In the words of author Jasmine Guillory: “Wouldn’t it be great if you could order a breakfast burrito and it just showed up at your door every morning?”
This question inspired Bend Breakfast Burrito owners Valerie and Trent Hilton to launch a breakfast burrito delivery service in 2021, in the midst of the COVID-19 pandemic. Four years later, Bend Breakfast Burrito has five locations: a permanent Midtown storefront cart and kitchen off NE Division Street and another at Boss Rambler Coffee, plus three seasonal, summer-only carts at The Commons Cafe, the downtown Bend Farmers Market and NorthWest Crossing Saturday Farmers Market. You can also find its burritos at a work meeting if your boss knows that meetings catered with breakfast burritos are far more successful than those without. And, of course, you can still find them at your doorstep anytime you have them delivered.
Trent and Valerie met in 2009, both working at a restaurant in Southern California. As Valerie puts it, “We learned everything we know about running restaurants from that experience — how to financially and operationally run a restaurant but more so, how to work hard and have fun while doing it. And along the way, we fell in love and started a family.”
Come 2019, it was time for a change for the Hiltons, so they packed up their lives and took to traveling the world with their children. What better way to stay fueled for such an epic adventure than to start each day with breakfast burritos? This is when Trent mastered the art of the on-the-go burrito, the foundation of their business today. This says so much about what makes them particularly unique: These burritos are built to fuel and energize, so you won’t find a bunch of heavy grease dripping from the bottom of your tortilla.
They settled their family in Bend shortly after they returned from their travels, and in February 2021, they started “waking up early and delivering breakfast to families at home.” Just a month later, they were getting large catering orders, and by May, they had a food cart at The Commons Cafe.
Bend Breakfast Burrito’s client base covers a wide spectrum of folks, from suit-wearing office dwellers to skiers, hikers and bikers. Personally, I found it when I was six-months pregnant, at the NorthWest Crossing Saturday Farmers Market. I ordered the original breakfast burrito and it quickly became one of my only cravings for the remainder of my pregnancy.
The ingredients are mixed together before they go in the burrito, so you get a little egg, potato and bacon in each bite, unlike most burritos with stacked ingredients. And those ingredients are cooked with pride: As Valerie puts it, “Our scrambled eggs take a lot of time and attention to prepare but it’s so worth it. No dry eggs in our breakfast burritos!”
The menu is not built to overwhelm with options, but it absolutely has something for everyone: the original with bacon, the chorizo for those who love spice, a vegetarian and a vegan burrito, a heat-at-home option for those who want to treat the whole family and, drumroll please: a gluten-free breakfast burrito, which is not an easy find! The red and tomatillo salsas are delicious, but the avocado crema is the star of their sauces. It mimics the flavors of guacamole but it’s very light, a great way to brighten up your burrito of choice.
Bend Breakfast Burrito also offers baked goods, but not just any baked goods — they are an invitation for you to take a walk down memory lane. Valerie is the mastermind behind these think-outside-the-box treats: “I feel like breakfast foods really reign in the childhood nostalgic foods category. Cereal while you watched morning cartoons. Pancakes for breakfast after a sleepover. We want our baked goods to be fun and comforting and remind our patrons of these sweet memories.”
Pop-Tart cookies, cinnamon toast doughnuts, cereal bars (Fruit Loops and coconut s’mores) and banana bread: These grab-and-go snacks are particularly appealing to those picking up breakfast on their way to the mountain because these treats can be tossed in their bag and eaten after a few runs or at the top of a hike.
So, what’s next for Bend Breakfast Burrito? Aside from its two permanent and three seasonal locations, the catering side of the business gives it the freedom to be everywhere. The kitchen cart off Division is more than a storefront for customers to pick up burritos, it’s a large, centrally located kitchen. Since it opened in 2023, the catering side of the business has really taken off — which is great because the Hiltons love collaborating with other businesses to provide an easy and delicious way to show appreciation for their teams.
This article appears in Source Weekly April 10, 2025.
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