Ingredients
Breakfast Burrito Ingredients
- 2 large flour tortillas
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter or oil
- ½ cup cooked breakfast meat (bacon, sausage, or ham), chopped
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ¼ cup diced bell peppers (optional)
- ¼ cup diced onion (optional)
- Salt and black pepper, to taste
Optional Toppings
- Salsa
- Avocado
- Sour cream
- Hot sauce
Instructions
- Whisk Eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined to prepare a fluffy egg base for the burritos.
- Sauté Vegetables: Heat butter or oil in a skillet over medium heat. Add the diced bell peppers and onions if using, and sauté until they become soft and fragrant.
- Scramble Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Gently scramble the eggs by stirring occasionally until they are just set but still moist, avoiding overcooking.
- Warm Tortillas: Heat the flour tortillas in a dry skillet or microwave them briefly until they become pliable and easy to roll.
- Assemble Burritos: Divide the scrambled eggs evenly between the warmed tortillas. Top each with the chopped cooked breakfast meat and shredded cheese.
- Add Toppings and Roll: Add your desired optional toppings such as salsa, avocado, sour cream, or hot sauce. Roll each tortilla tightly into a burrito shape, folding in the sides to secure the filling.
- Serve Warm: Serve the burritos immediately while warm for the best taste and texture.
Notes
- Do not overcook the eggs as they will continue to cook slightly inside the burrito once wrapped.
- For meal prep, wrap burritos tightly in foil and refrigerate for up to 3 days to keep fresh.
- Burritos freeze well and can be stored for up to 2 months; reheat thoroughly before eating.
- For a vegetarian option, swap the breakfast meat for beans or additional veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
