There’s nothing better than starting your day with a warm, cheesy, and satisfying breakfast burrito. These Egg and Cheese Breakfast Burritos come together in minutes and are packed with protein and flavor. Whether you’re meal prepping for a busy week or whipping up a quick morning bite, this recipe is a total game-changer. And the best part? You can customize it with your favorite mix-ins!
Why You’ll Love This Recipe
These breakfast burritos are my go-to when I need something quick, hearty, and downright delicious. They’re freezer-friendly, great for on-the-go mornings, and super easy to make in batches. Here’s why you’ll adore them:
- Quick & Easy: Ready in under 15 minutes!
- Meal Prep Friendly: Make a batch and freeze them for busy mornings.
- Customizable: Add veggies, meats, or spice them up to your liking.
- Perfectly Cheesy: That melty gooey cheese? Yes, please!
Ingredients Breakdown
Essentials
- 4 large eggs
- 1/4 cup milk (for extra fluffy eggs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese (or your favorite blend)
- 4 medium flour tortillas
Pro Tips
- For extra protein, add cooked bacon, sausage, or black beans.
- Warm your tortillas before filling them for easier rolling.
- Use a mix of cheddar and pepper jack for a little kick.
Step-by-Step Instructions
- Whisk the eggs: In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Cook the eggs: Melt butter in a skillet over medium heat. Pour in the eggs and stir gently until soft and scrambled.
- Assemble the burritos: Place a scoop of scrambled eggs onto each tortilla. Sprinkle generously with shredded cheese.
- Roll it up: Fold in the sides and roll the tortilla tightly around the filling.
- Heat & crisp (optional): For a golden finish, toast the burritos in a skillet for 1-2 minutes per side.
Chef’s Tips and Tricks
- Don’t overcook the eggs: Keep them soft and slightly underdone, as they’ll continue cooking in the burrito.
- Freeze for later: Wrap each burrito in foil or parchment, then store in a freezer bag. Reheat in the microwave for 1-2 minutes.
- Spice it up: Add a dash of hot sauce or diced jalapeños for extra heat.
Recipe Variations and Serving Suggestions
- Loaded Veggie: Add bell peppers, onions, and spinach for a nutrient boost.
- Southwest Style: Mix in black beans, salsa, and avocado.
- Meaty Delight: Toss in crispy bacon, chorizo, or diced ham.
- Dipping Sauces: Serve with salsa, sour cream, or guacamole.
FAQs
Can I make these burritos ahead of time?
Absolutely! These burritos are perfect for meal prep. Store them in the fridge for up to 4 days or freeze for up to 3 months.
How do I prevent my burritos from getting soggy?
Let the scrambled eggs cool slightly before assembling. If freezing, wrap them in parchment paper before storing.
What’s the best way to reheat them?
If refrigerated, microwave for 30-60 seconds. For frozen burritos, microwave for 2 minutes, flipping halfway through.
Recipe Card
Egg and Cheese Breakfast Burritos
Servings: 4 | Cook Time: 10 minutes | Total Time: 15 minutes
Ingredients:
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 4 medium flour tortillas
Instructions:
- Whisk eggs, milk, salt, and pepper in a bowl.
- Heat butter in a skillet over medium heat, scramble the eggs until just set.
- Divide the eggs onto tortillas, top with cheese.
- Fold in the sides and roll up tightly.
- Toast in a skillet for 1-2 minutes per side or serve immediately.
Love this recipe? Don’t forget to share it with friends and tag me on social media! I’d love to see your breakfast burrito creations. Happy cooking!
