Breakfast Burritos

These freezer-friendly Breakfast Burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes, and plenty of cheese. Our go-to breakfast burrito recipe.



4 large flour tortillas, (10-inch), or 6 medium tortillas (9-inch)*
1/2 lb button mushrooms, (8 medium), thinly sliced – optional
1 Tbsp unsalted butter
6 large eggs
1/2 cup sour cream, divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
1/4 tsp sea salt , (or to taste)
1/8 tsp black pepper, (or to taste)
2 oz deli ham, optional, cut into strips or squares
4 oz mozzarella cheese, (1 cup shredded)
1 tomato, diced – optional
3 Tbsp olive oil , to sautée (add more as needed)

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