Go Back

Breakfast Burritos

Quick and easy breakfast burritos filled with scrambled eggs, lean meat, and veggies, perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 large eggs Beaten and seasoned with salt and pepper
  • 1 cup cooked lean meat (such as turkey or chicken) Pre-cooked to save time
  • 1 cup shredded cheese Grated for better melting
  • 1/2 cup diced bell peppers Fresh or frozen
  • 1/2 cup diced onions Fresh or frozen
  • 4 pieces flour tortillas Can substitute with corn or whole wheat for variation
  • Salt and pepper to taste
  • Optional: salsa or hot sauce for serving Add after reheating for best texture

Method
 

Preparation
  1. In a skillet, sauté diced bell peppers and onions until softened.
  2. In a bowl, whisk the eggs and season with salt and pepper.
  3. Add the cooked lean meat to the skillet and pour the eggs over it, stirring gently until the eggs are fully cooked.
  4. Remove from heat and stir in the shredded cheese until melted.
  5. Lay out the tortillas and fill each with the egg mixture.
  6. Roll the tortillas tightly and place them seam side down in a baking dish.
  7. Optionally, top with salsa or hot sauce.
  8. Serve immediately or wrap in foil and freeze for later use.

Notes

For storage, refrigerate cooled burritos wrapped in plastic wrap or airtight container for up to 3 days. Reheat in microwave or oven. For freezing, wrap tightly in foil and store in freezer bags for up to 3 months. Thaw overnight in the fridge for gentle reheating.