Looking for a quick and delicious breakfast idea? These homemade breakfast burritos are the ultimate morning meal! Packed with fluffy scrambled eggs, sautéed mushrooms, ham, and melted mozzarella cheese, all wrapped in a warm tortilla, they’re a protein-rich, satisfying option for the whole family. This recipe is easy to customize with your favorite fillings like bacon, sausage, or veggies, and it’s perfect for meal prepping.
Learn how to make freezer-friendly breakfast burritos, reheat them to perfection, and enjoy a hearty start to your day. Whether you’re craving a grab-and-go breakfast or planning brunch, these burritos are the perfect balance of convenience and flavor.
Ingredients
- 4 large flour tortillas (10-inch) or 6 medium tortillas (9-inch)*
- 1/2 lb button mushrooms (about 8 medium), thinly sliced – optional
- 1 Tbsp unsalted butter
- 6 large eggs
- 1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
- 1/4 tsp sea salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 2 oz deli ham (optional), cut into strips or squares
- 4 oz mozzarella cheese (1 cup shredded)
- 1 tomato, diced – optional
- 3 Tbsp olive oil (add more as needed)
Instructions
How to Make the Breakfast Burrito Filling:
- In a medium bowl, whisk together the eggs, 2 Tbsp sour cream, and salt and pepper to taste. Mix in the ham strips and set aside.
- Heat a large skillet over medium heat and add 1 Tbsp olive oil. Add sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until golden brown. Season lightly with salt and pepper, then transfer to a plate.
- In the same skillet, melt 1 Tbsp butter over medium heat. Pour in the egg mixture and scramble gently until the eggs are just cooked through (about 3 minutes). Avoid overcooking. Remove from the pan and set aside.
Assembling the Breakfast Burritos:
- Spread 1 Tbsp sour cream in the center of each tortilla. Add 1/4 of the scrambled eggs, shredded mozzarella, and sautéed mushrooms. If using diced tomatoes, sprinkle 1–2 Tbsp over the filling. Be careful not to overfill.
- To roll the burrito, fold the top flap over the filling, tuck in the sides, and roll tightly to seal with the bottom flap. Repeat for all tortillas.
To Heat the Burritos:
- Heat a large skillet over medium heat with 2 Tbsp olive oil.
- Place the rolled burritos seam-side down in the skillet. Cook until golden brown on all sides (about 2 minutes per side), adding more oil as needed. Serve warm and enjoy!
Tips
- Prevent Overfilling: Avoid overloading the tortilla to ensure easy rolling.
- Prep Ahead: Prepare the filling in advance and store it in the refrigerator to speed up assembly in the morning.
- Warming Tortillas: Slightly warm the tortillas before assembling to make them pliable and easier to roll.
Variations and Substitutions
- Protein Options: Swap the ham for cooked bacon, sausage, or turkey.
- Cheese Choices: Substitute mozzarella with cheddar, Monterey Jack, or pepper jack for a flavor twist.
- Veggie Additions: Add spinach, bell peppers, or avocado slices for extra nutrients.
- Gluten-Free: Use gluten-free tortillas to make this recipe gluten-friendly.
FAQs
Can I make breakfast burritos ahead of time?
Yes! Assemble the burritos, wrap them tightly in foil or plastic wrap, and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.
Can I freeze breakfast burritos?
Absolutely! Wrap the assembled burritos individually in foil or plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or cream cheese for a similar creamy texture.
Serving Suggestions
- Serve with a side of salsa, guacamole, or hot sauce for dipping.
- Pair with fresh fruit or a simple green salad for a complete meal.
- Add a cup of coffee or orange juice for the perfect breakfast combo.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy mornings or meal prep.
- Customizable: Endless options for proteins, cheeses, and veggies to suit your taste.
- Family-Friendly: A hit with kids and adults alike.
- Make-Ahead Friendly: Great for meal prep and freezer-friendly for busy weeks.
Enjoy these flavorful and hearty breakfast burritos that are sure to become a staple in your kitchen!
Breakfast Burritos Recipe
4
servings20
minutes10
minutesIngredients
4 large flour tortillas (10-inch) or 6 medium tortillas (9-inch)*
1/2 lb button mushrooms (about 8 medium), thinly sliced – optional
1 Tbsp unsalted butter
6 large eggs
1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
1/4 tsp sea salt (or to taste)
1/8 tsp black pepper (or to taste)
2 oz deli ham (optional), cut into strips or squares
4 oz mozzarella cheese (1 cup shredded)
1 tomato, diced – optional
3 Tbsp olive oil (add more as needed)
Directions
- How to Make the Breakfast Burrito Filling:
- In a medium bowl, whisk together the eggs, 2 Tbsp sour cream, and salt and pepper to taste. Mix in the ham strips and set aside.
- Heat a large skillet over medium heat and add 1 Tbsp olive oil. Add sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until golden brown. Season lightly with salt and pepper, then transfer to a plate.
- In the same skillet, melt 1 Tbsp butter over medium heat. Pour in the egg mixture and scramble gently until the eggs are just cooked through (about 3 minutes). Avoid overcooking. Remove from the pan and set aside.
- Assembling the Breakfast Burritos:
- Spread 1 Tbsp sour cream in the center of each tortilla. Add 1/4 of the scrambled eggs, shredded mozzarella, and sautéed mushrooms. If using diced tomatoes, sprinkle 1–2 Tbsp over the filling. Be careful not to overfill.
- To roll the burrito, fold the top flap over the filling, tuck in the sides, and roll tightly to seal with the bottom flap. Repeat for all tortillas.
- To Heat the Burritos:
- Heat a large skillet over medium heat with 2 Tbsp olive oil.
- Place the rolled burritos seam-side down in the skillet. Cook until golden brown on all sides (about 2 minutes per side), adding more oil as needed. Serve warm and enjoy!
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