Egg and Cheese Burrito
Start your day with the ultimate breakfast indulgence: the Egg and Cheese Burrito. This quick and satisfying recipe features fluffy scrambled eggs infused with the richness of whole milk, creamy cheddar cheese, and a touch of salsa for a zesty kick—all wrapped snugly in a warm, soft flour tortilla. Enhanced with a sprinkle of fresh chives or green onions for added freshness, these burritos can be lightly crisped in a skillet for extra texture. Ready in just 20 minutes, this versatile dish is perfect for busy mornings or brunch gatherings. Serve with your favorite toppings or extra salsa for a personalized touch. Ideal for breakfast lovers, this egg-and-cheese-packed burrito will keep you fueled and happy!
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Recipe Information
Ingredients
- 4 large eggs
- 0.25 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 4 8-inch flour tortillas
- 1 cup shredded cheddar cheese
- 0.5 cup salsa
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon cooking spray or oil
Instructions
In a medium bowl, crack the 4 large eggs and add 0.25 cup of whole milk, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk together until well combined and slightly frothy.
Heat 1 tablespoon of butter in a large non-stick skillet over medium heat.
Pour the egg mixture into the skillet. Allow it to set slightly at the edges, then gently stir the eggs with a spatula, pushing them from the outer edges towards the center.
Continue stirring occasionally until the eggs are just set and still a bit creamy, about 3-4 minutes. Remove from heat.
Warm the flour tortillas: Briefly heat each tortilla directly over the flame of a gas stove or in a dry skillet over medium heat until soft and pliable.
Place a warm tortilla on a clean surface. Spoon about a quarter of the scrambled eggs onto the center of the tortilla.
Sprinkle 0.25 cup of shredded cheddar cheese over the eggs.
Add approximately 2 tablespoons of salsa and some chopped chives or green onions.
Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely, creating a burrito.
Repeat with the remaining tortillas and filling.
Optional: Heat a skillet with 1 tablespoon of cooking spray or oil. Place the burritos seam-side down in the skillet and cook for 1-2 minutes on each side or until golden and slightly crispy.
Serve warm, and enjoy your egg and cheese burritos with additional salsa or toppings of choice.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 341 mg | 26% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
