Breakfast Burritos Recipe
Breakfast burritos are the ultimate grab-and-go morning meal, packed with protein, veggies, and plenty of flavor. You can customize them with your favorite fillings, making them a perfect option for meal prep or a hearty breakfast for the whole family.
Ingredients (Serves 4):
For the Burritos:
- 4 large flour tortillas (burrito-sized)
- 6 large eggs
- 1/4 cup milk or water (optional, for fluffier eggs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter or oil (for cooking eggs)
- 1 cup cooked breakfast sausage, crumbled (or cooked bacon, diced ham, or plant-based sausage)
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
- 1/2 cup cooked hash browns or roasted potatoes (optional)
Optional Toppings:
- Salsa or hot sauce
- Sliced avocado or guacamole
- Sour cream
- Fresh cilantro
Instructions:
- Cook the breakfast meat:
- If using sausage or bacon, cook it in a skillet over medium heat until browned and fully cooked. If using plant-based sausage, follow package instructions. Remove from the skillet and set aside.
2. Sauté vegetables (optional):
- In the same skillet, add the diced bell peppers and onions. Cook for 3-4 minutes until softened. Remove and set aside.
3. Cook the eggs:
- In a bowl, whisk together the eggs, milk (if using), salt, and pepper.
- Heat butter or oil in the same skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just set and scrambled. Remove from heat.
4. Assemble the burritos:
- Lay each tortilla flat on a clean surface.
- In the center of each tortilla, layer about 1/4 of the scrambled eggs, cooked breakfast meat, sautéed vegetables, cooked potatoes (if using), and shredded cheese.
- Add salsa, avocado, or other toppings if desired.
5. Wrap the burritos:
- Fold the sides of the tortilla in toward the center, then roll it up tightly from the bottom to form a burrito.
6. Heat the burritos (optional):
- For a crispy exterior, heat each burrito in a dry skillet over medium heat for 1-2 minutes per side, until golden brown.
7. Serve:
- Serve immediately with additional salsa, sour cream, or hot sauce on the side.
Make-Ahead and Freezing Instructions:
- To make ahead:
- Assemble the burritos as directed but skip adding fresh toppings like avocado or sour cream. Wrap each burrito tightly in foil or parchment paper. Store in the fridge for up to 3 days.
2. To freeze:
- Wrap each burrito tightly in foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.
3. To reheat:
- From the fridge: Microwave for 1-2 minutes or heat in a skillet until warmed through.
- From frozen: Microwave for 2-3 minutes on full power, flipping halfway, or bake in an oven at 350°F (175°C) for 25-30 minutes until heated through.
Variations:
- Vegetarian Breakfast Burrito:
- Skip the meat and load up on sautéed veggies like mushrooms, spinach, and zucchini. Add black beans or refried beans for protein.
2. Southwestern Style:
- Add black beans, corn, diced jalapeños, and a sprinkle of taco seasoning to the filling for a bold Southwestern flavor.
3. Keto Breakfast Burrito (Low-Carb):
- Substitute the tortilla with a large egg wrap or lettuce wrap and skip the potatoes.
4. Loaded Burrito:
- Add cooked chorizo, queso fresco, and pickled jalapeños for a spicy, cheesy treat.
Tips for Perfect Breakfast Burritos:
- Tortillas: Warm the tortillas slightly in the microwave or on a skillet before assembling to make them more pliable.
- Customizable: Mix and match ingredients based on what you have in your fridge. Leftovers like roasted veggies or rice can make great additions.
- Cheese: Use a blend of cheeses for a more complex flavor—try cheddar, pepper jack, or even feta.
These Breakfast Burritos are a satisfying and versatile meal that you can enjoy fresh or prep for a busy week ahead. Perfectly portable, they’re great for breakfast on-the-go or a laid-back morning at home! 🌯🍳✨
