Weight Watchers Friendly
Ham Egg and Cheese Breakfast Burritos are a pretty good reason to skip the drive-thru in the morning.
You get warm scrambled eggs, little pieces of savory ham, plenty of cheddar cheese, and a lightly toasted tortilla. Just a really good breakfast that you can hold in one hand.
And you can make eight of them in about 30 minutes.
That’s breakfast for several mornings if you’re cooking for one or two people, or enough to feed everyone at once.
You’ll only need a mixing bowl and a large skillet. Cook the ham and eggs in the skillet, then use it again to toast the wrapped burritos.
That last bit of cooking is definitely worth doing because you get a little golden color on the outside and melted cheese inside.
These homemade breakfast burritos have 18 grams of protein per serving, and they’re easy to make ahead. Wrap the extras individually and refrigerate or freeze them. And they’re Weight Watchers Friendly!
Then you’ve got breakfast ready for those mornings when there’s barely time to make coffee.
Why You’ll Love This Ham Egg and Cheese Breakfast Burritos Recipe
A Classic Breakfast Combination
Ham, eggs, and cheddar are familiar breakfast favorites. The sharp cheddar gives these a little more cheese flavor without needing a huge amount.
Toasted Tortillas
You don’t have to toast the burritos, but those lightly golden spots are so good. They also help the wrapped tortillas stay closed.
Eight Burritos in One Batch
This recipe makes eight full-size burritos. That’s plenty for breakfast with extras to save, especially if you’re only cooking for a couple of people.
No Complicated Prep
You don’t need to cook several different fillings or prepare a bunch of toppings. One skillet takes care of the ham, eggs, and final toasting.
Good for Freezing
Make a batch ahead of time and freeze the extras individually. You can reheat one whenever you need a quick breakfast.
Ingredient Substitutions
Cooked Turkey Ham
You can use turkey ham instead of regular ham. Check the sodium content if that’s something you’re watching.
Monterey Jack Cheese
Monterey Jack melts nicely and has a milder taste than sharp cheddar. Colby Jack is another good choice.
Whole Wheat Tortillas
Swap the regular flour tortillas for whole wheat tortillas if you prefer. Choose large, flexible tortillas that are easy to roll without tearing.
Milk
Unsweetened, unflavored almond milk can replace regular milk in the eggs. The texture may be slightly different.
Cooking Spray
You can use nonstick cooking spray instead of butter to cook the ham and eggs. This will reduce the fat slightly.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Ham Egg and Cheese Breakfast Burritos
Ingredients
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 8 ounces diced cooked ham
- 1 cup shredded sharp cheddar cheese
- 8 large flour tortillas burrito-size
Instructions
- Crack the eggs into a medium mixing bowl. Add the milk, salt, and black pepper, and whisk until combined.
- Melt the butter in a large skillet over medium heat.
- Add the diced ham and cook for 2 to 3 minutes, stirring occasionally, until heated through.
- Pour the egg mixture into the skillet and cook for 3 to 5 minutes, stirring gently, until the eggs are just set.
- Remove the skillet from the heat.
- Warm the tortillas according to the package directions until soft and flexible.
- Divide the ham and egg mixture evenly among the centers of the tortillas.
- Sprinkle the shredded cheddar cheese evenly over the filling.
- Fold the sides of each tortilla toward the center, then roll tightly into burritos.
- Place the burritos seam-side down in the skillet over medium heat. Cook for 1 to 2 minutes per side, until lightly golden and the cheese has melted.
Notes
Tips and Tricks
Watch the Eggs – Remove the skillet from the heat as soon as the eggs are just set. They’ll cook a little more when you toast the burritos. Use Room-Temperature Cheese – Let the shredded cheese sit out briefly while you prepare the filling. It will melt more easily inside the burritos. Don’t Overfill – Leave enough room around the filling to fold the tortillas securely. Overfilled burritos are harder to roll and may split. Let the Filling Cool for Freezing – Allow the ham and eggs to cool before assembling burritos you plan to freeze. This helps prevent excess moisture inside the tortillas. Check the Ham – Some cooked ham is quite salty. If you’re using a particularly salty variety, you can reduce the added salt.Storing and Reheating
Refrigerating – Let the burritos cool, then wrap individually and refrigerate in an airtight container for up to 3 to 4 days. Freezing – Wrap cooled burritos individually in plastic wrap or foil, then place them in a freezer-safe bag. Freeze for up to 2 months for best quality. Microwave Reheating – Remove the wrapping and place a refrigerated burrito on a microwave-safe plate. Cover with a damp paper towel and microwave for 60 to 90 seconds, or until heated through. Reheating from Frozen – Remove all wrapping and microwave on the defrost setting for 2 to 3 minutes. Continue heating in 30-second intervals until the center reaches 165°F. Skillet Reheating – Place a thawed burrito in a covered skillet over medium-low heat. Turn occasionally until heated through and lightly crisp on the outside.Nutrition
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