Breakfast Burrito Recipe

Eggs: The main protein source for the burrito, providing a fluffy and rich texture.

Milk: Adds creaminess to the scrambled eggs, making them softer and more flavorful.

Shredded cheese: Melts beautifully over the eggs, adding a gooey and savory element.

Flour tortillas: The wrap that holds all the delicious ingredients together.

Bacon: Adds a crispy and salty crunch to the burrito.

Salsa: Brings a zesty and slightly spicy kick to balance the flavors.

When scrambling the eggs, make sure to cook them on a low to medium heat to achieve a soft and creamy texture. Stir continuously with a spatula to prevent overcooking and to ensure even curds. This will result in a more luxurious filling for your breakfast burrito.

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and flavor of eggs, making it a great plant-based alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and can be used to make the scrambled eggs creamy without dairy.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good option for those avoiding dairy.

• flour tortillas - Substitute with corn tortillas: Corn tortillas are a gluten-free alternative and provide a different but delicious texture.

• cooked bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with less fat and calories compared to traditional bacon.

• cooked bacon - Substitute with tempeh bacon: Tempeh bacon is a plant-based alternative that offers a smoky flavor similar to traditional bacon.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that can add a burst of flavor and texture to the burrito.

• Allow the scrambled eggs to cool completely before assembling the burritos. This prevents excess moisture from making the tortillas soggy.

• Once cooled, assemble the breakfast burritos as per the recipe instructions, but do not add the salsa. Adding salsa before freezing can make the burritos soggy. Instead, serve it fresh when reheating.

• Wrap each burrito tightly in a layer of plastic wrap or aluminum foil. This helps to maintain their shape and prevents freezer burn.

• Place the wrapped burritos in a freezer-safe bag or airtight container. Label the bag or container with the date to keep track of freshness.

• Store the burritos in the freezer for up to 2 months. For best quality, consume within this timeframe.

• To reheat, remove the burrito from the freezer and unwrap it. You can reheat it in the microwave or oven:

  • For microwave: Place the burrito on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 2-3 minutes, flipping halfway through, until heated thoroughly.
  • For oven: Preheat the oven to 350°F (175°C). Place the burrito on a baking sheet and cover with aluminum foil. Bake for 20-25 minutes, or until heated through.

• After reheating, add fresh salsa or any other desired toppings like avocado, sour cream, or hot sauce before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each breakfast burrito in aluminum foil to keep it from drying out.
  3. Place the wrapped burritos on a baking sheet.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Unwrap and enjoy a warm, evenly heated burrito.

• Microwave Method:

  1. Place the breakfast burrito on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before eating to allow the heat to distribute.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the breakfast burrito in the skillet, seam side down.
  3. Cook for about 2-3 minutes on each side, pressing down gently with a spatula to ensure even heating.
  4. Continue until the burrito is heated through and the tortilla is slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the breakfast burrito in the air fryer basket.
  3. Cook for 5-7 minutes, flipping halfway through to ensure even heating.
  4. Remove and let it cool slightly before enjoying a crispy, hot burrito.

• Bowl: Use this to whisk together the eggs and milk.

• Whisk: Essential for combining the eggs and milk smoothly.

• Skillet: Needed to scramble the egg mixture and to warm the tortillas if you prefer not to use a microwave.

• Spatula: Handy for scrambling the eggs in the skillet.

• Microwave: An alternative to the skillet for warming the tortillas.

• Knife: Useful for crumbling the cooked bacon if it isn't pre-crumbled.

• Measuring cups: Necessary for measuring the milk, cheese, bacon, and salsa accurately.

• Serving plate: To place the tortillas on while assembling the burritos.

• Cutting board: Provides a surface for any additional chopping or preparation.

Prepare ingredients in advance: Cook and crumble the bacon the night before. Shred the cheese and store it in the fridge.

Use pre-cooked bacon: Save time by using pre-cooked bacon that just needs to be heated.

Batch cooking: Scramble a large batch of eggs and store them in the fridge for quick assembly.

Microwave tortillas: Warm tortillas in the microwave for 15 seconds to save time.

Assemble and freeze: Make multiple burritos and freeze them. Just reheat in the microwave when needed.