American · easy
Cheesy Scrambled Egg Burritos
Soft, buttery scrambled eggs with cheddar and salsa wrapped in warm flour tortillas. Breakfast for dinner done right: 10 minutes, six ingredients, every kid eats it. Adults add hot sauce. Kids don't. Everyone's happy.
- 15 min
- Total
- 4
- Serves
- $7.00
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteLow and slow on the eggs. If you rush scrambled eggs over high heat they turn rubbery. Medium-low, constant stirring, pull them off while still slightly wet.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Eggs8 large
- Butter1 tbsp
- Shredded Cheddar Cheese1 cup
- Large Flour Tortillas (10-inch)4 tortillas
- Salsa (your family's favorite)1/2 cup
- Sour Cream (optional)1/4 cup
Method
- 01
Warm tortillas directly over a gas burner or in a dry skillet, 30 seconds per side. Wrap in a towel to keep warm.
- 02
Crack eggs into a bowl with a pinch of salt. Whisk well.
- 03
Melt butter in a nonstick pan over medium-low heat. Add eggs.
- 04
Stir eggs slowly and constantly with a spatula, scraping the bottom of the pan. Cook 3-4 minutes until soft and just barely set. Remove from heat.
- 05
Stir in shredded cheddar off heat and let it melt into the eggs.
- 06
Spoon eggs into warm tortillas. Add salsa and sour cream if using. Fold and serve immediately.
- 420
- Calories
- 22g
- Protein
- 30g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
