Machaca Breakfast Burrito
Shredded barbacoa, soft scrambled eggs, sautéed onions and peppers, and melted cheese make these Machaca Breakfast Burritos hearty enough to carry the morning. They’ve got that San Diego breakfast burrito feel — warm, savory, packed, and exactly the kind of thing you want wrapped in a tortilla.
Why This Recipe Works
Barbacoa already brings slow-cooked flavor to the table.
The eggs soften and balance everything out while the peppers and onions bring freshness and texture.
Toast the tortilla at the end and you get that crispy exterior with a cheesy, savory center.
Flavor Notes
Rich beef.
Soft eggs.
Sweet peppers.
Tender onions.
Creamy melted cheese.
Every bite feels loaded but still balanced.
This eats like weekend breakfast—even if it’s Tuesday.
Serving Suggestions
Serve with:
- Crispy breakfast potatoes
- Salsa verde
- Pico de gallo
- Fresh avocado
- Refried beans
- Hot sauce
- Mexican crema
Special Technique
Crisp the tortilla after wrapping
Once the burrito is rolled, toast seam-side down in a dry skillet.
That locks everything together and gives the tortilla color and texture without drying it out.
Warm tortillas before rolling to avoid tearing.
Storage + Reheating
Refrigerator
Wrap and refrigerate up to 3 days.
Reheat
Skillet over medium heat for best texture.
Microwave
90 seconds wrapped loosely.
Freezer
Wrap individually and freeze up to 2 months.
Frequently Asked Questions
Q: Is machaca traditionally barbacoa?
A: Traditional machaca varies, but this version uses shredded barbacoa for a richer comfort-food style.
Q: Can I prep these ahead?
A: Yes—assemble and refrigerate before toasting.
Q: Can I use steak instead?
A: Absolutely.
Q: What cheese works best?
A: Mexican blend, cheddar, Monterey Jack, or Oaxaca all work.
Machaca Breakfast Burrito
Ingredients
- 2 cups shredded barbacoa prepared
- 6 eggs
- 1 tbsp butter
- 1 white onion thin sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cups Mexican blend shredded cheese
- 4 large flour tortillas
- Cavender’s Greek Seasoning
- Garlic powder
- Onion powder
- Salsa
- Hot sauce
- Avocado
Equipment
- Large skillet
- Mixing bowl
- Cutting board
- – Chef knife
- Spatula
- Measuring cups
Method
- Heat a large skillet over medium heat.
- Add the white onion, red bell pepper, and green bell pepper.
- Cook for 5 to 7 minutes until softened.
- Add the shredded barbacoa and cook until warmed through.
- Season lightly with Cavender’s Greek Seasoning, garlic powder, and onion powder.
- Whisk the eggs in a mixing bowl.
- Add butter to a skillet over low heat.
- Cook the eggs slowly until soft scrambled.
- Combine the scrambled eggs, barbacoa, peppers, and onions.
- Add the shredded cheese and mix until melted.
- Warm the flour tortillas.
- Divide the filling evenly among the tortillas.
- Fold in the sides and roll tightly into burritos.
- For added texture, place the burritos seam side down in a skillet and cook until lightly golden.
- Slice in half and serve hot.
- Serve with salsa, hot sauce, or avocado if desired.
