Description
Mexican breakfast burritos are hearty, satisfying wraps filled with fluffy scrambled eggs, savory meat, vegetables, potatoes, and melted cheese, all rolled in a warm tortilla. They’re perfect for make-ahead breakfasts or relaxed weekend mornings.
Ingredients
- 4 large flour tortillas
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- 8 oz breakfast sausage, chorizo, or bacon
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 cup cooked potatoes or hash browns
- 1 cup shredded cheese
- 1/2 cup salsa
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Cook the sausage, chorizo, or bacon until fully cooked, then remove from the skillet and set aside.
- In the same skillet, sauté the onion and bell pepper until softened.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the cooked potatoes or hash browns and heat through.
- In a bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the egg mixture into the skillet and cook gently, stirring, until the eggs are just set.
- Return the cooked meat to the skillet and stir to combine.
- Warm the tortillas until soft and pliable.
- Spoon the filling onto each tortilla, top with shredded cheese, salsa, and cilantro, then roll into burritos and serve warm.
Notes
Let the filling cool slightly before assembling to prevent soggy tortillas.Black beans or mushrooms can be added for a vegetarian version.These burritos freeze well for meal prep.Use spicy salsa or jalapeños for extra heat.Whole wheat tortillas work well as a substitute.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 285mg
