Five Minute Breakfast Burrito

This 5 minute breakfast burrito is a quick and easy healthy breakfast idea that you’ll want to make all week long. It’s a flavorful egg burrito made with ingredients you might already have on hand, and is one of my favorite breakfast recipes!

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Looking for more breakfast that works for breakfast, lunch or dinner? I gotchu.

While this is obviously a breakfast burrito because it’s made with eggs, I enjoy this recipe at all times of the day. It’s super easy to keep all the ingredients on hand so I can throw this together as an easy lunch or dinner when necessary.

This is also a great camping meal. You can skip the microwave and warm your tortilla over the fire, or just let the heat from the eggs melt your cheese once it’s all wrapped up. You could also make them ahead of time and warm them, wrapped in foil, over the fire.

Breakfast burrito ingredients

• Eggs
• Spinach
• Salsa
• Tortilla
• Cheese
• Olive oil
• Salt & pepper

How to make a 5 minute breakfast burrito

1. In a small bowl, whisk together eggs, spinach, salt, and pepper.
2. Add a little olive oil to a small, non-stick skillet and set over medium heat.
3. Once warm, add the egg mixture and cook, stirring, until the eggs are soft but fully cooked and the spinach is wilted, about 2 minutes. Remove from the heat and stir in salsa.
4. Spread cheese evenly on the tortilla, leaving a few inches around the outside. 
5. Microwave the tortilla for 30 seconds or until the cheese is just beginning to melt.
6. Place the eggs along the middle of the tortilla.
7. Fold up the bottom of the tortilla, then fold in the sides, and finally roll it up tight from the bottom. 

Top tips and questions

What kind of tortillas to use for breakfast burritos

The bigger the better when it comes to tortillas for breakfast burritos. This is especially true if you’re using more than two eggs.

I usually choose flour tortillas labeled “burrito”. Any brand should be fine, but I know Trader Joe’s makes a delicious extra large version.

Can I add sausage to a breakfast wrap?

Yes, you could add cooked vegetarian or pork sausage to these if you like. It’s easy to make a bunch of eggs and let everyone in the family choose what else they put in their burrito.

Can I freeze breakfast burritos?

These are ready in just 5 minutes, making them really convenient for busy mornings. If you want to make them even faster, you can freeze breakfast burritos for up to 3 months.

Let the burritos cool, then wrap each one in plastic wrap before placing in a zip top freezer bag. When ready to eat, remove all plastic and microwave or bake in the oven until warm.

Tips for customizing an egg burrito

• Depending on your tortilla size, you should be able to use 1-4 eggs for one burrito
• Swap the salsa for hot sauce, harissa, sambal oelek, pesto, or your other favorite condiment, adjusting the amount to taste
• Swap the spinach for your favorite leafy green such as kale
• Use a gluten-free wrap to make this gluten-free
• Make a vegan breakfast burrito by swapping in vegan cheese and using my scrambled tofu in place of eggs
• Add crispy crowns, home fries, avocado, or roasted vegetables

More quick breakfast ideas

More egg recipes

• Huevos Rancheros
• Mediterranean Eggs
• Vegetarian Potato Skin Egg Boats
• Sweet Potato and Spinach Gluten-Free Quiche
• Spinach Pesto Baked Eggs

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Five Minute Breakfast Burrito

Eggs, salsa, cheese, and spinach come together quick in this tasty burrito!

4.18 from 17 votes

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Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Servings: 1

Calories: 384kcal

Author: Lindsay Moe

Ingredients

• ▢ 2 large eggs, lightly beaten
• ▢ ¼ cup baby spinach
• ▢ 1 Tablespoon salsa
• ▢ 1 large flour tortilla, or other large wrap
• ▢ 2 Tablespoons shredded cheddar cheese
• ▢ Coarse kosher salt and freshly ground black pepper

Instructions

• In a small bowl, whisk together eggs, spinach, salt, and pepper.
• Add a little olive oil to a small, non-stick skillet and set over medium heat.
• Once warm, add the egg mixture and cook, stirring, until the eggs are soft but fully cooked and the spinach is wilted, about 2 minutes. Remove from the heat and stir in salsa.
• Spread cheese evenly on the tortilla, leaving a few inches around the outside. 
• Microwave the tortilla for 30 seconds or until the cheese is just beginning to melt.
• Place the eggs along the middle of the tortilla.
• Fold up the bottom of the tortilla, then fold in the sides, and finally roll it up tight from the bottom. 

Notes

 

Tips for customizing breakfast burritos

• Depending on your tortilla size, you should be able to use 1-4 eggs for one burrito
• Swap the salsa for hot sauce, harissa, sambal oelek, pesto, or your other favorite condiment, adjusting the amount to taste
• Swap the spinach for your favorite leafy green such as kale
• Use a gluten-free wrap to make this gluten-free
• Make a vegan breakfast burrito by swapping in vegan cheese and using my scrambled tofu in place of eggs
• Add crispy crowns, home fries, avocado, or roasted vegetables

Nutrition

Calories: 384kcal | Carbohydrates: 24g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 358mg | Sodium: 713mg | Potassium: 208mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1550IU | Vitamin C: 2.1mg | Calcium: 344mg | Iron: 3mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!