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hand holding breakfast burrito cut in half
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5 from 1 vote

Ultimate Breakfast Burrito Recipe

Ultimate breakfast burrito recipe- with eggs, ham, salsa and cheese, these breakfast burritos are going to keep you satisfied. Easy to make ahead and freeze for make ahead breakfasts.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: freezer
Servings: 8
Calories: 326kcal


  • 1 tablespoon olive oil
  • 2 cups bell pepper (finely chopped)
  • 1 tablespoon olive oil
  • 8 eggs
  • salt & pepper
  • 1 cup ham (cut into small cubes)
  • 2 cups shredded cheese
  • 8 tortillas (large; 12 inch)
  • ½ cup salsa


  • Heat 1 tablespoon of olive oil over medium heat in a non-stick pan. Add the bell pepper and cook for 5-7 minutes, until soft. Transfer to a plate and allow to cool slightly.
  • In a large bowl or measuring cup, beat the eggs. Stir in the salt and pepper. Add the remaining 1 tablespoon of olive oil to the pan and then add the eggs. Cook, scrambling with a spatula, for 3-4 minutes until cooked through. Set aside to cool slightly.
  • To assemble breakfast burritos: place a large tortilla on a cutting board. Top with ⅛ of the egg mixture, a few spoons of bell peppers, ham and shredded cheese, and a spoonful of salsa.
  • Roll burritos by folding over the sides, then the top. Roll tightly, then wrap in plastic wrap. 


  • Store in the fridge for up to 3 days. Freeze by placing wrapped burritos in a larger reusable bag or storage container for up to 3 months.

To Re-Heat

  • Thaw in the fridge overnight or on low power in the microwave.
  • Crisp up on an indoor grill or in a frying pan.



Serving: 1burrito | Calories: 326kcal | Carbohydrates: 19g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 196mg | Sodium: 767mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1670IU | Vitamin C: 47.9mg | Calcium: 205mg | Iron: 2.3mg