Breakfast Burrito
A hearty breakfast burrito wraps fluffy eggs, cheese, and savory fillings in a warm tortilla for a portable morning meal. It is endlessly customizable and perfect for making ahead and freezing. One handheld package keeps you full all morning.
- ⏱ 15 min
- 📊 easy
- 🍽 Family
Ingredients
- 6 eggs
- 4 large tortillas
- 1 cup cheese, grated
- 1 cup cooked potato or beans
- to taste salsa
Instructions
- Whisk the eggs with salt and scramble them softly over low heat, pulling them off while still glossy.
- Warm the tortillas so they are pliable and will not crack when rolled.
- Lay each tortilla flat and add a line of eggs, cheese, potato or beans, and a spoon of salsa down the center.
- Fold in the sides, then roll up tightly from the bottom into a snug parcel.
- Place each burrito seam-side down in a dry hot pan and toast 1 to 2 minutes per side until golden and sealed.
- Slice in half and serve, or wrap and freeze for later.
💡 Chef's tip
Cook the eggs softer than you think, since they keep cooking from residual heat while you assemble and toast the burrito.
Toasting the rolled burrito seam-side down in a dry pan seals it shut and adds a crisp golden exterior that keeps it from unraveling.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 20 g
- Carbs: 38 g
- Fat: 20 g
