Egg and Cheese Breakfast Burritos
Jump to RecipeStart your day with these Egg and Cheese Breakfast Burritos, a reliable favorite that’s both simple to make and incredibly satisfying. This recipe uses everyday pantry staples—eggs whisked with milk, a pinch of salt and pepper, shredded cheddar, and warm flour tortillas—so you can have a hearty, cheesy breakfast in minutes. The eggs stay creamy and just-set, folded with melty cheese and tucked into tortillas for easy, handheld eating. Whether you’re feeding a crowd, prepping for the week, or simply looking for a quick morning fix, these burritos come together fast and store well in the freezer. When you’re ready to eat, reheat the frozen burritos in the microwave for a speedy, protein-packed start to the day.
Ingredients
eggs
Room-temperature eggs whip to a lighter, fluffier scramble. If possible, let eggs sit at room temperature 15–20 minutes before beating. Whisk with the milk, salt, and pepper until well combined, then cook gently over medium heat and stir to break up curds. Remove from heat when they’re just set, as residual heat will finish cooking. Substitutions/variations: to reduce fat or cholesterol, use 6 whole eggs plus 2 extra whites; for a dairy-free version, substitute the milk with a plant-based milk and consider a tofu scramble instead.
shredded cheddar cheese
Cheddar melts best when it’s not cold. Shred from a block rather than using pre-shredded cheese to avoid anti-caking additives that can hinder melt. For stronger flavor, choose sharp or extra-sharp cheddar; Monterey Jack or pepper jack can melt smoothly with a milder or spicier bite. If you want creamier filling, you can stir in a tablespoon of cream cheese or a splash of milk with the cheese.
flour tortillas
Warm tortillas before filling to improve pliability and prevent tearing: heat a dry skillet over medium, or wrap in a damp towel and microwave 15–20 seconds. If gluten-free or seeking variation, try corn tortillas (though burrito wrapping is easier with flour tortillas). For a softer exterior, lightly toast the rolled burritos after assembly.
milk
Milk helps create a tender scramble and adds richness. Whole milk will yield the creamiest texture; 2% is a good balance, while skim will be leaner. If avoiding dairy, use a fortified plant milk (almond, soy, or oat) but expect a lighter texture and slightly different flavor. You can reduce or omit the milk if you prefer firmer eggs.
salt
Salt enhances all flavors, but cheese already contributes salt, so taste before adding more. Start with 1/2 teaspoon and adjust after cheese is added. If using high-sodium cheese, you may want to reduce or omit additional salt. Consider using fine sea salt or kosher salt for even distribution.
black pepper
Freshly ground black pepper provides more aroma and bite than pre-ground. Since the recipe calls for to taste, start with a pinch, then taste and adjust. For a milder heat, use white pepper; for a bit more heat, add a pinch of cayenne or paprika.
oil or butter
Oil offers higher heat tolerance and crisper edges; butter adds rich flavor but can burn if overheated. A combination works well: about 1 teaspoon oil with 1/2 teaspoon butter. If avoiding dairy, use a neutral oil or a light nonstick spray. For nonstick pans or well-seasoned skillets, you can reduce fat slightly while still achieving a good texture.
Cooking Steps
Step 1: Step 1 — Whisk eggs, milk, salt, and pepper
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and uniform. The mixture should be lightly frothy.Tips:Whisking with a splash of milk helps keep eggs tender and prevents them from drying out; fresh cracked pepper adds aroma. If you’re counting calories, you can reduce the milk slightly or skip it.Notes:Pepper can be added to taste later if you prefer milder eggs.Step 2: Step 2 — Heat oil or butter in a skillet
In a large skillet, heat the oil or butter over medium heat until shimmering.Tips:Use a nonstick skillet for easier scrambling and cleanup; 1 tablespoon of fat is usually enough.Notes:If using butter, avoid browning it too much to keep the eggs creamy.Step 3: Step 3 — Cook eggs until scrambled and just set
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are scrambled and just set, about 5–7 minutes. The eggs should be soft and creamy, not dry.Tips:Stir gently to form soft curds; avoid constant vigorous stirring which can break them up too much.Notes:Remove from heat when they’re just shy of fully set; residual heat will finish cooking.Step 4: Step 4 — Fold in cheese until melted
Remove from heat and stir in the shredded cheddar cheese until melted and glossy.Tips:Use freshly grated cheddar for faster melting and richer flavor; 2 cups makes the filling nicely cheesy.Notes:If the eggs seem a little dry, the cheese will help moisten them; avoid overheating to prevent cheese from becoming greasy.Step 5: Step 5 — Prepare tortillas and distribute filling
Lay out the flour tortillas on a clean surface. Divide the scrambled egg mixture evenly among the tortillas, placing it in the center of each.Tips:Keep filling centered and not too close to the edge to prevent tearing; if tortillas are stiff, warm them briefly in a dry pan or microwave covered with a damp towel.Notes:If assembling ahead, cover tortillas to prevent drying.Step 6: Step 6 — Roll burritos
Fold the sides of the tortilla over the filling, then roll from the bottom up to create a burrito shape.Tips:Tuck the filling tightly as you roll to keep seams from opening; seal the edge with a tiny dab of water or by pressing gently.Notes:If you plan to take them on the go, wrap each burrito in foil after rolling.Step 7: Step 7 — Freeze for longer storage (optional)
If you plan to freeze, wrap each burrito tightly in foil or plastic wrap and place in a freezer-safe bag.Tips:Freeze on a tray first to set the shape and prevent sticking, then transfer to a bag; label with date.Notes:Best quality is within 1–2 months; keep them in a single layer if you’re stacking.Step 8: Step 8 — Reheat from frozen
To reheat frozen burritos, unwrap and microwave for 1–2 minutes or until heated through.Tips:For even heating, rotate or flip halfway through; you can also bake at 350°F (175°C) for 20–25 minutes until hot all the way through.Notes:Check that the internal temperature reaches at least 165°F (74°C) before serving.Step 9: Step 9 — Serve and store leftovers
Serve immediately, or refrigerate leftovers in an airtight container for up to 3–4 days. If you froze them, reheat using the method above when ready to eat.Tips:Serve with salsa, sour cream, hot sauce, or avocado slices for extra flavor.Notes:Reheat only the portion you plan to eat to keep remaining burritos tasting fresh.
Frequently Asked Questions
What is mise en place and how can it help with this burrito recipe?
Mise en place means 'everything in its place'—measure and prepare all ingredients before you start. For this burrito, set out 8 eggs, 1 cup milk, 2 cups shredded cheddar, 8 large flour tortillas, 1 teaspoon salt, pepper to taste, and 1 tablespoon oil or butter. This keeps you organized and speeds up cooking.
How long should I cook the eggs to get scrambling without a rubbery texture?
Cook over medium heat, stirring gently, until the eggs are just set, about 5–7 minutes. Remove from heat slightly early because residual heat will finish cooking.
How much salt and pepper should I season the eggs with?
Start with 1/2 to 1 teaspoon salt for 8 eggs, then taste and adjust. Pepper can be added to taste, starting with a pinch and adding more if needed.
Should I add milk to the eggs? What's the benefit?
Adding 1 cup of milk (as in this recipe) makes eggs creamier and fluffier. If you prefer firmer texture or want to cut calories, you can skip the milk or use less.
How do I melt cheese into the eggs without making the mix greasy or stringy?
After the eggs are mostly cooked, remove the pan from heat or turn it off, then stir in the cheddar until melted. The residual heat will melt the cheese smoothly.
How do I assemble the burritos so the filling doesn’t spill out?
Place the filling in a central band of each tortilla, fold the sides toward the center, then roll from the bottom up to seal. If you like, wrap the seam side down to help it stay closed.
Can I freeze these burritos, and how do I reheat them?
Yes. Wrap each burrito tightly in foil or plastic, then freeze. To reheat, unwrap and microwave 1–2 minutes until heated through, or reheat in a 350°F oven for 15–20 minutes for even heating.
What are common beginner mistakes and how can I avoid them?
Common issues: overfilling tortillas, overcooking eggs, not melting the cheese, or not preheating the pan. Avoid by measuring ingredients, cooking gently on medium, and tasting as you go.
What safety tips should I keep in mind while making breakfast burritos?
Keep handles turned inward, wash hands after handling raw eggs, avoid cross-contamination, wipe spills promptly, and keep hot foods hot (above 140°F) when serving.
Additional Information
Dietary Considerations
Notes for dietary adaptations: This recipe uses flour tortillas and cheddar cheese, so it contains gluten and dairy. For gluten-free diets, substitute with corn tortillas or certified gluten-free tortillas. For dairy-free or vegan options, use dairy-free cheese shreds and a plant-based milk in the eggs (or skip the milk) and consider a tofu scramble or scrambled chickpeas as a substitute for eggs. If reducing calories or fat, use less cheese or a lighter sprinkle and pair with egg whites instead of whole eggs. The dish is inherently high in protein but not suitable for vegans unless eggs are replaced. Clearly label toppings and sauces for guests with dairy or gluten sensitivities.
Pairings
Egg and Cheese Breakfast Burritos pair best with warm, complementary flavors and textures that balance the richness of the filling. Beverages: a bright cup of hot coffee (drip or espresso) or a tall glass of fresh orange juice; alternative options include unsweetened iced tea, a lightly sweetened latte with your preferred milk, or sparkling water with a squeeze of lime. Sides and toppings: crispy hash browns or breakfast potatoes, a fresh avocado sliced and seasoned with lime, and a side of pico de gallo or salsa verde. For extra creaminess or tang, offer a dollop of sour cream or dairy-free yogurt and a scoop of guacamole. Optional add-ons like crumbled queso fresco, chopped cilantro, or sliced jalapeños provide fresh contrast. If serving with meat, crispy bacon, chorizo, or breakfast sausage can be offered on the side. Flavor boosters: a pinch of smoked paprika or cumin in the eggs, and a drizzle of hot sauce for those who like heat. Brunch and meal-prep occasions pair well with a small fruit salad or a simple green side to keep the spread light and balanced.
Serving Suggestions
Serve the burritos warm, with the seam tucked underneath on the plate. For display at a brunch, arrange on a platter with small bowls of salsa, guacamole, sour cream, and pico de gallo so guests can customize. If you’re preparing ahead, wrap each burrito individually and keep refrigerated; reheat in the microwave (1–2 minutes) or in a 325–350°F (165–175°C) oven until heated through. For a room-temperature option, slice the burritos into halves or thirds and serve with a dipping bowl of salsa or hot sauce. To keep the tortillas soft when reheating, cover loosely with a damp paper towel. Ideal serving temperature is hot to warm (approximately 140–165°F / 60–74°C).
Egg and Cheese Breakfast Burritos
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Description
A quick and satisfying breakfast option, these egg and cheese burritos are perfect for busy mornings and can be made in advance and frozen for convenience.
Ingredients
- eggs: 8 large
- shredded cheddar cheese: 2 cups
- flour tortillas: 8 large
- milk: 1 cup
- salt: 1 teaspoon
- black pepper: 0 to taste
- oil or butter: 1 tablespoon
Date Created:
11/30/2025