Breakfast & Brunchnatashaskitchen5.0
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.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
How to Make Breakfast Burrito Filling:
2
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.
large eggs6
3
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.
4
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.
large eggs6
5
Assembling Breakfast Burritos:
6
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.
large eggs6mozzarella cheese (1 cup shredded)4 oz
7
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.
8
To Heat Burritos:
9
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.
Nutrition Facts
calories
468 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
832 mg
protein Content
24 g
trans Fat Content
0.1 g
cholesterol Content
290 mg
carbohydrate Content
21 g
saturated Fat Content
12 g
unsaturated Fat Content
19 g
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