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Egg Breakfast Burrito

Egg Breakfast Burrito Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Calories: 487
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 2 tbsp heavy cream or whole milk
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 (10‑inch) flour tortillas
  • 1/2 cup shredded sharp cheddar cheese
  • 4 oz bulk breakfast sausage or 2 cooked sausage patties, crumbled
  • 2 green onions, thinly sliced (optional)

Method
 

  1. Cook the sausage in a nonstick skillet over medium‑high heat until browned and cooked through, 5 to 7 minutes. Transfer to a plate and leave any rendered fat in the pan.
  2. Whisk the eggs, cream, salt, and pepper in a bowl. Melt 1/2 tbsp butter in the same skillet over medium‑low heat. Pour in the eggs and stir gently with a silicone spatula until soft curds form, 3 to 4 minutes. Remove from heat while still a little wet.
  3. Lay a tortilla on a work surface. Sprinkle half the cheese in the center, top with half the eggs, half the sausage, and green onion. Fold in the sides and roll tightly into a burrito. Repeat with the second tortilla and remaining fillings.
  4. Wipe the skillet clean, place over medium heat, and set the first burrito seam‑side down. Cook 1 to 2 minutes until golden and crisp, then flip and toast the second side for 1 minute. Serve immediately, sliced in half.

Notes

Let the eggs cool for a moment before assembling if making ahead for the freezer, fully warm eggs can steam the tortilla and make it gummy before freezing. If you like a softer tortilla and are skipping the crisping step, reduce the butter in the eggs to 1/2 tbsp so the burrito doesn’t feel greasy.