simple breakfast burrito recipe
The Best simple breakfast burrito recipe
The best part? It’s a balanced meal, with protein from the eggs or beans, fiber from the tortilla or veggies, and carbs that keep you going. No one has to worry about skipping breakfast because these burritos are just practical enough to be a regular part of the week. Whether you’re feeding the whole family or just yourself, they’re the kind of dish that feels like a little extra effort didn’t go to waste. And since they’re so adaptable, you can tweak them to suit whatever mood or craving you’re in—no fancy recipes needed.
Easy Scrambled Egg Breakfast Burritos
A quick and satisfying way to pack protein and flavor into handheld burritos. Perfect for busy mornings or meal prep.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 tbsp olive oil
- 8 large eggs
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cooked black beans
- 1 cup sautéed bell peppers and onions
- 1 cup cooked sausage or chorizo (optional)
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp chili powder
👨🍳Directions
-
1
Mix flour, salt, warm water, and olive oil in a bowl until a soft dough forms. Divide into 4 equal portions and roll each into a thin rectangle. -
2
Preheat oven to 375°F. In a skillet, scramble eggs with a pinch of salt until just set. Set aside. -
3
In a separate pan, sauté bell peppers, onions, and cooked sausage (if using) until tender. Warm the black beans in a bowl. -
4
Spread a thin layer of tomato sauce on each burrito wrap. Add a scoop of eggs, cheese, black beans, and sautéed veggies. Roll tightly. -
5
Place burritos seam-side down on a baking sheet. Bake for 15–20 minutes until golden and crispy.
🔧Equipment
- Mixing bowls
- Whisk
- Skillet
- Oven
- Burrito wrap
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, brush the outside of the burritos with a little oil before baking.
- Use leftover burritos for breakfast the next day—just reheat in the microwave for 30 seconds.
Watch Video Of How Easy Scrambled Egg Breakfast Burritos Works
❓ Frequently Asked Questions About Scrambled Egg Breakfast Burritos
1. What is the best way to keep my breakfast burritos warm while eating them?
Use a small microwave-safe bowl or ramekin to reheat individual burritos in 30-second bursts, stirring between each to prevent drying out. Wrap them tightly in foil if you’ll be eating them later, or keep them in a slow cooker set to warm on low to maintain freshness.
2. Can I substitute any of the ingredients if I don’t have them on hand?
Yes! Swap the black beans for refried beans if needed, or use store-bought seasoned rice if you’re short on time. For extra flavor, add a dash of cumin or smoked paprika to the eggs or beans. Avoid replacing the tortillas unless you’re using a similar-sized wrap.
3. How do I prevent my eggs from getting rubbery when frying them?
Use a nonstick pan and cook the eggs over medium heat. Scramble gently, stirring frequently, until just set—about 3–4 minutes. If you prefer fluffier eggs, add a splash of milk or cream to the pan before cooking.
4. What if I don’t have a nonstick pan? Can I still make these burritos?
Yes! Use a well-seasoned cast-iron skillet or a nonstick alternative like a Teflon-coated pan. Lightly grease the pan with oil or butter before cooking to help the eggs slide off easily. If the eggs stick, remove them and finish cooking the beans or rice in the same pan.
5. Can I make this recipe ahead of time and reheat it?
Absolutely! Assemble the burritos, wrap them tightly in foil, and refrigerate for up to 24 hours. Reheat in the microwave for 1–2 minutes, then let sit for a minute to warm through evenly. For a crispier tortilla, reheat on a baking sheet in the oven at 350°F (175°C) for 5–7 minutes.
