Simple Table Recipes
Breakfast

Cheesy Scrambled Egg Breakfast Burritos

Soft scrambled eggs, cheddar, potatoes, and salsa wrapped into easy make-ahead breakfast burritos.

By Simple Table Recipes · · Updated

Breakfast burritos cut open to show scrambled egg, potato, melted cheddar and salsa
Prep
15 min
Cook
15 min
Total
30 min
Makes
6 burritos
Difficulty
Easy
  • Measurements grams + cups
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Soft scrambled eggs, cheddar, potatoes, and salsa wrapped into easy make-ahead breakfast burritos.

Recipe

Cheesy Scrambled Egg Breakfast Burritos

Soft scrambled eggs, cheddar, potatoes, and salsa wrapped into easy make-ahead breakfast burritos.

Prep
15 min
Cook
15 min
Total
30 min
Yield
6 burritos
Difficulty
Easy
Save on Pinterest

Ingredients

Scale

Instructions

  1. Whisk the eggs with the milk, salt, and pepper.
  2. Melt the butter in a skillet over medium-low heat.
  3. Add the eggs and cook slowly, stirring often, until softly scrambled.
  4. Warm the tortillas so they are flexible.
  5. Divide the potatoes, scrambled eggs, cheese, and salsa among the tortillas.
  6. Fold the sides inward and roll each tortilla tightly into a burrito.
  7. Serve immediately, or cool and wrap individually for make-ahead breakfasts.
  8. To reheat, microwave until hot or warm in a covered skillet over low heat.

Notes

  • Let the filling cool before wrapping burritos for the freezer to reduce condensation.
  • Low and slow is what makes scrambled eggs soft. Eggs cooked fast over high heat turn rubbery, and they will be reheated later as well.

Cheesy Scrambled Egg Breakfast Burritos — Simple Table Recipes · https://simpletablerecipes.com/recipes/cheesy-scrambled-egg-breakfast-burritos/

Equipment

  • Large skillet
  • Foil or wrap, for storing

Substitutions

Breakfast potatoes
Hash browns or tater tots work. Black beans make it vegetarian and add substance.
Cheddar
Monterey Jack or a Mexican blend melt more smoothly. Grate your own either way.
Salsa
Add it at serving rather than inside if you are freezing them — wet salsa makes the tortilla soggy in the freezer.

Storage & Freezing

Storing: Refrigerate wrapped burritos for up to 3 days.

Freezing: Wrap individually and freeze for up to 2 months. Reheat from frozen, unwrapped, in the microwave.

Frequently Asked Questions

How do you freeze breakfast burritos?

Let the filling cool completely first, or the steam turns to ice crystals and the tortilla goes soggy. Wrap each one tightly in foil or parchment, then bag them. They keep two months.

How do you reheat a frozen breakfast burrito?

Unwrap, wrap loosely in a paper towel, and microwave 2 to 3 minutes from frozen, turning halfway. For a crisp outside, finish it in a dry skillet for a minute per side.

Why is my breakfast burrito soggy?

Warm filling wrapped too soon, or wet ingredients inside. Cool everything first and keep the salsa on the side if they are going in the freezer.

How do you fold a burrito so it stays closed?

Filling slightly below centre, fold the two sides inward first, then roll from the bottom up, keeping it tight as you go. The sides tucked in first are what stop the ends opening.

Can I make the filling ahead?

Yes, up to three days refrigerated. Assembling to order gives the best texture, and the filling is the part that takes the time anyway.

Did you make this?

Let other people know how it went. One tap, nothing to fill in.

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