Breakfast Burritos
Bright, melty, and utterly satisfying breakfast burritos filled with cheesy scrambled eggs and tender lean meat, perfect for any morning meal.
Ingredients
For the Base
- 4 large large eggs
- 1/2 cup milk Use any dairy milk you prefer; low-fat milk is a lighter option.
- Salt and pepper Season to taste.
For the Filling
- 1 cup cooked lean meat (such as turkey or chicken) (about 150–160 g)
- 1 cup shredded cheese (cheddar or Mexican blend) (about 113 g)
For Assembly
- 4 large flour tortillas Use large tortillas (8–10 inch); gluten-free options are available.
- Optional toppings: salsa, avocado, or sour cream
Instructions
Preparation
- In a bowl, whisk together 4 large eggs and 1/2 cup milk until combined. Season with salt and pepper.
- Heat a non-stick skillet over medium heat and add the egg mixture. Stir gently until the eggs are fully cooked but still moist.
- Stir in 1 cup of cooked lean meat and 1 cup of shredded cheese until melted and combined.
Assembly
- Lay 4 large flour tortillas flat and divide the egg mixture evenly among them.
- Fold in the sides and roll from the bottom to create a snug burrito.
Reheating
- To serve, reheat the burritos in the microwave for 1-2 minutes or warm in a skillet until heated through.
Notes
These burritos can be made ahead and frozen. For up to 2 months, wrap each burrito individually in foil and store in a freezer-safe container. Thaw in the refrigerator overnight or reheat directly from frozen.