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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 - eggs
  • 1 cans - 4 oz. diced green chiles, drained, patted dry
  • 1/3 cups - bacon bits or cooked bacon pieces, optional
  • 1/4 cups - milk
  • 4 teaspoons - all-purpose flour
  • 1 1/4 teaspoons - coarse salt
  • - freshly ground black pepper
  • 2 tablespoons - butter
  • 8 - flour tortillas, 8-inch rounds
  • 1 1/4 cups - shredded Mexican cheese blend
  • Directions:

    1. In a large bowl, whisk together eggs, chiles, bacon bits, milk and flour. Add salt and pepper.

    2. Melt butter in a large non-stick skillet over medium-low heat. Add egg mixture; softly scramble until just set. Transfer to a plate; allow to cool completely.

    3. Arrange tortillas on a work surface. Divide cooked eggs over centers; top with cheese. Roll up burrito-style.

    4. Wrap individually in waxed paper and place in a freezer bag.

    5. When ready to eat, microwave as needed, still in paper, until hot (about 75 seconds, turning once). Remove from paper immediately and enjoy.

    Brief Description

    Make ahead and freeze, then microwave as needed for "grab and go" breakfast. Sausage or black beans can be added well (but no salsa or wet ingredients, if freezing).

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 10 min


    Per serving: 230 cal, 13g fat, 200 mg chol, 12g protein, 18g carbs, 1g fiber, 670mg sodium.


    Relish magazine

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    Posted On:

    March 1, 2015

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    1. […] For the detailed printable recipe or to save the recipe to your own online cookbook, see Breakfast Burritos. […]

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