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Delicious breakfast burritos filled with eggs and cheese on a plate

Breakfast Burrito

A quick and easy breakfast burrito loaded with eggs, veggies, and meat, perfect for busy mornings or lazy brunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Beaten and seasoned with salt and pepper before cooking.
  • 1 cup cooked lean meat (such as turkey, chicken, or sausage) Cooked and chopped into bite-sized pieces.
  • 1 cup shredded cheese Cheddar or your choice of cheese.
  • 1 cup diced bell peppers Any color bell peppers can be used.
  • 1 cup diced onions White or yellow onions work well.
  • to taste Salt and pepper For seasoning the eggs.
  • 4 large flour tortillas For wrapping the fillings.
  • Sour cream and salsa For serving (optional).

Method
 

Preparation
  1. In a skillet, sauté diced bell peppers and onions over medium heat until softened.
  2. In a bowl, beat the eggs and season with salt and pepper. Pour the eggs into the skillet and scramble until fully cooked.
  3. Add the cooked lean meat and shredded cheese to the eggs, stirring until the cheese melts.
Assembly
  1. On a tortilla, place a portion of the egg mixture.
  2. Roll the tortilla tightly, folding in the sides as you go.
  3. Repeat with remaining tortillas.
Storage and Reheating
  1. To freeze, wrap each burrito in foil or plastic wrap and store in a freezer bag.
  2. To serve, microwave for 1-2 minutes or until heated through. Serve with sour cream and salsa if desired.

Notes

Great for make-ahead mornings! In the fridge, they’ll keep for about 3-4 days. For longer storage, freeze for up to 3 months. Microwaving for a minute at a time prevents sogginess.