll them up from the bottom to create the burritos. Serve these delicious gluten-free breakfast burritos immediately, with the salsa on the side for dipping or spooning over the top. These can also be wrapped tightly in foil and refrigerated for a quick grab-and-go breakfast.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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