Simple Breakfast Burritos (Easy and Customizable)!
Breakfast is made easy with these breakfast burritos—they’re simple, flavorful, and can be made with whatever toppings you prefer! Aside from being delicious and super straightforward, they’re the perfect, freezer-friendly breakfast on the go!
How to Make Breakfast Burritos
The process of making breakfast burritos is simple, and if you don’t have time the morning of, you can easily prep them beforehand. Here’s what you’ll need to do:
- Cook the spinach. If you aren’t using spinach, simply skip this step.
- Scramble the eggs. After mixing the eggs with pesto and cottage cheese (optional, but I like the fluffiness and extra protein it adds), scramble them until just cooked through. Do not overcook, as this will lead to spongey and rubbery eggs, especially when reheated.
- Heat the tortillas. I like to microwave my tortillas for around 15 seconds, which makes them pliable for assembly, and they can fold without ripping.
- Fill the burrito with eggs and toppings of choice.
- Wrap and toast in a skillet, or freeze. If serving immediately, you can toast the burritos in a pan to get the tortilla nice and crispy. If you’re saving the burritos for later, simply store them in the fridge or freezer until ready to eat!
What should I put in my breakfast burritos?
I normally use whatever I have in my fridge, but normally I go for hummus, pesto eggs, cheese, avocado slices, and sausage. Feel free to make the burritos your own! There’s an infinite amount of combinations, but here are some ideas:
- Pesto + mozzarella + Italian sausage + hummus.
- Bacon + Mexican cheese + salsa.
- Chorizo + potatoes/hashbrowns + sharp cheddar + hot sauce.
- Sausage + black beans + sauteed onion + avocado slices.
How to Store Breakfast Burritos
- In the fridge. Store the burritos wrapped in foil for 3-5 days.
- In the freezer. Store the burritos wrapped in foil for up to 3 months. Defrost by removing the foil and microwaving for 60-90 seconds.
Hope you give this recipe a try—be sure to tag me on Instagram if you do!
Simple Breakfast Burritos (Easy and Customizable)!
Breakfast is made easy with these breakfast burritos---they're simple, flavorful, and can be made with whatever toppings you prefer! Aside from being delicious and super straightforward, they're the perfect, freezer-friendly breakfast on the go!
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Servings: 4 burritos
Ingredients
- 1 heaping cup spinach
- 4 eggs
- ¼ teaspoon salt
- A pinch of pepper
- ½ tablespoon pesto optional
- 2-3 tablespoons cottage cheese optional
- 1 cup shredded cheese of choice
- 4 flour tortillas regular or whole-wheat
- Mix-ins of choice: cheese bacon, ½ pound breakfast or Italian sausage, roast potatoes, avocado slices, salsa, hummus, everything but the bagel seasoning*
Instructions
- Crack the eggs into a bowl and whisk in the salt, pepper, pesto, and cottage cheese (if you don't like the texture of cottage cheese, you can blend it or simply omit it).
- Heat a bit of butter or oil in a pan and wilt the spinach. Add the eggs and scramble until just cooked through. Remove the pan from the heat and set aside.
- Heat a tortilla in the microwave for around 20 seconds, until puffed and pliable. Immediately fill the tortilla with a quarter of the eggs, ¼ cup of cheese, and your choice of toppings. Fold the right and left sides of the tortilla into the middle. Fold the bottom portion of the tortilla up and over the toppings and roll to form a burrito. Wrap in foil and repeat with the rest of the tortillas.
- Serve the breakfast burritos while warm, or toast them in a hot pan, if desired.
- The burritos will last three to five days in the fridge, or you may store them in the freezer for up to 3 months. To reheat the burritos from frozen, remove the foil and microwave for 60-90 seconds.
Notes
*If you are not using any mix-ins, increase the number of eggs to 6.
