If you are trying to find quick options for a breakfast that you need fast, these cheesy egg breakfast burritos are perfect! Fluffy scrambled eggs, seasoned just right, and a gooey Pepper Jack cheese, all wrapped up snugly in a warm tortilla.🌯
And to add to that, they're quick to make, ideal for those mornings when you are too lazy 😴 to make something to eat and need something delicious in a flash, try this quick recipe to start the day the right way.
How to Make Egg Breakfast Burritos
Note: The full instructions are provided in the recipe card below.
In a medium bowl, beat your eggs until they're completely blended. Whisk in the milk, black pepper, red pepper flakes, garlic powder, paprika, and salt. Set aside
Heat a medium nonstick skillet over a medium-low flame and toss the butter. Make sure the butter coats the pan.
+Then, pour in the egg mixture, and (don't touch it) wait for the edges to start to set barely, and then gently scramble, turning and stirring with a spatula until cooked through but still moist, 3 to 5 minutes.
How to Assemble
Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Place 2 Pepper Jack Cheese on the upper half of each tortilla. Top each tortilla with the scrambled egg. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the Egg Breakfast Burritos, seam side down, and sear for a few seconds on each side.
Pair with Avocado Crema. Enjoy!
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📖 Recipe
Easy egg Breakfast Burritos
Ingredients
- 10 eggs
- ¼ cup whole milk , cream, or water
- 1 tablespoon butter or olive oil
- 0.5 g (¼) teaspoon Kosher salt
- 0.5 g (¼) teaspoon ground black pepper
- 0.5 g (¼) teaspoon red paper flakes
- 1.0 g (¼) teaspoon granulated garlic powder
- 0.7 g (¼) teaspoon paprika
- 8 Pepper Jack Cheese Singles
- 4 (10-inch) flour tortillas
Instructions
- In a medium bowl, beat your eggs until they're completely blended. Whisk in the milk, black pepper, red pepper flakes, garlic powder, paprika, and salt. Set aside.
- Heat a medium nonstick skillet over a medium-low flame and toss the butter. Make sure the butter coats the pan.
- Then, pour in the egg mixture, and (don't touch it) wait for the edges to just barely start to set, and then gently scramble, turning and stirring with a spatula until cooked through but still moist, 3 to 5 minutes.
How to Assemble
- Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Place 2 Pepper Jack Cheese among each tortilla, placing it on the upper half of each.
- Top each tortilla with the scrambled egg. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the Egg Breakfast Burritos, seam side down, and sear for a few seconds on each side. Pair with Avocado Crema. Enjoy!
Notes
- To store: If you have leftovers from the egg breakfast burritos, you can store them in an airtight container in the refrigerator for up to 3-4 days.
- To reheat: Wrap the burritos in a damp paper towel and microwave for 1-2 minutes or until heated. Alternatively, you can unwrap the burritos and place them in a nonstick skillet over medium heat, occasionally flipping, until they are heated and the cheese is melted and gooey.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
