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Easy Kosher Breakfast Burrito With Fluffy Scrambled Eggs

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Dairy (Milchig)

Breakfast burritos are a portable breakfast you can make ahead and freeze. Soft scrambled eggs cooked in butter with onion and bell pepper are wrapped in flour tortillas with shredded cheddar and chives.

Creamy Scrambled Eggs

Scramble the eggs low and slow and take them off the heat while they’re still slightly wet; they finish cooking from residual heat and stay creamy instead of rubbery. Cook the onion and pepper first so they’re soft and sweet. Warm the tortillas before rolling so they don’t tear.

Kosher Notes

With butter, milk and cheddar, these are dairy (milchig). Use cheese with a reliable hechsher, and check each egg for blood spots. For a pareve version, cook in oil, use a non-dairy milk and leave out the cheese.

Freezing

Wrap burritos individually in foil and freeze for up to 3 months. Thaw overnight and microwave for 1 to 2 minutes or bake at 350°F for 15 minutes. Add salsa, hot sauce or avocado when serving.

Easy Kosher Breakfast Burrito With Fluffy Scrambled Eggs
Fluffy scrambled eggs wrapped in a warm tortilla make the perfect grab-and-go breakfast that's both satisfying and kosher.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 4 large flour tortillas burrito-size
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 medium bell pepper any color, diced
  • 1/4 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives chopped, optional

What I use for this recipe

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Method
 

  1. Heat 1 tablespoon butter in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 4-5 minutes until softened. Remove vegetables to a plate and set aside.
  2. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
  3. Add remaining tablespoon of butter to the same skillet and reduce heat to medium-low. Pour in the egg mixture.
  4. Using a spatula, gently stir the eggs from the outside toward the center, allowing uncooked egg to flow underneath. Continue this process for 3-4 minutes until eggs are almost set but still slightly wet.
  5. Remove skillet from heat and fold in the sautéed vegetables and half the cheese. The residual heat will finish cooking the eggs and melt the cheese.
  6. Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 30 seconds.
  7. Divide egg mixture among the 4 tortillas, placing filling in the center. Sprinkle with remaining cheese and chives if using.
  8. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly. Serve immediately.

Notes

These burritos can be wrapped in foil and frozen for up to 3 months. To reheat, thaw overnight and microwave for 1-2 minutes or bake at 350°F for 15 minutes. For extra flavor, try adding salsa, hot sauce, or avocado before serving.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 375mg 125%
Sodium 745mg 32%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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