Egg Burrito
User Reviews
5
Egg Burrito
Description
This Egg Burrito recipe starts by whisking eggs with salt, pepper, and fresh chives, then cooking them gently in a nonstick skillet until nearly set. Shredded cheddar cheese is added just before finishing. The eggs and a flour tortilla are cooked together briefly on each side, which helps meld the tortilla with the eggs and lightly toast the tortilla.
The burrito is folded strategically in thirds to enclose the filling, then cooked further to toast and seal it, resulting in a warm, cohesive handheld meal. The use of fresh chives in the egg mixture provides a mild onion flavor, while the cheddar adds creaminess and flavor depth.
Serving with salsa and sour cream complements the burrito’s richness with acidity and cooling elements, making it suitable for breakfast or a light meal.
Notes recommend using standard 8-inch flour tortillas for best folding and structure, with suggestions for adjusting ingredient amounts for larger tortillas. The burritos can be made ahead and stored refrigerated or frozen, with guidance on reheating to maintain texture and safety.
Ingredients
- 4 egg divided
- salt freshly ground
- black pepper freshly ground
- 2 teaspoons chives divided, plus more for garnish, fresh, minced
- 1/4 cup cheddar cheese see note 1, shredded
- 2 (8-inch) flour tortillas (see note 2)
- salsa and sour cream, for serving
Instructions
- Preheat oven to 200 degrees and line a rimmed baking sheet with parchment paper or foil for easy cleanup. Coat a small non-stick skillet with non-stick spray and heat over medium-high heat.
- In a small bowl whisk together two eggs and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Add egg mixture to heated skillet and sprinkle with 1 teaspoon chives and 2 tablespoons shredded cheese.
- Cook, without moving the eggs, until they are almost set, about 2 minutes. Use a rubber spatula to gently release the eggs from the side of the pan.
- Place tortilla on top of the eggs and cook for 30 seconds longer. Flip tortilla and egg together, then cook until eggs are set, about 30 seconds to 1 minute longer.
- Using a spatula, gently fold over 1/3rd of the tortilla, and fold over once more to create the burrito. Continue to cook to toast tortilla, about 30 seconds longer.
- Flip and cook for 30 seconds more. Transfer the burrito from the pan to the prepared baking sheet and place in oven. Repeat with remaining ingredients to make a second burrito. Serve with sour cream, salsa, and minced fresh chives.
Notes
- Cheddar, Monterey Jack, or Pepper Jack cheese can be used based on preference.
- Use 8-inch flour tortillas for ideal folding; 10-inch tortillas require slight ingredient adjustments.
- Corn tortillas are not recommended as they tend to crack during folding.
- This recipe yields two egg burritos; scale up by repeating the process as needed.
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
- Make ahead up to 3 days; reheat gently in the microwave or oven to 165°F internal temperature before serving.
- Freeze wrapped burritos for up to 3 months; reheat thoroughly before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings (1 burrito each)
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 187kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 341mg | 114% |
| Sodium | 225mg | 9% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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