There is nothing better than a hot breakfast. These easy breakfast burritos are not only protein-packed but are also full of flavor. The best part is they come together so quickly you will be parting with morning cereal for this healthier alternative.
This post contains affiliate links, see my full disclosure here
A better breakfast option
I love breakfast foods! They are probably my favorite out of all the meals of the day. I love mornings in general, the start of a new promising day is something that I look forward to. The problem with breakfast is that I don’t always have time to get a hot meal on the table. After all, there is always a running list of things that demand my attention. Chores, school planning, changing babies and the list goes on.
That is probably why these easy breakfast burritos have become a go-to in our household. I have five boys and a hungry husband to feed. Cereal just does not cut it in our house. What I need is a protein-packed breakfast that will prevent everyone’s mid-morning crash and need for a snack. I also need it to be quick to cook and clean up. These burritos accomplish all of that without sacrificing flavor.
What you need for easy breakfast burritos
- Flour tortillas (Store-bought, premade, or our current favorite ready-to-cook ones.)
- 1 lb of turkey, breakfast sausage, or bacon (we alternate between a few different things)
- 12 Eggs (I am cooking for a large family feel free to half the recipe)
- 1/3 cup milk
- 1 tsp salt
- 1/4 shredded cheddar cheese (optional)
- 2-4 tbsp of butter, lard or tallow
Cook and assemble
Start with some farm-fresh eggs if at all possible. If making a large batch like I am I highly recommend using a blender. Add the 12 eggs to the blender along with the milk and blend for about 20 seconds.
I’m using my BlendTec on the lowest setting, I don’t want to end up with super foamy eggs.
Next, heat up a cast iron skillet with a good fat like butter, lard, or tallow. Once hot and fat has melted add the meat this time I am using ground turkey. My turkey didn’t have any seasoning so I used my favorite homemade blend plus a little paprika and crushed pepper to give it more of a breakfast sausage flavor. Fry until almost done.
Once the turkey is nice and browned add a little more fat if needed, this will depend on how well seasoned your skillet is. Add the eggs.
Make sure to lower the heat to a low- medium. With a wooden spatula, I slowly scramble the eggs.
Eggs cook quickly, keep an eye out so they do not overcook. They are done when they come together but are still yellow and fluffy, you do not want them to brown. Add the cheese at this point if using. Turn the heat off and remove the skillet.
Cook or heat up the flour tortillas. This should take about 30 seconds per side on a hot griddle.
Add about three tablespoons of filling to the tortilla. Fold the two sides to your left and right about a quarter way towards the middle. Next tightly roll the side closest to you away from you encasing the filling. The burritos are ready to enjoy and serve immediately.
Easy Breakfast Burritos
This yummy, protein-packed breakfast is a go-to in our family for those busy mornings when you need something filling and delicious. Made with wholesome ingredients these make a great on-the-go breakfast.
Ingredients
- Flour tortillas (Store-bought, premade, or our current favorite ready-to-cook ones.)
- 1 lb of turkey, breakfast sausage, or bacon (we alternate between a few different things)
- 12 Eggs (I am cooking for a large family feel free to half the recipe)
- 1/3 cup milk
- 1 tsp salt
- 1/4 shredded cheddar cheese (optional)
- 2-4 tbsp of butter, lard or tallow
Instructions
- Start by scrambling the eggs. Crack the eggs and scramble them with milk. Set aside. (I use a blender because I am making a big batch)
- Fry the meat of your choice. In a cast iron skillet over medium-high heat melt the fat of choice I recommend using lard or tallow. Once it is hot add the breakfast sausage, bacon, or veggies. I used turkey when making this specific batch.
- When the turkey, is almost done cooking I add the eggs and lower the heat. Keep stirring gently until the eggs are completely cooked. Do not overcook. Add shredded cheese if using. Allow to melt in the remaining heat. Set aside.
- Heat up or cook the flour tortillas in a griddle or cast iron skillet.
- Assemble the burritos by adding about three tablespoons of the egg scramble to a tortilla.
- To fold start with the left and right sides. Fold them about a fourth in on each side. This will create a pocket when you roll them. Now grab the side closest to you and envelop the filling going away from you while making sure the right and left sides are still folded.
- Place the burrito seam side down on a plate and serve immediately.
Notes
- This recipe makes 12 burritos but feel free to half it. We eat two per person.
- Use a blender to scramble the eggs, it makes it super fast.
- Do not overcook the eggs the secret to fluffy eggs is to turn off the heat before they are completely done. They will continue to cook in the remaining heat.
- You can also batch cook at the beginning of the week and assemble as needed throughout the week.
- The possibilities of toppings are endless. This is a very basic way to make them but you could add veggies, switch out the meat, or even do an everything burrito.
- I love homemade tortillas but I have not found a way to make them ahead of time where they keep soft. So the tortillas I use for this recipe are uncooked store-bought ones. My favorite brand is Tortilla Land and I find them at Walmart.
Nutrition Information:
Yield: 6 Serving Size: 2Amount Per Serving: Calories: 541Total Fat: 44gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 544mgSodium: 1284mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 28g
Pin it for later
Leave a Reply