With just 4 simple ingredients, these easy Breakfast Burritos can be made ahead and reheated, or made in minutes and served right away!
Easy Breakfast Burritos
These easy burritos are great for breakfast, but they also make a super easy meal for any other time of the day too. I love that I can make a pile of them at once and store them in the fridge to warm up on future days. And that they are so straight forward to make. All of my kids love these—and I just serve them deconstructed to my one year old.
TIP: Your toddler may only eat half of one of these at a time, so start with that smaller portion and offer more as indicated by their hunger.
Ingredients in Breakfast Burritos
To make this easy breakfast recipe, you’ll need:
TIP: You can add salsa, guacamole, or sour cream for dipping too. We usually serve this with fruit to keep things simple.
How to Make Breakfast Burritos Step-by-Step
Here’s a look at the simple process involved in making this recipe. Scroll down for the full information!
- Gather your ingredients.
- Lightly beat the eggs.
- Warm a nonstick or cast iron skillet and pour the eggs in.
- Let set for a minute, then push gently with a spatula to allow the eggs that aren’t yet cooked to come into contact with the pan.
- Stir in the beans and cheese.
- Place a small amount into the center of a warm tortilla.
- Fold over the sides.
- Roll up!
TIP: You’ll want to warm your tortillas a bit to make sure they are easy to fold and roll.
Can I make these burritos ahead?
Absolutely! Just store them in an airtight container in the fridge and warm them up to serve.
Can I make these without eggs?
Sure, you can just do beans and cheese. You may want to double the beans to increase the volume of the filling.
Can I make these without cheese?
You can. You may want to add a little salt for flavoring if you omit the cheese and make them dairy-free.
Tips for Making the Best Breakfast Burritos
- Use fajita-size tortillas to ensure that they are big enough to fill and roll, and yet not too giant for a kid’s appetite.
- Warm the tortillas to make them easy to work with.
- Use pinto or black beans. Rinse and drain the beans if using canned.
- Serve with salsa, sour cream, or guacamole if your kids like.
- Add a simple side of fruit to round the meal out.
I’d love to hear your feedback on this recipe if you try it. Each comment makes it easier for more people to find my content, so I really appreciate each and every one!Print
These are called “breakfast” burritos since they have eggs, but you can serve them for any meal of the day!
- 2 tablespoons butter or neutral oil
- 6 eggs, lightly beaten
- 14.5 ounce can pinto or black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 8 whole wheat fajita-size tortillas
- Salsa, guacamole, or sour cream, optional
- Warm the butter or oil over medium heat in a nonstick or cast iron skillet.
- Add the eggs and let set for about 1 minute. Gently push the eggs to allow the uncooked eggs to flow underneath. Let set for another minute and repeat to cook most of the eggs.
- When eggs are just about set, stir in the beans and cheese. Cook for about 2 minutes or until beans are warmed through and the cheese is melted.
- Meanwhile, wrap the stack of tortillas in a damp paper towel. Warm in the microwave for 1 minute, turning the stack over halfway through.
- Working with one tortilla at a time, place about 1/4 cup filling in the center, spreading it out to make a line. Fold in two sides of the tortilla, then roll up. Place seam side down onto a pie plate or storage container. Continue to make the rest of the burritos.
- Serve warm or store and reheat. Burritos can be stored for 3-5 days in an airtight container in the fridge. Reheat for 30-60 seconds in the microwave.
Use fajita-size tortillas to ensure that they are big enough to fill and roll, and yet not too giant for a kid’s appetite.
Warm the tortillas to make them easy to work with.
Serve the components deconstructed for a younger toddler or baby.
Serve with salsa, sour cream, or guacamole if your kids like.
Add a simple side of fruit to round the meal out.