- Tortillas 6 medium flour (8-inch diameter)
- Mushrooms 1/2 lb. button thinly sliced - optional
- Unsalted butter 1 tbsp
- Eggs 6 large • 130 kcal
- Sour cream 1/2 cup divided (2 tbsp for eggs & 1 tbsp per tortilla)
- Sea salt 1/4 tsp
- Black pepper 1/8 tsp
- Ham 2 oz deli cut into strips or squares, optional (I used Brunswick ham for a smoky flavor)
- Mozzarella cheese 4 oz (1 cup, shredded)
- Tomato 1 diced - optional
- Olive oil 3 tbsp to sauté (add more as needed)
Eggs, ham, and cheese make a hearty breakfast dish, but if you have to eat on the run why not combine them in these handy breakfast burritos?
The scrambled egg mixture is added to a tortilla, wrapped, and cooked off in a skillet for a few minutes to give you the perfect portable breakfast. You can even freeze these burritos for up to 1 month after wrapping, and microwave them when you need them.
You can also change the fillings to suit you, so these breakfast burritos are supremely versatile as well as tasty.
For the filling:
In a medium bowl, whisk together 6 eggs with 2 tbsp sour cream. Add salt and pepper to taste, then stir in the strips of ham (if using) and set aside.
Heat a large skillet over medium heat and add 1 tbsp oil. Add sliced mushrooms (if using) and sauté until golden, stirring occasionally. Season lightly with salt and pepper then remove mushrooms to a paper-towel lined dish.
Add 1 tbsp of butter to the skillet, add egg mixture and scramble until the eggs are just cooked through, which takes around 3 minutes. Don't overcook, or the eggs will go rubbery. Remove from pan and set aside.
To assemble burritos:
Spread 1 tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and other fillings if using. Add 1-2 tbsp diced tomatoes if you are not freezing the burritos. Don't over-stuff them, or they will be difficult to roll.
Now roll the stuffed burrito from top to bottom. Tightly wrap the top flap over the filling, fold the edges in tightly and roll up to seal with the bottom flap. Repeat with remaining burritos.
To heat the burritos:
Place a large skillet over medium heat, and add 2 tbsp oil. Transfer the fresh or thawed burritos to the hot pan with the fold-side down. Cook until golden brown on all sides (around 2 min per side), adding more oil as needed.
To make burritos to freeze:
Wrap assembled breakfast burritos in parchment paper, and label the outside of the parchment with the contents and date.
Transfer to a freezer-safe zip lock bag and freeze up to 1 month.
If you can, thaw the frozen breakfast burritos completely in the refrigerator overnight. Alternatively, you can wrap a frozen burrito in a paper towel and microwave for 2 to 2 1/2 minutes on high, turning halfway through.
It’s easier to roll fresh tortillas, so use a fresh pack of unopened tortillas and keep them closed until ready to use to stop them drying out.
You can add vegetables instead of meat for vegetarian breakfast burritos – try sautéing finely diced onion, chopped bell peppers, black beans or hash browns and adding to the scrambled egg before rolling the tortillas.
You can also change the ham for cooked breakfast sausage if you wish.