This post may contain affiliate links. Read my disclosure policy. If you are looking for more great breakfast recipes to make breakfast truly memorable, don’t miss our Overnight Cinnamon Rolls with the best frosting, Breakfast Tacos, or our family’s favorite Omelette Recipe.
Easy Breakfast Burrito Recipe
These Breakfast Burritos are crisp on the outside and filled with tender scrambled eggs, ham, and plenty of melty cheese, of course. If you haven’t tried sautéing breakfast burritos, try these and you won’t want them any other way. This Breakfast Burrito recipe is one of the first things I learned to cook when Vadim and I got married and they have been a family favorite ever since. Breakfast Burritos are excellent served with hot sauce, Pico de Gallo, a dollop of Guacamole, or Homemade Salsa, but they have plenty of flavor and juiciness when served plain.
Watch the Breakfast Burritos Video
Everything about these Breakfast Burritos is good. I hope they make busy mornings easier for you. These are so simple, so good, and customizable.
Ingredients
Flour Tortillas – You will need 4 large burrito-sized (10-inch) or 6 medium (9-inch) tortillas. Sour Cream – keeps the eggs moist. Ham – We used chopped deli ham to make these burritos protein-packed. Cheese – Shredded mozzarella cheese keeps the filling moist and gooey and helps it reheat better. Eggs – Scramble additional eggs to bulk up your burritos and increase protein. Mushrooms – are optional but add a ton of flavor – see other flavor variations below. Tomato – Optional and omit if freezing burritos since tomatoes don’t freeze well.
How to Make Breakfast Burritos
Whisk together eggs, sour cream, salt, and pepper in a bowl, and then stir in chopped ham and set aside. Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and sautée until golden, stirring occasionally. Season lightly with salt and pepper then remove from frying pan. In the same skillet over medium heat, melt 1 Tbsp of butter, and pour the egg mixture into the pan. Stir/scramble until the eggs are just cooked through but still moist. Remove from pan and set aside.
Assemble Your Breakfast Burrito
Spread 1 Tbsp sour cream in the center of your tortilla and layer your ingredients onto your tortilla. Use 1/4 of each ingredient per burrito to ensure your Breakfast Burritos are evenly filled, without over-stuffing, which makes sealing the burritos difficult. Roll the burrito from top to bottom, pull the top flap down, and tuck tightly under the filling. Fold the edges in tightly and roll to seal with the bottom flap.
How to Heat Breakfast Burritos
Place a large skillet over medium heat and add 2 Tbsp oil. Place fresh or thawed burritos, folded side down into the pan, and sautée until golden brown on all sides (2 min per side), turning with tongs. This will melt the cheese inside while making the outside crispy and golden.
To thaw: For best results, we recommend thawing the frozen Breakfast Burritos in the refrigerator overnight before reheating, or you can wrap a frozen burrito in a paper towel and microwave for 2 to 2 1/2 minutes on high, turning halfway.
Protein: Cooked breakfast sausage, browned bacon, chopped or ground chorizo, or use black beans for a vegetarian burrito Cheese: Cheddar, pepper jack, Monterey jack, or goat cheese Vegetables: Diced onion, chopped bell pepper, hash brown potatoes, jalapeño peppers
Wrap Breakfast Burritos in parchment paper. Label the outside of the parchment with the contents and date. Transfer to a freezer-safe Ziploc bag and freeze for up to 1 month.
More Breakfast Recipes
We’re always looking for new breakfast ideas so we don’t get stuck in a breakfast rut. If you love these Breakfast Burritos, you won’t want to miss these other breakfast recipes guaranteed to kickstart your day with delicious flavor.
Easy Frittata Lemon Ricotta Pancakes Poached Eggs Blueberry Scones Chocolate Banana Bread Easy French Toast
