Homemade Breakfast Burritos
45 Minutes or Less,  Breakfast,  Eggs,  Vegetarian

Homemade Breakfast Burritos

I’m always on the hunt for easy breakfast options beyond cereal (although we’re big fans of cereal over here). Most weekends I make a batch of pancakes or waffles, with enough for leftovers to reheat during the week.

Homemade Breakfast Burritos

This weekend I came up with something a little different than our standard fare (but, quite honestly, far easier): 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?

Homemade Breakfast Burritos

Homemade Breakfast Burritos

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

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

  • Place a small skillet over medium-low heat and add the butter. Whisk the eggs and milk together in a small bowl, and pour them into the skillet once the butter has melted. Use a heat safe spatula to gently nudge and fold the eggs as they're cooking, and after 1 minute add the mushrooms, green onions, salt and pepper. Continue cooking, nudging and folding the eggs for another 2 minutes, then remove them from heat.
  • 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 (mmmm....). The list is endless!

    Did you make this recipe?

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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!) I'm always on the hunt for the perfect mojito, inspiration for another tattoo and time to finish my novel.

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