Best 2 Scrambled Egg Burrito Recipes

**Scrambled Egg Burrito: A Breakfast Burrito That Will Keep You Full and Satisfied**

Start your day with a delicious and satisfying breakfast burrito filled with fluffy scrambled eggs, crispy bacon, melted cheese, and your favorite fillings. This easy-to-make breakfast wrap is perfect for busy mornings when you need a quick and portable meal. With variations for different dietary preferences, including a vegetarian option, these scrambled egg burritos are a versatile dish that can be enjoyed by everyone. Discover the classic scrambled egg burrito recipe along with variations for a low-carb version, a vegetarian version, and a spicy version. Get ready to wrap yourself in breakfast bliss with these irresistible scrambled egg burritos!

Check out the recipes below so you can choose the best recipe for yourself!

EGG BURRITOS

Egg Burritos image

Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family's favorite combo, but I sometimes use breakfast sausage instead of bacon. -Audra Niederman, Aberdeen, South Dakota

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 10 burritos.

Number Of Ingredients 7

Ingredients

12 bacon strips, chopped
12 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas (8 inches), warmed
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced

Steps:

In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 251mg cholesterol, Sodium 726mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein.

SCRAMBLED BURRITO

Scrambled Burrito image

Provided by Sheila Lukins

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

2 flour tortillas (about 7 1/2 inches in diameter)
4 large eggs
2 tablespoons milk
Salt and black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons unsalted butter
1/2 ripe avocado, pitted, peeled, and diced
1/2 cup (2 ounces) grated Monterey Jack
2 tablespoons sour cream

Steps:

1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven.
2. Whisk the eggs, milk, salt, pepper, and 1 tablespoon of cilantro in a bowl. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and cook, stirring, until just fi rm. Add avocado; cook until done (1 1/2 minutes total).
3. Spoon eggs down center of each tortilla. Top with cheese and sour cream. Fold tortilla. Sprinkle with remaining cilantro.

Tips:

Use fresh ingredients for the best flavor.
Chop the vegetables into small pieces so they cook evenly.
Scramble the eggs until they are just set, but not overcooked.
Add the cheese and other fillings to the eggs while they are still hot so that they melt and combine.
Warm the tortillas before assembling the burritos so that they are pliable and easy to fold.
Serve the burritos immediately with your favorite salsa, guacamole, and sour cream.

Conclusion:

Scrambled egg burritos are a delicious and versatile breakfast or brunch option. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a satisfying and nutritious meal that will keep you going all morning long.