Breakfast Burrito Cost Calculator
Egg, cheese, potato, and protein burrito wrapped in a flour tortilla. Food truck and brunch typical food cost. Prefilled with US average ingredient costs. Edit any quantity or price to match what you actually pay, and the math updates as you type.
How much does it cost to make Breakfast Burrito?
About $2.56 in ingredients at 2026 foodservice prices for two eggs, 2 oz of breakfast sausage, potato, cheese, salsa, and a 12-inch flour tortilla, a 25.6% food cost against a $10 menu price. Freezing the extras at prep, instead of holding them hot, turns would-be waste into take-home stock.
Where the money goes
| Breakfast sausage (cooked) | 32.8% · $0.84 | |
|---|---|---|
| Flour tortilla (12-inch) | 18.0% · $0.46 | |
| Hash browns or potato | 14.1% · $0.36 | |
| Cheese | 13.7% · $0.35 | |
| Eggs | 11.7% · $0.30 | |
| Salsa + sour cream | 9.8% · $0.25 |
What 60 of them return at different prices
| Your price | Food cost % | Over ingredients, each | Over ingredients, 60 |
|---|---|---|---|
| $7.50 | 34.1% | $4.94 | $296.40 |
| $10.00 US average | 25.6% | $7.44 | $446.40 |
| $12.50 | 20.5% | $9.94 | $596.40 |
Ingredients only. Labor, packaging, fuel, and stall or platform fees come out of these figures.
The sausage is the biggest line: two cooked ounces at 42 cents an ounce, 84 cents, 32.8% of the cost. The two eggs add 30 cents, 11.7%, so meat and eggs together are a little under half the burrito. The rest stays cheap: 36 cents of potato, 35 cents of cheese, a 46-cent tortilla, and 25 cents of salsa and sour cream. Swapping in bacon changes the math. Frying cooks off about two thirds of its raw weight, so each cooked ounce takes three raw ounces. At 28 cents a raw ounce (about $4.50 a pound), that is 84 cents per cooked ounce, twice the sausage's 42 cents. The same burrito with bacon comes to $3.40, a 34.0% food cost.
The freezer is where this dish saves money. If you make 60 for the morning, sell 50, and throw out 10, the cost of each burrito sold rises from $2.56 to $3.07, 30.7%. Roll 50 for the hot box and freeze the other 10 at prep, wrapped once the filling has cooled, and they become take-home packs instead of waste. Burritos already held hot can be frozen only if they were held at 135°F or above, then cooled to 70°F within 2 hours and to 41°F within 6 hours in total. Foil-wrapped stacks hold heat, which makes those cooling times hard to hit. Burritos held on the 4-hour time rule instead of temperature cannot be frozen, and whatever is unsold at the 4-hour mark has to be thrown out. Frozen packs sold to go need a label with the product name, ingredients, allergens (such as egg, milk, and wheat), net weight, and your business name and address. The local health department has the final word.
The eggs are the line that swings. The calculator uses 15 cents an egg ($1.80 a dozen), a typical kitchen case price, below the September 2026 retail average of $2.27 a dozen. Egg prices move fast, though: had a kitchen paid the March 2025 retail record of $6.23 a dozen, two eggs would have cost $1.04 and the same burrito $3.30, 33.0%. That is a swing of about seven points on a $10 price: worth watching, but not worth reprinting the menu board for a short spike.