Scrambled eggs with sausage and peppers in a rolled flour tortilla.
45 Minutes or Less,  Breakfast,  Eggs,  Vegetarian

Homemade Breakfast Burritos

Homemade breakfast burritos are a quick and easy option for a grab-and-go morning meal! Like so many people, I’m always on the hunt for easy breakfast options beyond cereal (although we’re big fans of cereal over here).

Some weekends I make a batch of pancakes or waffles, with enough for leftovers to reheat during the week.

Recently I came up with something a little different than our standard fare (and, quite honestly, far easier): homemade breakfast burritos!

Homemade Breakfast Burritos

All I did was scramble two eggs with diced mushrooms, green onions and a sprinkle of salt and pepper, and then put a healthy spoonful atop a warmed, small flour tortilla that had a slice of cheese on it. One quick roll and breakfast was ready in less than 10 minutes.

How’s that for a quick, easy breakfast?

Next time I’ll make extra breakfast burritos, then wrap them up individually (in plastic wrap or parchment paper … not sure) and stick them in the freezer to reheat in the microwave during the week.

Doesn’t that sound even easier?

Scrambled eggs with sausage and peppers in a rolled flour tortilla.

Homemade Breakfast Burritos

Yield: 2 small burritos
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Homemade breakfast burritos are a quick and easy option for a grab-and-go morning meal!

Ingredients

  • 2 large eggs
  • 1 tablespoon salted butter
  • 1 tablespoon whole milk
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 mushroom, diced
  • 1 green onion, diced
  • 2 6" flour tortillas
  • 2 slices white American cheese

Instructions

  1. Place a small skillet over medium-low heat and add the butter.
  2. Whisk the eggs and milk together in a small bowl. Once the butter has melted, pour them into the skillet.
  3. Use a heat safe spatula to gently nudge and fold the eggs as they're cooking. After 1 minute add the mushrooms, green onions, salt and pepper. Continue cooking, nudging and folding the eggs for another 2 minutes, then remove the skillet from heat.
  4. Warm the tortillas in the microwave for 15 seconds. Place one slice of cheese on each tortilla, then top each with half the scrambled egg mixture and roll them up. Serve immediately!

Notes

I used American cheese because MELTY, but you could easily substitute your favorite, like cheddar, provolone or muenster. The list is endless!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 672Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 218mgSodium: 1350mgCarbohydrates: 85gFiber: 5gSugar: 2gProtein: 23g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

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