Easy Breakfast Burritos

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 23 minutes
  • Yield: Makes 8 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican


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


  1. Warm the butter or oil over medium heat in a nonstick or cast iron skillet.
  2. 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.
  3. 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.
  4. Meanwhile, wrap the stack of tortillas in a damp paper towel. Warm in the microwave for 1 minute, turning the stack over halfway through.
  5. 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.
  6. 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.

Use pinto or black beans. Rinse and drain the beans if using canned.

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.

yummy family food
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