Why You’ll Love Egg Burrito Recipe
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It’s quick — from start to finish in approximately 10 minutes.
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The technique offers a fun twist: scramble eggs, top with cheese and a tortilla, flip and fold to achieve a crisp tortilla with just-set eggs.
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Ideal for busy mornings when you want something more satisfying than cold cereal or a granola bar.
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Minimal ingredients and steps — great for simple breakfasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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eggs
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salt and freshly ground black pepper
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fresh chives (minced)
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shredded cheese (Cheddar, Monterey Jack or Pepper Jack)
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flour tortillas (8‑inch size recommended)
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salsa and sour cream for serving
Directions
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Coat a small non-stick skillet with cooking spray and heat over medium-high heat.
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In a small bowl, whisk together two eggs with salt and pepper to taste.
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Pour the egg mixture into the skillet, then sprinkle with minced chives and shredded cheese.
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Let the eggs cook undisturbed until nearly set, about 2 minutes. Use a rubber spatula to gently release the edges.
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Place an 8-inch tortilla on top of the eggs. Cook for about 30 seconds, then flip the entire egg-tortilla layer.
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Cook for an additional 30 seconds to 1 minute until the eggs are fully set.
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Fold the tortilla over one-third of the way, then again to form a burrito shape. Cook for another 30 seconds to toast the outside.
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Flip and toast the other side for 30 seconds more.
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Repeat with remaining ingredients for the second burrito. Serve warm with salsa, sour cream, and additional chives if desired.
Servings and timing
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Servings: 2 burritos (1 burrito per person)
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Prep time: 5 minutes
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Cook time: 5 minutes
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Total time: 10 minutes
Variations
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Use Pepper Jack or Monterey Jack for a spicier or creamier version.
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Swap in a larger 10-inch tortilla and increase the filling to 3 eggs and ⅓ cup cheese.
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Add finely chopped vegetables like bell peppers or scallions for more texture.
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Experiment with toppings like guacamole, cilantro, Greek yogurt, or chili crisp instead of sour cream.
Storage/Reheating
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Store leftover burritos in an airtight container in the fridge for up to 3 days.
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Wrap tightly and freeze for up to 3 months.
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To reheat from the fridge: microwave for 1–2 minutes or bake at 375°F (190°C) for 12–15 minutes.
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From frozen: unwrap and microwave until hot throughout or bake until warmed through.
FAQs
What kind of cheese works best?
Cheddar, Monterey Jack, and Pepper Jack are all great options. Choose based on how mild or spicy you prefer the flavor.
Can I use larger tortillas than 8-inch?
Yes, but you’ll likely need to increase the egg and cheese amounts to ensure the filling is proportionate.
Can I use corn tortillas instead of flour tortillas?
No, corn tortillas tend to crack and don’t hold up well with the folding and flipping in this technique.
How many eggs should I use per burrito?
Two eggs per burrito is ideal. If using a larger tortilla, you may want to use three.
Can I add other fillings like bacon or sausage?
Yes, just keep the added filling light so it doesn’t affect the fold or cooking time.
What toppings would you recommend?
Salsa, sour cream, chopped chives, guacamole, or chili crisp all work well with this recipe.
Can I prepare the burritos ahead for busy mornings?
Yes, they store well in both the fridge and freezer. Reheat as needed.
How do I keep the tortilla from getting soggy?
Avoid watery fillings and be sure to toast the outside of the burrito for a crisp texture.
Can I make this vegetarian or vegan?
It’s vegetarian as written. For a vegan version, use plant-based egg and cheese substitutes.
Is this recipe good for meal prep?
Absolutely. Make a batch, refrigerate or freeze, and enjoy a hot, filling breakfast in minutes.
Conclusion
This egg burrito is the perfect mix of easy, fast, and flavorful. Whether you’re enjoying it fresh off the skillet or reheating one on a busy morning, the crisp tortilla and cheesy egg filling make it an unbeatable breakfast. Great for meal prep or spontaneous cravings, this simple recipe delivers every time.
Egg Burrito
- Total Time: 20 minutes
- Yield: 8 burritos
- Diet: Vegetarian
Description
These easy egg burritos are a delicious and customizable breakfast option packed with fluffy scrambled eggs, melted cheese, and your favorite fillings all wrapped in a warm tortilla.
Ingredients
- 12 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon butter
- 1 1/2 cups shredded cheddar cheese
- 8 (10-inch) flour tortillas, warmed
- Optional fillings: cooked breakfast sausage, bacon, diced ham, sautéed vegetables, salsa, hash browns
Instructions
- In a large bowl, whisk together eggs, milk, salt, and pepper until well blended.
- In a large nonstick skillet, melt butter over medium heat. Add egg mixture and cook, gently pushing eggs from the edges to the center until just set and fluffy.
- Remove from heat and stir in shredded cheese until melted and combined.
- To assemble, spoon egg mixture into the center of each warmed tortilla.
- Add any optional fillings like cooked sausage, bacon, or vegetables as desired.
- Fold the sides over and roll up tightly into burritos.
- Serve immediately or wrap in foil to keep warm. Burritos can also be frozen and reheated later.
Notes
- Customize burritos with your favorite protein, veggies, or sauces.
- To freeze, wrap tightly in foil and store in a freezer bag for up to 1 month.
- Reheat frozen burritos in the microwave or oven until heated through.
- Warming the tortillas before assembling helps prevent tearing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 330
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 255mg
