Breakfast Burritos Recipe (VIDEO)
User Reviews
5
Breakfast Burritos Recipe (VIDEO)
Description
Scrambled eggs are combined with a small amount of sour cream, salt, pepper, and deli ham strips to add flavor and moisture. Separately, sliced mushrooms are sautéed until golden to add an earthy note. The eggs are cooked gently to tender doneness and then layered with shredded mozzarella, mushrooms, and optionally diced tomato inside warm flour tortillas.
The burritos are assembled by spreading sour cream inside the tortilla, then adding a quarter of the egg mixture, cheese, and vegetables. The tortilla is then carefully rolled by folding edges and rolling from top to bottom to enclose the filling without overstuffing to avoid tearing.
These burritos work well as a hearty breakfast or quick meal and can be customized by omitting tomatoes if freezing. Smaller tortillas can be used but are a bit more challenging to wrap tightly.
Ingredients
- 4 flour tortilla 10-inch), or 6 medium tortillas (9-inch, large
- 1/2 lb button mushrooms (8 medium), thinly sliced - optional
- 1 Tbsp butter unsalted
- 6 egg large
- 1/2 cup sour cream divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
- 1/4 tsp salt or to taste, sea salt
- 1/8 tsp black pepper (or to taste)
- 2 oz ham optional, cut into strips or squares, deli
- 4 oz mozzarella cheese (1 cup shredded)
- 1 tomato diced - optional
- 3 Tbsp olive oil to sautée (add more as needed)
Instructions
How to Make Breakfast Burrito Filling:
- 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.
Assembling Breakfast Burritos:
- 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.
To Heat 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.
Notes
- Omit diced tomatoes if you plan to freeze the burritos, as they may release moisture on thawing.
- You can use 8-inch medium tortillas, though filling capacity is reduced and rolling may be more difficult.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbs | 21g | |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 290mg | 97% |
| Sodium | 832mg | 35% |
| Potassium | 509mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 350mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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