Gluten-Free Breakfast Burritos

Fluffy scrambled eggs, cooked until no liquid egg remains, fill these breakfast burritos with crumbled bacon or sausage, sautéed onion and bell pepper and melted cheddar, all rolled in large, warm 10-inch tortillas labeled gluten-free. Salsa goes on the side.

Prep: 10 min Cook: 15 min Total: 25 min Serves: 4

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 large gluten-free tortillas, eggs, shredded cheddar cheese — and walks through 5 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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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 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 gluten-free when the tortillas, sausage and salsa are labeled gluten-free. Large tortillas are the main risk, so check the label on every package.

Scale Recipe:

servings

Ingredient amounts update automatically

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, until no liquid egg remains. 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 gluten-free 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 fully cooked 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.

Tips & Notes

Warm the large gluten-free tortillas until soft and flexible, as step 3 says. Cold ones crack when you fold the burritos.
Leave a 2-inch border and fold in the sides before rolling. Overfilled gluten-free tortillas split at the seam.
Cook the scrambled eggs until no liquid egg remains, then fill the burritos right away so they stay soft and warm.

Common questions

How long does Gluten-Free Breakfast Burritos take?

Gluten-Free Breakfast Burritos takes about 25 minutes: 10 minutes to prep and 15 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Breakfast Burritos with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Breakfast Burritos?

Check large gluten-free tortillas, eggs, shredded cheddar cheese before they go into Gluten-Free Breakfast Burritos. To prevent cross-contamination with gluten, use separate, clean utensils and cutting boards. Ensure all packaged ingredients, especially spices, cheeses, and processed meats, are 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.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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