When it comes to breakfast, I’m a burrito girl through and through. There’s just something about wrapping up all your favorite ingredients in a warm tortilla that feels so satisfying—especially when it’s homemade. And if you’ve never had a short rib breakfast burrito, get ready to meet your new obsession.
Over the years, I’ve stopped ordering breakfast burritos at brunch spots because honestly… mine are better. I know what I like, I can control the ingredients, and I always make sure the tortilla gets crispy—which is a must in my book.
This short rib version is next level. Think: tender braised short rib, creamy avocado, melted cheese, fluffy eggs, sautéed spinach—all wrapped up, then crisped to golden perfection in a hot pan. It’s hearty, protein-packed, and totally brunch-worthy without ever leaving your kitchen.
WHY YOU’LL LOVE THIS SHORT RIB BREAKFAST BURRITO:
- It’s a complete, satisfying meal in one bite.
- Uses leftover braised short ribs beautifully.
- Crispy tortilla = ultimate texture goals.
- No drive-thru or overpriced brunch needed.
TIPS:
- If you’re making these for a crowd, keep them warm in a 200°F oven.
- Want it spicy? Add hot sauce or chopped jalapeños before rolling.
- No short ribs? Try pulled pork or leftover steak instead. Here’s my steak burrito recipe!
Below are my short rib recipes! Whenever I have leftovers, I’ll throw some into a breakfast burrito the next day.
Once I started making breakfast burritos like this at home, it totally changed the game. I rarely crave the ones from restaurants anymore—because I know mine hit all the right notes. That crispy exterior, the rich short rib, the creamy avocado… it just works.
So if you’re looking for a satisfying, elevated take on a classic breakfast, give this short rib breakfast burrito a try. It’s the kind of meal that makes you want to slow down and savor your morning—even if you’re eating it one-handed with a toddler on your hip.
SHORT RIB BREAKFAST BURRITO
Ingredients
- Braised short rib shredded (I used leftovers. I have short rib recipes on my blog)
- 2 –3 eggs
- A handful of fresh spinach
- 1/2 avocado sliced or mashed
- Shredded cheese cheddar, Monterey Jack, or a blend
- 1 burrito-sized tortilla
- Olive oil or butter for crisping
Instructions
- Heat a skillet over medium heat. Add your cooked short rib and let it warm through.
- Crack in the eggs directly into the pan with the short rib and toss in a handful of spinach. Scramble everything together until the eggs are just set and spinach is wilted.
- On a large tortilla, layer your short rib + egg mixture, add fresh avocado and a generous handful of shredded cheese.
- Roll it up tightly into a burrito.
- Wipe the skillet clean if needed, then add a bit of olive oil or butter. Place the burrito seam-side down and cook over medium heat until both sides are crispy and golden brown.
