Breakfast Burrito with Eggs and Cheese

Wrap it, fold it, and you’ve got breakfast sorted. This breakfast burrito with eggs and cheese is quick, filling, and built to travel—whether you’re headed out the door or just rolling into your kitchen for a slow morning.

Scrambled eggs, melted cheese, and whatever extras you’ve got on hand all get tucked inside a warm tortilla. It’s one of those meals that feels like a treat but takes almost no time at all.

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I started making these on busy mornings when toast felt too plain but I still wanted something hot. One egg, a handful of cheese, and whatever leftovers were in the fridge—suddenly it was a proper meal. You can go basic, load it up, or make a big batch and reheat them throughout the week.

Why This Burrito Always Hits

This isn’t just an egg wrap—it’s warm, hearty, and adaptable.

• Fast and portable – It’s done in 10 minutes and easy to eat on the go.
• Customizable – Add veggies, meats, or hot sauce—whatever you like.
• Filling and satisfying – The eggs and cheese give it substance without being heavy.
• Great for meal prep – Make a few ahead, wrap in foil, and reheat as needed.

You can keep it simple or build it out like a full breakfast plate.

What You’ll Need to Make It

This is the classic combo, but feel free to riff on it.

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• Eggs – Scrambled until soft and fluffy.
• Tortillas – Flour tortillas hold up best when folding.
• Cheese – Cheddar, Monterey Jack, or anything that melts well.
• Butter or Oil – For cooking the eggs.
• Salt & Pepper – Just a pinch to season.
• Hot Sauce (Optional) – For some heat.
• Add-ins (Optional) – Cooked bacon, sausage, sautéed veggies, or beans.

That’s it—just a few ingredients turn into something hot, melty, and ready to wrap.

How to Make a Breakfast Burrito (Step-by-Step)

Follow these steps for a simple, sturdy, melty breakfast burrito.

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• Scramble the Eggs – Crack eggs into a bowl and whisk with a pinch of salt and pepper. Heat butter or oil in a nonstick pan and scramble the eggs until just set—soft, not dry.
• Warm the Tortilla – Place the tortilla in a dry skillet or microwave for 10 seconds so it’s soft and pliable.
• Add Cheese – While the tortilla is warm, sprinkle shredded cheese down the center. It’ll melt from the heat of the eggs.
• Assemble and Fill – Spoon the scrambled eggs over the cheese. Add any extras like salsa, hot sauce, cooked bacon, or veggies.
• Wrap it Up – Fold the sides in first, then roll from the bottom up. Make sure the filling is tucked in snug.
• Toast (Optional) – Place the wrapped burrito seam-side down in a dry skillet to toast for 1–2 minutes per side until golden. This makes it crisp on the outside and helps hold everything together.

Then just slice in half, grab a napkin, and eat.

Add-Ons That Take It Up a Notch

You can make a basic version or turn it into a full-blown breakfast wrap.

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Add-In	Why It Works
Avocado	Creamy texture and healthy fats.
Cooked Bacon or Sausage	Adds savory richness.
Black Beans	Makes it more filling and adds protein.
Sautéed Peppers & Onions	Sweet and soft, they add flavor and color.
Salsa or Pico de Gallo	Adds freshness and a little acidity.
Spinach or Kale	For extra greens without much effort.
Hash Browns	Crispy, golden potatoes are a total win.

Layer smart so it wraps cleanly—cheese on the bottom helps hold it all together.

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How to Store and Reheat Breakfast Burritos

They’re great made fresh, but also perfect for prepping ahead.

To store: Let them cool, then wrap each burrito in foil or parchment. Store in an airtight container in the fridge for up to 3 days.

To reheat: Unwrap and microwave for 45–60 seconds, or toast in a skillet for a crisp finish. If frozen, thaw overnight in the fridge or microwave in 30-second bursts until warm throughout.

Frequently Asked Questions

1. Can I freeze breakfast burritos?

Yes! Wrap tightly and freeze for up to 2 months. Reheat from frozen in the microwave or oven.

2. How do I keep the tortilla from cracking?

Always warm it slightly before filling—it makes it more flexible.

3. What kind of cheese melts best?

Cheddar, Monterey Jack, Colby, or mozzarella all melt well and taste great.

4. Can I make it dairy-free?

Yes—use oil instead of butter and skip the cheese or use a plant-based alternative.

5. Can I make a vegetarian version?

Absolutely. Just leave out the meat and bulk it up with beans, veggies, or tofu scramble.

This breakfast burrito with eggs and cheese is a simple idea that delivers big flavor. It’s cozy, quick, and exactly what you need when you want a real breakfast without slowing down.