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Easy Make-Ahead Egg and Cheese Breakfast Burritos

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These make-ahead breakfast burritos combine fluffy scrambled eggs and melted cheddar cheese wrapped in warm tortillas, perfect for busy mornings and meal prep.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) whole milk or half-and-half
  • 1 cup (100 g) shredded cheddar cheese (sharp or mild)
  • 6 large flour tortillas (about 10-inch / 25 cm)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or oil (unsalted butter preferred)
  • Optional add-ins: diced cooked bacon or sausage, chopped bell peppers or onions, salsa

Instructions

  1. Whisk the eggs and milk: Crack 6 large eggs into a mixing bowl, add 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy (about 2 minutes).
  2. Heat the skillet: Place a non-stick pan over medium heat and add 1 tablespoon butter. Let it melt and coat the surface evenly without browning (1-2 minutes).
  3. Cook the eggs: Pour in the egg mixture. Let it sit without stirring for about 20 seconds until edges start to set. Gently fold eggs with a spatula every 10-15 seconds until mostly cooked but still slightly moist (3-4 minutes total).
  4. Add cheese: Sprinkle 1 cup shredded cheddar cheese over the eggs. Fold gently to let cheese melt into the warm eggs. Remove from heat while still creamy (1 minute).
  5. Warm tortillas: Warm each flour tortilla briefly in a dry skillet or microwave to make pliable (20-30 seconds per tortilla).
  6. Assemble burritos: Lay one tortilla flat, spoon about 1/6th of the egg and cheese mixture in the center. Add optional fillings if desired. Fold in sides and roll tightly from bottom up to form a burrito (5 minutes).
  7. Wrap and store: Wrap each burrito tightly in foil or parchment paper. Place wrapped burritos in a freezer-safe bag or container and label with the date (5 minutes).
  8. Reheat to serve: Unwrap burrito and microwave on high for 1-2 minutes if thawed, or 3-4 minutes if frozen, flipping halfway through. Optionally, finish in toaster oven for 2-3 minutes to crisp tortilla.

Notes

Avoid overcooking eggs initially as they continue cooking when reheated. Wrap burritos tightly before freezing to lock in moisture and flavor. Warm tortillas before assembling to prevent cracking. For reheating, microwaving is quick but finishing in a toaster oven crisps the tortilla nicely.

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, egg and cheese burritos, easy breakfast, meal prep, quick breakfast, freezer-friendly

Find it online: https://realityeats.com/easy-make-ahead-egg-and-cheese-breakfast-burritos-recipe-for-busy-mornings/