I love a good breakfast burrito. It’s so easy and simple, but man does it taste amazing. For this recipe you can use egg whites if you are trying to stay on the healthier side. This is a super-fast and easy breakfast burrito and it tastes delicious. This recipe is perfect for someone on the go. You can do a lot of variations of this recipe, so don’t be scared to experiment with different veggies or cheeses…or both.
Easy Breakfast Burrito
A simple and fast breakfast that doesn't require much effort, but doesn't sacrifice the taste.
Servings: 1
Equipment
- Pan
- Medium or large bowl
- Whisk
- Cutting board
- Knife for chopping veggies
Ingredients
- 2 Eggs (or egg whites)
- 1-2 Portobello mushrooms (depends on size and how much you like mushrooms)
- 1 Tortilla shell (large enough to cover the bottom of the pan you are using)
- ½ small Sweet onion (again, depends on how much you like onion)
- ¼ cup Sharp cheddar cheese (or Pepper Jack, or any cheese really)
- ½ tbsp Mayo (or any kind of sauce you may like on top of eggs)
- ¼ tsp Red pepper flakes (optional)
- Butter (just enough to grease the pan to cook the onions and mushrooms)
- Splash of milk or whipping cream (for the eggs)
- Salt & pepper
Instructions
- Put the pan on medium/high heat and let it heat up.
- Chop up the onion and mushrooms.
- Crack open the eggs into the bowl.
- Using a whisk or a fork, whisk the eggs together like you’re making scrambled eggs or an omelet.
- Add the splash of milk or whipping cream and continue whisking to make the eggs light and fluffy.
- Add the spices and cheese and set aside.
- The pan should be hot enough to cook the onion. Drop the heat to medium. Add the butter and let it melt. After it’s melted add the onion.
- Cook the onion for about a minute then add the mushrooms for about 2 minutes.
- Add the egg mixture on top of the onions and mushrooms and let it spread out over the entire bottom of the pan. Let it cook for about 2-3 minutes.
- Put the tortilla shell on top of the egg mixture. Using your hand slightly push down on it so it sticks to the eggs.*
- Cook until the egg is no longer jiggly, around 5 minutes.
- When done cooking, loosen the egg and tortilla shell from all sides. When you're moving the pan back and forth the egg mixture and tortilla should move freely.
- Next part is a little tricky. Bring a cutting board on top of the pan. Flip the pan so the cooked egg and tortilla fall on top of the cutting board. You may need to use your hand to support the tortilla. Do all this in one swift motion.
- The tortilla shell should be on the bottom and the egg mixture on top.
- Spread the mayo (or any kind of sauce you like) all over the eggs.
- Roll the tortilla into a burrito and cut in the middle.
Notes
*It is better if the tortilla shell is a bit larger than the bottom of the pan. This way you will not have a problem rolling the tortilla.
This burrito is easy to grab with you and eat it on the go, just wrap it in aluminum foil and don't forget a napkin!
You are right… this dish does take no time to make. I definitely will be eating more of these!
I love this idea and that you can change it somewhat based on the ingredients you have on hand. A definite upgrade to my usual messy breakfast burrito!