This Inwood lunch counter feels like a tiny diner where customers sitting at a handful of stools order fried eggs, pancakes, and burgers. But the breakfast burrito ($7.50), listed on a separate handwritten sign, shouldn’t be overlooked. A flour tortilla is insulated with a thin omelet that neatly holds a choice of protein (go for the spicy chorizo), crispy home fries, gooey melted cheddar cheese, creamy avocado slices, and just a tad of salsa to give it a kick. The burrito isn’t bursting at the seams like many other versions, but it’s just as satisfying.

Corn gets most of the credit at Los Tacos No. 1, but this small chain of taquerias is also churning out a sleeper hit of a flour tortilla. From 8 to 11 a.m. on weekdays, those tortillas get their due, when the restaurants roll out a series of small food carts, slinging breakfast burritos that are thinner than most but priced at $6 each to compensate. Skip the chorizo version, and head straight for the egg with machaca, stringy beef that’s often found in breakfast tacos.

As the name of this Woodside restaurant suggests, it’s better known for its cemitas. But don’t skip out on its hefty breakfast burrito, served only on the weekends from 10:30 a.m. to 3 p.m. The oozy Jack cheese and sour cream, combining with the scrambled eggs, makes for a more goopy, decadent consistency than other breakfast burritos on the list. Inside the flour tortilla, pico de gallo, tater tots, salsa rojo or verde, and a choice of bacon or chorizo help give it the right balance of seasoning. This is a dangerously messy breakfast burrito to eat on the go, but it’s without a doubt worth it.

This Filipino taqueria is an unlikely home to one of Manhattan’s better breakfast burritos, done up with the usual bacon, egg, and hash brown. Gleaming cubes of Spam differentiate Flip Sigi’s breakfast burrito from cross-town spots Electric Burrito and Downtown Bakery for a wrap that’s at once crisp (the hash brown), crunchy (griddled bacon), filling (Spam), and creamy (avocado, which we might normally snub, but here it’s a great middle ground for the other ingredients).

Electric Burrito rolled into the East Village last year championing lesser-seen Southern California-style burritos with french fries and carne asada as staple ingredients. Start with the lunch burrito, which moonlights as a pretty killer breakfast burrito available in the afternoon. The egg is fried, rather than scrambled, then rolled up tightly with refried beans, a handful of crispy french fries, diced bits of salty bacon, and pockets of melted cheese. It’s all wrapped up in a thick, chewy flour tortilla with ends tightly tucked to prevent messy blowouts. Top off every bite with a dab of the creamy, slightly spicy orange sauce that comes with each order.

The Greenpoint-based flour tortilla business Border Town hosts semi-regular breakfast burrito pop-ups throughout the city for delivery and pick-up. Follow the team’s Instagram to salivate over creative burrito combinations like chicken tikka masala or peking duck. On the breakfast front, Border Town recently put out a percherón burrito wrapped with bacon and stuffed with scrambled eggs. Another recent breakfast burrito offered was a root beer-glazed ham and cheese. Fans of their fresh tortillas can also pick them up every Friday, for at-home breakfast burrito use, at Greenpoint shop, Big Night.

While Santa Fe BK gears up for its liquor license approval and full-service dine-in launch, this New Mexican-style restaurant has been serving up some of the city’s most stellar breakfast burritos out of its takeout window. The secret to Santa Fe’s version, is that owners hand-press their flour tortillas with a Texas-based Be & Sco tortilla machine. The result is an incredibly flavorful, perfectly chewy tortilla that’s stuffed with eggs and hard-to-find green Hatch chiles, with a choice of protein (potato, bacon, or sausage). It’s a satiating meal at just $9.

The breakfast burritos at Jessi’s Coffee Shop, an order-at-the-counter spot that also serves sandwiches and smoothies in East Williamsburg, are pretty simple. But they’re one of the better bang-for-buck breakfast options in the city at just $6 to $7. Warm flour tortillas are stuffed with hash browns, eggs, and American cheese with a choice of meat: turkey sausage, chorizo, bacon, or ham. Their vegetarian version comes with avocado and broccoli and it’s just as good as the meat versions, too. Be sure to ask for hot sauce.

Speedy Romeo sells burritos, a welcome (even if somewhat unexpected) move from this wood-fired pizzeria. The restaurant makes two types of burritos until 4 p.m. daily, one with broccoli and another with chorizo. For something deeply comforting, especially in colder weather, opt for the latter version: It checks all of the breakfast burrito boxes — warm, filling, portable — with a flavorful flour tortilla that’s toasted on one side.

Breakfast burritos don’t only need to be eaten at breakfast time. Thankfully, this Mexican, American, and Latin street food joint in Crown Heights, offers their “Cowboy Style” burrito at any time of day. Cielito’s breakfast burrito packs in a ton of flavor: well-spiced chorizo, jalapeno slices, and a chipotle mayo help enliven hunks of potatoes, scrambled eggs, beans, and cheese.

Perhaps the map’s most-talked-about breakfast burrito, Ursula is popular for good reason. These line-inducing breakfast options are inspired by owner Eric See’s Southwest upbringing. There are four burritos on offer here, each made with handmade and pressed flour tortillas. A bacon version with green chile and scrambled eggs can have the meat subbed out to be made vegetarian. Just don’t ask for a burrito after noon, as the ordering window is strict.

This South Slope cafe is open 24 hours, but it’s worth visiting during the morning when the smells of conchas and champurrado slip out onto the sidewalk. A small grill churns out huaraches, cemitas, and other Mexican fare, including a breakfast burrito different than any on this list. Chunks of tender, salty potato are the main event, backed up by bits of eggs, sausage, and melty American cheese. Pair it with with a cup of atole — or a bag of Takis, from a vending machine at the back of the shop — for a breakfast around $10.