Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 6 people
I never miss breakfast ever! And this Breakfast Burritos is one of my fave go-to meals. Grab and go, perfect for busy bees like me, filling, and super delicious!
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 c. shredded)
1 tomato diced – optional
3 tablespoons olive oil to saute (add more as needed)
How to make Breakfast Burritos (Freezer Friendly)
Step 1: Place 6 eggs and 2 tbsp sour cream in a medium bowl, then season with salt and pepper. Whisk to combine.
Step 2: Add in the strips of ham, stir, and set aside.
Step 3: In a heated large skillet over medium heat, add in a tbsp oil. Saute the mushrooms for about 5 minutes until golden. And with salt and pepper, lightly season the mushrooms, then remove from the heat.
Step 4: Melt a tbsp butter in the same skillet over medium heat. Once the butter has melted, add in the egg mixture and scramble. Cook for about 3 minutes until the eggs are just cooked through. Make sure not to overcook. When done, remove from the skillet and set aside.
Step 1: In the middle of the tortilla, spread a tbsp sour cream and top with 1/6 cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. If using, top with 1 to 2 tbsp diced tomatoes. Note not to overfill the tortilla because it will be tough to roll.
Step 2: From top to bottom, roll the burrito and over the filling, tightly wrap the top, folding the edges as tightly as you can, and roll to seal the bottom flap. Do this for the rest of the burritos and filling.
To Heat Burritos:
Step 1: Heat 2 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the fresh or thawed burritos folded-side-down to the pan. Cook the burritos for about 2 minutes on each side until golden brown. If needed, add extra oil.
If freezing the burritos, skip 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%