Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 6 people
Burritos for breakfast? Yes please! These freezer-friendly breakfast burritos are filled with scrambled eggs, ham, fresh tomatoes, and lots of cheese and amazingly crisp on the outside. So good and super easy to throw together, this sure will be on your list of go-to.
6 medium flour tortillas (8” diameter)
1/2 pound button mushrooms (8 medium), thinly sliced – optional
1 tablespoon unsalted butter
6 large Eggs
1/2 c. sour cream divided (2 tablespoons for eggs & 1 tablespoon per tortilla)
1/4 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper (or to taste)
2 ounces deli ham cut into strips or squares, optional
4 ounces mozzarella cheese (1 cup shredded)
1 tomato diced – optional
3 tablespoons olive oil to saute (add more as needed)
How to make Breakfast Burritos
Breakfast Burrito Filling:
Step 1: Whisk 6 eggs with 2 tbsp sour cream, salt, and pepper in a medium bowl. Add in the strips of ham, stir, and set aside.
Step 2: Heat a tbsp oil in a large skillet over medium heat. Once the oil is hot, saute the mushrooms for about 5 minutes until golden. Lightly season the mushrooms with salt and pepper. Then, set the mushrooms aside.
Step 3: Melt a tbsp butter in the same skillet over medium heat. Add in the egg mixture, scramble, and cook for about 3 minutes until the eggs are just cooked. Set the eggs aside.
To assemble the Breakfast Burritos:
Step 1: In the middle of a tortilla, spread a tbsp sour cream and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. If using, add q to 2 tbsp diced tomatoes on top. Make sure not to over-stuff the tortillas so it’ll be tough to roll them.
Step 2: From top to bottom, roll the burrito, wrapping the top flap tightly over the filling. Now, tightly fold the edges and roll to seal with the bottom flap. Do the same for the rest of the burritos.
To Heat Burritos:
Step 1: heat 2 tbsp oil in a large skillet over medium heat. Once the oil is hot, place fresh or thawed burritos to the pan, folded-side-down. Cook the burrito for about 2 minutes on each side until golden brown. Add extra oil if needed.
If you are planning to freeze these breakfast burritos, leave the tomatoes.
Amount Per Serving: Calories 352 | Fat 24g 37% | Saturated Fat 9g 56% | Cholesterol 197mg 66% | Sodium 613mg 27% | Potassium 345mg 10% | Carbohydrates 19g 6% | Fiber 1g 4% | Sugar 4g 4% | Protein 16g 32% | Vitamin A 678IU 14% | Vitamin C 4mg 5% | Calcium 227mg 23% | Iron 2mg 11%