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Egg Breakfast Burritos

Easy egg Breakfast Burritos

Camila Benitez
Looking for a delicious and easy breakfast or brunch option? Look no further than these cheesy egg breakfast burritos! Packed with fluffy scrambled eggs, zesty spices, and ooey-gooey Pepper Jack cheese, these burritos will surely be a hit with your taste buds. And the best part? They come together in just minutes, making them the perfect grab-and-go meal for busy mornings. So, let's get cooking!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Mexican
Servings 4 Breakfast Burritos

Tools

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

How to Store & Re-Heat
  • 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.
Make-Ahead
The egg breakfast burritos can be made ahead of time, making them an excellent option for meal prep or busy mornings. To make ahead, you can prepare the scrambled eggs and store them in an airtight container in the refrigerator for up to 3-4 days. When you're ready to assemble the burritos, heat the scrambled eggs in the microwave or on the stovetop, and then add the cheese and other toppings.
Fill the flour tortillas with the egg and cheese mixture, roll them up, and then wrap them in plastic or aluminum foil. Store the burritos in the refrigerator for 3-4 days; when you're ready to eat, reheat the burritos according to the instructions above. This make-ahead option is a great way to save time and have a delicious breakfast or brunch option ready anytime.
Nutrition Facts
Easy egg Breakfast Burritos
Amount per Serving
Calories
299
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
413
mg
138
%
Sodium
 
446
mg
19
%
Potassium
 
225
mg
6
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
17
g
34
%
Vitamin A
 
758
IU
15
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
141
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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