Breakfast Burritos

From the kitchen of Carly

Scrambled eggs folded with warm beans and salsa, then wrapped in corn tortillas. Top with sour cream and cheese or avocado for a handheld breakfast that's satisfying, protein-packed, and ready in minutes.

Breakfast Burritos

Scrambled eggs meet beans and salsa all in one warm tortilla. The trick is adding the beans and salsa to the eggs while they're still slightly wet so everything melds together without turning into a rubbery mess. You get creamy, flavorful eggs with almost zero cleanup, and four people fed in under ten minutes.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 4eggs
  • 2 tbspmilk
  • 3/4 cuppinto beans, cooked, rinsed and drained
  • 1/2 cupsalsa
  • 1canola oil spray, oil or butter for pan
  • 2corn tortillas, warmed if desired
  • 1sour cream
  • 1cheese or avocado
  • 1optional

Instructions

  1. Crack the eggs into a bowl, pour in the milk, and whisk until smooth.

  2. Set a nonstick pan over low to medium heat and coat it lightly with canola oil spray, oil, or butter.

  3. Pour the egg mixture into the pan and stir slowly until just almost scrambled, about 2 minutes.

  4. Fold in the beans and salsa, then cook for another 2 minutes until everything is warmed through.

  5. Spoon the egg mixture into the center of each tortilla, add any optional toppings like sour cream, cheese, or avocado, then roll tightly or fold in half.

Tips from the kitchen

  • Stir the eggs constantly as they cook, stopping just before they look fully set; carryover heat will finish them while the beans warm through.
  • Cold eggs and beans will lower the pan temperature fast. Warm your tortillas in the same pan for 15 seconds before building the burrito so the whole thing stays warm as you eat.
  • If your eggs are sticking, your heat is too high or your pan isn't nonstick enough. Low to medium is your friend here.

Variations

  • Black beans instead of pinto: swap 1 to 1 and use cilantro and lime in place of salsa for a fresher take.
  • Chorizo burrito: cook crumbled chorizo first, drain excess fat, then scramble eggs directly in the same pan with the warm chorizo.
  • Cheese and potato version: dice and pan-fry a small potato until crispy, scramble eggs into it, skip the beans and salsa, finish with sharp cheddar and scallions.
  • Breakfast burrito bowl: skip the tortilla and eat the scrambled egg and bean mixture over rice with all the toppings on top.

Make ahead and storage

Refrigerate any leftover filling in an airtight container for up to 3 days. Rewarm gently in a skillet or microwave, then roll into a fresh warm tortilla.