Breakfast Burritos Recipe (VIDEO)
These freezer-friendly Breakfast Burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes, and plenty of cheese. Our go-to breakfast burrito recipe.
Ingredients
- 4 large flour tortillas, (10-inch), or 6 medium tortillas (9-inch)*
- 1/2 lb button mushrooms, (8 medium), thinly sliced - optional
- 1 Tbsp unsalted butter
- 6 large eggs
- 1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
- 1/4 tsp sea salt , (or to taste)
- 1/8 tsp black pepper, (or to taste)
- 2 oz deli ham, optional, cut into strips or squares
- 4 oz mozzarella cheese, (1 cup shredded)
- 1 tomato, diced - optional
- 3 Tbsp olive oil, to sautée (add more as needed)
Instructions
How to Make Breakfast Burrito Filling:
- In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
- Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and sautée until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms from the pan.
- In the same skillet, over medium heat, melt 1 Tbsp of butter, add egg mixture, and stir/scramble until the eggs are just cooked through (3 min) being sure not to overcook. Remove from pan and set aside.
Assembling Breakfast Burritos:
- Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/4 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.
- Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly, and roll to seal with the bottom flap. Repeat with remaining burritos.
To Heat Burritos:
- Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.
Notes
*Skip the tomatoes if planning to freeze breakfast burritos.
*You can make this work with an 8-inch medium-sized tortilla, they are just a little more challenging to wrap and you can't fill them quite as full.
*You can make this work with an 8-inch medium-sized tortilla, they are just a little more challenging to wrap and you can't fill them quite as full.
Nutrition Facts
Breakfast Burritos Recipe (VIDEO)
Amount per Serving
Calories
468
% Daily Value*
Fat
32
g
49
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
290
mg
97
%
Sodium
832
mg
36
%
Potassium
509
mg
15
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
24
g
48
%
Vitamin A
931
IU
19
%
Vitamin C
6
mg
7
%
Calcium
350
mg
35
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
