Go Back
+ servings
Barbacoa Breakfast Burrito
Print Recipe
5 from 2 votes

Barbacoa Breakfast Burrito

Using shredded barbacoa meat, soft scrambled eggs, pico de gallo and cheese of course, I wrapped my Barbacoa Breakfast Burrito up in a soft, warm tortilla.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American, Southwest, Tex Mex, Western
Keyword: breakfast burrito, handheld breakfast, Tex Mex breakfast
Servings: 4
Calories: 703kcal



  • Heat up leftover barbacoa meat by covering bowl with paper towel and microwaving for 1-2 minutes on High. Set aside.
  • While barbacoa meat is heating up mix the eggs together with a pinch of salt and black pepper and scramble in a skillet over medium heat until soft and slightly firm (you don't want dried, hard eggs). Take off heat.
  • Place 1/2 cup shredded cheese on top of each tortilla. Take turns and microwave on High for 1 minute. Remove from microwave and top each tortilla with divided scrambled eggs, barbacoa meat, pico de gallo (or salsa of choice), and wrap immediately. Serve warm.


Calories: 703kcal | Carbohydrates: 16g | Protein: 64g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 493mg | Sodium: 593mg | Potassium: 719mg | Sugar: 1g | Vitamin A: 1055IU | Calcium: 499mg | Iron: 5.9mg