Stacked breakfast burritos 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. If you have made this recipe please leave a comment for others. Also check out
our facebook found at the bottom of any main page on the site and follolw us for more great
easy simple recipes.
Prep Time:
20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves 6 people
Ingredients
6 medium flour tortillas, (8-inch diameter)
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, cut into strips or squares, optional
4 oz mozzarella cheese, (1 cup shredded)
1 tomato, diced - optional
3 Tbsp olive oil , to saute (add more as needed)
Instructions
How to Make Breakfast Burrito Filling: In a medium bowl, whisk together 6 eggs with 2 Tbsp
sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute
until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove
mushrooms.
In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble
until the eggs are just cooked through (3 min) don't overcook. Remove from pan and set aside.
Assembling Breakfast Burritos:
Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs,
shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*.
Don't over-stuff or they will be tough to roll.
Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in
tightly and role to seal with the bottom flap. Repeat with remaining burritos.
To Heat Burritos:
Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the
hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding
more oil as needed.
Notes
This recipe is best enjoyed right away, but if you have leftovers you'd like to keep you can store your bacon wrapped asparagus in an air tight container in the refrigerator for 2-3 days.
