Breakfast Burritos with Eggs, Avocado and Cheddar

Breakfast Burritos

Tender folded eggs and cheddar form the warm center of these breakfast burritos. Avocado, thick red salsa, sour cream, and cilantro add fresh, creamy contrast without needing meat or potatoes.

Warm 10-inch flour tortillas so they roll without tearing, and measure the salsa and sour cream so the filling stays creamy rather than soggy. A brief skillet toast holds the seams closed and leaves a few light golden patches; a short rest in foil softens the cheese before serving.

Ingredients for Breakfast Burritos

• 4 large burrito-size flour tortillas, about 10 inches (about 280g total)
• 8 large eggs
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter (15g)
• 1 cup shredded cheddar cheese (115g)
• 2 medium ripe avocados, diced or thickly sliced (about 280g flesh)
• 1/4 cup thick red salsa (60g)
• 1/4 cup sour cream (60g)
• 1/4 cup loosely packed chopped fresh cilantro

How to Make Breakfast Burritos in a Skillet

1. Prepare the fillings: Cut the avocados and chop the cilantro. Drain off any watery liquid from the salsa. Whisk the eggs with the salt and pepper.
2. Cook the eggs: Warm a 10- to 12-inch nonstick skillet over medium-low heat and melt the butter. Add the eggs and gently push them into broad folds with a spatula. Cook uncovered for about 5 to 7 minutes, working in batches if the pan is crowded. Start checking after a few minutes and remove the eggs when no liquid remains; they should be tender, not browned.
3. Warm the tortillas: Warm each tortilla briefly in a dry skillet over low heat or in the microwave until it bends easily. Keep the warmed tortillas covered while you assemble the burritos.
4. Fill and roll: Divide the eggs and cheddar among the tortillas, keeping the filling in a compact strip across each center. Add the avocado, about 1 tablespoon each of salsa and sour cream per burrito, and the cilantro. Leave the edges bare, fold in both sides, and roll snugly with the seams underneath.
5. Lightly toast: Set a dry skillet over medium heat. Add only as many burritos as fit without stacking, seam-side down. Check the seams after about 1 minute, then turn once. Toast for about 1 to 2 minutes per side, until the seams hold and the tortillas have light golden patches. Reduce the heat if they darken quickly.
6. Wrap and serve: Wrap foil around the sides of each burrito and rest for about 2 minutes. Cut each burrito crosswise with a sharp knife, then peel the foil back from the cut ends so the filling is visible. Serve warm.

For a crispy breakfast side, serve the burritos with crispy sweet potato hash browns.

How to Keep Breakfast Burritos from Splitting or Getting Soggy

If a tortilla splits as you roll, warm it a little longer or reduce the filling. A flexible 10-inch tortilla gives you room to tuck the ends around the eggs and avocado.

Cook the eggs until fully set but still tender. Runny egg and watery salsa can soak into the wrapper, so use thick, drained salsa and keep the salsa and sour cream to about a tablespoon each per burrito. For a softer tortilla, you can skip the final skillet toast.

Make-Ahead, Storage, and Reheating

The burritos with avocado and sour cream are best the day they’re made. Refrigerate cooled leftovers promptly in an airtight container for up to 3 days. Remove all foil before microwaving, and reheat until hot throughout. A brief finish in a dry skillet can bring back some exterior texture.

For freezer breakfasts, cool the cooked eggs before assembling burritos with eggs and cheese only. Wrap them individually and freeze for up to 3 months. Reheat until hot throughout, removing foil before microwaving; the time depends on burrito size, reheating method, and whether they were thawed. Add avocado, salsa, sour cream, and cilantro after reheating.

Nutrition

Approximate per burrito, based on 4 servings: 650 calories, 28g protein, 41g fat, and 46g carbohydrates. Approximate per 100g of ingredients before cooking: 215 calories, 9g protein, 13g fat, and 15g carbohydrates. Values vary with tortilla size, ingredient brands, and moisture lost during cooking.