Beef Taco Breakfast Burritos

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and fully cooked.
Drain any excess grease from the skillet.
Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, ¼ teaspoon salt, and black pepper to the beef. Stir and cook for 1 minute.
Transfer the seasoned beef to a plate.
Crack the eggs into a medium mixing bowl. Add the milk and remaining ¼ teaspoon salt. Beat with a wire whisk until combined.
Reduce the skillet heat to medium. Pour in the egg mixture and cook, stirring gently, until softly scrambled.
Warm the tortillas according to the package directions.
Place the tortillas on a flat work surface. Divide the scrambled eggs, seasoned beef, salsa, cheddar cheese, and green onions evenly among the tortillas.
Fold the sides of each tortilla toward the center, then roll tightly to enclose the filling.
Place the burritos seam-side down in the skillet over medium heat. Cook for 1 to 2 minutes per side, until lightly browned and crisp.

Notes

Tips and Tricks

Drain the beef well - Excess grease can make the tortillas soggy, especially if you're preparing the burritos ahead of time.

Choose a thick salsa - A chunky salsa with less liquid works better inside a rolled burrito. Drain off excess liquid if necessary.

Don't overfill the tortillas - Burrito-size tortillas should hold the filling comfortably, but overstuffing makes them harder to roll and seal.

Make them spicier - Add a pinch of cayenne pepper to the beef or use hot salsa if you want more heat.

Let the filling cool before freezing - Warm filling creates moisture inside the wrapped burritos, which can make the tortillas soggy after reheating.

Storing and Reheating

Refrigerator - Let the burritos cool, then place them in an airtight container or wrap them individually. Refrigerate for up to 3 to 4 days.

Freezer - Allow the burritos to cool completely. Wrap each one tightly in aluminum foil, then place them in a freezer-safe bag. Freeze for up to 2 months for the best quality.

Microwave - Remove any foil and place a refrigerated burrito on a microwave-safe plate. Cover loosely with a damp paper towel and heat for 1 to 2 minutes, or until heated through.

Reheating From Frozen - Remove the foil and wrap the burrito in a damp paper towel. Microwave for 2 to 4 minutes, turning halfway through, until the center is hot. Heating time will vary depending on the microwave.

Skillet - Place a thawed burrito in a skillet over medium-low heat. Turn occasionally until the tortilla is crisp and the filling is heated through.

Nutrition

Calories: 335kcalCarbohydrates: 18gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 237mgSodium: 802mgPotassium: 477mgFiber: 2gSugar: 3gVitamin A: 648IUVitamin C: 1mgCalcium: 178mgIron: 4mg