Inspired by a TikTok hack, this Egg Burrito recipe is the ultimate weekday breakfast idea. This 10-minute breakfast recipe is savory, crunchy, and a total upgrade from cold cereal or a crumbly granola bar.
I almost couldn’t believe my taste buds the first time I tested out this Egg Burrito recipe to share on social media. The TikTok food trend is so simple; just scramble eggs in a pan, top with cheese and a tortilla, flip, and cook a bit more, fold and press to crunchy perfection. The whole process takes just 10 minutes. As I prepared to take my first bite, I thought, “This can’t be that buzzy, right?”
I’m here to confirm that the hype is real. This easy breakfast recipe proves how wildly satisfying scrambled eggs can be when you add a flour tortilla, and it’s far more fun to eat than a traditional burrito-style rolled breakfast wrap.
Something magical happens when you follow the unique folding technique explained below, and the crunchy texture and total prep time (repeat: this is a 10-minute breakfast idea!) will convince you to skip the drive-through breakfast sandwich (and save so much money all the while).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Shredded cheese: Cheddar, Monterey Jack, or pepper Jack; any will do.
- Flour tortillas: The regular 8-inch style is ideal for this use. If you can only find the burrito-sized 10-inch kind, add an egg and use 1 tablespoon chives and ⅓ cup shredded cheese for two slightly larger portions. Sorry, corn tortillas won’t work for this Egg Burrito recipe; they tend to crack when you try to fold them the TikTok food trend way.
Step-by-step instructions
- Preheat oven to 200 degrees and line a rimmed baking sheet with parchment paper or foil for easy cleanup. Coat a small non-stick skillet with non-stick spray and heat over medium-high heat. In a small bowl whisk together two eggs and salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Add egg mixture to heated skillet and sprinkle with 1 teaspoon chives and 2 tablespoons shredded cheese.
- Cook, without moving the eggs, until they are almost set, about 2 minutes. Use a rubber spatula to gently release the eggs from the side of the pan.
- Place tortilla on top of the eggs and cook for 30 seconds longer. Flip tortilla and egg together, then cook until eggs are set, about 30 seconds to 1 minute longer.
- Using a spatula, gently fold over 1/3rd of the tortilla, and fold over once more to create the burrito. Continue to cook to toast tortilla, about 30 seconds longer.
- Flip and cook for 30 seconds more. Transfer the burrito from the pan to the prepared baking sheet and place in oven. Repeat with remaining ingredients to make a second burrito. Serve with sour cream, salsa, and minced fresh chives.
Recipe tips and variations
- Yield: This recipe yields 2 egg burritos. Repeat the same instructions below to make several tortillas to multiply this recipe desired for meal prep or to feed the family.
- Storage: Transfer any leftover Egg Burritos to an airtight container and refrigerate for up to 3 days.
- Make ahead: Assemble the Egg Burritos up to 3 days in advance, then tightly in plastic wrap and foil and refrigerate. When you’re ready to enjoy, unwrap and reheat an Egg Burrito in the microwave for 1 to 2 minutes, or until the filling reaches 165 degrees on a digital thermometer. Alternatively, reheat in a 375 degree oven for 12 to 15 minutes.
- Freezer: Wrap Egg Burritos tightly in plastic wrap and foil, then freeze for up to 3 months.
Recipe FAQs
Since you want the egg patty to stay fairly thin and foldable, I wouldn’t recommend overdoing it. But if you want to add some other fresh herbs or small diced vegetables, feel free! Just avoid anything that’s too moisture-rich, as this will make the Egg Burrito soggy during the griddling process.
Here’s where you can really get creative and customize any which way! I love sour cream, salsa, and fresh chives. Feel free to try some of my other favorite garnish combos, too: guacamole and cilantro, bruschetta and basil, Greek yogurt and chili crisp.
Chili Cheese Burrito
Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go. Grab your favorite hot sauce and let’s make some burritos!
View Recipe
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Egg Burrito
Ingredients
- 4 eggs divided
- Salt and freshly ground black pepper
- 2 teaspoons minced fresh chives divided, plus more for garnish
- 1/4 cup shredded cheddar cheese (see note 1)
- 2 (8-inch) flour tortillas (see note 2)
- Salsa and sour cream, for serving
Instructions
- Preheat oven to 200 degrees and line a rimmed baking sheet with parchment paper or foil for easy cleanup. Coat a small non-stick skillet with non-stick spray and heat over medium-high heat.
- In a small bowl whisk together two eggs and salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Add egg mixture to heated skillet and sprinkle with 1 teaspoon chives and 2 tablespoons shredded cheese.
- Cook, without moving the eggs, until they are almost set, about 2 minutes. Use a rubber spatula to gently release the eggs from the side of the pan.
- Place tortilla on top of the eggs and cook for 30 seconds longer. Flip tortilla and egg together, then cook until eggs are set, about 30 seconds to 1 minute longer.
- Using a spatula, gently fold over 1/3rd of the tortilla, and fold over once more to create the burrito. Continue to cook to toast tortilla, about 30 seconds longer.
- Flip and cook for 30 seconds more. Transfer the burrito from the pan to the prepared baking sheet and place in oven. Repeat with remaining ingredients to make a second burrito. Serve with sour cream, salsa, and minced fresh chives.
Notes
- Shredded cheese: Cheddar, Monterey Jack, or pepper Jack; any will do.
- Flour tortillas: The regular 8-inch style is ideal for this use. If you can only find the burrito-sized 10-inch kind, add an egg and use 1 tablespoon chives and ⅓ cup shredded cheese for two slightly larger portions. Sorry, corn tortillas won’t work for this Egg Burrito recipe; they tend to crack when you try to fold them the TikTok food trend way.
- Yield: This recipe yields 2 egg burritos. Repeat the same instructions below to make several tortillas to multiply this recipe desired for meal prep or to feed the family.
- Storage: Transfer any leftover Egg Burritos to an airtight container and refrigerate for up to 3 days.
- Make ahead: Assemble the Egg Burritos up to 3 days in advance, then tightly in plastic wrap and foil and refrigerate. When you’re ready to enjoy, unwrap and reheat an Egg Burrito in the microwave for 1 to 2 minutes, or until the filling reaches 165 degrees on a digital thermometer. Alternatively, reheat in a 375 degree oven for 12 to 15 minutes.
- Freezer: Wrap Egg Burritos tightly in plastic wrap and foil, then freeze for up to 3 months.
Nutrition
