Easy Scrambled Egg Burrito Recipe

This scrambled egg burrito is the perfect option when you need a quick, nutritious breakfast without sacrificing any taste. It takes just 10 minutes to prep and cook but can easily be modified to your taste buds and nutritional preferences!

Total Servings: 2

Total Cost: $23.10

Cost Per Serving: $11.55

Ingredients & Costs*

4 eggs ($3.77)
2 oz shredded triple cheddar cheese ($2.24)
4 oz diced tomatoes ($1.06)
2 flour tortillas, burrito size ($2.48)
2 tsp minced chives ($3.12)
1 tbsp olive oil ($6.64)
salt ($0.67)
pepper ($3.12)

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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made at the time of this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com so we can update this post.

FAQs About Making These Egg Burritos

Can I use corn tortillas instead of flour tortillas?

I would recommend sticking with flour tortillas for this recipe. While I haven’t used corn tortillas for this recipe, I believe there is a very high probability that corn tortillas will crack when you fold them. Flour tortillas are much easier to work with for these types of recipes.

How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator or the freezer. When refrigerated, these scrambled egg burritos will stay good for up to three days. When placed in the freezer, they’ll stay good for up to 3 months. If you’re planning to use these burritos for meal prep, I recommend wrapping them in plastic wrap and/or foil before placing them in an airtight container. When ready to consume, they can be reheated in the microwave or in the oven.

What size tortillas should I use?

I use 10-inch burrito sized tortillas for these scrambled egg burritos. My philosophy is that it’s better to have a bigger tortilla and overlap it, if necessary, than a tortilla that is too small and allows ingredients to fall out. With that said, you are likely safe with an 8-inch or 10-inch burrito, unless you REALLY pack in the ingredients.

What kind of meat filling do you suggest adding to this recipe?

My go-to meat filling for this recipe is spicy Italian sausage. It’s an all-around great option for any breakfast, at least in my opinion. And it really adds a nice additional flavor to this recipe. Just brown the Italian sausage in a skillet before adding it to the burritos.

Tips to Make the Best Scrambled Egg Burritos

Remember, this recipe is built for flexibility: This is one of those recipes that are only limited by your imagination. It seems like you can fill them with just about anything: sauces, veggies, meats or even potatoes. A few of my favorite add-ins for this scrambled egg burrito recipe (aside from spicy Italian sausage) are lettuce, diced peppers, avocado and hot sauce.

Add a topping: An easy way to spruce up this recipe is to top it off with a tasty garnish. Some great options are salsa, chives, sour cream, guacamole, and/or cilantro.

Layer the ingredients: When building burritos, stack the ingredients. When ingredients are stacked on top of each other, it ensures that the flavor is consistent throughout the burrito as each ingredient will be in every bite.

Wait to fill the burritos: Once you cook the ingredients, allow them to cool down a bit before filling the tortillas. This will help prevent the burritos from getting soggy as hot ingredients will cause the tortilla to steam and soften.