Easy, kid-friendly, super convenient and healthy breakfast burritos are the perfect way to start off your day. Plus, they freeze well and heat up in minutes so you can always have them on hand if you are running out the door! Sorry Pop-Tarts, but these best breakfast burritos are the boss.
I am most definitely a breakfast person. I don’t skip it and I steadfastly live by the credo that it really IS the most important meal of the day. Growing up, my mom made me and my 4 siblings the most delectable hot, glorious breakfasts of pancakes, eggs, sausages, muffins, waffles, french toast, biscuits (oh man my mom makes the most amazing baking powder biscuits), etc. every. single. day. My mom has a master’s degree in education and taught 1st grade for many years, and I suspect that one of the reasons she always made such great breakfasts for us was because she really believed in the energy it gave us for school, which was obviously super important. Cold cereal was a treat reserved for Saturday morning, as I recollect.
Now that my oldest is in Kindergarten (how?!), I find myself wanting to make sure she is filled up before school with something substantial in her tummy before I send her off to class. And since we have chickens, we always have fresh eggs on hand, so we tend to eat them almost every morning in one form or another. Thank goodness we love eggs around here! And one of my favorite forms of serving eggs has to be in breakfast burritos. It feels so good to get in a serving of vegetables FOR BREAKFAST in the morning (I’m all about this as you might remember from the carrot and zucchini loaded Morning Glory Muffins I posted about a while back), and it doesn’t even feel like a chore when they are wrapped up in a crispy tortilla with a little bit of melty cheese and creamy avocado. You can even double your batch and make extras to freeze and reheat quickly on days when you are running a little late.
Variations for Breakfast Burritos
Now, this is recipe is written for my favorite flavor combination for breakfast burritos – mini sweet peppers, green onions, ham, and avocado with pepperjack cheese – but you could sub in whatever you have on hand or whatever sounds good to you.
- Go super traditional with crumbled bacon, sharp cheddar and caramelized onions.
- Or try a super savory version with some sauteed mushrooms, spinach, tomatoes and swiss.
- You could go for a Southwest inspired breakfast burrito made with green chilies, chorizo and country potatoes.
- Use up leftover vegetables or meat from dinner the night before (grilled asparagus and salmon are so, so, so good when scrambled into eggs for breakfast).
- Don’t let veggies go to waste – use whatever you happen to have rolling around in your crisper!
You can also adjust the kick of your breakfast burritos by adding a shake or two of tabasco sauce or a scoop of salsa or pico de gallo. So basically feel free to take this recipe and go crazy with it. I would love to hear your favorite versions in the comments!
Also, these are just as delicious with plain tortillas if you don’t feel like frying them up. I just love the crispiness that the tortilla gets from the pan so that’s what I do. If you haven’t tried it, you should! I just spray the pan with a little cooking spray or add a tablespoon of oil just to coat the bottom of the pan, and then I toast them, seam side down first and then rolling to hit the other sides.
If you decide to freeze a batch of burritos for the future, just make them to the point of frying and then wrap each burrito individually in parchment paper and freeze. When you are ready to eat them, just unwrap them, microwave them for 2 minutes, and then quickly toast the outside in the pan.
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- 4 medium flour tortillas
- 1 tablespoon oil
- 3-4 red, orange, or yellow sweet mini peppers, chopped
- 2 green onions, chopped
- 4 eggs
- 5 1/2 tablespoons sour cream, divided
- Salt and pepper, to taste
- 2 oz. ham, diced
- 1/2 cup pepperjack cheese, shredded
- 1/2 Avocado, diced
- 1-2 tablespoons oil, for frying
Heat a medium-size skillet over medium heat and add 1/2 tablespoon of oil. Add chopped peppers and green onions, season with a little salt, and saute for 2-3 minutes, stirring every so often, just until they start to soften a bit.
Meanwhile, in a medium-size bowl, combine eggs and 1 1/2 tablespoons of sour cream. Whisk them together with a fork and season with salt and pepper, to taste.
Once the peppers and onions have softened slightly, pour the egg mixture into the same pan. Add the ham and stir everything together, stirring and scrambling the eggs until just set (about 3 minutes). Remove from heat and set aside.
To form the burritos, first stack the tortillas between two barely damp paper towels and microwave on high for 30 seconds so they are warm and pliable.
Working with 1 tortilla at a time on a clean surface, spread 1 tablespoon of sour cream down the middle of the tortilla, then top with 1/4 of the scrambled egg, pepper, and ham. Sprinkle 1/4 of the shredded cheese and 1/4 of the diced avocado over the eggs, then fold the tortilla over, tucking the edges in and rolling the tortilla on itself to form a tight burrito. Repeat for each burrito.
Heat a large skillet over medium heat. When hot, spray with cooking spray or add enough oil to barely coat the bottom of the pan, about 1-2 tablespoons. Place each burrito in the pan, seam down, and cook until golden brown (about 2 minutes per side), turning as needed until evenly browned all around.
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