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Easy Make-Ahead Egg & Cheese Breakfast Burritos

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Quick, cheesy, and comforting breakfast burritos that can be made ahead and frozen for busy mornings. Fluffy scrambled eggs with melted cheddar wrapped in warm tortillas.

Ingredients

Scale
  • 12 large eggs, room temperature
  • 6 tablespoons whole milk or cream
  • 1 cup shredded cheddar cheese (about 100 g)
  • 6 flour tortillas, 8-inch size
  • 1 tablespoon butter
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Salsa or hot sauce, optional for serving

Instructions

  1. Crack 12 large eggs into a medium bowl. Add 6 tablespoons (90 ml) of whole milk and a pinch of salt and pepper. Whisk vigorously until the mixture is smooth and slightly frothy (about 2 minutes).
  2. Place a non-stick skillet over medium heat and add 1 tablespoon of butter. Let it melt and coat the pan evenly (about 2 minutes).
  3. Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until the edges just start to set. Using a spatula, gently stir and fold the eggs, scraping the cooked bits from the bottom. Cook for about 3-4 minutes, until eggs are softly set but still moist. Remove from heat.
  4. Sprinkle 1 cup shredded cheddar cheese over the eggs while still warm. Gently fold to combine so the cheese melts evenly without clumping (about 1 minute).
  5. Warm each tortilla one at a time in a dry skillet or microwave until pliable (about 10-15 seconds per tortilla).
  6. Lay a tortilla flat on a clean surface. Spoon about 1/3 cup (80 ml) of the egg and cheese scramble down the center of the tortilla. Fold in the sides, then roll tightly from the bottom up. Repeat for all burritos.
  7. Optional: Heat a dry skillet over medium heat and place burritos seam-side down first. Toast each side for 1-2 minutes until golden and crisp.
  8. Let burritos cool completely on a wire rack. Wrap individually in foil or parchment paper and store in an airtight container or freezer bag for up to 1 month.

Notes

Use low to medium heat to avoid rubbery eggs. Add a splash of milk or cream for fluffy eggs. Warm tortillas before rolling to prevent cracking. Toast burritos for a crispy texture or skip for softer burritos. Freeze wrapped burritos for up to 1 month and reheat wrapped in a damp paper towel.

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, egg and cheese burritos, quick breakfast, meal prep breakfast, easy breakfast recipe

Find it online: https://freshforkful.com/easy-make-ahead-egg-and-cheese-breakfast-burritos-recipe-for-busy-mornings/