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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
More family-friendly breakfast ideas
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French Toast Sticks
Breakfast Recipes
Sausage Hash Brown Casserole
Breakfast Recipes
Homemade Pancakes
Breakfast Recipes
Eggs in a Basket
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.
Recipe Video
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
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
This is delicious everyone loved it and so easy to make!!
Happy to hear it was a hit, Sonnette! – Meggan
Hi Meggan, I love your site…the format is great with the ingreds. pictures and the tips. I have used so many of your recipes and seeing I have 5 granddaughters with their children (5 great grandchildren) all going back to school within 10 days here in Northeast Wisconsin this recipe of Egg Burritos sounds like a real “winner” for the mornings of school.
I have a question though and that is if you choose to freeze them…should you thaw them before you microwave them or warm them in the oven??
Continue all of the good work on your site,
Life long Resident of Northeast Wisconsin
Hi Vicki, thank you soo much! This recipe would be perfect for school-day breakfasts! I recommend reheating from frozen, in the microwave or oven until the middle reaches 165 degrees. Thank you for your lovely message. Take care! – Meggan
Hello Meggan,
This is the yummiest, easiest burrito to fix and eat. Way better than trying to place scrambled eggs in a tortilla and having them fall out all over the place! Thanks for your great recipes and tidbits about the Midwest.
From a fellow Wisconsinite. Patricia
Hi Patricia! You’re welcome and thank you for taking the time to comment! It really helps make for a neater burrito. Take care! – Meggan
Hello Meggan,
This is the yummiest, easiest burrito to fix and eat. Way better than trying to place scrambled eggs in a tortilla and having them fall out all over the place! Thanks for your great recipes and tidbits about the Midwest.
From a fellow Wisconsinite. Patricia (phaught@att.net)