Ham Egg and Cheese Breakfast Burritos

Close-up of two ham egg and cheese breakfast burrito halves stacked on a matte black plate. Lightly toasted flour tortillas reveal a filling of fluffy scrambled eggs, diced ham, and melted cheddar cheese.

Ham Egg and Cheese Breakfast Burritos

Nesting Lane

Ham Egg and Cheese Breakfast Burritos are an easy, high protein breakfast ready in 30 minutes. Perfect for busy mornings, meal prep, and freezer meals.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings

Equipment

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

Estimated WW Points: 9 (Check official WW app for exact points)

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

Calories: 280kcalCarbohydrates: 16gProtein: 18gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 225mgSodium: 860mgPotassium: 210mgFiber: 1gSugar: 2gVitamin A: 468IUVitamin C: 7mgCalcium: 184mgIron: 2mg