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Egg burritos stacked on a gray plate.

Egg Burrito

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings (1 burrito each)
Calories 187kcal


  • 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


  • 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 1/4 teaspoon salt and 1/8 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.



  1. Shredded cheese: Cheddar, Monterey Jack, or pepper Jack; any will do.
  2. 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.
  3. 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.
  4. Storage: Transfer any leftover Egg Burritos to an airtight container and refrigerate for up to 3 days.
  5. 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. 
  6. Freezer: Wrap Egg Burritos tightly in plastic wrap and foil, then freeze for up to 3 months. 


Serving: 1burrito | Calories: 187kcal | Carbohydrates: 2g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 341mg | Sodium: 225mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg