Breakfast Burritos Recipe (VIDEO)

Name: Breakfast Burritos Recipe (VIDEO)
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 large flour tortillas ((10-inch), or 6 medium tortillas (9-inch)*); 1/2 lb button mushrooms ((8 medium), thinly sliced - optional); 1 Tbsp unsalted butter; 6 large eggs; 1/2 cup sour cream (divided (2 Tbsp for eggs & 1 Tbsp per tortilla)); 1/4 tsp sea salt ((or to taste)); 1/8 tsp black pepper ((or to taste)); 2 oz deli ham (optional, cut into strips or squares); 4 oz mozzarella cheese ((1 cup shredded)); 1 tomato (diced - optional); 3 Tbsp olive oil (to sautée (add more as needed))

These freezer-friendly Breakfast Burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes, and plenty of cheese. Our go-to breakfast burrito recipe.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (123) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

Ingredients

4 servings

4 large flour tortillas ((10-inch), or 6 medium tortillas (9-inch)*)
1/2 lb button mushrooms ((8 medium), thinly sliced - optional)
1 Tbsp unsalted butter
6 large eggs
1/2 cup sour cream (divided (2 Tbsp for eggs & 1 Tbsp per tortilla))
1/4 tsp sea salt ((or to taste))
1/8 tsp black pepper ((or to taste))
2 oz deli ham (optional, cut into strips or squares)
4 oz mozzarella cheese ((1 cup shredded))
1 tomato (diced - optional)
3 Tbsp olive oil (to sautée (add more as needed))

Steps

In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and sautée until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms from the pan.
In the same skillet, over medium heat, melt 1 Tbsp of butter, add egg mixture, and stir/scramble until the eggs are just cooked through (3 min) being sure not to overcook. Remove from pan and set aside.
Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/4 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.
Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly, and roll to seal with the bottom flap. Repeat with remaining burritos.
Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.